Crunchy Delights: The Ultimate Pani Puri Recipe

Pani puri, also known as golgappa, is a popular Indian street food snack. In pani puri recipe It consists of small, hollow puris (crispy, deep-fried dough balls) filled with a spicy and tangy water mixture called”pani”, along with various fillings such as mashed potatoes, black chickpeas (kala chana), tamarind chutney, and spices.

The origins of pani puri can be traced back to the Indian subcontinent, particularly to the regions of Uttar Pradesh and Bihar. It is believed to have evolved from a similar dish called “phulki” or “fulki”, which consisted of fried dough balls filled with spiced water. Over time, variations of this dish emerged in different parts of India, each with its own unique flavor profile and filling options. Pani puri gained popularity as a beloved street food snack across the country and is now enjoyed by people of all ages.

Pani Puri offers some potential health benefits :

1. Rich in nutrients: Pani puri fillings often include ingredients like potatoes, chickpeas, and sprouts, which provide essential nutrients such as carbohydrates, protein, fiber, vitamins, and minerals.
2. Hydration: The spicy and tangy water mixture (pani) used in pani puri typically contains ingredients like mint, coriander, and tamarind, which not only add flavor but also help in hydrating the body, especially during hot weather.
3. Digestive aid: The spices and herbs used in the pani and fillings of pani puri, such as ginger, cumin, and black salt, are known for their digestive properties and may aid in digestion.
4. Social experience: Enjoying pani puri with friends or family is often a social and communal experience, fostering a sense of connection and enjoyment.

However, it’s worth noting that pani puri is typically deep-fried and may be high in calories and unhealthy fats, especially if consumed in large quantities. Moderation is key to enjoying pani puri as part of a balanced diet.

INGREDIENTS

• Puri ( store- bought or homemade)

• For Pani (spicy water):

• 1 cup mint leaves
• 1/2 cup coriander leaves
• 2-3 green chilies
• 1-inch ginger
• One small onion
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• Salt to taste
• 1 teaspoon black salt
• 1/2 cup tamarind pulp
• 4 cup cold wate

• For Filling:

• Boiled mashed potatoes
• Boiled black chickpeas ( Kala chana)
• ½ red chili powder
• ½ cumin coriander powder
• ¼ chaat masala powder
• Tamarind chutney
• Sweet chutney (optional)
• Finely chopped onions
• Finely chopped coriander leaves

Note: Soak the Kala Chana (¼) cup for 7-8 hours overnight in water. Boil Chana and potatoes with salt and water in a pressure cooker for 3-4 whistles over medium flame or or until cooked.

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PREPARATION

PREPARE the PANI:

1. Prepare the pani (spicy water) by blending mint leaves, coriander leaves, green chilies, ginger, and tamarind pulp in a blender until smooth. (If required, add ¼ cup water while grinding).
2. Strain the mixture into a large bowl and add cold water. Now add chaat masala, and black salt. You can also add jaljeera for taste. Taste for the salt and add as required. Adjust the seasoning according to your taste.
3. Pani is ready. Place it in a refrigerator for at least 1- hour before serving or use it at room temperature.
4. Mash some boiled black gram and add it to the water, which will further enhance the taste of the water.If you like boondi, mix it now.
5. If you like the crispy taste of boondi then mix it at the time of serving.

Methods for masala:

1. Prepare the filling by mixing boiled mashed potatoes and boiled black chickpeas(kala chana).
2. Now add chili powder, chaat masala, cumin powder, and salt ( add only if you have not added while boiling the potatoes and channa). Mix them together with a spoon. Your masala is ready.
3. Add some tamarind chutney and sweet chutney (if using) for sweetness and tanginess.

Assemble Pani Puri:

1. Make a small hole on the top of each puri and fill them with the prepared filling (masala).
2. Arrange the filled puris on a serving plate.
3. Serve the puris with the prepared pani. You can either dip the puris in the pani or pour the pani into the puris using a spoon.
4. Lastly, Garnish with Finely chopped onions and coriander leaves.

Enjoy the delicious pani puri immediately!Feel free to adjust the spice levels and ingredients according to your preference. Happy cooking!