Indian street food Sorghum Pani- Poori Recipe

 

Indian street food Sorghum Pani- Poori 

Sorghum pani-poori is a unique twist on the popular Indian street food that typically uses wheat flour for the outer shell. This gluten-free version uses sorghum flour to create a crispy and flavorful shell that is perfect for filling with a spiced potato and chickpea mixture. To make the sorghum pani-poori shells, sorghum flour is mixed with water, salt, and a small amount of oil to form a dough. The dough is then rolled out and cut into small rounds using a cookie cutter. The rounds are then deep-fried until golden brown and crispy. The spiced potato and chickpea mixture is made by cooking boiled potatoes and chickpeas with a mixture of onions, tomatoes, and spices. The mixture is then mashed and filled into the crispy sorghum shells. To finish off the dish, the filled shells are then topped with a tangy and spicy pani or water made with tamarind, mint, and other spices. Sorghum pani-poori is a delicious and healthy version of the popular Indian street food that is perfect for those who are gluten intolerant. The sorghum flour provides a crispy and flavorful shell, while the spiced filling and tangy pani add a burst of flavor to the dish.

Sorghum Poori:

Ingredients of Sorghum Poori:

• 👉Sorghum Idli Rava-100g

• 👉Wheat Flour/Maida-100g

• 👉Salt-5g

• 👉Soda-5g

• 👉Oil for frying

Method of Sorghum Poori:

1. 😃In a mixing bowl, add sorghum idli rawa, wheat flour/maida, salt, and soda. Mix well.

2. 😃Add water little by little and knead the mixture into a smooth dough.

3. 😃Once the dough is ready, cover it with a damp cloth and let it rest for 30 minutes.

4. 😃After 30 minutes, knead the dough again and divide it into small portions.

5. 😃Roll each portion into a small circle using a rolling pin.

6. 😃Heat oil in a frying pan on medium heat.

7. 😃Once the oil is hot, gently slide the rolled poori into the oil.

8. 😃Press the poori gently with a slotted spoon so that it puffs up.

9. 😃Fry the poori until it turns golden brown on both sides.

10. 😃Once done, remove the poori from the oil and place it on a paper towel to remove any excess oil.

11. 😃Serve hot with your favorite curry or chutney.

Note: You can adjust the quantity of sorghum idli rawa and wheat flour/maida according to your preference. You can also add other ingredients like ajwain, turmeric powder, and red chili powder to enhance the flavor of the poori.

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Preparation Method of Pani

Ingredients of Pani:

• 👉Green Chilli-Pudina Paste-2 tsp

• 👉Black Salt for taste

• 👉Tamarind Pulp-2 tsp

• 👉Water-1 Liter

Method of Pani:

1. 😃In a mixing bowl, add green chili-pudina paste and tamarind pulp.

2. 😃Add black salt to the bowl and mix well.

3. 😃Pour 1 liter of water into the mixture and stir well.

4. 😃Using a blender or mixer, blend the mixture well until it becomes smooth.

5. 😃Once blended, strain the mixture using a strainer to remove any solids or pulp.

6. 😃Chill the Pani in the refrigerator for 30 minutes before serving.

7. 😃Serve the chilled Pani with Puri or Golgappa.

Note: You can adjust the quantity of green chili-pudina paste, tamarind pulp and black salt according to your taste preferences. You can also add other ingredients like roasted cumin powder, chaat masala, and mint leaves to enhance the flavor of the Pani.

🙏🙏🙏 Finally serve & enjoy "Sorghum Pani- Poori "

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