Pani puri, also known as golgappa or puchka, is a popular street food snack in India and in Nepal. It consists of small, crispy, hollow puris (fried bread) that are filled with a flavourful mixture of mashed potatoes, chickpeas, onions, and spices. The highlight of pani puri is the “pani,” which refers to the tangy and spicy water that is poured into the puris just before eating. It consists of crispy hollow puris filled with a tangy and spicy water, along with a flavourful mixture of potatoes, chickpeas, and chutneys. Pani puri is loved for its combination of crispy puris, flavorful filling, and the tangy, spicy pani. It is often enjoyed as a street food snack, with vendors setting up small stalls where people can indulge in the delightful experience of eating pani puri. It is a popular and beloved snack in various parts of India and has gained recognition worldwide for its unique taste. Here’s a recipe to make pani puri at home:
Ingredients:
For the puris:
- 1 cup semolina (sooji/rava)
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon salt
- Water, as needed for kneading
- Oil for deep frying
For the pani (spicy water):
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 2 green chilies, chopped
- 1-inch piece of ginger, grated
- 1 tablespoon tamarind paste
- 1 tablespoon chaat masala
- 1 teaspoon roasted cumin powder
- 1 teaspoon black salt (kala namak)
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon lemon juice
- 4 cups water
For the filling:
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled chickpeas
- 1 small onion, finely chopped
- 1/4 cup chopped fresh coriander leaves
- 1 teaspoon chaat masala
- Salt to taste
For serving:
- Sweet chutney (tamarind-date chutney)
- Green chutney (coriander-mint chutney)
- Sev (crispy fried noodles)
- Chopped fresh coriander leaves
Instructions:
- Prepare the puris:
- In a mixing bowl, combine semolina, all-purpose flour, and salt.
- Gradually add water and knead to form a stiff dough.
- Cover the dough with a damp cloth and let it rest for about 20 minutes.
- After resting, knead the dough again for a few minutes.
- Divide the dough into small balls and roll them into thin circles (about 2-3 inches in diameter).
- Heat oil in a deep frying pan or pot over medium heat.
- Carefully slide in a few puris at a time and fry them until they turn golden brown and puffed up.
- Remove the puris from the oil and let them cool on a paper towel-lined plate.
- Prepare the pani:
- In a blender or food processor, combine mint leaves, coriander leaves, green chilies, grated ginger, tamarind paste, chaat masala, roasted cumin powder, black salt, salt, and lemon juice.
- Add water gradually and blend until you get a smooth and flavorful mixture.
- Strain the mixture through a fine sieve to remove any coarse particles.
- Add more water if needed to adjust the consistency. The pani should be tangy and spicy.
- Prepare the filling:
- In a bowl, mix boiled and mashed potatoes, boiled chickpeas, finely chopped onion, chopped coriander leaves, chaat masala, and salt. Mix well to combine all the ingredients.
- Assemble the pani puris:
- Make a small hole in the top of each puri by gently tapping it with your finger or using a puri pressing tool.
- Fill each puri with a teaspoonful of the potato-chickpea filling.
- Arrange the filled puris on a serving plate.
- Serve:
- Serve the pani puris with the prepared pani (spicy water) in a separate bowl.
- Also, serve sweet chutney and green chutney in separate bowls.
- To eat, take one filled
