Pani Puri, known for its crispy puris filled with spicy, tangy water and flavorful fillings, is a beloved street food across India. Learn how to make this delightful snack with our easy-to-follow recipe.
Pani Puri consists of small, hollow puris filled with a mixture of tangy spiced water (pani), potatoes, chickpeas, or moong sprouts, and topped with sweet tamarind chutney. It’s enjoyed under various names like Golgappa, Puchka, or Gupchup, depending on the region.
Ingredients for Pani Puri
For Spiced Water (Pani):
- 1 cup fresh coriander leaves
- ½ cup fresh mint leaves
- 2-3 green chilies
- 1-inch piece of ginger
- 1 tbsp tamarind pulp
- 4 tbsp jaggery or sugar
- 1 tsp roasted cumin powder
- 1 tsp chaat masala
- Salt to taste
- 1½ cups chilled water
For Potato Filling:
- 3 medium-sized potatoes, boiled and chopped
- 1 small onion, finely chopped
- 2 tbsp chopped coriander leaves
- ½ tsp red chili powder
- 1 tsp chaat masala
- ½ tsp roasted cumin powder
- Salt to taste
Other Ingredients:
- 30-40 puris (store-bought or homemade)
- Sweet tamarind chutney (optional)
- Boondi (optional)
Instructions
1. Prepare the Spiced Water (Pani)
- Rinse the coriander leaves, mint leaves, green chilies, and ginger. Drain well.
- In a blender, combine coriander leaves, mint leaves, green chilies, ginger, tamarind pulp, jaggery, roasted cumin powder, chaat masala, and salt.
- Add 1 cup of chilled water and blend until smooth.
- Strain the mixture through a fine sieve into a large bowl.
- Add the remaining water gradually to adjust the consistency. Refrigerate the pani for at least 30 minutes to chill.
2. Prepare the Potato Filling
- In a mixing bowl, combine the boiled and chopped potatoes, finely chopped onion, chopped coriander leaves, red chili powder, chaat masala, roasted cumin powder, and salt.
- Mix well until all the ingredients are evenly coated. Set aside.
3. Assemble the Pani Puri
- Gently crack the top of each puri with your thumb or a spoon to create a small opening.
- Fill each puri with a spoonful of potato filling.
- Add a small spoonful of sweet tamarind chutney (if using) into each puri.
- Pour chilled spiced water (pani) into each puri using a spoon or a small ladle.
- Optionally, top with a few boondi for added texture and flavor.
4. Serve and Enjoy
- Serve immediately after assembling to enjoy the crispiness of puris and the burst of flavors.
- Eat each puri in one bite to experience the blend of spicy, tangy, and sweet flavors.
- Repeat and enjoy more Pani Puris!
Tips for Perfect Pani Puri
- Puris: Ensure puris are crispy and intact to hold the filling and spiced water.
- Spiced Water: Adjust the amount of green chilies and tamarind to suit your spice and tanginess preference.
- Potato Filling: Customize with additional ingredients like chickpeas, moong sprouts, or chopped tomatoes for variation.
- Assembly: Prepare all ingredients in advance for a smooth assembly process.
Conclusion
Now you can recreate the flavors of this iconic street food at home with our simple Pani Puri recipe. Enjoy the combination of textures and tastes that make Pani Puri a favorite snack across India. Dive into a culinary adventure and savor the joy of homemade Pani Puris today!
FAQs
What is Pani Puri? Pani puri is a popular Indian street food made of crispy, hollow dough balls filled with potatoes, chickpeas, spicy tangy water, and sweet chutney.
What are the different names for Pani Puri? Pani puri is known as Golgappa in northern India, Puchka in Bengal, and Gupchup in Bihar and Jharkhand.
What are the main ingredients for Pani Puri? The main ingredients include puris (crispy dough balls), potatoes, chickpeas, tamarind chutney, mint-coriander water, and spices.
How do you assemble Pani Puri? Crack open a puri, fill it with potato-chickpea mixture, add tamarind chutney and mint-coriander water, and enjoy immediately.
Can Pani Puri water be prepared in advance? Yes, you can prepare the spicy tangy water (pani) in advance and refrigerate it, but assemble puris just before serving to prevent them from getting soggy.
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