Microwave Pani Poori

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Microwave Pani Poori
By Sandhya Khattri
May 24, 2013
Microwave Poori is a non fried , easy to prepare recipe of famous indian street food. I got this from local shop where wadis, papads and other MW snacks are available. You have to prepare fresh pani for it and pooris can be prepared within seconds, just before serving. Earlier I have to prepare fried pooris a day before planning for chaat, sometimes they become soggy and sometimes all of them were not puffed properly, but this version of pooris is prepared with ease. Ingredients required and detailed instructions for the recipe are as follows:
Prep Time: 10 minutes
Cook time: 30 seconds
Serves: 2
Ingredients
Pooris-12-15
For pani
Mint leaves - 1/2 cup
green chillies-2
raw mango-1
roasted cumin powder- 1 teaspoon
salt- to taste
everest pani poori masala-1 teaspoon
soaked boondi- 2 teaspoon
For stuffing
boiled chick peas- 1 tablespoon
crushed pooris-2
cumin powder-1/2 teaspoon
Instructions
Grind mint leaves, rawmango and green chillies together make a fine puree.Take one teaspoon of puree in another bowl, dilute the remaining puree with one glass of chilled water, strain it.

Add roasted cumin powder, everest pani poori masala a salt to it, mix well, adjust the spices according to your taste, finally add soaked boondi to it. If you like you can add some ice cubes to it.Place pooris on the turntable of microwave, Micro high them for 30 seconds, after 5-6 seconds pooris will start puffing up, within 30 seconds they will be firm and crisp, remove at once.

Mash chick peas, add one teaspoon mint and mango paste to it, sprinkle some salt and cumin powder over it. Take 2 pooris crush them and mix well with chick peas.Take 1/2 teaspoon of chick peas mixture fill it in a poori, repeat the same with all pooris, now fill each poori with paani and enjoy.
Notes: you can substitute raw mango with tamarind or lemon juice.These pooris are salty in taste, adjust salt accordingly in stuffing.
you can substitute chickpeas with boiled potatoes and sprouted moong.