Pani Puri is a fun and delicious twist on the classic Indian street food, Pani Puri (or Golgappa). This snack involves small, crispy puris filled with a tangy, spicy, and flavorful water (pani) along with a savory filling.
Here's how to prepare Pani Puri:
Ingredients:
For the Puris:
- 1 packet of ready-made puris (available at Indian grocery stores) or you can make them at home if you prefer.
For the Pani (Spicy Water):
- 1 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
- 2-3 green chilies (adjust to taste)
- 1 inch ginger piece
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon black salt (kala namak)
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- Salt to taste
- 1 lemon (juice)
- 4 cups cold water
- 1 tablespoon tamarind paste
- 1 tablespoon jaggery (optional, for a hint of sweetness)
For the Filling:
- 2-3 medium-sized potatoes, boiled and mashed
- 1/2 cup boiled chickpeas or black chickpeas (kala chana)
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves, chopped
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Instructions:
- Prepare the Pani (Spicy Water):
- In a blender, combine the coriander leaves, mint leaves, green chilies, ginger, roasted cumin powder, chaat masala, black salt, regular salt, lemon juice, tamarind paste, and jaggery (if using).
- Blend until you get a smooth paste. You might need to add a little water to help with blending.
- Transfer the paste to a large bowl. Add 4 cups of cold water and mix well.
- Adjust the seasoning according to your taste. The pani should be tangy, spicy, and flavorful. Refrigerate the pani until it's time to serve.
- Prepare the Filling:
- In a mixing bowl, combine the mashed potatoes and boiled chickpeas.
- Add roasted cumin powder, chaat masala, red chili powder, salt, and chopped coriander leaves. Mix well to combine all the ingredients.
- Taste and adjust the seasoning as needed.
- Assemble the Pani Puri :
- Carefully make a small hole in the center of each puri using your thumb or a spoon, ensuring not to break the puri.
- Stuff each puri with a spoonful of the potato-chickpea filling.
- Arrange the stuffed puris on a serving platter.
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- Serve:
- Just before serving, pour the chilled pani into shot glasses or small bowls.
- Guests can then pick up a stuffed puri, dip it into the pani, and enjoy in one bite for an explosion of flavors.
Tips:
- Puris: If you prefer making puris at home, you can make them from scratch using semolina (sooji) and all-purpose flour (maida). They need to be rolled thin and fried until crispy.
- Adjusting Spice Level: Adjust the number of green chilies in the pani according to your spice tolerance. You can also add more tamarind paste if you prefer a tangier flavor.
- Extra Toppings: For added texture and flavor, you can also sprinkle some finely chopped onions, sev (crunchy chickpea noodles), or pomegranate seeds over the filling.
Pani Puri are perfect for parties or gatherings, offering a delightful and interactive eating experience. Enjoy this popular Indian street food in a fun, modern way.
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