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Pani Puri Recipe

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Pani Puri recipe

Pani Puri, also known as Golgappa or Puchka, is a beloved street food from India that has gained global popularity due to its unique taste and texture. This delightful snack is a combination of crispy hollow dough balls (puri), filled with a mixture of flavored water (pani), tamarind chutney, chaat masala, potato, and chickpeas. Eating Pani Puri is a burst of flavors and textures in the mouth, which makes it a fun and delicious experience.

The magic of Pani Puri lies in the balance of its ingredients. The tangy and spicy pani, sweet tamarind chutney, and savory filling counterbalance the crispiness of the puri, creating a harmony of flavors that is simply irresistible. This recipe will guide you step by step to recreate this beloved street food in your own kitchen, bringing a piece of India to your home.

Assembling Pani Puri

  1. Gently tap the top of a puri to create a small opening.
  2. Fill the puri with a teaspoon (or as desired) of the potato chickpea filling.
  3. Drizzle a bit of the tamarind chutney over the filling.
  4. Dip or fill the puri with the chilled, spiced pani.

Serving Suggestions

Pani Puri is generally eaten immediately after assembly to ensure the puris remain crisp.

  1. Prepare all the components and set them out on a table for guests to assemble their own pani puris. This adds a fun interactive element to any gathering.
  2. If serving individually, assemble the desired number of pani puris and serve them on a plate, with additional pani on the side in a small bowl for dipping or sipping.
  3. Pani Puri is often served as a snack or appetizer, but it can also be part of a larger meal featuring other Indian street foods, such as bhel puri, pav bhaji, or samosa chaat.

Enjoy the burst of flavors in your mouth with each bite!

Pani Puri Recipe

Rating: 5.0/5
( 1 voted )
Serves: 40 Prep Time: Cooking Time: Nutrition facts: 40 calories 1g fat

Ingredients

For the Puri:

  1. 1 cup Semolina (Sooji/Rava)
  2. 3 tablespoons All-Purpose Flour (Maida)
  3. 1/4 teaspoon Baking Soda
  4. Salt to taste
  5. Water as needed
  6. Oil for deep frying

For the Pani:

  1. 1 cup Fresh Mint Leaves
  2. 1/2 cup Fresh Cilantro (Coriander Leaves)
  3. 1-2 Green Chilies (adjust according to your taste)
  4. 1 tablespoon Tamarind Pulp
  5. 1 tablespoon Lemon Juice
  6. 1 teaspoon Roasted Cumin Powder
  7. 1 teaspoon Chaat Masala
  8. 1/2 teaspoon Black Salt (Kala Namak)
  9. 3-4 cups Cold Water
  10. Salt to taste

For the Filling:

  1. 2 medium-sized Potatoes, boiled and mashed
  2. 1 cup Cooked Chickpeas
  3. 1/2 teaspoon Chaat Masala
  4. Salt to taste

For the Tamarind Chutney:

  1. 1 cup Tamarind Pulp
  2. 1 cup Jaggery or Sugar
  3. 1/2 teaspoon Roasted Cumin Powder
  4. 1/2 teaspoon Ginger Powder
  5. 1/2 teaspoon Red Chili Powder
  6. 1/2 teaspoon Black Salt (Kala Namak)
  7. Salt to taste

Instructions

Puri: In a bowl, combine semolina, all-purpose flour, baking soda, and salt. Gradually add water and knead until you have a firm, smooth dough. Cover with a damp cloth and let it rest for 20-30 minutes.

Pani: Rinse and pat dry the mint leaves and cilantro. Roughly chop the green chilies. Set aside.

Filling: Boil the potatoes until tender, then peel and mash them. Drain and rinse the chickpeas if using canned. If using dried chickpeas, soak them overnight and cook until tender.

Tamarind Chutney: If using whole tamarind, soak it in warm water for 30 minutes, then mash and strain to get the pulp. Measure out the jaggery or sugar, and the spices.

Cooking Procedure

Puri: After the dough has rested, divide it into small equal portions. Roll out each portion into a thin round shape (about 2-inch diameter). Heat oil in a deep frying pan and deep fry the puris until they puff up and become golden brown. Remove and drain on paper towels.

Pani: In a blender, combine mint leaves, cilantro, green chilies, tamarind pulp, lemon juice, cumin powder, chaat masala, black salt, and a little water. Blend until smooth. Transfer this mixture into a large bowl, add 3-4 cups of cold water, and season with salt. Adjust the water and spices to your taste.

Filling: In a bowl, combine the mashed potatoes and cooked chickpeas. Season with chaat masala and salt. Mix well.

Tamarind Chutney: In a saucepan over medium heat, combine tamarind pulp, jaggery or sugar, cumin powder, ginger powder, red chili powder, black salt, and a little water. Cook, stirring regularly, until the mixture thickens to a sauce-like consistency. Let it cool.

Storage and Reheating

Pani Puri is best eaten fresh to enjoy the crispness of the puris. However, you can store the different components separately:

  1. Puris: Store in an airtight container at room temperature. They should stay fresh and crispy for up to a week.
  2. Pani: Can be refrigerated in an airtight container for up to 3 days. Remember to stir well before using.
  3. Filling: The potato-chickpea mixture can be stored in the refrigerator for up to 3 days. Reheat gently before using.
  4. Tamarind Chutney: Can be refrigerated in an airtight container for up to a week.

Recipe Variations

While the classic Pani Puri is a favorite, there are several variations you can try:

  1. Different Fillings: Instead of the traditional potato-chickpea filling, try fillings like sprouted mung beans, finely chopped onions, or even fruits like pomegranate arils for a sweet-sour twist.
  2. Sweet Pani: For those who prefer a sweeter palate, add some sweet tamarind chutney to the pani.
  3. Dahi Puri: A popular variation is Dahi Puri where curd/yogurt is added to the filling, and it’s topped with sev (crispy chickpea flour noodles).
  4. Fusion Pani Puri: For a unique twist, try fusion versions like Avocado Pani Puri, where the filling is guacamole, or Thai Pani Puri, where the pani is made from lemongrass, galangal, and tamarind.

Experiment and find your own favorite way to enjoy Pani Puri!

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