Paani Poori (Water Balls)


Hello,


Paani Poori or Paani Bataashe or Paani Fulki or Golgappe or Puchhka or Gupchup, etc... etc...

Paani Poori is a versatile recipe which is famous all over India. However it is called by different names in different states of India.

Paani Poori is basically a type of snacks consisting of a round or ball-shaped (deep fried) hollow crispy Poori filled with flavored water of multiple types, such as Tamarind (Imli), Mint (Pudina), Asafetida (Heeng), etc...

We can also make it at home with easily available ingredients.

Lets have the recipe as below:-

"Here, we are making Water Balls or Poori(s) filled with 02 types of fillings, first is Boiled White Pea (Safed Matar) and second is Boiled Potatoe with boiled Bengal Gram (Kala Chana) and three types of flavored water, i.e. Mint flavor (spicy), Tamarind flavor (sweet and sour) and Curd".
 
  • Best for: Evening Snack
  • For 04 People (20 Water Balls)
  • Preparation Time: 30 Minutes (Approx.)
  • Cooking Time: 20 Minutes (Approx.)
  • Vegetarian Recipe  

Ingredients:
 
For Water Balls (Poori):
  1. Semolina (Rawa or Sooji): 02 Cup
  2. All Purpose Flour (Maida): 01 Cup
  3. Water (Warm): 02 Cups 
  4. Salt: 1/4 Table Spoon 
  5. Oil (For Frying)
For Spicy Flavored Water:
  1. Mint Leaves: 02 Cups 
  2. Green Coriander: 01 Cup
  3. Green Chilli: 02 Nos. (can be increased / decreased as per taste)
  4. Ginger: 01 Inch 
  5. Asafetida (Heeng): 1/2 Table Spoon
  6. Water: 04 Cups
  7. Roasted Cumin (Zeera) Powder: 1/2 Table Spoon
  8. Black Salt: 1/2 Table Spoon
  9. Salt: 02 Table Spoon   
  10. Lemon Juice: 02 Table Spoon
  11. Tamarind Water: 02 Cups (soak tamarind in warm water for 10 minutes for making tamarind water)
  12. Jaggery (Gur) Water: 01 Cup (soak jaggert in warm water for 10 minutes for making jaggery water)
  13. Curd: 01 Cup (blended) 
  14. Powder Sugar: 1/2 Cup
For Fillings:
  1. Boiled White Pea (Safed Matar): 02 Cups (soaked overnight) and boiled to 03 whistles
  2. Chopped Onion: 1/2 No.
  3. Chopped Green Chillies: 02 Nos.
  4. Roasted Cumin (Zeera) Powder: 1/2 Table Spoon
  5. Green Coriander: Few Fresh Leaves
  6. Boiled Potatoe: 01 No.
  7. Lemo Juice: 1 Table Spoon
  8. Boiled Bengal Gram (Kala Chana): 01 Cup (soaked overnight) and boiled to 03 whistles

Preparation: 

For Water Ball (Poori): Take instructed quantity of Semolina (Rawa or Sooji) and All Purpose Flour (Maida). Mix both well and start adding warm water to the mixture in steps. The semolina will absorb all the water. Hence, keep adding water at regular intervals after kneeding. Make a tight dough after kneeding for around 08 minutes. You make it if it is perfect by using you finger pressing the dough. If the finger is not sticking to the dough, it is ready. Cover with a wet muslin cloth and keep aside for 15 minutes to rest.

 For Spicy Flavored Water: Put instructed quantity of Mint leaves, Green Coroinder Leaves, Green Chilli, Roasted Cumin (Zeera) Powder, Asafetida (Heeng), Lemon Juice, Black Salt, Salt, Little Tamarind Water, one small Jaggery and required water in blender and blend it to a paste. Strain the paste in a bowl and add required amount of water. Mint Flavored Water is Ready.

 Take a bowl, add 1/2 cup each Tamarind Water and Jaggery (Gur) Water. Add 1/4 table spoon Black Salt, 1/2 table spoon Salt and 1/4 table spoon Roasted Cumin (Zeera) Powder. Mix the water well. Sweet and Sour Tamaring Flavored Water is Ready.

Take a bowl, in 01 up blended Curd add 1/4 table spoon Roasted Cumin (Zeera) Powder, Powder Sugar 1/2 table spoon and mix all the ingredeinets well. Flavored Curd for filling is Ready.
  
Process: 

Water Ball (Poori):
  1. Take the rested dough of semolina and all purpose flour which was covered with muslin cloth. 
  2. Roll the dough in thin on a rolling board (or any flat surface). Use oil for rolling the dough so that it may not stick.
  3. After rolling the dough, cut small round shapes usimg a cutter or any suitable object.
  4. Keep the small cutted poori(s) aside for 10 minutes after covering with a wet muslin cloth. Till then you may make the filling for poori.
  5. After 10 minutes, heat oil in a pan (on around 100 degree celcius) and add poori(s). Press it in the oil using a skinner so that it may turn into a beautiful ball shape and allow it to become crisp. Repeat the step for all the poori(s) in similar manner.
The POORI(s) are ready. Lets make the filling.
Filling:
  1. For First Filling: Take a bowl, add boiled white pea, chopped onion, chopped chillies, roasted cumin powder, fresh green corionder leaves, lemon juice) and mix well. The first filling is ready.
  2. For Second Filling: Take a bowl, add Boiled Potatoe, Boiled Bengal Gram (Kala Chana), Salt as per taste and lemon juice. Mix well. The second filling is ready.
Finally our Paani Poori is ready to be served.
Fill the Poori with your favorite Fillings & Faloved Water !!
Enjoy !!

Thanks

Kshitij...

(Please send your suggestions so that i may improve by blog/recipe.)

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