Friday, April 15, 2011

Chatpatah Pani Poori


For poori:
Rava            -  150 gms
Cooking oil  -  2 table spoons
Salt to taste

1.  Mix the above ingredients and keep it covered for 5 hrs.
2.  After 5 hrs, take a small portion of the dough and roll is into chapati and cut the chapati into small round shapes.
3.  Heat oil in a kadai for deep frying and fry the poories in low flame and keep it safely to cool.
4.  It should be cooked in low flame only then it will blow in small ball like.

For filling:

Potatoes              -  250 gms
Onion                  -  1 no
Fresh Coriander  -  1 table spoon(Finely chopped)
Red chili powder -  1/2 tea spoon
Garam masala     -  1/2 tea spoon
Salt to taste

1.  Boil potatoes.
2.  Finely chop onions and coriander leaves.
3.  Mash potatoes and add finely chopped onions, corianders, red chili powder, garam masala powder and salt and mix well.

For Chatpatha Paani:

Tamarind      -  a small lemon size
Dates            -  4 - 5 nos (seedless)
Mint leaves   -  8 - 10 leaves
Raw mango  -  a small piece (Optional)
Green chilies -  2 nos
Jaggery         - a small piece
Asafoitida     -  1/2 tea spoon
Salt to taste

1.  Soak tamarind and dates in warm water for 1/2 hr.
2.  Grind together soaked tamarind, dates, green chilies, mint leaves, raw mango and jaggery together into a thick paste.
3.  Add salt and asafoitida to it.
4.  Boil 250 ml of water(2 cups) in a pan and add it hot to the ground masala and mix well.


1.  Take a poori in your left hand and break the top side slightly with your left thumb.
2.  Take the potato mixture and half fill the poori.
3.  Arrange them in a tray.
4.  Place the chatpatah pani in a small bowl with a spoon.
5.  Now pour 2 - 3 table spoons of the chatpatah pani into the filled poori and eat.

1 comment:

  1. hey you be ready with loads of poori when we come down to Baroda