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Poori - Pani Poori

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Poori - Pani Poori Recipe, How To Make Poori - Pani Poori Recipe

Tasty masala Pani used in filling the small round poori is a concoction combining water and few spices and stuffed with any of your favorite concoctions.

Poori is a well-liked variance of Indian flatbread that has been deep-fried till crunchy. Poori is usually offered with Chole, a type of chickpea curry produced from big white beans. Poori and Chole are beloved food combo offered on special events. Poori and Chole were the widely used meals of Guru Gobind Singh as... Read More..

About Recipe

How to make Poori - Pani Poori

(65 ratings)
160 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
Poori - Pani Poori
Author : Vahchef
Main Ingredient : Maida flour
Servings : 4 persons
Published date : September 19, 2018


Ingredients used in Poori - Pani Poori
• Salt - to taste.
• Maida/all purpose flour - 1-1/2 tea spoon.
• Sooji (semolina) - 1 cup.
Method:
  • Make a stiff dough by using all-purpose flour, semolina, salt accordingly.

  • Then roll the prepared dough into thin sheets, cut into roundels and deep fry.

    Use them to serve pani poori.






Cooking with images





Articles


Poori is a well-liked variance of Indian flatbread that has been deep-fried till crunchy. Poori is usually offered with Chole, a type of chickpea curry produced from big white beans. Poori and Chole are beloved food combo offered on special events. Poori and Chole were the widely used meals of Guru Gobind Singh as a kid and therefore are usually a welcome accessory for Gur ka Langar, a holy food offered with each and every Sikh worship service.

 Some get confused between normal poori and pani puri. But the two puris include various methods. Regular puri's preparation technique is not designed to make them crisp. Puris are generally gently crisp and soft. But pani puris are intentionally made crisp and therefore they've got a somewhat various approach to make it.

 Difference between Poori and Pani-Poori

 Regular puris are kneaded with milk or normal water while in pani puris the components by itself will be in various amounts. A key ingredient of pani puris is semolina or rava and incredibly little maida is included. Also, hot water is included one teaspoon or slowly and gradually. This is among the reason why the puri puffs.

 One more reason regular puris don't have to be stored covered basically utilizing a warm cloth or kept aside for a while, they may be rolled instantly. While when the dough in pani puri isn't blended properly possessing appropriate flexibility and consistency along with a little firmness then the puris will not puff. The dough needs to partially soft with gluten strands created in them. there should be flexibility within the dough. these factors provide a crisp pani puri. the crispness remains even with the pooris are cooled as well as later.

 Rolling the pani puri is an additional essential stage. They should be rolled really flat so they turn out to be crisp after frying. The roundels shouldn't be thick. While the puris are rolled to the regular chapati thickness or perhaps a bit thicker than chapati. So that they become soft.

 When the fried pani puris get cooled at room temperature, instantly put them in an airtight jar or box and shut the lid tightly so they stay crisp to use for a longer time.



 

Comments & Reviews

 

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Recent comments

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Sudha Rajan Posted on Wed Mar 12 2014

how long time we can store the poori, where we have to keep Is it in refrigerator or in container?

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hamsa vinu Posted on Wed Mar 26 2014

Vahchef made us pani puri receipe well..i want to know the masala gravy for masala puri?

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surajit chakraborty Posted on Thu Apr 10 2014

Faltu ka chef.......?

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Vineeta S. Prasad Posted on Fri Apr 11 2014

hahahaahhaaaa....love that you didn't edit the first piece of video. You're rambling in Hindi, then you switch suddenly...lol   love your videos!!?

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Vineeta S. Prasad Posted on Fri Apr 11 2014

why would anyone dislike this video?? It boggles me!?

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Sravani Vempati Posted on Mon Apr 28 2014

Thank you so much Mr.chef.. I learned so many dishes from you and all the credit goes to you..Thank you again for everything.. :)?

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Venkat muktevi Posted on Tue Apr 29 2014

sir it was really fentastic,bcoz of u only im learning how to make varities n my family memb's r njoyng a lot tnq u sir;my name z nagasri 4m nzd?

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palash sarkar Posted on Thu May 29 2014

It's easy to understand. Thanx for uploading this vedio....?

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Sridha dv Posted on Sun Jun 08 2014

Faltu loga faltu comments karre... neeche iski?

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Sridha dv Posted on Sun Jun 08 2014

You are the great Chef ever and you are the best among the rest...In youtube cooking videos, your videos are the best than anyone.?

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Ramya Devraj Posted on Thu Jun 12 2014

wow...thank u vahchef....i really lov gol gappas ....After watchg ur video i tried at home, n it really came out well.The way u explain n prepare makes us mouth watering... tats really awesome talent u ve so tat it makes us to go to kitchen n try it

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G Srujana Posted on Tue Jun 24 2014

lolz... hindhi version  :)))?

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