Pani Puri, also known as Golgappa or Puchka, is an iconic Indian street food that tantalizes taste buds with its burst of flavors and delightful textures. This popular snack consists of crispy and hollow puris filled with a mixture of tangy and spicy water (pani), along with a delectable combination of mashed potatoes, chickpeas, and chutneys. In this blog, we will take you on a journey to create the perfect Pani Puri experience, bringing the vibrant street food culture of India into your own kitchen.
Ingredients:
For the Puris:
1 cup semolina (sooji)
1/4 cup all-purpose flour (maida)
A pinch of salt
Water for kneading
Oil for deep frying
For the Pani (Spicy Water):
1 cup fresh mint leaves
1/2 cup fresh coriander leaves
2 green chilies
1-inch ginger
1 tablespoon tamarind pulp
1 tablespoon roasted cumin powder
1 teaspoon chaat masala
1/2 teaspoon black salt
1/2 teaspoon black pepper powder
Salt to taste
4 cups chilled water
For the Filling:
2 medium-sized potatoes, boiled and mashed
1/2 cup boiled chickpeas
1/2 cup finely chopped onions
1/4 cup finely chopped coriander leaves
1/4 teaspoon roasted cumin powder
Salt to taste
For the Sweet Tamarind Chutney:
1/2 cup tamarind pulp
1/4 cup jaggery or brown sugar
1 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
Salt to taste
Instructions:
Making the Puris:
In a mixing bowl, combine semolina, all-purpose flour, and a pinch of salt.
Gradually add water and knead the dough until it becomes smooth and firm.
Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the dough into small balls and roll each ball into a thin, circular disc.
Heat oil in a deep frying pan over medium heat.
Deep fry the puris until they puff up and turn golden brown.
Remove them from the oil and place them on a paper towel to absorb excess oil. Set aside.
Preparing the Pani:
In a blender, combine fresh mint leaves, fresh coriander leaves, green chilies, and ginger. Blend to a smooth paste.
Strain the paste through a fine sieve to extract the juice.
In a large bowl, mix the mint-coriander juice with tamarind pulp, roasted cumin powder, chaat masala, black salt, black pepper powder, and salt.
Gradually add chilled water to the mixture and stir well.
Adjust the seasoning according to your taste preferences. Refrigerate the pani until ready to use.
Making the Filling:
In a bowl, combine mashed potatoes, boiled chickpeas, finely chopped onions, finely chopped coriander leaves, roasted cumin powder, and salt.
Mix well until all the ingredients are combined. Set aside.
Preparing the Sweet Tamarind Chutney:
In a small saucepan, combine tamarind pulp, jaggery or brown sugar, roasted cumin powder, red chili powder, and salt.
Cook the mixture over low heat, stirring continuously, until the jaggery or sugar melts and the chutney thickens. Remove from heat and let it cool.
Assembling the Pani Puri:
Take a puri and gently crack it in the middle to create a small opening.
Add a spoonful of the filling into the puri.
Top it with a small amount of sweet tamarind chutney.
Dip the filled puri into the chilled pani and enjoy the burst of flavors in your mouth.
Tips:
To enhance the flavors of the pani, you can add a few drops of lemon juice or a pinch of black salt just before serving.
Adjust the spiciness of the pani by adding more or fewer green chilies.
Customize the filling by adding chopped boiled potatoes, sprouts, or nylon sev for extra texture.
Conclusion:
Pani Puri is a beloved street food that showcases the vibrant and diverse flavors of Indian cuisine. With its crispy puris, tangy and spicy pani, and flavorful filling, it's a culinary adventure that you can now recreate at home. Follow this recipe, and let your taste buds dance with joy as you indulge in the delightful explosion of flavors that Pani Puri offers. Share this fun and delicious snack with family and friends, and experience the joy of relishing this iconic Indian street food.
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