Pani Puri Recipe

Pani puri, also known as golgappa, is a beloved Indian street food that explodes with flavor in every bite. These crispy spheres filled with tangy potato and chickpea filling, dipped in a minty, spicy water, are a true delight for the senses.

Making pani puri at home might seem intimidating, but with this easy-to-follow recipe and some helpful tips, you can recreate this magic in your own kitchen.

Pani Puri Recipe Ingredients

For the puris:

• 1 cup all-purpose flour (maida)
• 1/4 teaspoon salt
• 1 tablespoon semolina (rava)
• Water for kneading
• Oil for frying

For the pani (water):

• 1/2 cup chopped mint leaves
• 1 cup chopped coriander leaves (cilantro)
• 1 inch ginger, chopped
• 2-3 green chilies, chopped (adjust for spice preference)
• 1 tablespoon tamarind paste
• 3.5-4 tablespoons jaggery powder or grated jaggery (adjust for sweetness)
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala powder
• 1/3 cup water for grinding
• 1-1.25 cups water for adjusting consistency
• 1-1.5 tablespoons boondi (fried gram flour balls), optional

Lets prepare for filling

• 1/4 cup dried black chickpeas (kala chana), soaked overnight
• 1 medium potato, boiled and mashed
• 1 tablespoon chopped onion
• 1 tablespoon chopped coriander leaves
• 1 teaspoon chopped green chili
• Salt to taste

Lets make Pani puri

1. Make the puris: Combine flour, salt, and semolina in a bowl. Add water gradually, kneading until you get a smooth and slightly firm dough & cover for 30mins.
2. Prepare the pani: Grind mint leaves, coriander leaves, ginger, green chilies, and tamarind paste with 1/3 cup water into a smooth paste. Add the paste to a bowl with jaggery powder, cumin powder, chaat masala, and remaining water. Adjust the consistency and taste as needed. You can strain the pani for a smoother texture.
3. Make the filling: Mash the boiled potato and mix with soaked and boiled black chickpeas, chopped onion, coriander leaves, green chili, and salt.
4. Fry the puris: Pinch small balls from the dough and roll them out into thin circles. Heat oil in a pan and gently fry the puris until golden brown and puffed. Drain on paper towels.
5. Assemble and enjoy: Make a small hole in the top of each puri. Fill it with the potato mixture, then dip it into the pani. Enjoy the burst of flavor in every bite!

Tips:

• Use a potato masher to ensure the potato filling is smooth.
• If the puris are not puffing up while frying, the dough might be too thick.
• Adjust the spice level of the pani and filling to your preference.
• You can add chopped tomatoes or other vegetables to the filling for extra flavor.
• For a sweeter pani, add a few drops of lemon juice.
• Serve pani puri immediately, as the puris become soggy over time.

With a little practice, you’ll be a pani puri pro in no time! So, gather your ingredients, and get ready to experience the magic of this iconic Indian street food in your own home.tunesharemore_vert