Ask us which is the most popular street snacks in India, and without a blink of the eye, we will say, Pani Puri! Stuff your mouth with one puri and you are in for a delectable explosion of flavors – sweet, sour, tangy and spicy!
Pani Puri is also called as Golgappe and Puchka in different parts of India. It is composed of different elements, namely puri (round, hollow, crispy and deep-fried), pani (flavorful water made of tamarind, green chilies, mint and coriander leaves) and a stuffing (made of potatoes and/or chickpeas, onions and spices). It is simple to prepare and assemble these elements.
These days we can easily find fried puris at any Indian supermarket. You can also get puris that can be deep fried at home, just like pappads. I have used this Puri on preparing this recipe.
Preparing the Stuffing for Pani Puri:
If using chickpeas, soak it overnight. Boil chickpeas and potatoes together. Mash the potatoes. Mix together the mashed potatoes, boiled chickpeas, coriander powder, red chili powder, cumin powder, chaat masala powder, salt, and coriander leaves.
Preparing the Pani for Pani Puri:
Grind together mint leaves, coriander leaves, green chili, ginger and lemon juice to a smooth paste. Transfer to a bowl and add salt, sugar, chaat masala powder, black salt, tamarind juice and about 3-4 cups of water. Mix well and keep aside.
Fry about 15 Puris in oil and keep aside.
How to Assemble Pani Puri:
Take a Puri and make a small hole in the center. Oh, do not crush the Puri. Be gentle.
Add a spoonful of stuffing. Top it with finely chopped onions and sev. Add the Pani into the Puri.
How to eat Pani Puri:
Pop the entire assembled Puri into your mouth – Chew – Relish the burst of flavors – Bliss – Grab another one!
Pani Puri Recipe:Print
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