Panipuri differs from region to region, but this simple recipe is an ideal start.
Preparation of the Pooris
Mix the flour with a pinch of salt in a bowl. Add a teaspoonful of warm water and mix it with your fingers. Add another spoonful of water and continue mixing. The dough should have a loose consistency and not be moist.
Add the water very slowly and in small quantities. The Poori dough should never be wet or sticky. If the dough appears to be very moist, use additional flour to absorb the moisture.
Knead the dough with your hands for about 10 minutes until it becomes firm, stretchy and shiny. When the dough feels loose and falls apart, continue to knead. You should be able to pull the dough without tearing it. If you want, you can knead the dough with the kneading hook of a stand mixer.
Pour a teaspoon of oil over the dough and knead for another 5 minutes. This improves the taste and consistency of the dough. Leave the dough to rest. Form it into a ball and place it in a bowl. Cover the bowl with a damp cloth. Place the bowl in a dry, warm place. Leave for 15 to 20 minutes. This further improves the consistency of the finished Pooris.
Roll out the dough very thinly. Lay the dough ball on a greased surface. Roll it with a rolling pin to a circle that should not be thicker than 0.6 cm. The dough should be easily rolled out without tearing.
Cut the dough into smaller circles. You can take a cookie cutter or the edge of a glass. Cut out as many dough circles as possible from the rolled dough.
Heat the oil for frying. Pour 5 cm oil into a soup pot or a high frying pan. Heat the oil to 200 ° C or until some dough starts to hiss and brown when you add it to the oil.
When the oil is hot, put a few dough circles into the oil. After a few seconds, they blow up and become crispy. If, after about 20 to 30 seconds, they are crisp and light brown, take them out with a large foam spoon onto a plate covered with paper towels. Fry the remaining dough circles.
The Pooris cook very quickly. So you have to keep an eye on them all the time when they are in the oil. Take them out before they turn dark brown, otherwise, they have a burned taste and fall apart easily.
Fry only a few Pooris at a time. Do not cover the Pooris when they are fully fried, otherwise, they will not remain crisp.
Make the filling
Peel the potatoes and then chop them roughly. Put in a pot and cover with cold water. Bring the water to boil and then reduce the temperature to a simmer. Boil the potatoes softly until you can easily pinch them with a fork. Pour the water off. Crush the potatoes roughly with a fork.
Add the red chili powder, chat masala and the coriander leaves into the pot. Add a pinch of salt. Crush the spices with a fork to distribute them thoroughly. Taste the mixture and add more spices or salt if you want.
Stir the onions and chickpeas with a spoon, so that everything is completely mixed. If you want, add a few drops of oil to make the filling juicy.
Preparing the Pani
Put all the spices and herbs into a blender or a mortar. Process them until they are ground to a fine paste. If necessary, add some water to dissolve the ingredients and make them easier to grind.
Mix the paste with two to three cups of water. Put the paste with the water in a mixing bowl and stir it well. Taste the mixture and add more salt or spices as needed.
It is often served cold. If you want to cool it, cover the bowl and place it in the refrigerator until you are ready to serve Pani Poori.
Serve the Pani Poori
Press the Poori gently in the center to form a 1.3 cm hole. Do this with the tip of a knife or fingertip. Press carefully, as the Poori is crispy and fragile.
Fill with a little of the filling so that the Poori is about half filled. Pour some of the filings with the crushed potatoes and chickpeas. If you want, you can also add other fillings such as chutney, yogurt sauce, or green mung bean sprouts.
Dip the filled ball into the pan with the Pani so that the rest of the ball fills with the spicy water. Do not keep them under water for long, otherwise, they will soften.
Eat as long as they are still crispy. You must serve Pani Poori immediately and eat before they are soaked and fall apart. Eat the whole thing in one gulp.
You can also take three to four teaspoons of tamarind chutney or Pani Poori Masala.