Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pani puri. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pani puri is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Pani puri is something that I have loved my entire life. They are nice and they look fantastic.
Free UK Delivery on Eligible Orders Pani puri is a popular street food of India, where crisp fried dough balls (puri) are stuffed with potatoes, sprouts, spicy tangy water or sweet chutney. Pani puri is a favorite chaat snack of many folks and ours too. With so many bursts of tastes and flavors in your mouth when you have pani puri, you just cannot have one 🙂 Ingredients.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have pani puri using 22 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pani puri:
- Prepare 32 Puris or golgappa
- Make ready 1 medium Onion, finely chopped
- Get 1/2 cup Sev
- Get 1/4 cup Date Tamarind Chutney, optional
- Prepare For Pani:
- Get 1/2 cup Mint Leaves
- Get 1/2 cup Coriander Leaves, chopped
- Make ready 1-2 Green Chilli, chopped (or to taste)
- Make ready 1/2 inch pieces of Ginger
- Get 1 medium size Lemon
- Prepare 3 tablespoons Sugar
- Make ready 1 teaspoon Chaat Masala Powder
- Prepare 1/4 teaspoons Black Salt (kala namak / sanchal)
- Make ready 4 tablespoons Boondi, optional Salt to taste
- Get 4 cups Water
- Prepare For Masala:
- Get 1 1/2 cups boiled, peeled and mashed Potato (approx. 3 medium)
- Make ready 1/2 cup boiled Kala Chana (black chickpeas)
- Take 1/2 teaspoon Red Chilli Powder
- Get 1/2 teaspoon Cumin-Coriander Powder
- Prepare 1/4 teaspoon Chaat Masala Powder
- Get 2 tablespoons finely chopped Coriander Leaves, optional Salt to taste
The spicy and tangy water served along with paani puri recipe can be prepared with numerous types. Mainly originating from Varanasi, it is known by different names in different parts of the country. Paani poori in Maharashtra, Golgappe in Uttar Pradesh and Punjab while Puchka in West Bengal and. The pani puri water is what binds all the components together and makes the filling-filled puris such a fun experience!
Steps to make Pani puri:
- Rinse coriander and mint leaves in water and take all the ingredients of pani. - Add mint leaves, coriander leaves, green chilli, ginger and lemon juice (lemon juice is added while grinding to prevent the mint leaves from turning dark) in the small chutney jar of a grinder
- Grind until smooth paste (if required, add 1/4 cup water while grinding). - Transfer them to a large bowl and add sugar, chaat masala powder, black salt and 4 cups water. Stir with a large spoon and mix it properly. Taste for the salt and add as required. Pani is ready; place it in a refrigerator for at least 1-hour before serving or use it at room temperature. If you like soft boondi, mix it now. If you like a crispy taste of boondi then mix it at the time of serving.
- Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt (add only if you have not added while boiling the potatoes and chana) in a bowl. - Mix them together with a spoon. Masala is ready.
- Take each puri and gently make a large hole on it's top-middle side with a spoon or your index finger or thumb for stuffing.
- Stuff it with masala (more or less, as you like). Sprinkle onion and sev over it and drizzle a drop of date tamarind chutney over it. Take pani-puri water in a medium bowl. Dip each puri in water and enjoy.
I make my version of jaljeera with a host of spices and seasonings that boost the flavour of the pani. It is all about getting the balance right for a sweet, spicy, tangy, and sour pani. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. Near the Mumbai region, it is called pani puri. In Kolkata, West Bengal, it is known as puchka or phuchka. Also, there are many different variations in the stuffing.
So that is going to wrap this up with this exceptional food pani puri recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
