Indian Street food:Pani puri Recipe
Pani puri Recipe: this is probably the most common and famous indian street food recipe. It is made in small puri stuffed with spiced and mashed potatoes and with special spiced water. it is usually served as a dessert snack after a meal of spicy chaat recipes like bhelpuri, sev puri or pav bhaji.Indian street food recipes are famous all over the world for their taste, flavor and combination of spices. Most of these ragdas are made by adding deep fried snacks to curry or chaat chutney. Apart from these, there are some unique street food recipes with water and pani puri or golgappa is one such famous street food snack recipe.
As i mentioned earlier this is a unique chaat recipe or street food recipe as compared to other indian chaat recipes. It has more water and less curries and snacks. hence these chaat recipes are best served after meals. There are many different types of this popular street food. In Mumbai it is called pani puri, and in Delhi it is called golgappa. If we go further east, the name changes to puchka recipe and the ingredients also It's a little different. The ingredients here are tangy pani and the potatoes are mashed and spiced. The taste of water in Mumbai or North India is slightly sweet and spicy. I like it more sweet and spicy and a little tangy. In this recipe post, I have given both the flavours.
Now, i would like to add some tips, suggestions and variations to the pani puri recipe or golgappa recipe. I have told in this recipe how you can make pani puri with less ingredients. To be honest, making it can take a lot of time and effort. You can buy these puris from any store and just follow this recipe for the stuffing. These puris cannot be stored for long and I have also not added any extra preservatives.so i would say use these puris immediately and do not keep them for later use. While deep frying these puris, keep in mind that the oil is hot. When the puris are put in the oil, they should puff up immediately and should not take much time.Material For Puri:
- 1 cup rava/semolina, coarsely ground
- 2 tbsp all purpose flour
- 3 tbsp oil
- ¼ cup hot water
- Oil, for frying
- For Tart Water:
- ¼ cup mint
- ½ cup coriander
- 1 inch ginger
- 2 chilli
- small ball sized tamarind
- 1 tsp chaat masala
- 1 tsp cumin powder
- a pinch of asafoetida
- ¾ tsp salt
- 4 cup cold water
- To make sour sweet water:
- 1 cup tamarind pulp
- 3 tbsp jaggery
- 1 tsp chaat masala
- 1 tsp cumin powder
- ¼ tsp black pepper powder
- ¼ tsp kashmiri redchili powder
- a pinch of asafoetida
- ¾ tsp salt
- 3 cup cold water
For Potato Stuffing:
- 3 potatoes, boiled and mashed
- ½ onion, finely chopped
- 2 tbsp coriander, finely chopped
- ½ tsp cumin powder
- ½ tsp chaat masala
- ¼ tsp black pepper powder
- ½ tsp Kashmiri red chili powder
- ½ tsp salt
- 2 tbsp boondi
Instruction Complete Recipe for Pani Puri:
- firstly, in a big bowl take 1 cup rava and 2 tbsp all purpose flour.
- Add 3 tbsp oil to it and mix well, so that the rava becomes moist.
- Now add ¼ cup warm water and start kneading it.
- Knead it for 5 to 8 minutes or till it becomes a dough. Knead it into a soft dough.
- After 20 minutes knead it for 2 more minutes.
- Now break the dough in the shape of a very small ball.
- Roll it thin and round and keep in mind that it should be thin.
- Now deep fry them in hot oil, do not put them in large quantity at once.
- When the poori puffs up, turn it over.
- Fry them on medium heat till they become golden brown and crisp from both the sides.
- Now take them out on the kitchen paper, so that the paper absorbs the extra oil from them.
- puri is ready to make pani puri. Once they are well cooled, you can store them in an airtight container for up to a week.
- firstly, in a small blender take ¼ cup mint,
- ½ cup coriander,
- 1 inch ginger,
- 2 chilies and small ball sized tamarind.
- Make a smooth paste by blending it add water as needed.
- Now take out this spicy panipuri paste in a big bowl.
- Add 1 tsp chaat masala, 1 tsp cumin powder, pinch of asafoetida,
- ¾ tsp salt and 4 cups cold water.
- Mix it well and Teeka Pani is ready to be eaten with Golgappas.
- firstly, in a large bowl take 1 cup tamarind pulp
- and 3 tbsp jaggery.
- Now add 1 tsp chaat masala,
- 1 tsp cumin powder,
- ¼ tsp black pepper powder,
- ¼ tsp chili powder, pinch of asafoetida,
- ¾ tsp salt and 3 cups cold water.
- Mix it well and khatta meetha pani is ready to be eaten with golgappas.
- firstly, in a small bowl take 3 potatoes,
- ½ onion and 2 tbsp coriander.
- Now add ½ tsp cumin powder,
- ½ tsp masala,
- ¼ tsp black pepper powder,
- ½ tsp chili powder and
- ½ tsp salt.
- Now add 1 tsp chaat masala,
- 1 tsp cumin powder,
- ¼ tsp black pepper powder,
- ¼ tsp chili powder, pinch of asafoetida,
- ¾ tsp salt