Name: Pani Poori
Prep time: 50 min
Cook time: 15 min
Ingredients: 65 g Wholemeal (whole-wheat) flour ((1/2 cup), plus extra for dusting ); 70 g Semolina (Farina) ([1/2 cup) ); 2 tablespoons Ghee; 500 g Ghee or Vegetable oil ((2 cups), for deep-frying ); Chaat Masala (for sprinkling ); 100 g Tamarind & Ginger Chutney ((1/2 cup) ); 1 Jal Jeera (quantity ); 2 Potatoes (medium-sized, unpeeled ); 120 g Chickpeas (garbanzo beans) ((1/2 cup) canned, drained )

Pani Poori

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Prep Time 50

Cook Time 15

Course Appetizers, Snacks

Cuisine Delhi

Servings

Calories 122 kcal

Equipment

Pan
Bowl
Kadhai
Deep heavy-based Pan
Slotted spoon
Kitchen Paper
Paper towels

Ingredients

65 g Wholemeal (whole-wheat) flour (1/2 cup), plus extra for dusting
70 g Semolina (Farina) [1/2 cup)
2 tablespoons Ghee
500 g Ghee or Vegetable oil (2 cups), for deep-frying
Chaat Masala for sprinkling
100 g Tamarind & Ginger Chutney (1/2 cup)
1 Jal Jeera quantity

For the filling

2 Potatoes medium-sized, unpeeled
120 g Chickpeas (garbanzo beans) (1/2 cup) canned, drained

Instructions

To make the filling, cook the potatoes in a pan of boiling water for 15 minutes, or until cooked but still firm.
Drain and allow to cool, then peel off the skin and cut into small dice. Set aside.
Sift the flour and semolina together into a large bowl.
Add 2 tablespoons of ghee and rub it in with your fingertips, then mix in enough water to make a stiff dough. Cover with a damp cloth and set aside for about 30 minutes.
Pinch off marble-sized pieces of dough and roll out thinly on a lightly floured surface or board into 4-cm / 1 1/2-inch discs.
Heat the ghee or oil in a kadhai or deep, heavy-based pan to 180‘C / 350°F, or until a small cube of bread browns in 30 seconds, then reduce the heat.
Working in batches, deep-fry the discs for about 1-2 minutes, or until they puff up and are golden in colour.
Remove as soon as they begin to brown with a slotted spoon, drain on kitchen paper (paper towels) and set aside.
Punch a hole in the top of the discs with your thumb and fill with about 1/2 teaspoon of the potatoes and 1/2 teaspoon of the chickpeas.
Sprinkle over some chaat masala and pour 1/2 teaspoon of the chutney over the top.
Alternatively, dip the pooris in a pan of cold jal jeera to fill with tangy cumin-mint flavoured water and serve.

Video

Nutrition

Serving: 50gSodium: 2mgCalcium: 8mgVitamin C: 2mgVitamin A: 9IUSugar: 1gFiber: 1gPotassium: 76mgCholesterol: 27mgCalories: 122kcalSaturated Fat: 7gFat: 11gProtein: 1gCarbohydrates: 6gIron: 1mg

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