Pani Poori | Pani Puri Sindhi Style

Pani Poori | Sindhi Style Pani Puri is a favourite and most common snack. It is made with mini crisp hollow poori that is filled with some spicy and tangy water.

When I think of a snack, the first snack that comes to mind is Pani Poori. And this is one snack that leaves us all drooling, right? For this BM, I will post my favourite snacks, the first one being Pani Poori.

Pani Poori originated in Uttar Pradesh, an Indian state which is the hub of Chaats. This street food is so delicious that it has spread all over the country. It is globally popular too.

Let me tell you a little about the Sindhi version of the Pani Poori. We normally pick a packet of Nylon Pooris from a farsan shop. Make a stuffing of boiled potatoes and soaked Boondi. Then, season this mix with salt, black salt and red chilly powder. We make the spicy water with tamarind paste and lots of mint leaves. A small piece of jaggery cuts down the sharp tanginess of the tamarind. The sweet tamarind chutney adds to the flavour. This version has its own special taste and you will find the street stalls of this typical style in Sindhi areas of Mumbai or Ahemdabad. This is my mother in law’s recipe and a total hit with friends and family.

Alternative Names of Pani Poori

Gol Gappa | Gol Gappe | Gol Gappa: Haryana,Delhi , Punjab
Puchka | Fuchka : West Bengal , Bangladesh
Pani Patashe : Madhya Pradesh
Pani Pakodi: Gujrat
Gup Chup: Orrisa

Pani Poori has four basic components.

The Poori
Stuffing
Sweet Chutney
Spicy Water

Types of Poori

Sooji Poori
Atta Poori
Nylon Poori
Ready to fry Poori

What are the different stuffings ?

The hollow poori is stuffed with a special filling, this filling varies. Potatoes remain kind of mandatory. Some of the fillings that I enjoy are –

• Potato + Zero size chickpeas
• White Peas + Onions
• Potato + Brown Chickpeas
• Moong Beans + Potato
• Boondi + Potato

How to make Pani Poori | Sindhi Style Pani Puri

To make Sindhi Style Pani Puri I make Poori at home or buy the Nylon Poori.

For the filling, I use boiled potato and Boondi. (Boondi is a farsan made with besan. They are tiny gram flour dumplings.)

Peel the potatoes and cut them into cubes. Soak the boondi in water for 10 minutes. It will swell up. Now squeeze it gently and mix with the potatoes. ( You can keep them separate too.) Sprinkle salts, red chilly powder, roasted cumin powder. Mix gently.

I normally stock the Sweet Tamarind Chutney in the refrigerator.

To make the spicy water, make a fine paste of the ingredients under Pani.

Take a taste check !! Add spices as per liking. Place in the refrigerator to chill.

If adding ice, keep the flavours a little stronger.

How to serve Pani Poori

Take a poori, tap it gently to make a small hole, just the size of your finger.
Stuff in the prepared stuffing.
Put a teaspoon of sweet tamarind chutney.
Fill the poori with spicy water.
Enjoy right away!

Storing Suggestions

Store the pooris in an airtight container for 10-12 days.

Store boiled potatoes in the refrigerator. Make fresh stuffing when required.

Sweet Tamarind Chutney has a good shelf life and I always stock it in the frig.

The spicy water will taste good for 2 days, however, the paste can be frozen in an airtight container.

Make Pani Poori Lollies with leftover water.

After eating a Spicy Pani Poori, you can enjoy the dessert version of this Motichoor Gol Gappe.

Here are some other variations of Pani Poori

Paani Poori with Ragda

Paani Puri Shots

Flavoured Paani Puri

X – Xtra Special Gol Gappe – Delhi Style

Flavored Pani Poori with Beetroot

Puchka / Paani Poori from Kolkatta