Pani Puri Recipe:
Pani Puri’s prevalent road nourishment doesn’t require any presentation! Potato, onion, chickpeas, coriander chutney stuffed fresh puri soaked in acrid and hot mint flavored water (pudina pani) effectively fills one’s mouth and takes taste buds on travel of paradise and it is no ponder that it’s a well-known road nibble along the length and breadth of India and known as gol gappa, puchka, pakodi, Pani Puri, etc. Planning pudina vala pani and masala for panipuri at domestic is not as it were a more advantageous way of getting a charge out of it but also permits you to customize it the way you like it. It is exceptionally straightforward to collect and one can effectively discover puffed puri at any Indian basic needs store or get ready at domestic with this recipe.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4 servings
Ingredients:
| 32 Puris or Golgappa (ready-made or homemade) |
| 1 medium Onion, finely chopped (optional) |
| 1/2 cup Sev |
| 1/4 cup Date Tamarind Chutney, optional |
| Ingredients for Pani: |
| 1/2 cup Mint Leaves |
| 1/2 cup Coriander Leaves, chopped |
| 1-2 Green Chilli, chopped (or to taste) |
| 1/2 inch pieces of Ginger |
| 1½ medium size Lemon |
| 3 tablespoons Sugar |
| 1 teaspoon Chaat Masala Powder |
| 1/4 teaspoons Black Salt (kala namak / sanchal) |
| 4 tablespoons Boondi, optional |
| Salt to taste |
| 4 cups Water |
| Ingredients for Masala: |
| 1½ cups boiled, peeled and mashed Potato (approx. 3 medium) |
| 1/2 cup boiled Kala Chana (black chickpeas) |
| 1/2 teaspoon Red Chilli Powder |
| 1/2 teaspoon Cumin-Coriander Powder |
| 1/4 teaspoon Chaat Masala Powder |
| 2 tablespoons finely chopped Coriander Leaves, optional |
| Salt to taste |
Notes: Soak the kala chana (1/4 cup) for 7-8 hours or overnight in water. Bubble chana and potatoes with salt and water in a weight cooker for 3-4 shrieks over medium fire or until cooked.
Method for Pani:
1. Wash coriander and mint leaves in water and take all the fixings of pani.
2. Include mint leaves, coriander leaves, green chili, ginger, and lemon juice (lemon juice is included whereas pounding to prevent the mint leaves from turning dull) in the little chutney bump of a grinder.
3. Pound until a smooth glue (if required, include 1/4 cup water while grinding).
4. Exchange them in a huge bowl and include sugar, chaat masala powder, black salt, and 4 cups water. Blend with an expansive spoon and blend it legitimately. Taste for the salt and include as required. Pani is prepared; put it in a fridge for at slightest 1 hour sometimes recently serving or utilize it at room temperature. If you like delicate boondi, blend it presently. If you like the fresh taste of boondi at that point blend it at the time of serving.
Method For Masala:
1. Take a squashed potato, kala chana, ruddy chili powder, cumin-coriander powder, chaat masala powder, coriander takes off, and salt (include as it were if you have not included whereas bubbling the potatoes and chana) in a bowl.
2. Blend them with a spoon. Masala is ready.
Assemble Pani Puri:
1. Take each puri and delicately make an huge gap on its top-middle side with a spoon or your file finger or thumb for stuffing.
2. Stuff it with masala (more or less, as you like). Sprinkle onion and sev over it and sprinkle a drop of date tamarind chutney over it. Take panipuri water in a medium bowl. Plunge each puri in water and enjoy…
Tips and Variations:
- You can utilize the dried peas ragda as pani puri masala instead of masala of pounded potato and black chickpea.
- Prepare the pani in development (2-3 hours ahead) and put it in the fridge to improve the flavor. Take it out of the fridge fair some time recently serving.
- For variety, include 1 tablespoon of smashed garlic to get ready garlic-flavored pani for pani puri.
- Adjust the sum of lemon juice and sugar when making pani to make it taste the way you like it.
Taste: Mild spicy and salty
Serving Ideas: Enjoy it as a snack.