pani puri recipe-How did you make this

 Pani Puri is a popular Indian street food that consists of a crisp fried shell filled with a spicy and tangy mixture of mashed potatoes, chickpeas, onions, and tamarind chutney, and served with a flavorful spiced water. It's a beloved snack that can be found across India and is enjoyed by people of all ages.


Here's a step-by-step recipe to make Pani Puri at home:


Ingredients:


For Puri (Shells):


1 cup of semolina (rava)

1/2 cup of all-purpose flour (maida)

Salt to taste

1/4 tsp of baking soda

Oil for frying

For Pani (Spiced Water):


1 cup of fresh mint leaves

1 cup of fresh coriander leaves

1-2 green chilies (depending on spice level)

1 inch ginger, grated

1 tsp cumin powder

1 tsp chaat masala

1 tsp black salt

1 tbsp tamarind paste

1/4 cup of lemon juice

Salt to taste

4 cups of water

For Filling:


2-3 boiled and mashed potatoes

1/2 cup of boiled chickpeas

1/2 cup of chopped onions

1/4 cup of chopped coriander leaves

1/4 tsp of red chili powder

1/4 tsp of chaat masala

Salt to taste

Tamarind chutney (optional)

Instructions:


Making Puri:

In a mixing bowl, combine semolina, all-purpose flour, salt, and baking soda.

Mix well and add water little by little to make a smooth and stiff dough.

Cover the dough and let it rest for 10-15 minutes.

Divide the dough into small lemon-sized balls and roll them out into thin puris (around 2 inches in diameter).

Letting the puris puff up while frying, you have to be careful and avoid breaking.

Heat oil in a deep frying pan and fry the puris until they turn crisp and golden brown.

Remove the puris from the oil and let them cool down completely.

Making Pani:

In a blender, add fresh mint leaves, coriander leaves, green chilies, grated ginger, cumin powder, chaat masala, black salt, tamarind paste, lemon juice, and salt.

Add 1 cup of water and blend all the ingredients together to form a smooth paste.

Transfer the paste to a large bowl and add 3 cups of water to it.

Mix well and strain the mixture through a fine-mesh sieve to remove any fibrous material.

Adjust the consistency of the pani by adding more water if needed.

Chill the pani in the fridge for at least 25-30 minutes before serving.

Making Filling:

In a mixing bowl, combine boiled and mashed potatoes, boiled chickpeas, chopped onions, chopped coriander leaves, red chili powder, chaat masala, and salt.

Mix well to form a smooth and spicy filling mixture.

Transfer the mixture to a serving bowl.

Assembling Pani Puri:

Take a puri and gently make a small hole in the center using your finger.

Stuff the puri with a spoonful of filling mixture and a little bit of tamarind chutney (if using).

Dip the stuffed puri in the chilled pani and pop it in your mouth.

Enjoy the burst of flavors and textures in every bite!

Notes:


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