Pani Puri: A Step-by-Step Guide to Making this Popular Indian Snack
Pani Puri, also known as Gol Gappa, is a beloved street food in India and beyond. This crispy, hollow sphere filled with a tantalizing mix of flavored water and chutneys is a true taste explosion. While finding authentic Pani Puri can be challenging outside of India, making it at home is easier than you think! This recipe will guide you through creating this delicious snack from scratch.
Ingredients:
For the Puri:
- 2 cups semolina (sooji)
- ½ cup all-purpose flour (maida)
- ½ tsp salt
- 1 tbsp oil
- Water, as needed
For the Pani (Water):
- 1 cup water
- 2 tbsp tamarind pulp
- 1 tbsp mint chutney (recipe below)
- 1 tsp roasted cumin powder
- ½ tsp coriander powder
- ½ tsp red chili powder (adjust to your spice preference)
- ¼ tsp asafoetida (hing)
- Salt to taste
- A pinch of sugar
- A few drops of lemon juice
For the Mint Chutney:
- 1 cup mint leaves
- ½ cup coriander leaves
- 2-3 green chilies
- 1 inch ginger
- ½ cup water
- Salt to taste
For the Filling:
- 1 cup boiled potatoes, mashed
- ½ cup boondi (small chickpea flour balls)
- ½ cup sev (crispy chickpea flour noodles)
- Chopped onions
- Chopped coriander leaves
Instructions:
Making the Puri:
- Combine Dry Ingredients: In a large bowl, mix together the semolina, all-purpose flour, and salt.
- Add Oil and Water: Add the oil and 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, resulting in crispier puris.
- Roll and Fry: Divide the dough into small balls. Roll each ball into a thin, round circle using a rolling pin. Heat oil in a deep pan or kadai. Carefully fry the puris until they puff up and turn golden brown. Remove and drain on paper towels.
Making the Pani (Water):
- Prepare Tamarind Water: Dissolve the tamarind pulp in 1 cup of warm water. Strain to remove any seeds or pulp.
- Combine Ingredients: Add the mint chutney, cumin powder, coriander powder, chili powder, asafoetida, salt, sugar, and lemon juice to the tamarind water. Mix well and adjust the seasoning according to your taste. Let it sit for at least 15 minutes to allow the flavors to blend.
Making the Mint Chutney:
- Blend Ingredients: Combine the mint leaves, coriander leaves, green chilies, ginger, and water in a blender. Blend until smooth.
- Season: Add salt to taste and mix well.
Assembling the Pani Puri:
- Make a Small Hole: Gently make a small hole at the bottom of each puri.
- Fill the Puri: Fill the puri with a spoonful of mashed potatoes, boondi, sev, chopped onions, and coriander leaves.
- Pour in the Pani: Pour the prepared pani into the puri.
- Serve Immediately: Pani Puri is best enjoyed immediately after assembling.
Tips for Success:
- Don't over-knead the dough: This can make the puris tough.
- Use a hot oil: This will ensure that the puris puff up nicely.
- Adjust the spice level: Customize the pani to your preferred level of spiciness.
- Make it ahead: You can prepare the pani, chutneys, and fillings in advance. Assemble the pani puri just before serving for the best crispness.
Enjoy your homemade Pani Puri! This recipe is a great way to impress your friends and family with your culinary skills. Remember to share your creations and tag us! Happy cooking!
