If you enjoy street cuisine, you’ve certainly had pani puri, a wonderful and zesty burst of flavours. This popular Indian street food is a crispy hollow puri packed with a combination of spicy, sour, and refreshing ingredients. It is also known as golgappa, puchka, or puchki. We’re here to provide the techniques for making the ideal pani puri at home today. So let’s embark on this tasty excursion!
PANI PURI
Equipment
- Mixing bowl
- Rolling Pin
- Deep Pan or Kadai
- Blender or food processor
- Strainer
- Serving bowls:
- Spoon or ladle
- Paper towels
- Chopping Board and Knife
- Optional To prepare and combine the components for your own tamarind chutney and mint chutney, you might need a small pot, a spatula, and a blender.
Ingredients
For the Puris:
- 1/4 cup semolina (sooji or rava)
- 1/4 cup all-purpose flour (maida)
- A pinch of baking soda
- Water (as required)
- Oil (for deep frying)
- Salt (to taste)
For the Pani (Spiced Water):
- 1 cup mint leaves (pudina)
- 1/2 cup coriander leaves (dhania)
- 2-3 green chilies (adjust to taste)
- 1 inch piece of ginger
- 1/2 teaspoon roasted cumin powder
- 1 teaspoon black salt
- 1 teaspoon chaat masala
- 1 teaspoon tamarind pulp
- 1 tablespoon lemon juice
- Salt (to taste)
- 4 cup water
For the Filling:
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled chickpeas
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped coriander leaves
- 1/4 teaspoon roasted cumin powder
- 1/4 teaspoon chaat masala
- Salt (to taste)
- Tamarind chutney and mint chutney (as desired)
- Sev (crunchy chickpea noodles) for garnish
Instructions
Step 1: Making the Puris
- Semolina, all-purpose flour, baking soda, and salt should all be combined in a mixing dish.
- Gently include water while kneading the ingredients into a sturdy dough.
- For 20 to 30 minutes, cover the dough with a moist cloth and allow it to rest.
- Roll the dough into thin discs by dividing it into tiny pieces.
- Oil in a deep skillet is heated at medium heat.
- The rolled puris should be deep-fried till crisp and golden.
- The puris should be taken out of the oil and placed on paper towels to absorb any extra oil.
Step 2: Preparing the Pani
- Mint, coriander, ginger, green chilies, and leaves should all be placed in a blender. Make a fine paste by blending them.
- Put the mixture in a bowl and season with salt, chaat masala, tamarind pulp, lemon juice, and roasted cumin powder.
- As needed, add water after thoroughly combining.
- To suit your own preferences, adjust the seasoning.
- Let the flavours converge by chilling the pani in the refrigerator.
Step 3: Assembling the Pani Puri
- To create a tiny hole, lightly touch the centre of each puri.
- A tablespoon of mashed potatoes and cooked chickpeas should be placed into each puri.
- Onions that have been finely diced, cilantro, chaat masala, and toasted cumin powder should be sprinkled on top.
- For a blast of sweet and sour flavours, mix in a few drops of mint and tamarind chutney.
- Make sure the packed puri is completely submerged in the hot water before dipping it into the cooled pani.
- Take a bite of the entire puri and savour the fusion of flavours.
Step 4: Serving Suggestions
- To savour the pani puris' crunchiness, serve them right away after assembly.
- Alternatively, you may offer the pani and the filling separately, letting your guests put together their own puris to their preferences.
- For a garnish and additional crunch, sprinkle sev on top.
Video
Notes
Tips and Precaution
Tips for Making Pani Puri:
- Crispy Puris: Be sure to lay out the puris thinly and uniformly. After cooking, this will help them get crispy.
- Fresh herbs: To improve the flavours of the pani, use fresh mint leaves, coriander leaves, and other herbs.
- Adjust Spice Levels: Increase or decrease the amount of spice in the pani to suit your tastes. If you want a milder flavour, you may either use less green chilies or add more.
- Chilling the Pani: Pani should be chilled for a while before serving to improve its flavour and make it more reviving.
- Adapt the Filling: Feel free to try out various fillings. For extra texture and flavour, you can add boiling corn, chopped carrots or sprouted moong beans.
- Serve Right Away: To keep the pani puris crisp, assemble and serve them right away after adding the pani to them. Thus, the optimum flavour and texture will be guaranteed.
Precautions:
- Hygiene: Maintaining proper cleanliness is important during the cooking process. Before handling the components, carefully wash your hands, and use clean tools and utensils.
