Pani Puri

pani_puri

Pani Puri is a popular street food in India, which originated in the northern region of the country but is now popular across the nation. Often referred to as Golgappa, it is a savory snack made of crispy, hollow puris (fried dough) that are filled with a spicy potato and chickpea mixture, served with tamarind and mint-water (Pani) for a burst of tangy flavor.

These bite-sized crispy balls are an all-time favorite snack of folks of all ages in India. They are enjoyed by millions of people all over the country, whether it’s as a quick snack after work or as a delicious, flavorful chaat at a party. Every different region of India has its unique take on Pani Puri, but no matter where you find them, they are always incredibly popular and delicious.

One of the reasons why Pani Puri is so popular is because of its unique combination of flavors and textures. The crunchy puris provide the perfect contrast to the soft filling and tangy Pani. The filling, typically made with boiled potatoes and chickpeas, is seasoned with a blend of traditional Indian spices, including cumin, coriander, and turmeric, which creates a flavor profile that is both bold and satisfying.

Pani Puri is also incredibly flexible and can be made to cater to a variety of tastes and preferences. For instance, people who are vegetarian or vegan can substitute the filling with paneer or simply leave it out entirely. Similarly, for those who prefer a spicier snack, there are many variations that include green chili, ginger, and chili powder.

One of the great things about Pani Puri is that it is very easy to prepare at home. A simple dough made with semolina, all-purpose flour, and a pinch of baking soda is rolled into small balls and then deep-fried until crispy. The filling can be made by boiling potatoes and adding spices, such as cumin, coriander powder, and garam masala to the mix. Chickpeas are also added to the filling to give it an added crunch. Finally, the Pani water is made with a blend of mint, coriander, and tamarind paste, and is then mixed with water to create a delightful tangy flavor.

Although some might argue that the best Pani Puri can only be found on the streets of India, this is not always the case. With some practice and patience, anyone can create the perfect Pani Puri in the comfort of their kitchen. Homemade Pani Puri is not only a healthy alternative to frozen food, but it is also a fun and unique way to impress your friends and family.

In conclusion, Pani Puri is a true delicacy of Indian cuisine that is loved by people of all ages. Its unique combination of flavors, textures, and aromas create an unforgettable experience that everyone must try at least once. With this traditional recipe, you can create your version of Pani Puri at home and relish in the authentic taste of India. So grab a few friends or family members, and enjoy the deliciousness that is Pani Puri!

Ingredients:

  • 1 cup semolina (sooji)
  • 1/4 cup all-purpose flour (maida)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Water, as needed
  • Oil for frying
  • 1/2 cup chickpeas (boiled or canned)
  • 1/2 cup boiled potatoes, mashed
  • 1/2 cup sweet tamarind chutney
  • 1/2 cup mint-cilantro chutney
  • 1/2 cup chopped onion
  • 1/2 cup chopped tomato
  • 1/2 cup chopped coriander leaves
  • 2 lemons, cut into wedges
  • Chaat masala (optional)
  • Sev (thin, fried noodles made from chickpea flour)

Directions:

  1. In a mixing bowl, add the semolina, all-purpose flour, baking soda, salt, and mix well.

  2. Slowly add water to the mixture, kneading it into a smooth dough. The dough should have a firm consistency.

  3. Cover the dough and let it rest for at least 30 minutes.

  4. After the dough has rested, knead it once again, and divide it into small balls.

  5. Roll each ball of dough into a thin, small circle (around 3-4 inches in diameter.)

  6. Heat oil in a deep frying pan, and carefully drop the rolled-out dough circles into the oil, frying them until they turn crispy and lightly golden brown.

  7. Once the pooris are fried, transfer them to a paper towel-lined plate and let them cool.

  8. To assemble the pani puri, take a poori, carefully crack it open from the top, and fill it with mashed potatoes and boiled chickpeas.

  9. Add some chopped onion and tomato on top of the potatoes and chickpeas.

  10. Pour mint-cilantro chutney and sweet tamarind chutney over the filling, and sprinkle some chaat masala, if desired.

  11. Top the pani puri with some chopped coriander leaves and sev.

  12. Squeeze some lemon juice on top of the pani puri for some added tanginess.

  13. Enjoy the pani puri immediately, as they are meant to be eaten fresh and crispy.