Pani Puri Delight
from http://www.tarladalal.com
Panipuri is a hollow, puffed, round dough with a crunchy shell. The shell by itself is not tasty, unless it is filled with a spicy potato-based mixture and dipped in masala water. The puri used are bite-size and the snack is meant to be eaten whole in one bite. The stuffing is prepared separately, and inserted into the panipuri through a hole made in the shell. It is then dipped in the masala water and served. It is the associated stuffing and recipe of the masala water that makes it unique. The stuffing and water recipes vary from region to region, and the regional names vary also.
"This is a delightful journey for your palate. It is truly a fantasy for anyone who is a pani puri addict like me. I enjoyed this unforgettable journey on the streets of Delhi where we began with the hing pani, which was sharp, and then proceed to a mellowed down mild jeera (cumin) pani flavoured with a sweet date and tamarind flavoured water. We moved on to a lemony mint water and finished with a dessert - like kewda flavoured water. It does take a lot of time and effort to make these flavoured waters but I assure you they will be well worth it. All these can be made upto a day in advance and refrigerated."
Preparation Time : 4 hours.
1 recipe puris
1 cup boondi, soaked and drained
For the hing pani:
2 tablespoons tamarind (imli)
1 tablespoon coriander (dhania) powder
1/4 teaspoon asafoetida (hing)
1/4 teaspoon Indian chilli powder
1/4 teaspoon black salt (sanchal)
1/2 teaspoon chaat masala
salt to taste
For the khajur imli pani:
1/2 recipe khajur imli ki chutney (date and tamarind chutney), mixed with 2 cups of water
For the Limca phudina pani:
1 bottle Limca (lemon) drink (lemon/lime flavoured carbonated soft drink)
1 cup mint leaves
2 to 3 green chillies
1/2 teaspoon black salt (sanchal)
1/2 teaspoon chaat masala
1/2 teaspoon roasted cumin seed (jeera) powder
salt to taste
For the kewra pani:
1/4 cup sugar
1/2 teaspoon black salt (sanchal)
1/2 teaspoon chaat masala
juice of 1/2 lemon
2 to 3 drops kewra essence (made from pandanus flowers)
For the hing pani:
1. Combine all the ingredients with 2 cups of water in a large bowl.
2. Allow it to rest for 3 to 4 hours.
3. Strain through a muslin cloth and add 1 cup of water. Mix well.
4. Chill before serving.
For the jeera pani:
1. Substitute the asafoetida in the recipe for hing pani with 1 tablespoon cumin seeds (jeera), roasted and tied in a muslin cloth in the above recipe. Chill before serving.
2. Remove the cumin tied in muslin cloth just before serving.
For the Limca phudina pani:
1. Grind the mint leaves and chillies to a paste in a blender.
2. Combine with the remaining ingredients and 1½ cups of water.
3. Chill for at least 3 to 4 hours before serving.
For the kewra pani:
1. Combine the sugar with 2½ cups of water and cook till the sugar has dissolved completely.
2. Allow to cool completely. Add the black salt, chaat masala, lemon juice and kewra essence and mix well.
3. Chill for 2 to 3 hours before serving.
How to proceed:
1. Make a hole in the centre of each puri.
2. Fill each puri with a little boondi.
3. Serve one filled puri dipped in the hing pani, the second puri dipped in the jeera (cumin) pani, the third puri dipped in the khajur imli pani, the fourth puri dipped in the Limca phudina pani and the fifth dipped in the kewra pani.
4. Repeat for the remaining puris.
Serves 4 to 6
Tips: The puris are eaten in the above mentioned order. The Limca phudina pani can even be served as a delicious jaljeera.
