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:
Ingredients
- 2 potatoes, boiled, peeled and lightly mashed
- ¼ cup chickpea, soaked and cooked
- ½ tsp chili powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¾ tsp chaat masala
- ½ tsp dry mango powder/aamchur powder
- A handful of coriander leaves, finely chopped
- salt to taste
- ½ cup coriander leaves
- ¼ cup mint leaves
- 1 inch ginger
- 2 green chilies
- ¼ cup tamarind juice
- 2 tablespoons sugar
- 2 tablespoon lemon juice
- ¼ teaspoon black salt
- 3 cups water
- ½ tsp cumin powder
- ¾ tsp chaat masala
- salt to taste
- Few Boondis (for garnish)
- 15 Puris, for frying
Instructions
- Fry the puris and keep aside.
- Keep sev ready.
- 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, dry mango powder, salt, and coriander leaves. Keep aside.
- 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 water.
- Mix well and keep aside.
- Take a Puri and make a small hole in the center.
- Add a spoonful of stuffing.
- Top it with finely chopped onions and sev.
- Add the Pani into the Puri.
- Pop into your mouth and relish the taste.
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I too love pani puri. My love for it started at the age of 5 when I knew it as Golgappa. Along with mint flavoured juice, I also make dates and tamarind chutney. Good shots.
Pani Puri…my all time favorite snack. I cannot say no to Pani Puri. Seeing the pictures, I feel like having it now.
Forever and ever a #panipurifan. I am ordering one right now 🙂
I love how you have been picking up all the best of the Indian dishes 🙂 I know it could get tough when it comes to pick Indian cuisines cause there is so much variety out there and from so many regions <3 You are doing a good job.
I am still curious about Z!!!!
My favourite snack!!!!! Sent my salivary glands into overdrive. Also loved the pics of pani served in shot glasses…..good idea!!!
Ok, fun fact! I have eaten 33 in a go; it’s my record so far 😀
Who doesn’t love panipuri? Ask them to give me theirs :p
The way you have taken the pictures make them even more tempting
I haven’t had pani puri in months now and all I want now is that. Such drool-worthy pictures, Shalini! Will definitely try and get back to you 🙂
Pani puri is my one of my favourites! Shalini we have the same favourites when it comes to food 😀
I loveeeeeeeeeee pani puri! It is just a burst of flavors in the mouth.
I have never made it at home though until now. Maybe I’ll try it this weekend.
I personally LOVE puri with yogurt and tamarind chutney :))
Great pics and I am craving for it now. Going to a chaat shop now. At my in laws place we get 7different types of water with panipuri.
You pictures are so crisp & clear. my mouth is watering..Chat! I can hv anytime esp. Pani Puri
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I adore phuchka. We have it with tamarind water not chutni in Kolkata .Thank you for reviving memories
Back when I was a pg in Pune, this used to be our ‘treat food’. We’d buy lots and lots of this and get the vendor to give us the waters in different containers 🙂
Don’t see it anymore since I’ve reached Kerala
Shalini, loved your presentation. Pani Puri is heaven!!
I love Paani Puri’s!
Your presentation looks gorgeous, Shalini! Awesome pics!
I’ve always said that pani puris were probably how tequila shots came into being, or the inspiration behind them 😛
When I make it at home, I use the readymade masala usually. And add boiled safed watana instead of chickpeas. Both taste more or less the same though.
Drooling over your Pani Puri shots at 6:30 AM!!! So many hours to go before I can treat myself to this chaat. 🙂
Sounds amazing but looks like lots of work to make. I’m going to see if I can find a restaurant that serves pani puri.
Ohhh this is yummm… My most favorite street food ever. I usually buy pooris from Indian stores and then make the stuffing. Once I bought 4 samosas and used that aalu stuffing for pani poori. My friends were horrified at the thought of butchered samosas
yum yum, I am salivating. I love pani puri to death!
Yes, I fell for it years back and have been a fan ever since. But I prefer to eat it sparingly though, only from trusted places. For me, this one always wins hands down for the flavour, the tanginess and the sheer delight. Great post, Shalini.