Pani Puri Recipe - How To Make Pani Puri in Home
Pani Puri Outline
Pani Puri is a type of snack which is famous in North India. Pani puri is a mini wheat or semolina ball stuffed with some chick peas, moong dhal or potato with onion, sev coriander leaves and chaat masala as toppings, filled with sweet and spicy water made of pudina and jaggery.
The tangy tamarind water and the black salt added in the pani puri recipe makes the recipe all the more tasty and delectable.
Pani puri recipe is a mini wonder which always holds a surprising element inside it. Though pani puri is available in all restaurants and eateries in India, people just crave to have pani puri from the street vendors as it gives an inexplicable joy and fulfilment. The way they use their fingers swiftly to fill up the puri and dip in the 'pani' is quite interesting to watch.
You can find a simple layman to a top business man standing in the queue to savour this crunchy pani puri in the streets of Delhi, Bombay, Gujarat, Calcutta and Chennai and in other parts of India.
Popularity Of Pani Puri Recipe
Though it originated in the Northern parts of India, from there it travelled across the country and now it is prevalent in all parts of India. The story behind its origin goes way back to the period of 'Mahabharatha' which sounds 'quite interesting', though there is no historical accuracy regarding its invention.
One interesting factor about this tangy pani puri is that you can try as many combinations as you want with the fillings of the puri, according to your choice and imagination. Each region creates its own style and combination of pani puri and therefore you will be excited to have it at any place in India.
'Pani puri' is also called as 'golgappa' in some parts of the country, 'puchka' in West Bengal and there are some other names too. People will have their favourite spots to relish this mini wonder which include food stalls to street corners. You have to see the 'zing' for this snack during holidays and weekends in India.
Let us see the recipe of this awesome chaat snack,
Ingredients Required To Make Pani Puri
Steps To Make Pani Puri
To Make pani puri recipe, soak the black chana over night approximately for 8-9 hours.
Peel of the potatoes and boil both the chana and the potatoes together in pressure cooker for 3-4 whistles approximately.
Wash and clean the mint and coriander leaves and chop them finely.
Take the seeds out of the dates and soak them in hot water.
Soak the measured quantity of tamarind in hot water.
Let both of them soak for half an hour approximately.
Squeeze the lemon and keep the juice separately.
Take a mixer jar and add the mint and coriander leaves to it and add the lemon juice, ginger and green chillies and grind it into a smooth paste by sprinkling a little water now and then.
Transfer the paste into a big vessel and pour four cups of water.
Now add 2 tea spoons of chaat masala, one spoon of pani puri masala, two pinches of black salt and half a tea spoon of rock salt to it and stir well.
Place the vessel in the stove and keep it in high flame and boil the water for five minutes.
Switch off the stove and let it cool for a few minutes.
After it is cooled completely, keep the vessel in the refrigerator and let it cool for 1-2 hours approximately. Bring it into room temperature
Mix the boondi while serving the puri.
Squeeze the soaked tamarind and strain it using a filter.
Put the soaked dates along with the water in a mixer jar and add the tamarind paste to it.
Add two tea spoons of sugar to it and grind well.
Make a smooth and thick paste out of it.
Dilute it with the required water to get the desired consistency.
Take the boiled potato and black chana in a large bowl and and add a teaspoon of red chilli powder, half a tea spoon of jeera powder and a pinch of chaat powder to it and mix it up with the required salt.
Take a puri and make a large hole in the middle of the puri gently with the thumb or index finger to create a hole for stuffing.
First, fill it up with a tea spoon of masala stuffings, and add a little onion, sev and top it up with coriander leaves.
Now dip the puri in the `katta pani first and then in the meeta pani and serve it instantly.
Similarly, prepare the other puris whenever required.
You can fill the puri with the stuffings, a few minutes prior serving but not the pani.
Serve it in a small bowl so that it is easy to hold in hand while eating.
Ingredients
Directions
To Make pani puri recipe, soak the black chana over night approximately for 8-9 hours.
Peel of the potatoes and boil both the chana and the potatoes together in pressure cooker for 3-4 whistles approximately.
Wash and clean the mint and coriander leaves and chop them finely.
Take the seeds out of the dates and soak them in hot water.
Soak the measured quantity of tamarind in hot water.
Let both of them soak for half an hour approximately.
Squeeze the lemon and keep the juice separately.
Take a mixer jar and add the mint and coriander leaves to it and add the lemon juice, ginger and green chillies and grind it into a smooth paste by sprinkling a little water now and then.
Transfer the paste into a big vessel and pour four cups of water.
Now add 2 tea spoons of chaat masala, one spoon of pani puri masala, two pinches of black salt and half a tea spoon of rock salt to it and stir well.
Place the vessel in the stove and keep it in high flame and boil the water for five minutes.
Switch off the stove and let it cool for a few minutes.
After it is cooled completely, keep the vessel in the refrigerator and let it cool for 1-2 hours approximately. Bring it into room temperature
Mix the boondi while serving the puri.
Squeeze the soaked tamarind and strain it using a filter.
Put the soaked dates along with the water in a mixer jar and add the tamarind paste to it.
Add two tea spoons of sugar to it and grind well.
Make a smooth and thick paste out of it.
Dilute it with the required water to get the desired consistency.
Take the boiled potato and black chana in a large bowl and and add a teaspoon of red chilli powder, half a tea spoon of jeera powder and a pinch of chaat powder to it and mix it up with the required salt.
Take a puri and make a large hole in the middle of the puri gently with the thumb or index finger to create a hole for stuffing.
First, fill it up with a tea spoon of masala stuffings, and add a little onion, sev and top it up with coriander leaves.
Now dip the puri in the `katta pani first and then in the meeta pani and serve it instantly.
Similarly, prepare the other puris whenever required.
You can fill the puri with the stuffings, a few minutes prior serving but not the pani.
Serve it in a small bowl so that it is easy to hold in hand while eating.
