BM # 14   Day 6
Born And brought up in the walled city of Delhi my love for street food has only grown over the years.As a 10 year old my favorite snack was Gol gappas..yes this is what we call them ..and moving towards western side the name changes to Paani Puri…infact look at this interesting data where we have different names of the same Paani Puri.

Name                                              Region
Gol gappa, Water balls…………New Delhi, Punjab, Haryana, Jharkhand, Bihar, Pakistan
Pani ke bataashe……………….Rajasthan, Uttar Pradesh
Panipuri……….. ………………..Gujarat, Andhra Pradesh, Karnataka, Maharashtra, Tamilnadu
Phuchka……….. ………………..Bangladesh, West Bengal (India)
Gup chup……… ………………..Chhattisgarh, Odissa
Pakodi… …………………………….Gujarat
Phulki ……………………………..Madhya Pradesh

The basic is the same a crisp puri stuffed with some kind of stuffing(usually potatoes and some legumes) served with a  spicy water.The spicy water too changes from state to state.To make the water sour  they use dry mango pieces  in the  North  whereas citric acid is used in Gujrat.

Talking of Paani Puri in Gujrat we get 8 different flavors!!Ginger,Garlic,Lemon,Tomato,Jeera ,Lime,Mint,Haajma Hajam and finally the regular.I have tried making five flavors and I  cant forget how the ladies were all confused when I served these at Ma’s tea party.They could not judge which one was the best!!..but I knew that Haajma Hazam had maximum this one was the qickest to disappear.Chaas is totally my innovation…tastes like dahi puri..Tomato I have never liked at the vendors..but yet gave it a’s so-so.Garlic,Ginger and Lime are still on the waiting list to be tried.

So lets get on to the recipes now….

Jeera Paani
1tbsp roasted jeera pwd
1tbsp coriander pwd
¼ tsp chilli pwd
¼ tsp black salt
¼ tsp chaat masala
2tbsp tamarind
Salt to taste
Soak all the ingredients in 3 cups of water for 3-4 hours.
Strain and cool.

Hing Paani
2tbsp tamarind
1tbsp coriander pwd
¼ tsp hing
¼ tsp chilli pwd
¼ tsp black salt
¼ tsp chaat masala
Salt to taste
Soak all the ingredients in 3 cups water  for 3-4 hours.
Strain and cool.

Pudina Paani
½ cup mint leaves
4green chillies
½ tsp black salt
2tsp lemon juice
Salt to taste
Make a fine paste of the above ingredients.
Add this to three cups of water.
No need to strain this water.

Chaas Paani
2tbsp curd
3cups water
Churn the curd and water to make buttermilk.
2tbsp mint leaves
4 green chillies http                
2tsp coriander leaves.
Make a paste of the above ingredients.
Mix with the butter milk.
Add salt to taste.

Haajma Hajam
½ cup Kajoor Imli chutney
¼ tsp black salt
¼ tsp red chilly pwd
¼ tsp roasted jeera pwd
¼ tsp hing
Salt to taste.
Add this to 3 cups of water and chill.

Khajoor Imli Chutney
2cups dates
1cup jaggery
¼ cup tamarind
1tsp red chilly pwd
Pinch hing
¼ tsp black salt
¼ tsp coriander pwd
¼ tsp roasted jeera pwd
Salt to taste
Deseed the dates.
Soak the imli for ½ hour and remove pulp.
Put these in a pressure cooker with ½ cup water.
Pressure cook for two whistles.
Add 3 cups of water.
Add grated jaggery and spices and cook till jaggery melts.
Cool and store.

Stuffing for pooris
Boiled potatoes
Sprouted moong
Boondi soaked in water and squeezed
Black desi channa(boiled)
Mini chick peas(boiled)
Boiled vatana
Add salt,red chilly pwd and chaat masala to these.
The stuffing can be a mix of any of the above ingredients ,depending on one’s taste.

The normal variations are…
aaloo… chana
aaloo ….mini chick peas
aaloo ….boondi
vatana..chopped onion(this is served hot)

Refer here.
This is the best recipe for pooris till date !!

check out the way it is presented
a special ladle with a hole is used to pour the water in the pooris

Enjoy the pooris with your favourite combination of stuffing and the different flavors.

For best results…..
Make all the waters one day in advance.
This helps to infuse the flavors and the chilled waters taste awsum.

Sending it to Kalyani’s  Holi Fest:Colorful Palette ,Kitchen Chronicles: Summer Splash hosted by Sangee Vijay,Rasya’s I am The Star,Love Lock Series hosted by Vardhini ,Susan’s MMLA  45  hosted by Girlchef  and Sara’s Corner for women’s Day 

Flavored Paani Puri

29 thoughts on “Flavored Paani Puri”

  1. awesome…'s also mine next recipe in BM …….but with different flavors
    but really vaishali you are too best in decore and presentation… words for u
    only Hats off

  2. Absolutely love your presentation. Super Super….I was not aware that there are so many pani flavors. Thank you for sharing this, my daughter will have a field day seeing your pani pooris and will definitely pester me to try some. Great job, I just love it.

  3. Wow Didi u r just awesome. I want to see all your receipes where should I go and look for it. I want to make print outs of all of them.

  4. I recently found ur blog and really fell in love with the kind of street food u show in fotographs..panipuri is my most favorite chaat which I just d variations u hv shown

  5. My God! My mouth is watering so much I cannot read the recipe.I am finding it difficult to concentrate the craving to eat this delicious stuff is so sharp. If I tell hubby dear he is going to think I have finally lost it.
    and at 9.30 pm the shop we favour will be closed.:(
    too bad.

  6. Oh wow great recipe and wonderful presentation…… Do you get even ready mix i.e. instant paste to make these different types of pani's for puri's??

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