Recipe: Yummy Pani Puri Recipe

Pani Puri Recipe. Find Deals on Pani Puri Puri in Groceries on Amazon. Paani Puri Recipe - The Easiest Method. 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.

Pani puri is a popular street food of India, where crisp fried dough balls (puri) are stuffed with potatoes, sprouts, spicy tangy water or sweet chutney. Pani puri is a favorite chaat snack of many folks and ours too. Paani Poori Recipe - About Paani Poori Recipe You can cook Pani Puri Recipe using 24 ingredients and 15 steps. Here is how you cook that.

Ingredients of Pani Puri Recipe

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

Puchka Recipe: Paani Poori is an Indian street food snack that nobody can resist. Mainly originating from Varanasi, it is known by different names in different parts of the country. Paani poori in Maharashtra, Golgappe in Uttar Pradesh and Punjab while Puchka in West Bengal and Gupchup in parts of Odisha. The pani puri water is what binds all the components together and makes the filling-filled puris such a fun experience!

Pani Puri Recipe instructions

1. Notes:.
2. Soak the kala chana (1/4 cup) for 7-8 hours or overnight in water. Boil chana and potatoes with salt and water in a pressure cooker for 3-4 whistles over medium flame or until cooked..
3. Method for Pani:.
4. Rinse coriander and mint leaves in water and take all the ingredients of pani..
5. 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..
6. Grind until smooth paste (if required, add 1/4 cup water while grinding).
7. 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 crispy taste of boondi then mix it at the time of serving..
8. Method For Masala:.
9. 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..
10. Mix them together with a spoon. Masala is ready..
11. Assemble Pani Puri:.
12. 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..
13. 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….
14. Tips and Variations:.
15. You can use the dried peas ragda as pani puri masala instead of using masala of mashed potato and black chickpea. Prepare the pani in advance (2-3 hours ahead) and place it in refrigerator to enhance the flavor. Take it out of refrigerator just before serving. For variation, add 1-tablespoon crushed garlic to prepare garlic flavored pani for pani puri. Adjust the amount of lemon juice and sugar while making pani to make it taste the way you like it..

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. You can customise it according to your taste preferences. 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.

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