Beetroot Pani Poori is a fusion version of the regular Golgappas, or Puchkas where we stuff a crisp poori with condiments and enjoy with a flavored spiced water.
Wishing all my friends a Happy New Year and I begin my first post of the year with a Fusion Street Food. I am sure by now you all are aware of my love for Street Food . Street Food is something that keeps me happy.
Beet Root Paani Poori
Ingredients
Poori (store bought )
Stuffing
Boiled potatoes
Khari boondi
Coriander leaves
Mint leaves
Roasted cumin seed powder
Salt
Beet Root Paani
1/2 cup beetroot juice
1/2 cup tamarind water
4 cups water
2 green chilly, paste
5-6 mint leaves, roughly pounded
1/4 cup jaggery
1/2 tsp rock salt
1/2 tsp red chilly powder
1/2 tsp roasted cumin seed powder
Salt to taste
Method
Stuffing
Soak the boondi for 15 minutes .
Peel and chop the potatoes finely.
Squeeze the soaked boondi and add to the chopped potatoes.
Add herbs and spices .
Mix well .
Beet Root Paani
Mix all the above in a big glass jug and leave for a couple of hours .
Check for all flavors, sweet , sour and chilly . You can add extra sweetness or spice depending on your taste.
After about two hours strain the water .
How to Serve
Tap the top of the Poori gently , making a hole .
Stuff in the prepared stuffing .
Fill the Poori with prepared water and enjoy .
Beet Root Paani Poori
Ingredients
Stuffing
- boiled potatoes
- Khari boondi
- coriander leaves
- mint leaves
- roasted cumin seed powder
- salt
Beet Root Paani
- 1/2 cup beetroot juice
- 1/2 cup tamarind water
- 4 cups water
- 2 green chilly paste
- 5-6 mint leaves roughly pounded
- 1/4 cup jaggery
- 1/2 tsp rock salt
- 1/2 tsp red chilly powder
- 1/2 tsp roasted cumin seed powder
- Salt to taste
Instructions
Stuffing
- Soak the boondi for 15 minutes .
- Peel and chop the potatoes finely.
- Squeeze the soaked boondi and add to the chopped potatoes.
- Add herbs and spices .
- Mix well .
Beet Root Paani
- Mix all the above in a big glass jug and leave for a couple of hours .
- Check for all flavors, sweet , sour and chilly . You can add extra sweetness or spice depending on your taste.
- After about two hours strain the water .
How to Serve
- Tap the top of the Poori gently , making a hole .
- Stuff in the prepared stuffing .
- Fill the prepared water and enjoy.
That’s looks delicious! I have fond memories of your pani poori during our BM meet! Love this beautiful addition to the portfolio
Its wonderful to catch up with your new post Vaishali. Happy New and looking forward to many such interesting recipes in your space.
Knowing your love for pani puri, this is expected and lol on hubby disowning you…hahahah..I can so imagine.
Vaishali, only you can make such innovative pani puri recipes. I was dumbstruck by your pani poori stall at out meet and my boys have been begging me to take them to visit you. This is such a lovely recipe and love the beautiful color of the pani.
Thanks Sandhya. You are most welcome to visit me , I assure you boys will enjoy all the variations of Pani Puri.
Wow! What an unusual combination of pani!! I can only imagine the scene at the wedding buffet 🙂
Wow Vaishali!!! I stopped eating pani pooris outside after eating yours at our BM meet. They were delicious and no other pani poori matched your taste.
Wow such an innovative recipe. Pani puri must have tasted too good.
I think I will try all your pani poori flavors together once like in a stall. :). Vaishali, what should be the consistency of the beet juice here?
Suma, just grate the beetroot and squeeze , I have given the measurements 1/2 cup juice and 4 cups water. Also you can adjust the consistency based on how you like it.