For Paani : (less spicy version, which is pleasent to drink as much as you want!)
Pudina/Mint Leaves - 1 cup tighlty packed
Coriander Leaves - 1/2 cup, chopped
Garlic- 2-3 cloves (adjust accordingly if you like strong garlic flavor)
Sompu (Dill seeds)/Saunf - 1tsp
Black Salt - 2tsp
Salt - as needed
Lemon Juice- from 1 or 2 lemon
Water - 2 litres
Blend all the ingredients (except lemon juice) with little water to make chutney.
Mix this chutney with 2 litres of water and set aside in refrigerator for 2-3hrs.
Filter paani using a muslin cloth or a cloth filter.
Paani is ready to use
For Poori (recipe from Prathibha- the chef and her kitchen blog)
Chiroti Rava (Very fine semolina) - 1 cup
Maida (all purpose flour) - 1 cup
Urid dal flour (deskinned black gram)- 1/2 cup
Salt and 2 tbsp of oil
Oil for deep frying
Mix all the ingredients to make a soft yet firm dough.
Roll them with rolling pin to make a big circle.
Using a round cookie cutter cut rounds.
Deep fry them in oil to get pooris.
Pooris were sold out at home!! I had to hide few of them for taking pictures.
Other ingredients you need to assemble paani poori :
1. Peas and Potato Mixture : Cook green peas and potato. Mash them separately and mix them with little salt.
2. Onion Mix - Chop onion and coriander to small pieces and mix well
3. Khara Sev (Store bought)
4. Dates and Tamarind Chutney aka 'Meetha' or 'Meethi chutney'
Lion Dates (seedless) - 1 cup packed
Tamarind Juice - 2tbsp
Jeera Powder - 1 tsp (fry and powder jeera)
Black Salt - 1tsp
Soak lion dates in little warm water till it is soft to blend. Blend dates with tamarind and water. Bring this mixture to boil. If you have a very thick chutney at this point, add little water to dilute it. Add jeera powder, black salt and switch off the stove. Meetha is ready.
To assemble paani poori :
Make a hole on one side of the poori.
Stuff in little peas n potato mixture, top it with onion mixture and sev.
Dunk it in paani and let it land inside your mouth smoothly...... ummmmm.....!!! nothing more to say