About this recipe:Paani puri are the famous part of Indian chaat. They are known with different names at different places like Paani puri in Mumbai, Golgappa in Delhi and Puchka in Kolkata. I have been relishing them since my childhood. These are easily available at every market. But making them at home gives you a different kind of pleasure.
For puri: Mix suji, baking powder, oil and salt in a pan. Make a dough with a luke warm water. Dough should neither be too tight nor be too loose. Cover a dough and keep it aside for 5-7 minutes to rest.
Now make small balls of a dough and flatten them giving an oval shape. (If you have cutter of oval shape you can use that also.)
side by side heat oil in a pan for frying. Heat the oil on a high flame.
When the oil gets heat up, put one by one puri in it. Put one puri, tap it with ladle, when it gets inflated put the another one. Don’t put all of them together. Always put puri in a pan from a corner and not from the center.
Once the puris are inflated, simmer the flame and get the puris done.
You can put maximum upto 7-8 puri at a time.
For filling: Finely chop the boiled patatoes. Add salt, red pepper powder, chat masala and finely chopped coriander to the potatoes. Mix them well and your filling is ready.
For paani: Grind fresh coriander, green chilli, red pepper powder, salt and tamarind pulp together in a mixer.
In a bowl add water, lemon juice, chat masala and salt to the mixture. Put boondi in it for garnishing. (optional)
Main part of a recipe is frying the puris. 5 % of the puris may not rise. but don't worry, you can use them in a papri chaat.