Pani Poori also called Phuchka/ Gol Gappa, was probably invented in Benaras. It is the cornerstone of the huge,
This cookbook lists 1000 Pani Poori varieties. Ten different stuffings are paired with ten different additives and ten different liquids to create a thousand different Pani Pooris.
A variety of stuffing listed in column 1 can be used as a base. Remember that the stuffing mimics a curry. So almost any curry can be used as a stuffing. Boiled and mashed Potatoes are the most popular stuffing across
The additives :
A variety of additives are mixed in with the stuffing for flavour/ texture. Some common additives are listed in column 2.
The additives :
Pani poori is topped off with a sour liquid, which helps in washing it down, and enables one to wolf down dozens of pani pooris without drinking water. The liquid can range from very sour to very sweet / spicy depending on the region. Vodka is a recent addition and vodka Pani poori was a recent rage in
6 pooris usually make a plate. The idea of mimicking a meal is carried to its conclusion with the final poori being served with a sweet chutney (mimicking the dessert).
Pani poori can also be served dry without a liquid. When yogurt is used it is called Dahi Poori ( yogurt – bread). When curried green peas masala is used as liquid, the stuffing is omitted and it is called a masala poori. When sev is used, it is called Sev Poori.
Unpuffed Pooris : While frying, it is likely that the pooris do not puff up. These are called Papdi and are not wasted. The stuffing is arranged over them, additives are sprinkled, drenched with a chutney and served as a Papdi. Dahi Papdi, Masala Papdi are common. Broken pani pooris are also crushed and used as papdi.
Boiling Beans: Soak a handful of dried, whole mung / chickpeas / green peas in water overnight. Add two cups of water and pressure cook for three whistles.
Making Poori : Take a handful each all purpose flour, wheat flour and semolina. Add two pinches of salt and baking powder. Knead with water to a stiff dough. Roll into a large thin sheet. Cut with an inverted lid into small, bite sized circles. Deep fry both sides in oil till puffed and golden. Readymade pooris are widely available.
Microwave the shells for few seconds and they’ll be a lot crunchier.
Keep the liquid cold. A crunchy poori with a cool liquid tastes divine !
Mini Phyllo shells can be used in place of Pooris.
And this is my second entry to A Mad Tea Party's Party time !