Paani Poori

I just can't resist the sight of paani poori, esp when it is so well presented. Akash also could not stop himself when he saw paani poori post at Prathibha's blog. Poori recipe was something which always bothered me. I tired Prathy's way to make poori and the result was good. Here is my version of paani with Prathy's version of Poori :D

For Paani : (less spicy version, which is pleasent to drink as much as you want!)
Pudina/Mint Leaves - 1 cup tighlty packed
Coriander Leaves - 1/2 cup, chopped
Ginger- 1"
Garlic- 2-3 cloves (adjust accordingly if you like strong garlic flavor)

Green Chillies- 2
Sompu (Dill seeds)/Saunf - 1tsp
Pepper- 8
Black Salt - 2tsp
Salt - as needed
Lemon Juice- from 1 or 2 lemon
Water - 2 litres
Method:
Blend all the ingredients (except lemon juice) with little water to make chutney.
Mix this chutney with 2 litres of water and set aside in refrigerator for 2-3hrs.
Filter paani using a muslin cloth or a cloth filter.
Paani is ready to use
For Poori (recipe from Prathibha- the chef and her kitchen blog)

Chiroti Rava (Very fine semolina) - 1 cup
Maida (all purpose flour) - 1 cup
Urid dal flour (deskinned black gram)- 1/2 cup
Salt and 2 tbsp of oil
Water
Oil for deep frying

Mix all the ingredients to make a soft yet firm dough.
Roll them with rolling pin to make a big circle.
Using a round cookie cutter cut rounds.
Deep fry them in oil to get pooris.

Pooris were sold out at home!! I had to hide few of them for taking pictures.

Other ingredients you need to assemble paani poori :

1. Peas and Potato Mixture : Cook green peas and potato. Mash them separately and mix them with little salt.
2. Onion Mix - Chop onion and coriander to small pieces and mix well
3. Khara Sev (Store bought)
4. Dates and Tamarind Chutney aka 'Meetha' or 'Meethi chutney'
Lion Dates (seedless) - 1 cup packed
Tamarind Juice - 2tbsp
Jeera Powder - 1 tsp (fry and powder jeera)
Black Salt - 1tsp
Soak lion dates in little warm water till it is soft to blend. Blend dates with tamarind and water. Bring this mixture to boil. If you have a very thick chutney at this point, add little water to dilute it. Add jeera powder, black salt and switch off the stove. Meetha is ready.

To assemble paani poori :

Make a hole on one side of the poori.

Stuff in little peas n potato mixture, top it with onion mixture and sev.

Dunk it in paani and let it land inside your mouth smoothly...... ummmmm.....!!! nothing more to say