Crunchy, delicious and downright delectable – pani puri is a beloved street food that has captured the hearts (and taste buds) of millions across the Indian subcontinent and beyond. This iconic snack, known by different names like golgappa, puchka and phuchka in different regions, is a true culinary masterpiece. Today, we take you on a culinary adventure as we reveal the secrets of making perfect pani puri at home. Get ready to mesmerize your senses with this delightful dish!
1 cup semolina
1/4 cup flour
a pinch of baking soda
a pinch of salt
water (for kneading the dough)
Vegetable oil (for deep frying)
For the water (spiced water):
1 cup fresh mint leaves
1/2 cup fresh coriander leaves
2-3 green chilies (adjust as per your taste)
1 inch piece ginger
1 small raw mango (peeled and chopped)
1 tsp roasted cumin powder
1 tsp black salt
1 tsp chaat masala
1/2 tsp tamarind pulp
salt to taste
4 cups cold water
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled chickpeas (optional)
- 1 small onion, finely chopped
- Tamarind Chutney (store bought or home made)
- Sweet Date Chutney (store bought or homemade)
- Sev (crispy chickpea flour noodles)
- In a mixing bowl, mix semolina, maida, baking soda and a pinch of salt.
- Add water gradually and knead into a firm but soft dough.
- For 15 to 20 minutes, cover the dough with a damp cloth.
- Make lemon-sized balls of the dough.
- Using a rolling pin, roll each ball into a thin, small disc. Aim for about 1.5 to 2 inches in diameter.
- Heat vegetable oil in a deep pan on medium heat. Fry the puris till they puff up and turn golden brown. Take out the puris on paper towels to remove excess oil. Cancel.
Making water (spiced water):
- Add mint leaves, coriander leaves, green chillies, ginger and chopped raw mango in a blender.
- Mix the ingredients into a soft paste, adding a little water if necessary.
- To obtain the green water, strain the paste through a fine sieve into a large mixing bowl.
- Add roasted cumin powder, black salt, chaat masala, tamarind pulp and regular salt to the green water.
- Stir well and add cold water to get the desired consistency. Adjust the spice according to your taste. Refrigerate the water for at least 30 minutes to allow the flavors to meld.
Assembling Pani Puri:
- Carefully make a small hole in the center of each puri using your thumb or a spoon.
- Stuff each puri with a little mashed potato and boiled chickpeas (if using).
- Add a pinch of chopped onion to each puri for extra crunch and flavor.
- Now comes the exciting part – filling each poori with yummy water. Use a spoon to gently pour the spiced water into each poori.
Drizzle some sweet date chutney and tangy tamarind chutney over the stuffed puris to enhance the taste.
Sprinkle sev over it to add a delightful crunch to every bite.
Serving and Enjoying:
Serve pani puris immediately after assembling, as they taste best when fresh and crisp.
Encourage your guests to enjoy the rich flavor by eating the filled puris in one go!
The experience of eating puri and feeling the fusion of spicy, sweet and tangy flavors is truly unique.
Making pani puri at home is a delightful adventure that brings the charm of street food straight to your kitchen. With this recipe, you can recreate the magic of this popular snack and enjoy the perfect balance of flavors that makes pani puri an all-time favourite. Whether you’re hosting a party or just want to indulge in a taste, this incredible snack will leave you wanting more. So, roll up your sleeves, gather the ingredients, and get ready to enjoy the heavenly goodness of homemade pani puri!