Tuesday, January 28, 2014

Paani Poori Chaat

Paani  poori is a popular chaat (snack food) . Paani is a Hindi word for water and poori is the term used for little round discs of Indian dough deep fried. Also known as gol gappas, they are sure to win the interests of your friends and guests , and will have them wanting for some more:)))

Ingredients (This quantity is for good for 5 to 6 persons)
3 bunches of fresh mint leaves
2 bunches of fresh coriander leaves 
2 inch fresh ginger
2 tspn salt
2 tspn Black salt (also called Kala Namak)
1 tsp Chaat masala powder 
3 to 4 small green chillies 
2 tspn cumin seeds 
1 lemon 
4 to 5 cups  cold water
1/4 cup tamarind paste  
2 tbsp sugar 
2 pack of store bought ready pooris






Grind in the mixer

Strain the ready paani 





Paani poori




Method (preparing paani poori water)
1.Clean the leaves of mint and coriander and wash thoroughly  to remove any  dirt from  leaves.
2.Using a blender, grind the leaves, together with cumin seeds, chopped ginger, green chillies, lemon juice, salt, tamarind paste and 3 to 4 cups of cold water. Next, add black salt and chaat powder and check for taste. Keep this mixture back in the refrigerator for about 30 minutes. After that , strain the water and taste for salt, and if it is less add some black salt or chaat masala. This is the paani poor water,s tore it back in the refrigerator for about 2 to 3 hours and enjoy with store bought pooris and potato mixture.


For Potato filling
2 medium size potatoes boiled and peeled


1 cup Tamarind chutney ( ready available in Indian store) or you can look up my blog for a recipe of home made tamarind chutney.


Method 
1. Boil the potatoes fully, cool them and peel the skin of the potatoes, mix them with 1/4 tsp salt, 1/4 tsp chaat powder, 1/4 tsp red chilli powder and keep aside.


Assembling the dish 
1. Pooris are very delicate and crisp, using a spoon, crack the top of the poori to make a little opening. Now fill each  poori with like 1/4 tsp  potato filling. To this stir and add in paani poori water and then about 1/4 tsp tamarind chutney (for the sweetness) Continue the same way , with the other pooris and serve immediately.

Other fillings:
If you don't fancy potatoes you can alternately add sprouted moong, or boiled garbanzo beans, instead. 



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