How to make panipuris-The traditional Indian snack

pani puri

This most popular and common Indian street food does not require any introduction. In Mumbai, it is called panipuri. In Bengal, it is called Puchka and Golgappa in the northern states. People from Bihar and Jharkhand call it gupchup. It is a favourite snack for a lot of people. There are many ways this street food is made.

What is pani puri?

The word ‘pani’ literally translates to water. Puris refer to fried, puffed, crisp, and hollow dough balls. The water in pani puri is sour, tangy, and spicy. Sweet tamarind chutney is added to this spicy water to balance the taste. This sweet tamarind chutney is known as Meetha Pani, which means sweet water. Teekha Pani is spicy water. Both are added in the puri with the main filling. Boiled potatoes, moong sprouts, and cooked chickpeas are part of the main filling. Sometimes the filling consists of a thick dry curry made from white peas. It is known as Ragda.

Ingredients for Pani Puri Recipe

Making potato filling for pani puri

  • Take 3-4 medium-sized potatoes. Boil them. You can boil or steam the potatoes in a pan or instant pot. Add water as needed.
  • Boil them till they are thoroughly cooked.
  • Peel the potatoes. Chop them into small cubes when warm.
  • In a small bowl, mix the potatoes with some boiled or steamed moong sprouts.
  • Finely chop 1-2 small-sized onions. Add them to the pani puri filling recipe. Chop coriander leaves. Add one teaspoon of it.
  • Add ¼ teaspoon of red chilli powder.
  • Then add one teaspoon each of chaat masala and roasted cumin powder.
  • As per taste, add salt.
  • Stir and mix very well. Keep it aside.

For pani puri filling

  • 3-4 medium-sized potatoes
  • 1-2 medium-sized onions(optional)
  • One teaspoon of chopped coriander leaves
  • One teaspoon of roasted cumin powder
  • One teaspoon of chaat masala powder
  • ¼ teaspoon red chilli powder (optional)
  • black or regular salt as needed

For pani recipe

  • 1 cup chopped coriander leaves
  • ½ cup chopped mint leaves
  • 1 inch chopped ginger
  • 2-3 chopped green chillies
  • One tablespoon tamarind
  • Four tablespoons of jaggery powder (or chopped jaggery or sugar as needed)
  • One teaspoon of chaat masala powder
  • One teaspoon of roasted cumin powder
  • 1/3 cup water to blend
  • 1 cup water to add consistency later as you prefer
  • 1 tablespoon boondi (optional)
  • Regular or black salt as needed

How to make panipuris

  • Rinse a cup of coriander, ½ cup of mint leaves, 2-3 green chilies, and an inch of ginger well in water.
  • Drain all the water.
  • Peel the ginger. Then roughly chop it.
  • Chop all green chilies.
  • Roughly chop all the mint and coriander leaves.
  • Add ginger, green chili, mint, and coriander and leave in a blender.
  • Add one tablespoon of tamarind and four tablespoons of grated or jaggery powder.
  • If you want, use equal amounts of dates and jaggery. So add two tablespoons of chopped dates and two tablespoons of crumbled jaggery.
  • Then add a teaspoon of roasted cumin powder and a teaspoon of chaat masala. Add salt as per your taste.
  • You can mix black and regular salt.
  • Add 1/3 cup of water and grind well to bring a smooth consistency.
  • Keep the chutney in a bowl.
  • Add ½ cup of water to your blender and swirl it so that all leftover chutney mixes well with the water.
  • Add this water to your bowl full of chutney.
  • Add ½ cup of water. Depending on the needed consistency, add more or less water.
  • Check the taste and add jaggery or salt if needed.
  • Mix well. Cover the bowl and keep it in your refrigerator.
  • Add 1-1.5 tablespoons of salted boondi before refrigerating.
  • Boondi will add a good taste. You can make it at home or purchase it from any store.

Assembling pani puri

  • Prepare the potato filling, puris, and spiced pani water before you assemble the pani puri.
  • Just before you serve, add a handful of boondi to the water.
  • Use a spoon or thumb to make a small hole in the middle of the puri.
  • Stuff a teaspoon of prepared potato filling into the puri.
  • Add sweet chatni as per your choice. Use a teaspoon.
  • It is optional to add this sweet chatni to your pani puri recipe.
  • Dip it into the spiced green water.
  • The pani puri is ready, and you can serve it.
  • Make sure to eat it immediately as your prepare it because otherwise, the puris become soft and wet.
  • If you wish to make a Mumbai-style pani puri recipe, use moong sprouts or ragda as the filling.

Helpful tips for pani puri

  • Flour is used to make the puri in pani puri. You can buy it ready from your local or online stores. You can prepare it at home.
  • Knead the dough well to make crispy puri.
  • Also, slightly roll the puri thin, or it will turn wet and dry once it is cooled.
  • Use fillings as you like for the stuffing. You can select ragda or moong sprouts. Boiled potatoes and onions also add good taste. You can boil white or black chickpeas and use them with boiled potatoes.
  • Before making pani puri, assemble everything.
  • Prepare the spiced water and keep it in your refrigerator.
  • Adjust the amount of sweetness and spiciness depending on your choice.
  • If you wish to dilute the taste and flavour of the spiced water, add ice cubes.
  • Enhance its taste and flavour by adding black salt.
  • Pani puri will taste perfect when both spicy and tangy.

Frequently asked questions

Are panipuris healthy and nutritious?

Yes. They are healthy and nutritious. Homemade panipuris are the best snack. Pani puris are made using fresh ingredients. They contain a rich amount of protein. Additionally, they are high in fiber and low in calories.

Can I freeze panipuris for later use?

Yes. For later use, you can freeze panipuris. Try to keep the pani in your refrigerator before using it.

Tips to make the perfect pani puri

  • Ensure you use fresh herbs. Never use the stems of mint leaves because they can make the spicy pani bitter. Do not include too much water in the prepared spicy chutney. It will dilute the flavours.
  • Apart from using only jaggery powder, you can include 1.5 tablespoons of chopped seedless dates and powdered jaggery (1.5 tablespoons)
  • You can add less or more of the jaggery and dates to adjust the sweetness per your taste choices.

By following this simple pani puri recipe, you can make the perfect traditional Indian snack and enjoy the bursts of flavour and tastes in your mouth every time.

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