How to Make Yummy Pani puri

Pani puri. Read Customer Reviews & Find Best Sellers. Panipuri consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, potato mash, onion or chickpeas. Fuchka (or fuska or puska) differs from Panipuri in content and taste.

Pani puri is a favorite chaat snack of many folks and ours too. Paani Puri Recipe is a popular street food of India that consists of crisp fried dough balls (puri) that are stuffed with potatoes, spicy tangy water, or sweet chutney. The spicy and tangy water served along with paani puri recipe can be prepared with numerous types. You can cook Pani puri using 22 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pani puri

1. Prepare 32 of Puris or golgappa.
2. It's 1 of medium Onion, finely chopped.
3. Prepare 1/2 cup of Sev.
4. Prepare 1/4 cup of Date Tamarind Chutney, optional.
5. It's For of Pani:.
6. It's 1/2 cup of Mint Leaves.
7. It's 1/2 cup of Coriander Leaves, chopped.
8. Prepare 1-2 of Green Chilli, chopped (or to taste).
9. Prepare 1/2 inch of pieces of Ginger.
10. You need 1 of medium size Lemon.
11. Prepare 3 tablespoons of Sugar.
12. Prepare 1 teaspoon of Chaat Masala Powder.
13. You need 1/4 teaspoons of Black Salt (kala namak / sanchal).
14. Prepare 4 tablespoons of Boondi, optional Salt to taste.
15. Prepare 4 cups of Water.
16. Prepare For of Masala:.
17. It's 1 1/2 cups of boiled, peeled and mashed Potato (approx. 3 medium).
18. You need 1/2 cup of boiled Kala Chana (black chickpeas).
19. It's 1/2 teaspoon of Red Chilli Powder.
20. Prepare 1/2 teaspoon of Cumin-Coriander Powder.
21. You need 1/4 teaspoon of Chaat Masala Powder.
22. Prepare 2 tablespoons of finely chopped Coriander Leaves, optional Salt to taste.

Paani poori in Maharashtra, Golgappe in Uttar Pradesh and Punjab while Puchka in West Bengal and Gupchup in parts of Odisha. No points for guessing that Paani Puri is indeed the most loved street. Potato, onion, chickpeas, coriander chutney stuffed crispy puri drenched in sour and spicy mint flavored water (pudina pani) easily fills one's mouth and takes taste buds on a journey of heaven and it is no wonder that it's a popular street snack along the length and breadth of India and known as gol gappa, puchka, pakodi, Pani Puri, etc. Preparing pudina vala pani and masala for panipuri at home is not only a healthier way of enjoying it but also allows you to customize it the way you like it.

Pani puri step by step

1. Rinse coriander and mint leaves in water and take all the ingredients of pani. Add mint leaves, coriander leaves, green chilli, ginger and lemon juice (lemon juice is added while grinding to prevent the mint leaves from turning dark) in the small chutney jar of a grinder.
2. Grind until smooth paste (if required, add 1/4 cup water while grinding). Transfer them to a large bowl and add sugar, chaat masala powder, black salt and 4 cups water. Stir with a large spoon and mix it properly. Taste for the salt and add as required. Pani is ready; place it in a refrigerator for at least 1-hour before serving or use it at room temperature. If you like soft boondi, mix it now. If you like a crispy taste of boondi then mix it at the time of serving..
3. Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt (add only if you have not added while boiling the potatoes and chana) in a bowl. Mix them together with a spoon. Masala is ready..
4. Take each puri and gently make a large hole on it's top-middle side with a spoon or your index finger or thumb for stuffing..
5. Stuff it with masala (more or less, as you like). Sprinkle onion and sev over it and drizzle a drop of date tamarind chutney over it. Take pani-puri water in a medium bowl. Dip each puri in water and enjoy..

The pani puri water is what binds all the components together and makes the filling-filled puris such a fun experience! I make my version of jaljeera with a host of spices and seasonings that boost the flavour of the pani. It is all about getting the balance right for a sweet, spicy, tangy, and sour pani. Near the Mumbai region, it is called pani puri. In Kolkata, West Bengal, it is known as puchka or phuchka.

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