Pani Poori

Is there anyone who can say NO to chaats.. well, I cannot!!!. I never knew how to make em' till I met Sarita. She is one of my dearest friends in Cairo. A very bubbly friendly gal who lives life to the fullest. So this is her recipes, her cooking and her pictures. Iam just keying in the recipe for anyone who will need it and most importantly for myself, so that I wont forget later... :)

Rawa/Semolina: 1 cup

Maida:  1 tbsp 

Urad Dal Flour: 1 tbsp

Soda Bicarbonate: a pinch

Oil: 1 tbsp

Make a smooth dough with the above adding just enough warm water. 

Keep this covered( preferably with wet cloth) for about 20 to 30 minutes.

Take small balls out of it and roll it thin.

Using a cutter or a lid of a tin, cut into smaller circles

 Now deep fry the pooris in medium heat to make it crispy.
Press the puris whoile frying so that it will puff up.

Drain them on an absorbant paper

Once cooled, store in airtight containers till ready to be used

Green Chutney

Coriander Leaves: 1 cup

Mint leaves: 2 cups

Ginger: a small piece

Salt: as needed

Green Chillies: 2

Lemon juice; 1 tbsp

Water: 1-2 tbsp

Sugar: a pinch

 Wash the leaves properly and drain to remove excess water.,

Make a paste of this in your mixie.

Keep it in the refrigerator until ready to be used.

Sweet Chutney

Dates:  1 cup

Tamarind water: 1/4 cup

Salt: a pinch

Sugar or Jaggerry: 1/2 tbsp

Chilly powder: a pinch

Jeera Powder; 1/2 tsp

Make a paste of all this in your mixie and keep aside till ready to be used.

For the pani, Take a cup of cold water and mix the green chutney to it. Add chaat masala and black salt, boondi to it and your pani is ready for the poori.

The Filling

Boiled Chickpeas: 1/4 cup

Boiled Potatoes: 1/2 cup

Coriander leaves; a tbsp

Salt; as needed

Onion: 3 tbsp diced

Mix everything together and keep aside.

Assembling:

Take the pooris in a plate.

Make a small hole on top of each poori.

Keep a tsp of the filling 

 Now pour a tsp each of the mint chutney and the sweet chutney and enjoy each and every bite.