Pani Puri & Dahi Puri

Method

Method for filling
Take half the amount of salt and red chilly powder mentioned and add it to the potatoes and fully boil them. Keep it aside.
Take the other half the amount of salt and red chilly powder mentioned and add it to the sprouts and fully boil them. Keep it aside.
Mix both the boiled potatoes and sprouts along with chopped coriander and keep it aside.
Method for dahi puri
Mix all ingredients well together and keep aside.
Green Water Method
Add coriander leaves, mint leaves, ginger, green chilly and tamarind paste in a blender and blend well to make a smooth paste.
Add water while grinding.
Transfer this paste in a bowl.
Add black salt, cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.
Adjust salt and lemon juice if needed.
If required add water and mix well.
Refrigerate the green water for 3-4 hours.
Just before serving add boondi.
Sweet tamarind chutney method
In a deep dish non stick pan or kadhai add tamarind, dates and jaggery.
Add water and mix well.
Boil the mixture for approx 10 minutes.
Add fennel powder, coriander powder, cumin powder, red chili powder, dry ginger powder and salt and mix well
Apply slight pressure to mash tamarind and dates.
Once the tamarind and dates are smashed and mixed well simmer the mixture on the lowest flame setting for 2 minutes.
Remove the mixture from the gas shut the gas and allow the mixture to cool completely to room temperature.
Transfer the mixture to the mixer and blend into a smooth puree.
Strain the puree and transfer the prepared chutney into an airtight jar and store it in the refrigerator..
Serve it with bhel puri, sev puri, or pani puri.
Assembling Dahi Puri
Take a flat plate.
Take each puri and make a hole into the puri and arrange them on the flat plate.
Add 1/2 teaspoon of the filling in each puri.
Add 1/2 teaspoon of the sweet spicy yogurt in each puri.
Optionally you can sprinkle a pinch of chat masala and nylon sev on each puri.
Enjoy
Assembling Pani Puri
Take a flat plate.
Take each puri and make a hole into the puri and arrange them on the flat plate.
Add 1/2 teaspoon of the filling in each puri.
Add 1/2 teaspoon sweet tamarind chutney on top of the filling in each puri.
Dunk it into the green water and enjoy.
Method for dough
In a mixing bowl add rava 1 teaspoon oil, baking soda and salt. Use your fingers to mix everything well.
Now add maida to this and use your fingers to mix well.
Add 3 tablespoons of water and knead the dough well,
Add 1 more tablespoon of water and knead the dough.
Add 2 more tablespoons of water and knead the dough.
The kneading is very important to get perfect puris because rava absorbs water while kneading which is why water in parts while kneading and not adding all the water in the beginning.
The dough should be not too soft nor too hard. If by mistake you make the dough soft then add 1 to 3 teaspoons rava more till you get the right consistency. If by mistake you have added less water and the dough looks hard then add or sprinkle some more water and continue to knead till you get the right consistency.
The rava puri dough should be elastic. This gives a structure and shape to the puris. The correct texture of the dough will also help in puris to puff up while frying and will help in keeping them crisp.
Knead very well. Elasticity helps in rolling the dough without cracks and thinly.
When rolling the dough should roll easily without any cracks. You should be easily able to lift the rolled dough without it tearing or breaking and falling apart.
Knead to a semi soft elastic dough and keep it in a bowl or pan.
Cover the dough with a moist kitchen towel or napkin and allow the dough to rest for 30 minutes. You can also keep the dough for an hour.
After 30 minutes knead the dough again.
Rolling the puris
Divide the dough into two or three parts.
Take one part on and roll it into a big but thin roti.
While rolling avoid adding any dry flour.
Keep the remaining dough covered with the moist kitchen towel.
There should be no cracks in the rolled dough. You should be able to flip the entire rolled dough without it breaking or tearing apart.
Keep on rolling till it is thin and round.
If it's not rolled thin the puri will become thick and remain soft even after frying and the puri will not puff up.
Making the puris
Take a tiny round shaped cookie cutter or a small bowl and press it into the rolled thin dough to get medium discs. This will give an even shape and size to the puris.
Alternately you can also make small balls and roll them thin.
Remove the dough edges and place the small roundels in a plate without them touching each other.
Keep these puris covered with a moist kitchen towel.
Collect the egdes and knead them lightly. Roll the edges too and make puris the same way.
In this way make all the puris and keep them covered in a moist kitchen towel.
You can also roll them and fry simultaneously.
Frying the puris
Heat on medium flame setting oil for deep frying in a kadai or non stick deep dish pan. The oil should be medium hot.
Add a tiny piece of the dough ball in the hot oil. If the ball steadily comes up to the surface the oil is at perfect temperature and the pooris can be fried now.
Depending on the size of the pan slide in the oil 4-6 puris to fry. Do not overcrowd the pan.
The puris will puff up quickly as soon as you add them to the hot oil.
Even after oil stops sizzling continue to fry till the puris are light golden. This gives a crisp texture to the puris from outside as well as inside or else they will remain soft from inside and crisp from outside.
Fry them till they are a light golden or golden.
After the puris puff up and a light golden remove the puris and keep them on a wire rack or a kitchen paper towel to drain off excess oil.
There will be a few flat puris too don't worry the solution is easy.
Use the flat puris to make dahi sev puri or sev puri using the same filling and chutneys.
Once the puris get cooled at room temperature immediately add puris to a jar or box and close the lid tightly.
Serve these puris with pani puri, dahi puri, ragda puri etc.
The puris will stay crisp and good for a month if stored well in an airtight box.
Please Note while making puris
Always cover the dough with a damp cloth even while rolling the puris.
If the dough becomes dry you will not be able to roll the dough easily.
Ensure that all the rolled puris are covered with a damp cloth. If the puris become dry then the puris will not puff up.
Just before frying remove the damp cloth.
Depending on the size of the pan could fry 4 to 6 puris at a time. Do not overcrowd the pan.
Do not add oil to the dough while kneading as the puris will become soft later.
The dough has to semi soft. There has to be elasticity in the dough.
Due to this the crispness stays even after the puris are cooled or if you store them for later.
All purpose flour or Maida is used for binding the dough. If the dough is not binding well then add a bit more maida. However do not add too much right at the beginning.
The puris have to be really thin. If you do not roll them really thin then the puris won’t puff up.
Fry the puris in a moderately hot oil. If the oil is not hot enough the puris will absorb oil and become soggy and oily. If the oil is too not it will burn the puris.

Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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