It’s been just 4 days since I came to Kerala from Mumbai, and I am already missing the chatpata Panipuri that I used to have at Parel & Juhu. Looking around, Kerala is a great place to eat around, however, if you are craving for chaat, then Kerala is not your destination. Although you have rediwalas from Madhya Pradesh selling Panipuri, Aloo chaat and Bhel puri on their portable four-wheelers , but let’s face it… the panipuri you get in Kerala, is no match for the ones you get in Mumbai!
And therefore, I decided that I am going to satisfy this craving by reloading my culinary skills by making some chatpata panipuri. I had to leave for a relative’s place in the evening. So, I hardly had 20 minutes to do everything, from preparing the puris to getting the ragda ready.
For those who are less aware, Puri is the fried ball-shaped crispo that is made out of refined flour. Some people even use Sooji (rava) to prepare poories. (no wonder why it is called Golgappa!)
You can buy readymade poories to prepare panipuri from grocery shops and special chaat shops in Mumbai. You can also get Panipuri papad from supermarkets. I got readymade NATURAL’S panipuri papad from D-Mart, and it is pretty good. All you got to do is get the oil heated, then fry the papad in it for 8-10 seconds. However, the panipuri tastes better when heated in a microwave (of course, it is healthier as well).
Making Poori at home : Recipe
For those who don’t have readymade poories or panipuri papad can prepare poori by making a dough from 1.5 cups of refined flour, little bit of rava (optional), slat and 2 tbsp oil.
With a belan, roll the dough into thin slices, and then cut out in small round shapes. Heat oil, and then fry your papads. You can also airfry.
Now, that your poories are ready, let’s start with the spicy sidekicks which actually make Panipuri so popular.
The Ragda : Recipe
I personally believe that the Ragda is the magical element in Panipuri recipe. It is usually prepared with peas and potato, however, due to limitations in ingredients, I had to stick with Kabuli chana (Chole). I did not want the the ragda to be watery since the panipuri chutney will anyways be loose in consistency.
- Boiled Chole/Peas (100 gm)
- Boiled Potato (1-2)
- Coriander Leaves
- Sliced onion (1)
- Salt to taste
- Chat masala
- Green Chilly chopped (2)
- Red Chilly powder
Panipuri – The First 5 Minutes
Mash the boiled potato in a bowl, add onions, coriander leaves, chat masala, green chilly and red chilly powder. Mix well. Now add the boiled chole and mix well.
You may add the stalk of the chole to the mix if you want a gravyish feel to the Ragda.
The Next 5 Minutes
Once your Ragda is ready. You must prepare the chutneys.
I usually like sweeter ones, therefore, I go with a sweet jaggery tamarind chutney, along with a teekha pudina/coriander ki chutney.
In the meantime, prepare your poories. Panipuri is incomplete without the chutneys. To make the sweet chutney, you will need Imly/tamarind juice mixed well with heated jaggery water. This should be cooled in a refrigerator. Add water to make it loose. I like the sweet chutney thick.
The spicy chutney will require some pudina leaves, coriander leaves, green chillies. All of them crushed and ground together in a mixer. Add salt, asafoetida, aamchur (dried mango powder) according to requirement. Add more water to this mixture.
Time to Pop those poories!
Pop the poorie from the top, fill in the ragda. Do not over-fill that you end up spilling the tasty potato mix all around or crack the poori’s coating. Panipuri will be complete, the moment you pour the mouth watering chutneys (either one of them or both of them together) into the filled Poori!
Yummm… Oh wait, it just took me 10 minutes to prepare this (and this time includes the breaks I took to click the pictures you have been seeing).
Lol! It took me more time to make this blog post! So, Panipuri I am having right now as I let you gulp in the aroma from the pic!
Mmmm… Mumbai ki yaad aa gayi… 😉