- Oil Temperature: Maintain the proper oil temperature while frying the puris to prevent them from being too greasy or undercooked. The oil has to be hot enough to crisp up the puris without letting any extra oil soak in.
- Dietary Restrictions and Allergies: Be aware of any dietary restrictions or allergies of individuals ingesting the pani puri. Use appropriate products or provide alternate alternatives if somebody has certain dietary requirements, such as nut or gluten sensitivities.
- Quality Ingredients: Use high-quality ingredients to provide the best flavour and reduce the chance of contracting a foodborne disease. Check the expiration dates of packaged goods and choose fresh food.
- Serve Clean Water: If you decide to serve the pani puri with extra water for hand washing or drinking, be sure it is fit for human consumption.
History of Pani Puri
In India, particularly in the north and west, pani puri, often referred to as golgappa, puchka, or pani patasha, is a common street snack. Since street food recipes can change over time and become embedded in regional culinary traditions, it can be challenging to pinpoint their original origin. Pani puri, on the other hand, has a lengthy history and has grown to be a popular snack all throughout the nation.
Indian cuisine has always included the idea of providing tiny, rounded, crispy shells filled with flavor-infused water and savoury contents. In many regions of India, the same snacks might be found under several names and with little differences. As an instance, it is referred to as pani puri in Mumbai, puchka in Kolkata, and golgappa in Delhi.
The Indian state of Uttar Pradesh is thought to be the place where pani puri first appeared. It is said that street merchants created it as a portable, cool snack to stave off the heat during the sweltering summer months. Crispy puris, hot and sour pani, and savoury fillings rapidly became well-liked combinations.
Over time, pani puri became popular throughout India, giving rise to several regional varieties. The flavours, contents, and even the water used vary from area to region. As an instance, some places make pani using tamarind, while others make it with mint and coriander.
An essential component of Indian street food culture is pani puri. It is frequently eaten as a well-liked street food snack and is available from street sellers in busy markets, roadside stands, and even specialised pani puri stands. It is a shared and enjoyed social food that is frequently enjoyed with loved ones.
Pani puri has recently grown in popularity outside of India as well, with Indian eateries and food carts all over the world now serving this savoury and energising snack to foreign customers.
Pani puri is a renowned street meal throughout India and worldwide that is appreciated by people of all ages due to its long history and cultural importance. It continues to be a favourite option for food fans looking for a distinctive and wonderful culinary experience due to its bright flavours and the thrill of constructing and savouring each bite.
Frequently Asked Questions –
Pani puri is vegetarian, right?
A: By utilising plant-based fillings and omitting any elements derived from animals in the chutneys and fillings, pani puri may be turned vegetarian.
Is it possible to make pani puri gluten-free?
A: Semolina and all-purpose flour, both of which contain gluten, are used in traditional pani puri recipes. Puris may be made without gluten, nevertheless, by using other flours such chickpea or rice flour.
How spicy is pani puri?
A: Spicy flavours are what pani puri is famous for. You can change the amount of green chilies in the pani (spiced water) to get the appropriate level of heat.
Can I prepare pani puri in advance?
A: To maintain their crispness, pani puris should be assembled and served as soon as the pani is added. The puris and pani, however, can be made ahead of time and stored separately. Just before serving, assemble the puris.
Can I change the ingredients in the filling?
A: Definitely! Depending on your tastes, the filling components can be changed. For more texture and flavour, you may also use shredded carrots, boiling corn or sprouted moong beans in the mixture.
Do I need to cook the puris before making pani puri?
A: To give puris their distinctive crispy texture, puris are traditionally fried. Try baking or air frying the puris instead if you want a healthier option. Even if the feel may be a little different, it may still be nice.
Are there any chutneys besides tamarind available?
A: You may use date chutney or imli chutney (made with tamarind paste) in place of the tamarind chutney if you don’t have any tamarind or if you want a different flavour.
How long can pani puri be kept in a freezer?
A: Pani puri tastes best right after construction. Puris may be kept for a day or two in an airtight container, though, if you have any leftovers. Fresh pani and stuffing are preferred.
Can pani puri be cooked without using garlic and onion?
A: You may leave the onion and garlic out of the filling if you wish. With the remaining components, you may still enjoy pani puri and make it to your preferences.
Pani puri can be served as the main course.
A: Due to its little size, pani puri is often eaten as an appetiser or snack. To make it a more substantial offering, you may increase the serving size and serve it with other dishes as part of a meal.
These are some pani puri-related queries that are frequently asked. Explore more options and try out different combinations to find the best fit for you.
