Pani Puri

 I am unable to translate Pani Puri to English - they are little puffed up breads (Puri) that you make a hole in and stuff with fillings of your choice, add the thin sauce (Pani) - and pop into your mouth.

When you stand on the street popping these into your mouth - with the juices running down your arm in the hot and humid weather it is a joy that is hard to convey. You have to experience it for yourself!  The fusion of flavours and textures, the salt, sugar, sourness of the tamarind, the heat of the chilli, crispiness of the puri and the ice cold pani is just heaven in your mouth.  

As you keep popping them one after the other - the only stress is how quickly can I finish the one in my mouth so I can have the one in my bowl because the vendor has the next one ready to go....Phew! pressure!!!! 

Since being in isolation we haven't been out to have this in Melbourne.  I decided to make it myself. Thank you Hebbar's Kitchen (https://hebbarskitchen.com/) for making this possible.

I would buy the puris from the Indian store as they are locally made and just the right size for popping into your mouth.  I did do it the hard way - and since I did not have a cookie cutter that size I used the lid of a vegemite jar to cut out the puris and they are a little too big.

Ingredients:

Chick Pea Filling:

1 cup dark brown chick peas, boiled

1/2 onion, chopped

1 teaspoon of cumin powder

1 teaspoon chaat masala ( from the Indian grocer)

1/2 teaspoon pepper powder

salt to taste

Potato Filling:

2  potatoes, boiled and mashed

1/2 onion, chopped

1 teaspoon of cumin powder

1 teaspoon chaat masala ( from the Indian grocer)

1/2 teaspoon pepper powder

salt to taste

Tamarind Pani: (Sweet and Sour)

1 cup tamarid extract

1 big piece of jaggery

1 teaspoon chaat masala

1 teaspoon cumin powder

1/4 teaspoon black pepper powder

1/4 teaspoon chilli powder

A pinch of asafoetida

2 cups ice cold water

Mix all of the above ingredients and leave in the fridge until needed.

Mint - Coriander Pani ( Hot and Sour)

1/4 cup of mint leaves, chopped

1/2 cup of coriander leaves, chopped

1 green chilli, chopped

1 inch piece of ginger, chopped

1 cup tamarind extract

1 teaspoon chaat masala

1 teaspoon cumin powder

A pinch of asafoetida

2 cups ice cold water

Mix all of the above ingredients and leave in the fridge until needed.

a handful of boondi for garnish ( deep fried chick pea balls - from the Indian grocery store)

Garnish only when you are ready to eat or your boondis will go soggy.

Puris 

Buy a couple of bags of the puris from the Indian grocer.  If you want to make them, then the below recipe gives about 20 puris the size of a vegemite jar lid:

1 cup coarse semolina

2 tablespoons whole wheat flour

3 tablespoons oil

1/4 cup boiling water from the kettle

Oil for frying.

Method:

Mix the semolina with the flour and add the water from the kettle a little at a time to get the semolina wet and form into a dough.  Mix well adding oil and kneading till you get a smooth dough.  Rest for 30 minutes and knead again.  Then roll it out thinly and cut out circles.  Deep fry in oil and drain them using paper towels.

To Assemble:

Get a puri, poke a hole in it with your thumb, fill it with potatoes, chick peas and sauce of your choice.

Pop it in your mouth and enjoy the festival in your mouth, complete with pops and crackles!

Back of a Pani Puri Street Stall in New Delhi, India: