WOYP Day # 59 Pani Puri Puris and Floating Pani Puri

For as long as I can remember, my mom has always made these perfectly shaped crisp puris at home which went into making a variety of Chaats. The puris are very tasty and definitely different from store bought puris. 

 Home made Chaat is scrumptious as is and these puris add to the yumminess! It may seem like a lot of work but I made one batch of these puris in under and hour and it took my family even lesser time to finish all the puris at once!! :D I made Masala Puri and Floating Pani Puri. 

These Puris can be made well ahead of time, so there is no rush on the day you plan to actually make the chaat. This recipe makes about 80-100 puris, you can make all of it and store so you have puris on hand when the chaat craving hits out of the blue (happens to me all the time! :D) or you can halve the recipe.

Pani Puri Puris
You will need:

1.5 cups Fine Sooji/Chiroti Rave (Fine Semolina)
1/2 tsp Salt
2 tbsp Oil
Oil for deep frying

Rolling pin, 1.75” cookie cutter

Combine the fine sooji and salt in a medium bowl. Add oil and combine. The dough should hold shape when pressed into a fistful. Slowly add enough water to  make a soft smooth dough. The dough shouldn’t be too stiff or sticky. Cover and rest for 30 minutes to an hour.  

Set the oil to heat in a deep pan on medium high heat. Knead the dough for a few minutes after it has rested. Divide the dough into 3 portions. Roll out one portion thinly using a rolling pin.Keep remaining dough covered.  Use a cookie cutter to cut circles. Cut them as close to each other as possible. Remove circles, and gather the scraps. Gather the scraps and roll into a ball before re-rolling. Fry one batch of puris first before cutting out more. 

Test the oil temperature by dropping a pinch of dough into the oil. If it rises quickly to the top then the oil is ready. Slide in the cut circles, the puris will puff up almost immediately. Fry for 15-20 seconds on one side and flip to brown on the other side. Once the puris are crisp, remove to a paper towel lined plate. Lower the heat to medium low while you roll and cut out more puris. Repeat until all the puris are cut and fried. 

Cool puris completely before storing in an air tight container. All the puris puffed up but you may get some flat ones. Those work perfectly to make Masala Puri or Papdi Chaat. 

Floating Pani Puri:

Traditionally, filled puris are served with a tangy spicy pani to make Pani Puri. On my last visit to Bangalore, I got a taste of these floating pani puris and loved the idea. I have no clue about the origin of the name or why these were served this way, all I know is it tasted just as delicious! :D

You will need:

Pani Puris, as many as needed
1/2 cup Dried Peas (Vatana)
1/4 cup Onion, chopped
1/4 cup Grated carrot
1 tbsp Chopped cilantro
1 Cup prepared Pani (recipe below)
Meeta (Sweet Tamarind chutney), optional

Pani for Pani Puri: 

Grind to a smooth paste - 1/2 cup fresh Mint leaves, 1/2 cup fresh Cilantro, 4 green chilies. Add this paste to 2 cups cold water with 1 tablespoon Pani Puri Masala (store bought), salt to taste and a pinch of Chaat masala. Combine well.  Adjust to taste and serve as needed.

Soak dried peas in sufficient water for 4-6 hours. Boil the peas in a pressure cooker for 2 whistles until soft. Drain the water.

To assemble: Gently crack the top of each puri. Combine the onions, grated carrot and cilantro in a bowl. Fill each puri with the boiled vatana and the onion carrot mixture. Place filled puris in a shallow bowl. Pour 1/4 cup pani over the puris. Add little more if needed. Serve immediately. These are best assembled when ready to eat since the pani will make the puris soft. You can add little meeta to the puris too if needed. I do enjoy a bit of sweet in every bite so I do add meeta in mine. 

WOYP Day #43 Home- made Paapdi and Sev Paapdi Chaat

Sev Paapdi Chaat is a popular street chaat in India. Fried crisps (Paapdi) are topped with potato, onions, tomatoes, lip smacking sweet and spicy chutneys and with a whole lot of crunchy Sev. Paapdi Chaat can also be made with a topping of flavored yoghurt too. 

Paapdi is easily available in stores. I made a batch at home. Fairly quick to make and taste great!!  They also store well which means you will have Paapdi on hand when that Chaat craving hits :D 

Home-made Paapdi:

You will need:

1 cup All-purpose flour
1 cup Fine Sooji (Rava)
1 1/4 tsp Salt
1 tsp Cumin seeds
1/2 tsp Ajwain (Carom seeds)
2 tbsp Ghee
3/4 cup Water

Oil for frying
Cookie cutter or any circle cutter (2” wide)

In a medium bowl, combine the flour, rava, salt, cumin seeds and Ajwain. Add the ghee and rub into the flour. Add water little at a time to form a soft dough. I needed about 3/4 cup of water to make a dough. Shape into a ball and allow to rest for 10 minutes. 

After the dough has rested, knead briefly and divide the dough into smaller portions. The easiest way to make Paapdi is to roll out a large piece of dough and then cut into circles using a cutter rather than rolling out individual Paapdi.  This ensures even sized Paapdi. 

Pour oil into a deep pan. Set on medium high heat.

Lightly oil a silicone mat or a wooden surface or your countertop. Using a rolling pin, roll out one portion of the dough thinly. Use a cookie cutter to cut into circles. Use a fork to poke the rolled out dough, this prevents the dough from puffing up once it hits the hot oil. Then use a cutter to cut out circles. 

Check if the oil is hot by dropping a dot sized dough into the oil, it should rise to the surface almost immediately. If it doesn’t, wait for a few more minutes.

Slowly slide the rolled circles into the hot oil, fry on both sides until lightly browned and crisp.

Remove to a paper towel lined plate. Cool completely before using.

Sev Paapdi Chaat:
You will need:

20-30 Paapdi
1/2 cup Onion finely chopped
1/2 cup Tomato, chopped
1 Potato, boiled and peeled
1/2 tsp Chaat masala (plus more)
1/4 tsp Black Salt
1/2 tsp Kashmiri chili powder

Salt to taste
1 tbsp Chopped cilantro
1/2 cup Fine Sev
Mint chutney as needed
Tamarind Sweet chutney as needed

I used home-grown Mint to make the chutney, it is so much more fragrant, fresh and strong in flavor.

Mash the boiled potato. Add 1/2 tsp Chaat masala, black salt, Kashmiri chili powder and salt. Add little cilantro and combine. 

To assemble:

Place 8-10 Paapdi on a plate. Top each Paapdi with the potato mixture, little onions, tomato, mint chutney, tamarind chutney and a pinch of chaat masala. Top with a generous amount of sev and then garnish with chopped Cilantro. Serve right away. 

Sev Paapdi Chaat was sooo delicious, we truly couldn’t stop eating them! Try it and you’ll know why :D

WoYP Day #23 - Dahi Puri

We’ve been feasting on Chaat almost every other day to break from the mundane meals, and Dahi Puri is something I make very often. I use store bought puris which makes this chat that much easier and quicker. My pantry is also well stocked with canned chickpeas at any given time. Greatly helps with cooking time without compromising much on taste.

I’ve also included recipes for the Mint & Tamarind chutneys, if you have these two chutneys on hand the Chaat possibilities are endless 😃

You will need:

Puris
1 cup yoghurt
1/2 cup water
1/2 tsp Sugar
1 tsp Salt
1 (8oz) can Chickpeas 
Mint chutney (recipe below)
Tamarind chutney (recipe below)
Chaat masala
Fine Sev
Chopped cilantro

Drain and rinse the chickpeas. Pop a small hole on top of each puri and arrange 8-10 on a plate. In a small bowl whisk the yoghurt, water, salt & sugar. Fill each puri with 4-5 chickpeas, top with mint and tamarind chutney to taste. Fill each puri with a spoonful of the whisked yoghurt. Sprinkle a generous pinch of Chaat masala on each puri. Drizzle with more mint chutney and tamarind chutney. Top with sev and chopped cilantro. Serve right away before the puris get soggy.

This makes for the perfect Chaat on a sunny day.. cooling with a burst of familiar flavors! :) 

Mint chutney:

1 cup packed, fresh Mint leaves
1/2 cup packed, fresh Cilantro
6-8 green chilies (use less for a milder chutney)
1” piece Ginger, chopped
2 tsp Lemon juice
Salt to taste

Blend the above ingredients to a smooth paste. Store in an air-tight container in the fridge, and use as needed. Can be frozen up to a month. Defrost overnight in the refrigerator before using. 

