Easy and Delicious Pani Puri making at Home:
Pani puri – the legendary Indian street food that bursts with taste in every mouthful! These little, crispy balls filled with tangy pani, potato masala, and chutneys are irresistibly delicious for people of all ages. But what if there isn’t pani puri vendor on every corner? Fear not, you will find it very easy to recreate this magic of street food at home.
Say goodbye to store-bought puris that lack that satisfying crunch. The given recipe is a step by step guide on making your own puris from scratch which should be perfectly light and crispy. You’ll also make the refreshing bursting with mint and coriander pani, tasty potato masala, and two delish chutneys – sweetish tamarind and spicy green. Not to mention all the health benefits, so trust me, it’s worth the hassle – homemade pani puri will definitely be the center of attention at the next party you are throwing or a fun family project on a lazy weekend afternoon.
Instruction:
Lets prepare perfect pani puri at home:
Course: Flavour Chronicles4-6
servings30
minutes20
minutes150
kcalIf you desire to savor Indian street food in the comfort of your kitchen, then create a roller coaster ride for your taste buds by trying out our Pani Puri recipe. From perfect crisp puris to the tingling pani and tasty stuffing, savor a symphony of tastes that define this noted street food.
Ingredients
For the Puris:
1 cup semolina (rava)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
Pinch of salt
Water
Oil for frying
For the Pani:
1 cup chopped mint leaves
1/2 cup chopped coriander leaves
1-2 green chilies, chopped (adjust to your spice preference)
1 inch ginger, chopped
1/2 lemon, juiced
1/2 teaspoon black salt
1 teaspoon chaat masala
1/2 teaspoon roasted cumin powder
Water to dilute (adjust to desired consistency)
For the Potato Masala:
2 boiled potatoes, mashed
1/2 cup boiled chickpeas, mashed
1/2 onion, finely chopped
1 tomato, finely chopped
1 green chili, finely chopped
1/2 teaspoon ginger, grated
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
Salt to taste
Lime juice to taste
For the Tamarind Chutney:
1 tablespoon tamarind pulp
1/4 cup jaggery, grated
1/4 cup water
Pinch of black salt
Pinch of red chili powder
For the Green Chutney:
1/2 cup coriander leaves
1/4 cup mint leaves
1 green chili, chopped
1/2 inch ginger, chopped
1 tablespoon lemon juice
Salt to taste
Directions
- Make the Puris:
Combine semolina, flour, baking soda, and salt in a bowl.
Slowly add water to mix a smooth dough. Cover and allow it to rest for 15 minutes.
Divide the dough into small balls and roll into thin puris.
Heat the oil in a pan and deep fry puris till golden brown and puffed. Drain on paper towels. - Make the Pani:
Combine mint, coriander, green chilies, ginger, lemon juice, black salt, chaat masala, and cumin powder.
Dilute with water to a suitable point. The pani should taste tangy,and a little spicy. - Make the Potato Masala:
Heat oil in a pan, splutter cumin seeds.
Add onion and tomato, cook until softened.
Add green chili, ginger, turmeric red chilly powder. Saute for another minute.
Add cooked and mashed potatoes, chickpeas, salt, lime juice. Stir well and simmer until hot throughout. - Make the Chutneys:
Tamarind Chutney: Soak tamarind pulp in water for 5 minutes. Strain and mix with jaggery, water, black salt, and red chili powder.
Green Chutney: Blend coriander, mint, green chili, ginger, lemon juice, and salt. - Assemble:
Make a small hole in each puri and gently stuff it with potato masala.
Top with tamarind chutney, green chutney, and pani.
Enjoy the explosion of flavors in every bite!
Tips:
- Use a pani puri mold for perfectly shaped puris.
- Balance the spiciness of pani and chutneys as per your liking.
- Keep the puris and pani separate until serving to prevent the puris from getting soggy.
- Experiment with different fillings like sprouts or ragda or even chopped vegetables for a unique twist.