Thai Pani Poori Chaat

Pani  Poori in an  exciting  new form  , exclusive thai  red chutney and thai flavored stuffing  with melted cheese. Kids Just love this mouth watering Thai Pani Poori  Chaat . So here is an innovative Thai Pani Poori Chaat  where the traditional pani poori filling is replaced with mixed veg  ,noodles and peanuts  with thai red chutney. Topped with peanuts , melted cheese and coriander leaves.

Thai Pani Poori Chaat will captivate you with its unique flavor ,which is both soothing and spicy and its exciting texture , that is crisp outside and spicy stuffing inside along with melted cheese. Assemble this Poori just before serving.

It is sure to delight your taste buds with amazing thai flavor in a bite sized pani poori. Do try this awesome and yummy  Thai Pani Poori Chaat recipe and share your experience  with us  . Try this perfect Party Starter for this New year and enjoy the  taste.

Preparation time  –  20 minutes

Assembling time  – 10 minutes

Total time  – 30 minutes

Serves  –  4 to 5 persons

Noodles filling ,  vegetable filling , red chutney masala peanuts, cheese , sweet chutney , maggi masala maggic powder and Pani Poori are displayed here that are necessary to prepare thai Pani Poori Chaat.
Items necessary to assemble Thai Pani Poori Chaat

Ingredients :-

  • 50  readymade pani poori

Thai Red Chutney

  • 1 tsp coriander seeds roasted
  • 5 guntur red chilly
  • 1 tsp cumin seeds
  • 10 black pepper
  • 2tbsp fresh coriander stems
  • 1 tbsp milk powder
  • 2 tbsp  dry copra
  • 1/4  tsp ginger chopped
  • Salt to taste
  • Little water

Filling

  • 1 1/2  cup any instant noodles
  • 1 cup boiled sweet corn
  • 3 tbsp roasted peanuts
  • 3 tbsp  masala peanuts  or readily available congress
  • 1/4 cup spring onions finely chopped
  • 1/4  cup tomato deseeded and fine chopped
  • 1/2  cup paneer finely chopped
  • Thai red chutney
noodles filling , vegetable filling , cheese grated and thai red chutney are main stuffing item for the Thai Pani Poori Chaat.
Ingredients required for the filling

Topping

  • 1/2  cup cheese grated or cheese melted
  • ¼ cup masala peanuts
  • 2 tbsp sweet chutney  (opt )
  • 1/4  cup coriander leaves finely chopped
  • 1 pouch of maggi masala magic powder

Method  :-

Soak the Red Chilly in hot water for two hours  and keep aside.

Heat the water in a wide container  till one boil and then add 1/4  tsp oil , 1/4 tsp salt and instant noodles and cook till noodles becomes soft.

Then put the noodles on the strainer and strain out the water and put in cold water on the noodles and stop the cooking process.

Allow the noodles to cool down nicely and drizzle little oil and  keep aside .

Crush the coriander stems , coriander seeds , cumin seeds , salt . pepper , milk powder , ginger and dry copra soaked red chilly to fine paste  adding little water and keep aside.

Now the Thai Red Chutney is ready.

Heat quarter cup of milk and then add the grated cheese and mix nicely till cheese nicely melts and appears like semi thick paste  , if necessary add little hot milk again as per your requirement  and mix nicely with out lumps and keep aside.

Combine boiled noodles and chutney nicely as per your taste.

Combine  corn , paneer , tomato , spring onion greens , peanuts , masala peanuts , chopped coriander leaves and chutney nicely.

Dilute the chutney  with water and prepare like pouring consistency.

I have not used sweet chutney here , but you may use it if you like sweetness in the chaat.

Arrange the Pani Poori in a big plate and make holes in each poori.

Thai Pani Poori Chaat Served topped with Melted cheese.
Thai Pani Poori Chaat

Then  first  put in noodles in each poori , then put in vegetable stuffing  on it.

Drizzle the thai chutney nicely  and top it with few peanuts again.

Put in grated cheese or warm melted cheese and sprinkle maggi masala magic powder and coriander leaves.

Serve immediately as soon you assemble the poori.

You can serve in this way also , you may micro wave the Thai Pani Poori  chaat for 10 to 15 seconds  and serve immediately.

Thai Pani Poori Chaat topped with grated cheese and coriander leaves.
Thai Pani Poori Chat

Tips :-

  • You may combine both noodles and veg and make one filling also.
  • You can  replace pani poori with canapés.
  • Store this chutney in freezer for 15 to twenty days.
  • Store in fridge for 4 to 5 days with out adding water.
  • You may replace the dry copra with fresh coconut to prepare the chutney.
  • Use this chutney as a spread, mixing with mayo in franky and sandwich.
  • Serve the chaat immediately as soon as you assemble it , otherwise it becomes soggy.

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