Chaat cravings - 1

During my usual blog checks last week I came across Hema's post on Gol-Gappas. After cribbing for months about non availability of Chaat in this neck of the woods, I decided to surprise A with panipooris for dinner. Was he thrilled! After all, we were eating (any) chaat for the first time since late March this year. He didn't even crib about some of the pooris that were slightly.... er... hmmm... many shades darker than what's usual!

Having started on this without adequate pre-planning, there were some substitutions I'd had to effect. I didn't have any panipoori masala, just that last bit of mint and coriander that I'd been hoarding for over a month, but I went for it anyway! And it didn't turn out too bad.

Making pooris from scratch takes absolutely ages. It took me about 3 hours to make about 120. And it lasted one dinner and one Masala-poori snack the next day! A little too much work for instant gratification.

I did have to tweak the recipe for the pooris (from Hema's blog) a little. And the end result worked fine! Just fine.

(clockwise from top left: Finely chopped onions,
pooris, tamarind-date chutney, Pani)

Paanipoori

Pooris
1 cup sooji
1 1/2 cups all purpose flour
2 tbsp wheat flour
1 tbsp rice flour
salt to taste
Rice flour for dusting

Soak sooji in just enough water to wet all the grains. Keep aside for 15 minutes. (10 mins for fine sooji)
Knead the sooji well by rubbing it into the vessel with your palm till it turns creamy white.
Add all purpose flour, wheat flour, rice flour and salt with enough water to make a stiff dough. Dust a clean surface with rice flour and roll into small round bite-sized pooris.
Alternately, roll into one large sheet and cut rounds with a bottle lid/cookie cutter of suitable size (1.5" diameter works fine)
Heat oil.
Deep fry pooris in batches on medium-low heat for about 7-8 minutes, 3-4 minutes on each side.
Drain on paper towels, and store in an airtight container once cooled.

Note: some pooris may not puff up evenly, or may not puff up at all. Separate those from the well puffed ones and store separately for Masala-poori or paapdi chaat.

Fillings

1 cup chhole (soaked, cooked in salt, and drained)
2 medium onions (peeled, chopped fine)

(clockwise from top left: Chhole, potatoes,
tamarind-date chutney, finely chopped onions)

Spiced Potatoes
2 large Potatoes
1 tsp cumin powder
1 tsp red chili powder
1 tsp chaat masala
salt to taste

Parboil potatoes. Peel and dice.
Toss well with salt and spices. Keep aside.

Tamarind-date chutney
1 1/2 tbsp Tamarind concentrate
1 big lemon size ball Jaggery
1 cup dates (seedless)
salt to taste
1/2 tsp cumin powder
1/4 tsp red chilli powder
1/4 tsp dry mango powder
1 tsp chaat masala

Soak dates. Discard waxy skin if any, puree in blender.
In a saucepan bring tamarind, jaggery and dates puree to a boil, stirring constantly to remove any lumps.
Reduce heat and simmer for about 5 minutes.
Add seasonings and adjust salt to taste.
Let it cool before serving.

Pani
2 tbsp chopped mint leaves
1 tbsp chopped coriander leaves
1 tsp dry mango powder
1 tsp cumin powder
1 green chilli
3 tbsp jaljeera
5 cups cold water
1 tbsp lemon juice
salt to taste

(L to R: pani, tamarind-date chutney)

Blend mint and coriander leaves, green chilis, jaljeera, dry mango powder, cumin powder and lemon juice to a slightly coarse paste.
Add to water.
Adjust salt to taste.

Assemble
Break a poori. Fill with potatoes, chhole and chopped onions.
Add tamarind-date chutney to taste.
Dip into prepared pani and enjoy!!!!!!!!!!!!!