Pani Poori is a popular Indian street food. It is a deep-fried, hollow, crispy puri filled with a spicy and tangy water mixture. The water mixture is usually made with tamarind, mint, cumin, and other spices. It is often served with a variety of fillings made with potato, onion, sprouts or chickpeas. It is also known as golgappa, phuchka, gupchup, or pani ke patashe in different states of India.
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2 cups
1 teaspoon
2 tablespoons
1/2 cup
In a bowl, mix together the flour, salt and oil. Slowly add the water and knead into a soft dough. Cover and set aside for 15 minutes.
To make the pani, blend together the mint leaves, coriander leaves, green chillies, cumin powder, chaat masala, black salt, black pepper, sugar and lemon juice.
Heat the oil for deep frying.
Divide the dough into small balls and roll out into thin discs.
Deep fry the discs until golden brown.
To assemble the pani poori, take a disc and make a small hole in the centre.
Fill the hole with the pani mixture and serve.
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It's official: Pani Poori is the food of choice for 24-27 male, with people of >40 BMI also on board.
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