Pani puri...the very thought of this chatpata tasty Indian delight makes my mouth water. However, these days the luxury of enjoying these crispy golden delights (filled with sweet and sour water/sauce) by simply stepping out of the home and walking across to my favorite pani poori wala is no longer there. The poori is not available here and so making pani poori means having to start right from scratch.
My neighbour gave it a try a few months back and thanks to her we have been enjoying some delicious authentic pani pooris for some time now. Her pooris just get better each time and so it was confirmation enough that these could me made at home too.
My daughter ...my inspiration for cooking and also my most difficult to please critic is actually the one who got me to try making the pani puri at home. She has developed a taste for this awesome Indian street food and wanted Mummy to make it so that she could enjoy it to her heart's content right at home(if Mummy http://www.blogger.com/img/blank.gifcan make it I can have it any time I pleases, I am sure that is how the thought process works).
Making pani puri like most think is not difficult(can say that confidently now that I have tried it out in my own kitchen). There are however, a few important things that one has to keep in mind to get it right(so that each of the puris puff up perfectly turn out crisp and most importantly stay that way). My guide to making it was this step by step video from Manjula's kitchen . She has explained the entire process so beautifully and it is a perfect guide for even a beginner like me. Thank you so much Manjula, it was such an awesome feeling seeing those pooris puff up so well(just like the store bought Indian puris). My daughter and I were so excited to see it all happening right and that too at the very first attempt. I couldn't control my excitement any longer and had to share it with you all.
Ingredients(as per the video)
Rava - 3/4 cup (she suggests using the fine semolina and I did just that)
Maida or all purpose flour - 1/4 cup
Water - approximately 1/2 cup ( pour a little at a time as you do not need the entire 1/2 cup)
Method:(as shown in the video)
Tips:1- Keeping the rolled out pooris moist in a wet kitchen towel is extremely important.
2- The temperature of the oil will all make the difference. The oil should not be very hot nor cold. If not hot the pooris will not fluff and would remain flat(more like a gariny papdi). In case of the oil being very hot your pooris will fluff but brown and burn easily. Keep the temperature right (medium heat) and put the pooris in one at a time. It is important to take care to ensure that each poori fluffs right and then you can go on and add the next. Even after it has risen well let it fry on both sides till golden brown(this is not only important for presentation but also to ensure that they are crisp and stay that way).
3- Take out these beauties on a tissue or kitchen towel. Let cool and then store in an airtight container. It was a truly satisfying experience.
I served it with mashed chickpeas (cooked in the pressure cooker with salt, a pinch of turmeric powder and half a spoon of red chilli powder) and tangy water made with the MDH Jal Jeera mix. It was truly amazing. Got a thumbs up from hubby too!!