Phuchka / Pani Puri
Phuchka or Pani puri is almost a National favourite. There could be varieties or deviations from state to state in its taste or ingredients, but the basic love continues.
I am here giving a detailed recipe of as to how to make pani puri right from the scratch.
I hope you enjoy!
Ingredients for Phuchka:
Maida / Flour– ¼ cup
Atta/ wheat flour – ¼ cup
Sooji /Semolina – ½ cup
Oil – 2 tbsp for dough + ½ cup for frying puris
Preparation of Phuchka:
1. Mix Maida/ Flour, wheat flour & semolina well .
2.Knead these into soft dough
3.Keep aside the dough covered with a wet cloth for at least one hour.
4. Roll the dough as a flat bread as thinly into small phuchkas.
5. Roll with a littke amount of oil in the palm of your hand so as to keep the dough moist.
6. Heat oil and fry till both sides are golden brown.
Ingredients for filling or pur:
Potatoes – 4 medium, boiled, peeled, and mashed
Green chillies- 2tsp finely chopped
cooked Chana/ Kabuli Matar (yellow peas) – ½ cup (soaked overnight and boiled)
Bhaja Masala (roasted spices) – 1tsp
Fresh lemon juice – 1 tbsp
cilantro – 1 tbsp, chopped finely
Pani Puris – 2-3 (ones that aren’t puffed)
salt – to taste
Method of making Filling:
Mix all ingredients well
Add the pani (water) you prepare while mixing the ingredients with the mashed potatoes
Crush 2-3 Pani Puris and mix all of it well together
Ingredients for the Pani:
Water – 2 cups
Roasted Spice Mix or Bhaja Masala – 1/2 tbsp (Bhaja Masala: roast 2 tbsp jeera (cumin seeds) and shukno lonka (dry red chillies) on low heat till jeera turns brown and chillies dark red. Take care so as not char. Remove from heat and dry grind.)
rock salt – 1/4 tsp
salt – 1/2 tsp or to taste
Tamarind juice (diluted) – 1 tbsp
Fresh lemon juice – 1 tbsp
Coriander powder – 1 tbsp
cilantro – 1 tbsp, chopped finely
Jal jeera – 2 table spoons
Method of Pani:
Mix all the ingredients well and keep it aside
How to serve Phuchka
Take a phuchka, perforate it, stuff it with the filling, then dip into the water and serve!