Step by step Pani Puri recipe: Street Food Adventure at Home

Elevate your snack game with our easy Indian street food Pani Puri recipe. Discover the joy of crafting this iconic dish at home. Step into the vibrant world of Indian street food, where every crunchy, hollow puri becomes a vessel for an explosion of tastes and textures. Pani Puri, also known as Golgappa or Puchka, is not just a snack; it’s an experience that tickles the taste buds and transports you to the lively streets of India.

The heart of Pani Puri lies in its assembly—the delicate puris delicately filled with mashed potatoes, boiled chickpeas, and a medley of tantalizing spices. The crowning glory is the spicy and refreshing pani, a concoction of mint, coriander, tamarind, and a hint of raw mango, elevating the entire experience to a culinary crescendo.

Whether you savor it as a street-side indulgence or craft it at home, Pani Puri is more than a snack; it’s a celebration of diverse flavors and a testament to the culinary creativity embedded in every corner of India.

Ingredients for Pani Puri recipe

For Puri:

• 1 cup semolina (sooji)
• 1/4 cup all-purpose flour (maida)
• Water (as needed)
• Oil for deep frying

For Pani (Spicy Water):

• 1 cup mint leaves (pudina)
• 1/2 cup coriander leaves (dhania)
• 2-3 green chilies
• 1-inch ginger
• 1 tablespoon tamarind pulp
• 1/2 cup chopped raw mango
• 1 teaspoon roasted cumin powder
• 1 teaspoon black salt
• 1 teaspoon chaat masala
• Salt to taste
• 4 cups chilled water

For Filling:

• Boiled and mashed potatoes
• Boiled black chickpeas
• Tamarind chutney
• Chopped onions
• Sev (crisp gram flour vermicelli)

Instructions for Pani Puri recipe

For Puri:

1. Mix semolina and all-purpose flour in a bowl.
2. Add water gradually to form a stiff dough.
3. Cover and let it rest for 15-20 minutes.
4. Knead the dough again and make small balls.
5. Roll each ball into small puris.
6. Heat oil for deep frying.
7. Fry the puris until they puff up and become golden brown.
8. Remove and drain excess oil on paper towels.

For Pani (Spicy Water):

1. Blend mint leaves, coriander leaves, green chilies, ginger, and raw mango to a smooth paste using a little water.
2. In a large bowl, mix the green paste with tamarind pulp, roasted cumin powder, black salt, chaat masala, and regular salt.
3. Add chilled water and mix well.
4. Adjust the spices according to your taste.

Assembling of Pani Puri: Pani Puri recipe

1. Make a small hole in the center of each puri.
2. Fill the puris with mashed potatoes, boiled chickpeas, chopped onions, and sev.
3. Pour the spicy pani into each puri using a spoon or a small ladle.
4. Serve immediately and enjoy the burst of flavors!

Tips to make Pani Puri: Pani Puri recipe

1. Freshness is Key: Use fresh ingredients, especially for the mint and coriander leaves. Freshness enhances the flavor of the pani.
2. Crispy Puri Preparation: Ensure the puris are rolled thinly for crispiness.
3. Pani Perfection: Adjust the spice levels and tanginess of the pani according to your taste.
4. Balancing Flavors: Strike a balance between spicy, tangy, and sweet flavors in the pani. Taste as you go and adjust accordingly.

FAQs – Pani Puri recipe

• What are other names for Pani Puri?
  • Pani Puri is known by different names in different regions of India. It is called Golgappa in North India, Puchka in West Bengal, and Pani Patakha in some places.
• Can I make Pani Puri at home?
  • Yes, Pani Puri can be easily made at home. You can prepare the puris, the spicy pani, and the filling ingredients and assemble them just before serving.
• How do I make the Pani Puri puris crispy?
  • To make crispy puris, ensure the dough is rolled thinly and fry them in hot oil. The oil should be at the right temperature, and the puris should be cooked until they puff up and turn golden brown.
• What are common Pani Puri fillings?
  • Common fillings for Pani Puri include mashed potatoes, boiled chickpeas, chopped onions, and sev (crisp gram flour vermicelli). Some variations may include sprouts, boondi, or finely chopped fruits.