Pani Puri Recipe: A Spicy, Tangy, and Refreshing Indian Street Food Delight
Pani puri, also known as gol gappe, is a beloved Indian street food. These crispy, hollow spheres filled with a tantalizing mix of flavored water and chutneys are a burst of flavor in every bite. This recipe will guide you through making delicious pani puri from scratch, ensuring an authentic and unforgettable experience.
Ingredients:
For the Puri:
- 1 cup semolina (sooji)
- ½ cup all-purpose flour (maida)
- ½ tsp salt
- ½ tsp ajwain (carom seeds)
- Water, as needed
For the Pani (Water):
- 1 cup water
- 2 tbsp tamarind pulp
- 1 tbsp mint chutney (recipe below)
- 1 tbsp coriander chutney (recipe below)
- 1 tsp roasted cumin powder
- ½ tsp chaat masala
- ½ tsp black salt (kala namak) – essential for that authentic pani puri taste!
- ½ tsp red chili powder (adjust to your spice preference)
- ¼ tsp asafoetida (hing) – optional, but adds a unique flavor
- Juice of ½ lime
- Sugar to taste (a pinch is usually enough)
For the Chutneys:
- Mint Chutney:
- 1 cup mint leaves
- ½ cup coriander leaves
- 2 green chilies
- 1 inch ginger
- Salt to taste
- 2 tbsp water
- Coriander Chutney:
- 1 cup coriander leaves
- 2 green chilies
- 1 inch ginger
- Salt to taste
- 2 tbsp water
For the Filling:
- 1 cup boiled potatoes, mashed
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped cilantro
- 1/4 tsp chaat masala
Instructions:
Making the Puri:
- Combine dry ingredients: In a large bowl, mix together the semolina, all-purpose flour, salt, and ajwain.
- Add water: Gradually add water, mixing until a firm dough forms. Knead the dough for 5-7 minutes until smooth and elastic.
- Rest the dough: Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making it easier to roll.
- Roll and fry: Divide the dough into small balls (about the size of a marble). Roll each ball into a thin, round circle. Heat oil in a pan and carefully fry the puris until golden and puffed up. Remove from oil and let them cool.
Making the Pani (Water):
- Combine ingredients: In a bowl, mix together all the pani ingredients. Taste and adjust seasoning as needed. Important: Let the pani rest for at least 30 minutes to allow the flavors to meld.
Making the Chutneys:
- Blend: For both mint and coriander chutneys, blend all ingredients together until a smooth paste forms.
Assembling the Pani Puri:
- Make a small hole: Carefully make a small hole at the bottom of each puri.
- Fill the puri: Fill each puri with the mashed potato mixture.
- Add chutneys: Spoon a little of each chutney into the puri.
- Pour the pani: Fill the puri with the prepared pani.
- Serve immediately: Pani puri is best enjoyed immediately after assembling.
Tips for the Best Pani Puri:
- Use good quality ingredients: The flavor of your pani puri depends heavily on the freshness of your ingredients.
- Don't overfill the puris: Overfilling can cause them to break.
- Adjust the spice level: Feel free to adjust the amount of chili powder to your liking.
- Experiment with flavors: Add other ingredients to your pani, such as pomegranate seeds or sev (crispy chickpea flour noodles).
Enjoy your homemade pani puri! This recipe is sure to impress your friends and family with its authentic taste and satisfying crunch. Remember to share your pani puri creations and tag us! #panipuri #indianstreetfood #homemade #recipe
