Ingredients

For pooris

Suji – 1cup

Maida – 2 tbsp

Baking soda – ¼-½ tsp

Warm Water – as required

Salt – a pinch

Oil – for deep frying.

For Theekha Pani

Mint – 1cup

Coriander – 2cups

Ginger – a small piece

Green chilli – 1-2no

Black salt

Salt

Roasted cumin – 2tsp

Chaat masala – 1tbsp

Amchur – 1tbsp

Lemon juice – ¼ cup

Chilli powder – ½ tsp

Pepper powder – ¼ tsp

Boondi – handful

Ice cubes – few

Tamarind (seedless) – a small ball

Chilled Water – 2-3cups

For Khatti Methee Chutney   

Tamarind (seed less) – 1 cup

Sugar – ¾ cup (approx maybe more)

Roasted cumin powder – 1tbsp

Pepper powder – ¼ tsp

Kashmiri Chilli powder – 1tsp

Chaat masala – 1 tbsp

Salt – to taste

Water – 4-5cups approx

Ice cubes – few

For stuffing

Boiled & diced potato –

Kala chana (boiled) –

Black salt –

Chilli powder

Roasted cumin powder –

Onion chopped (optional) –

Kunals Tips (for pani)

  • did you know that water is the biggest carrier of germs. So for making the Pani for the pooris make sure that you use clean filtered water. Best is to boil & cool down the water and then use it.
  • While grinding the greens the grinder generates heat which kills the bright green colour, so adding ice to theekha Pani ensures the colour of the greens remains intact.
  • Store the extra flavoured water in the fridge and consume by the next day. If you want to store it longer then divide it into smaller batches and freeze it. This was you can use it for upto 30days.
  • Adding chopped onions to the stuffing is very optional, some places do it with onion some dont.

Method

For Pooris

Mix together suji, maida, salt and baking soda. Add warm water and knead the dough. Make a stiff dough, place it under a damp cloth and give rest for 15mins.

Spread and roll it out on a clean surface. While spreading you can lightly oil the surface so that it does not stick. Do not use any dry flour for rolling the pooris.

Fry them in hot oil, press them with the frying spoon so that they puff up. Brown them, remove to an absorbant paper. Leave for atleast 2 hours for poori to become crisp.

For teekha pani mix all ingredients except water and grind it to a fine paste. Remove to a bowl and add chilled water. Check seasoning, add boondi and keep in fridge.

For khatti methi chutney mix all ingredients except ice cubes and boil them. Once the it becomes thick like chutney, correct the seasoning and remove. Keep aside ¼ cup chutney. Pour the rest in a container and add ice cubes, chilled water and correct the seasoning again.

For filling, mix all the ingredients and keep aside.

For assembling, pop the top of the poori with the thumb, add masala, a dash of the chutney and then dip it in the theekha Pani and serve.

For the second one pop the top of the poori with the thumb, add masala and dip it in meetha Pani and serve.