Saturday 20 October 2012

Posted by Howzto
No comments | 20:44

How to make yummy PANI POORI?


For the pooris           

1 cup rava
1-2 tsp maida
Salt, very little
Warm water
For the filling

2 medium sized potatoes boiled & mashed

1 medium sized onion, finely chopped
1 cup chick peas, soaked in water over night in Luke warm salt water
1 tsp red chili powder
1 tsp chat masala
coriander leaves
For the pani

2 tbsp tamarind juice or 1 tsp concentrated tamarind paste diluted in water.

2 tbsp jaggery
1 tsp black salt

1 tsp red chili powder

1 tsp dhania powder
1 cumin powder
2-3 green chili

a small bunch of mint leaves

1 strand coriander leaves
1 tsp pepper powder



1*In a mixing bowl, combine to form a coarse mixture with rava, salt & little warm water.

2*Little moisture has to be left. Now add maida. Maida does the job of a binding material.
3*Knead the dough well.
4*Add few drops of oil & again knead.
5*Cover it in a damp cloth & let it sit for 15-20 minutes.
6*Keep oil in a kadai & heat on medium flame.
7*Divide the dough into two halves.
8*Roll out each half one at a time into a big thin chapati.
9*Either using a small cup or a bottle cap, cut out puris from the chapati.
10*Fry the pooris in batches.
11*Cover the extra pooris in the damp cloth.
12*Repeat the same with the other half of the dough.


1*Pressure cook the soaked chick peas & potatoes.

2*Mash the potatoes & add red chili powder, chat masala & coriander leaves & mix well.
3*Add salt to the chick peas.
4*Thick curds combined with red chili powder & black salt or Soaked boondi can be also used.

1*Combine all the ingredients & grind to a fine paste.

2*In a mixing bowl containing required water, add the paste & mix well
3*Keep it in the fridge & serve chilled with the pooris.
**Serving the Pani poori**

1*Tap the Poori at the center lightly to make a half-inch hole.

2*Fill it with a small quantity of mashed potato, chick peas, onions, boondi & curds.
3*Dip it in mint or tamarind water / pani & relish it.


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