Panipuri is made up of a hollow puri (a deep-fried crisp flatbread) that is filled with flavoured water (imli pani), tamarind chutney, chilli powder, chaat masala, potato mash, onions, or chickpeas.
Here you go, the best pani puri ever. I loved it to the core. And it is pretty easy to make and taste simply delicious.
About Pani Puri Recipe
Pani puri is a sort of snack that originated in India and is one of the country's most popular street meals. It is made up of a hollow puri (a deep-fried crisp flatbread) that is filled with flavoured water (imli pani), tamarind chutney, chilli powder, chaat masala, potato mash, onions, or chickpeas. Pani puri/Gol Gappa is considered the forerunner of chaat. Chaat originated in the Northern Indian region of what is now Uttar Pradesh, according to culinary anthropologist Kurush Dalal. India gave birth to Gol Gappa.
It was also stated that it could have come from Raj-Kachori. Someone built a tiny puri and turned it into a pani puri. Pani puri spread throughout India in the twentieth century, owing to migration of people from one section of the nation to another.
This is a great recipe for parties, you can fill everything inside the puri when the guest arrives, then have a bowl of the delicious pani in the center of the plate, so your guest can pour it over the puri and enjoy it, Just how i have shown in the below picture.
Ingredients for Pani puri
Puri For Pani Puri :
The dough must be rolled out extremely thinly. Your puri will not be crispy if it is not thin enough. To cut the Golgappa, use a sharp cookie cutter or a steel box with sharp edges measuring 4-5 cm in diameter. When frying, do not overcrowd the pan.
Dates Tamarind Chutney :
Tamarind chutney is a tangy Indian condiment made with tamarind, salt, jaggery, and spices. To make it healthier and more tasty, dates are added.
Kara Boondi :
Kara boondi is a spiced form of boondi made with boondi, peanuts, cashews, curry leaves, and a few other spices. boondi is a fried delicacy that is popular in south India around Diwali. Making boondi is simple yet time consuming.
Chat Masala Powder :
All chat meals will be tangier with the addition of chat masala powder. Fruit and vegetable salads receive a tangy boost from a pinch of chat masala powder and a few drops of lemon juice.
Roasted Cumin Powder :
Roasted cumin powder is aromatic and flavorful, with a stronger flavour than plain (unroasted) cumin. It has a nutty flavour and lends a unique flavour to dishes. If a recipe calls for roasted cumin powder, don't use normal cumin because the flavour won't be the same.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Pani Puri Recipe | Golgappa Recipe | Puchka
- Puri For Pani Puri - 30
- Dates & Tamarind Chutney - ¾ cup
- Kara Boondi - as needed
- For Pani:
- Mint Leaves - 1 cup
- Coriander leaves - 1 cup
- Green Chilli - 1
- Ginger - 1 tblspn chopped
- Chat Masala Powder - 2 tsp
- Roasted Cumin Powder - 1.5 tsp
- Black Salt - 1 tsp
- Tamarind - 2 tblspn
- Jaggery - 2 tblspn
- Water as needed
- For Potato Filling:
- Potato - 1 large boiled and mashed
- Onion - 1 medium size chopped very finely
- Green Chilli - 1 chopped very finely
- Roasted Cumin Powder - 1 tsp
- Chat Masala Powder - 1 tsp
- Red Chilli Powder - ½ tsp
- Coriander Leaves - 3 tblspn finely chopped
- Salt to taste
- Take the pani ingredients in a blender and make it into a fine puree. Strain them, add more water as needed and chill them.
- Take the potato filling ingredients in a bowl and mix well. set aside till use.
- For assembling, take a puri, make a hole on top with your finger, place some potato filling, tamarind chutney, boondi and pour in pani.
- Enjoy in one bite, make few more and enjoy.
Pani Puri with Step by Step Pictures
|Let's start by making the pani for pani puri|
|Take mint leave in a blender|
|add in coriander leaves|
|few ginger pieces|
|add in some black salt or regular salt|
|in goes some chat masala powder|
|add in some roasted cumin powder|
|now add in some tamarind and jaggery|
|time to blend, add little water|
|make it into a smooth puree|
|pour this into a strainer|
|squeeze as much liquid as possible|
|this is what it looks like|
|you can add more water, taste and check the seasoning|
|for me this is perfect|
|store this in fridge while you work on the rest|
|for the potato filling..take your ingredients|
|mash some boiled potatoes|
|add in some onions and coriander leaves|
|add in some chat masala powder|
|some green chillies|
|and some salt|
|add in some chilli powder|
|You also need some puri and tamarind chutney|
|first take your puri (RECIPE HERE)|
|crush the top with your finger|
|this makes a hole|
|place the potato filling in|
|drizzle some tamarind chutney|
|top with some boondi|
|pour the sauce over|
|done..now just gulp it|