This is how my mom makes pani puri and how it looks like, you can make it with just wheat flour or use all purpose flour too, I used wheat flour. I know you all like this pani puri, my mom makes pani puri for all occasions.
Pani Puri is an Indian street food snack, that mainly consists of deep fried puris that are filled with chickpea batter and grated vegetables. The deep fried puri is then dipped into a mixture of chickpea flour and spices, and then served with a tasty dipping sauce. Pani Puri is a delicious snack that is spiced with a myriad of flavors, and it is a delight not only for its taste, but also for its health benefits. It is low in calories and high in fiber, and it is very low in fat. It is a very nutritious snack, and it is a great choice if you want to shed those extra pounds.
Pani puri is a popular street snack from India. The word means “pot of water” in Hindi, and it consists of a special kind of fried fried snack made from urad dal and a variety of spices.
Pani puri is known by various names in the south and beyond, and each state has its own, such as puchka (culcutta), golgappa, and pani kae bataashe (Marathi). Pani puri is India’s finest, most popular, and most popular street dish. Pani puri may be served as a snack or as a chaat. The filling and water used inside vary by location, and each household prepares it differently to suit their preferences. I prepared pani with mint and tamarind flavors, which tasted just like what you’d get from a chaat seller. Next time, I’m going to try other flavors. Golgappas or pani puris are prepared from semolina flour and may be produced at home or purchased ready-made. This puri is then gently crushed on top and filled with Aloo (potato), onion, sweet chutney, then dipped in the hot and sour water. When you crush it in your mouth, you can experience all of the flavors of pani puri: sweet, spicy, crunchy, and sour. I recall having my pani puri in spencor plaza near mount road, panthene road (egmore), pursuwalkam, Nugabakam, Anna nagar, T. nagar, and other locations in Chennai during my college days, in particular chaat shops, since they produce the finest chaats. We also have Delhi, Mumbai, Bihar, and other locations in the south (Chennai).
When I was in Bangalore and had my pani puri chaat, I used to ask for the additional pani (which is mint and tamarind flavored) which is spicy and sour in addition to purchasing two plates of pani puri.
- 50 gol gappas (ready-made)
- 1/2 cup tamarind chutney (meethi chutney)
masala for pani puri
- 1 onion, chopped
- 1 boiled (smashed) potato
- Chickpeas are a kind of legume (Kabuli chana)
- Sprouts of beans
- Masala ragda
- chickpeas, black (kala chana)
- SEVEN (fried noodles made with gram flour)
- Leaves of coriander
Pani Pani Pani Pani Pani Pan (tamarind and mint flavoured)
- 50 gms tamarind
- 1 1/2 cup water
- 5 to 6 tbsp mint chutney
- 1 1/4 teaspoon cumin powder, roasted
- 1 1/2 to 2 teaspoons black salt
- 1 to 1 1/2 teaspoons chili powder
- 1 1/2 to 2 teaspoons chaat masala
- 2 to 2 1/2 cups water once more
- Make the mint chutney (hari chutney) ahead of time and have it on hand.
- Allow 30 minutes for tamarind to soak in boiling water before chilling.
- By squeezing the tamarind in water, you can get the pulp (tamarind juice).
- With your hand, strain the tamarind water and set it aside.
- Fill the remaining tamarind with water (1/2 cup), press it again, and drain.
- Take the tamarind water that was extracted and filter it through a strainer thoroughly.
- For my pani, I used 1 1/2 cups of tamarind water (tamarind and mint flavoured).
- The tamarind water is extremely sour, but the pulp I used was thin rather than thick.
Putting the spices in
- In a large mixing basin, combine the tamarind water with the mint chutney and stir thoroughly.
- Mix in all of the spices as well as the water as needed.
- Taste to determine if additional water or spices are required.
- Keep an eye on the seasoning so you can adjust it to your liking.
- If you want your pani to have a thinner consistency, add additional water.
- This spicy and sour water’s fragrance will transport you to the chaat booths and sellers where I used to get my pani puri chaat.
Pani masala preparation (filling)
- For the puri masala filling, you may use any of the ingredients listed above.
- I used leftover ragda patties, but if using cooked potato (smashed), season with salt, chili powder, or chaat masala and set aside.
- Leftover ragdas may also be used as filler.
- Mix salt, chaat masala, or chilli powder with bean sprouts (green moong dal) or cooked chickpeas (smashed gently) and set aside.
- Serve pani and gol gappas individually with tamarind chutney (sweet chutney), minced onion, and coriander leaves.
- Individuals should fill the fillings according to their preferences.
- I sometimes add chopped onion and coriander leaves to the pani.
- I’ve also used aam ka panna (raw mango juice) in the pani.
- For sweetness, jaggery (gud) may be added to the pani (tamarind and mint flavor).
- Spices may be changed to make it hotter or less spicy for those who like it.
- Refrigerate the tamarind and mint flavored water once it has been made.
Pani puri is one of the more popular street foods in India, and has made its way into many Indian restaurants around the world. There are two versions of pani puri as far as I know: the finely chopped puffed wheat puri and the finely chopped rice and lentil puri. I like to eat the latter myself, but the other one is very good too. They are both equally tasty and filling, but the first one is more “refreshing” as it does not have the same fullness in the belly.. Read more about pani puri pani recipe and let us know what you think.
Frequently Asked Questions
What is Puri of pani puri made of?
Pani puri is made of a dough that is cooked with water and then filled with various vegetables, spices, and sauces.
Why pani puri is unhealthy?
Pani puri is unhealthy because it has a lot of oil and salt.
What is the English name of Panipuri?
Panipuri is the word for a type of Indian bread, which is made from white flour and deep-fried.