Panipuri
 
Prep time
Cook time
Total time
 
The most famous chaat, panipuri, crisp fried puris dunked in spicy chutney
Author:
Recipe type: Street Food
Ingredients
For Pooris/Puchkas
  • Maida (all purpose flour) 1 cup
  • Sooji (Rawa or semolina) 2 tspn
  • Water
  • Oil for frying
For Sonth Chutney
  • Tamarind-50gm
  • Jaggery ½ cup(crushed)
  • Salt
  • Rock salt (kaala Namak) ½ tsp
  • Garam masala powder ¼ tsp
  • Powdered dried ginger (Saunth) ½ tsp
  • Red chilli powder ¼ tsp
For Mint Coriander Chutney
  • Mint leaves (pudina) ½ bunch
  • Coriander leaves chopped ½ cup
  • Green chillies 2-3
  • Black rock salt (kaala namak) ½ tspn
  • Red chilly powder ¼ tsp (optional)
  • Salt as per taste
  • Cumin seeds 1 tsp
Other Ingredients
  • Jaljeera powder or chaat masala powder 1tsp
  • Water and ice cubes
  • Tamarind water (diluted water in which tamarind was soaked and squeezed out) few spoons
Instructions
  1. Sieve the flour and add sooji and salt. Knead a hard dough using some water.
  2. Now let it rest under wet cloth for about an hour or more.
  3. Later take a small portion of this dough and roll into a thick chapati.
  4. Using a small bowl or cup with sharp edges, cut the chapati into many puris.
  5. Repeat the procedure for remaining dough.
  6. 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 don't worry, coz those will give you an excuse to make Papdi Chaat ;).
  7. Drain them on tissue paper and store them into an airtight container, after cooling, till further use.
  8. For sonth chutney, boil all the above ingredients (listed under sonth chutney), till a thick consistency is obtained. Strain and let it cool down
  9. For Green chutney, grind coriander leaves and mint leaves along with green chillies and cumin seeds, into a fine paste.
  10. Now take this paste, mix some water, salt, rock salt, ice cubes, some tamarind water, jaljeera powder or chaat masala powder and keep on tasting and adjusting seasoning (wow ..I love this part of making ) till you finally achieve a satisfying flavor.
  11. For serving, carefully prick the puris with finger, put a bit of 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!
  12. Note: Always store Puris in airtight containers or else they will turn out soggy.
  13. In case making sonth chutney is not possible, just soak some tamarind in water, squeeze it out, discard the pulp and add some sugar or grated jaggery, few pinches of sonth(dried ginger) powder and mix properly.Use it along with Green chutney.
  14. For convenience, you can mix both types of chutneys in a single container, and serve.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://sindhirasoi.com/2008/04/paanipuri/