Pani Puri Recipe | How to make Pani Puri

Pani Puri is a popular Indian street food, also known as Golgappa or Puchka. It is made using puri, water, potato stuffing, sweet chutney, cooked peas and boondi. It is usually found in roadside stalls and small chaat shops. Its taste is a mixture of spicy, spicy and slightly sweet all at once. It should be eaten fresh as it gives a crispy outer layer and juicy filling inside.

It looks light but is still filling as it is filled with potatoes and peas. Water made with tamarind and mint gives a refreshing taste which makes it different from other snacks. Mint and coriander also help in digestion and make the dish feel light even after eating a few puris.

About Pani Puri Recipe

In Hindi, ‘Pani’ means water and ‘Puri’ means fried flat bread. So Paani Puri means Puri filled with water. Pani Puri is made with crispy puris filled with spicy potato stuffing, cooked yellow peas, raw onions, sweet chutney, finally dipped in prepared water and served immediately.

First of all puris are prepared, you can use store bought puris or dry puris which can be fried when required. I usually make puris at home whenever I have time. Puris are filled with stuffing, the stuffing may include mashed potatoes, boiled sprouts, peas or gram along with chutney. The final step is to pour cold spiced water inside each puri.

This chaat is known by different names in different states. Some call it golgappa and some call it puchka. The taste varies slightly from region to region. At some places the water is more spicy, at others it is more spicy but the basic idea remains the same. This chaat is usually made during evenings, small gatherings or during festival times at home.

This recipe is very easy and quick if you have puris ready. You don’t need to make the tamarind extract or sweet chutney separately for the water, the water includes everything so it’s easy and quick to put together.

The texture of Pani Puri makes it special. The outer shell is crispy, inside you get soft potatoes, crunchy onions, boondi and finally delicious water. Balance sweet sauce and spices. It has many variations like filling ragda or adding boondi, sev, sprouts etc.

pani puri video

Pani Puri Ingredients

• puris – I have used home made puris, I usually make it a day before and store it. You can also use store bought puris. Nowadays dry puris are easily available in the super market, you can fry or air fry them whenever you want.
• Tamarind – It adds a slight spiciness, I used it to make water with water. If it is not available then you can also use lemon juice instead.
• mint and coriander leaves – I put them in water for fresh taste. It gives good taste and aroma. It gives strong refreshing taste.
• ginger, green chilli – Added for digestion, heat and flavor.
• Chaat Masala and Roasted Cumin Powder – I used it to flavor water. Dry mango powder can be used instead.
• red chilli powder, black pepper powder -Added for heat and spice. Adjust as per your preference.
• Potato – I added boiled potatoes for the main stuffing. It gives softness and mild taste. You can add gram instead.
• yellow peas – I used cooked yellow peas for protein and texture. It makes a slight cut inside. Boiled gram can also be used.
• sweetness – You can use sweet chutney but in this recipe there is sweetness in water itself so sweet chutney is optional.
• Onion – I used for crunch, it adds freshness and texture.
• Bundi – Boondi is added to water which gives good texture and taste to the water.

Puris are supposed to be crisp and fluffy, and they should not be soft, so once it is filled with stuffing and water, it should be served immediately. I usually make it at home on weekends when everyone feels like eating chaat but not going out. This is a great way to enjoy a street style snack at home.

similar recipe

Why does this recipe work

• This is a simple home version that gives a taste of street style.
• This recipe balances spicy, tangy and sweet flavors.
• You can proceed in parts and add them later.
• This is a fun snack that works well for small gatherings.
• This recipe allows for a variety of fillings as per preference.

How to make Pani Puri step by step

Homemade Puris

1. First of all prepare the puris. You can see the recipe here.

To make potato stuffing

2. Mash 3 medium sized boiled potatoes in a mixing bowl. Add ½ cup chopped onion, 2 tbsp coriander leaves, salt to taste, 1½ tsp red chilli powder, ½ tsp chaat masala powder, ¾ tsp cumin powder and ¼ tsp black salt.

3. Mix it well and keep aside.

to make pani

4.In a mixer jar add ½ cup mint leaves, 1 cup coriander, 1 inch ginger, 2 green chillies, 3 tbsp jaggery, ¼ tsp black pepper powder, ¼ tsp black salt, 1 ½ tsp tamarind, 1 tsp roasted cumin powder, ¾ tsp chaat masala powder, salt as per taste.

5.Add some water.

6.Grind it finely.

7.Put it in a strainer.

8.Filter thoroughly and discard the remaining portion.

9.Add about 2 cups of cold water and mix well. Adjust the water as per your taste and preference.

10. Add 2 tablespoons boondi and mix well.

Assembling

11.All the stuff is ready. I soaked ½ cup yellow peas overnight and pressure cooked them for 3 whistles and prepared this. Water itself has sweetness so sweet chutney is optional but you can add it if you wish.

12. Break a puri into pieces.

13.Add potato stuffing, cooked yellow peas.

14.Add raw onion, sweet chutney if required.

15. Dip in prepared water and serve immediately.

Serve immediately.

Expert Tips

• Puri – Prepare puris that are crisp and well puffed.
• Water – Maintain the right mix of spicy, tangy, salty and slightly sweet.
• to fill -Do not mash the potatoes too much, some pieces should remain in it. The texture improves the eating experience.
• chilling – I used cold water. You can refrigerate the water for at least an hour before serving so that the flavors blend properly.
• Assembling – I fill and serve immediately after adding water. I do this while serving because puris get soggy very quickly.

serving and storage

Serve them immediately with freshly prepared ingredients and cold water. It goes well as an evening snack or small party item. Keep the puris in an airtight container for about a week. Apart from this, water can be kept in the refrigerator for a day. Leftover filling can be used for sandwiches or chaat bowls.

general questions and answers

1.Can I use store bought puri?

Yes, use ready made puris to save time. Just make sure they are crunchy and not broken. You can either buy ready-made puris or dry puris that you can fry whenever you need them.

2.Can I make water ahead?

Yes, the water can be prepared a few hours before serving, keep it in the fridge so that the taste remains fresh.

3.Can I skip onion in the filling?

Yes, onion can be omitted if you don’t like it. It will taste good with chutney and potatoes also. But I like chopped raw onion as it gives great taste to the chaat.

4.Can I make potato stuffing in advance?

Yes, you can make potato stuffing and cooked yellow peas and keep it in the refrigerator. You can remove it from the refrigerator a few hours before serving.

5.How long can I store puris?

Keep in the refrigerator, the puri stays good for about 2 weeks.

If you have any further questions about this pani puri Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

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