Sindhi Rasoi

Paanipuri ….the most famous street food of sindhis,is nothing but a crunchy round ,crispfried shell(puri) of flour(maida along with sooji),served with a filling of boiled potatoes,boondi and  a spicy, tangy chutney called paani

There are many variations of panipuri viz; batatapuri,ragdapuri,sevbatata puri,pyazbatata puri,all named according to the stuffing used .panipuris are also known as golguppe or puchka or even Ghupchup.No matter what type of stuffing is used,no matter what recipe of chutney is followed and no matter what it is called as,but the journey of a paanipuri starting from a plain puri to stuffed,chutney filled paanipuri  rolling in the mouth ends with only one reaction……UUmmmmm;) )

Well after lots of drooling lets come to the main point…..how to make them?

The fried puris are available at most of the farson shops,almost all over India.But for those less fortunate ones(sorry) who are unable to fetch them,just put some extra efforts and make them at home.Here’s the recipe……

Ingredients:

  1.For puris:

• Maida(all purpose flour) 1 cup
•  Sooji(rawa or semolina)  2 tspn
•  Water
•  Oil for frying

   2.   For Sonth chutney:

 3. For tamarind chutney or Paani:

• Mint leaves(pudina) 1/2 bunch
• Corainder leaves chopped 1/2 cup
•  Green chillies 2-3
• Black rock salt(kaala namak) 1/2 tspn
• Red chilly powder 1/4 spn(optional)
•  Salt as per taste
• Cumin seeds 1 tspn
• Jaljeera powder or chat masala powder 1tspn
• Water and ice cubes

Method:

•  Sieve the flour and add sooji and salt .Knead a hard dough using some water
• Now let it rest under wet cloth for about an hour or more
• Later take a small portion of this dough and roll into a thick chapati
• Using a small bowl or cup with sharp edges,cut the chapati into many puris
• Repeat the procedure for remaining dough
• Now fry these puris in hot oil,gently pressing them from sides so that the puris puff up(some of them may not puff at all,so dont worry,coz then you will get a genuine reason to make papdi chat to make use of unpuffed puris;)
• Drain them on tissue paper and store them into an airtight container ,after cooling ,till further use
• For sonth chutney ,boil all the ingredients ,till a thick consistency is obtained.strain and let it cool down
• For tamarind chutney,grind coriander leaves and mint leaves along with green chillies and cumin seeds,into a fine paste
• Now take this grinded paste,mix some water salt,rocksalt,icecubes,some tamarind water,jaljeera powder or chaat masala powder and keep on tasting and adjusting ingredients(wow ..i love this part of making)till you finally achieve satisfying flavour
• Now finally for serving,carefully prick the puris with finger,put the stuffing of your choice(ragda or boiled potato,boondi,or sprouted moong)put some sonth chutney,then  dip into chilled tamarind chutney and consume IMMEDIATELY…….Have a blast
• For convenience ,you can mix both types of chutneys in a single container,and serve ..as shown in picture