Tamarind (Sweet) Chutney:

1 cup Tamarind pulp
3 cups Powdered Jaggery
1 tsp salt
1/2 tsp red chili powder
1/2 tsp roasted cumin powder

Bring the tamarind pulp and jaggery to a boil until jaggery has melted. Add salt, red chili powder and roasted cumin powder. Continue to simmer until thick and sticky. Allow to cool completely and then store in an air tight container in the fridge. Can be frozen up to 3 months. Defrost overnight in the refrigerator before using.

WoYP Day #22 - Palak (Spinach leaf) Chaat

Palak (Spinach) chaat is deep fried spinach leaves topped with a melange of onions, tasty chutneys and toppings. It’s a great combination of spicy, sweet, crunchy - all akin to drool worthy chaat.

For this chaat, you will need larger leaves of Spinach. Wide, large leaves are easy to fry and almost forms a ‘plate’ in itself to hold all the toppings. If you don’t come across large ones, medium sized leaves will do too. 

 

You will need:

For the Fried Spinach:
8-10 large Spinach leaves, washed and wiped dry
1/2 cup Gram flour (Besan)
2 tbsp Rice flour
1/4 tsp Ajjwain (Carom seeds)
1/2 tsp Kashmiri Red chili powder
1/4 tsp Chaat masala
Salt to taste
Water, as needed
Oil to fry

For the Chaat:

1/4 cup chopped onions
Mint chutney
Tamarind chutney (Meeta)
2 tbsp Chopped cilantro
1 tsp Kashmiri red chili powder
1 tsp Chaat masala
1/4 cup yoghurt, lightly beaten
1/4 tsp Sugar
1/4 tsp Salt
1/2 cup Fine Sev

In a deep pan, heat 2 inches of oil. Meanwhile in a medium bowl, combine the Besan, rice flour, salt, ajjwain, red chili powder and chaat masala. Stir and add water little at a time to make a thick flowing batter. When the oil is hot, dip each leaf in the batter and drop it in the oil. Fry for 30 seconds on each side until crisp and brown. Remove and drain briefly on a paper towel lined plate. Fry the remaining spinach leaves and drain the excess oil.

To assemble:

 

Place one fried leaf on a plate or several if they are medium sized. Lightly beat the yoghurt with little water, salt and sugar. Top the fried spinach leaf with a tablespoon of chopped onions. Top with a spoonful of mint chutney and tamarind chutney. Drizzle a spoon or two of the beaten yoghurt. 

 
Sprinkle a generous pinch of chaat masala and red chili powder on top. Lastly add the sev and chopped cilantro. Serve right away.

Adjust quantities of chutneys to suit your taste. Hope you enjoy this crunchy chaat!

What's on Your Plate? Day #10 Aloo Tikki Chole Chaat

One of those days when its pouring outside and the craving for Chaat hits in. Well, we don't need an excuse to make chaat...ever! :D This Aloo Tikki Chole Chaat was heart warming and definitely a treat to the tummy. If you have canned chickpeas on hand, this is a fairly quick fix! 

Chole Masala:

2 (8oz) can chickpeas
1 tsp Oil
Salt to taste

To grind:
1/4 cup of cooked channa
1/4 tsp Turmeric
2 tsp Red chili powder (adjust to taste)
2 tbsp Corriander seeds
1/4 cup onion, cubed
4 pods Garlic, chopped
1” piece Ginger, chopped
1/4 tsp Black pepper powder
1/2 tsp Garam masala
2-3 curry leaves
A fistful fresh cilantro
4 Green chilies

Empty the chickpeas with liquid into a large pan. Bring to a simmering boil and turn off heat. Drain and set aside. If using soaked chickpeas, boil, drain and set aside.

Grind listed ingredients in a blender to a smooth paste. Heat oil in a pan. Add the ground paste and sauté for 30 seconds until fragrant. Add the drained chickpeas and season with salt. Mix well and bring to a simmering boil. Turn off heat and use as needed.

Aloo Tikki - Click Here for recipe 

To assemble:

Chole Masala
Aloo Tikkis, prepared
1 tomato chopped
1 onion chopped
Chopped Cilantro
Mint chutney - click here
Tamarind Chutney(Meeta) - click here
Fine sev 

Place two tikkis in a shallow plate. Pour 1/2-3/4 cup of prepared chole masala, taking care to cover both the tikkis evenly. Drizzle mint chutney and tamarind chutney to taste, top with chopped onions, tomatoes and fine sev. Add chopped cilantro. Serve immediately.