What Is Pani Puri
Pani puri is a popular Indian street food. Pani Puri, also known as Golgappa or Puchka in different parts of India, like in Mumbai, we call it pani puri. On the northern side, it is called Golgappa and in Bengal, it is called Puchka. In Bihar and Jharkhand, it is known as gupchup. So pani puri recipe snack is made with homemade puri, sweet chutney, and pani from scratch. Pani puri/Gol Gappa is considered a chaat in India. Chaat originated in the Northern Indian region. This Pani puri Recipe is one of the favorite chaat snacks of many Indians. With so many tastes and flavors in your mouth when you have pani puri, you just cannot have one. If you love this snack, then you know that the “pani” or “water” is what makes pani puri, and pani is made from Mint leaves, Coriander, Green chili, Ginger, and ice cubes. pani puri Recipe is simple and easy for anyone to make. if you’re a street food enthusiast then you should try this Pani puri Recipe. you will enjoy it.
Ingredients: For Pani Puri Recipe
Ingredients:
For the Puris:
1 /2 cup semolina (sooji)
1/4 cup all-purpose flour
1/4 teaspoon baking soda
Water (as needed for dough)
Oil (for deep frying)
For the Pani (Spicy Water):
2 cup mint leaves
1 cup coriander leaves
2-3 green chilies
1-inch piece of ginger
1 small onion (optional)
1 teaspoon roasted cumin powder
1 teaspoon chaat masala
1 teaspoon black salt
Salt to taste
1 tablespoon tamarind pulp for bitterness
1 tablespoon lemon juice
4 cups water
2 teaspoon kala chana
4 ice cubes
jaggery powder(optional).
chaat masala
For the Sweet Tamarind Chutney:
1/2 cup tamarind pulp
1/2 cup dates (seedless)
1/4 cup jaggery (grated)
1 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
Salt to taste
Water (as needed)
Aloo Masala for pani puri:
1 cup boiled potatoes (cubed)
1 cup boiled chickpeas
1 small onion (finely chopped)
1 small cucumber (finely chopped)
Chaat masala to taste
Salt to taste
For Pani Puri Masala:
Jeera (cumin seeds): 2 tbsp
Black pepper: 1 tsp
Dry red chilli: 2 pcs
Salt: ½ tsp
Black salt: ½ tsp
Dry ginger powder: 1 tsp
Amchur powder: 2 tsp
Tatri powder/citric powder: ½ tsp
Pani Puri Recipe (Step By Step)
Instructions:
Prepare the Puris:
Take a bowl, and add semolina, all-purpose flour, baking soda, and a pinch of salt.
Slowly add water and knead into a stiff dough. Let this dough rest for half an hour minutes.
Divide the dough into small balls and roll out each ball into a thin disc.
Heat oil in a deep pan and fry the puris until they perfectly puff up and turn golden brown. Drain excess oil and set aside.
NOTE: Your puri will not be crispy if The dough is not rolled out extremely thinly. To cut the Golgappa, use a sharp cutter or a steel glass with sharp edges. When frying, do not overheat the pan.
Make the Pani (Spicy Water):
1. Take 1 cup packed coriander leaves, 1 cup mint leaves, 2 to 3 green chilies, and 1 inch ginger. Drain all the water.
2. Roughly chop coriander leaves, mint leaves, green chilies, and 1-inch ginger. avoid using the stem of mint leaves as they can make water a bitter taste. Only use fresh mint and coriander leaves.
3. take a grinder add all of these items and add roasted cumin powder, chaat masala, black salt, regular salt, tamarind, and 2 tablespoons of jaggery powder or grated jaggery if you do not have jaggery then use sugar. if you do not have tamarind powder then you can use lemon juice. Add water and blend until smooth.
5. Strain the mixture through a fine sieve to remove any solids. Adjust water and seasoning according to taste
6. Mix it well. Cover the bowl and refrigerate the pain for a minimum of ten minutes. Before refrigerating you can also add 1 to 2 tablespoons of boondi. if you want you can buy boondi from grocery stores .Boondi also gives a good taste to pani.
Sweet Tamarind Chutney
.1. In a saucepan, add oil, tamarind pulp, dates, jaggery, roasted cumin powder, red chili powder, salt, and water.
let the mixture a boil, then reduce the heat and let it simmer until the chutney thickens to a sauce-like consistency. Allow it to cool for ten minutes.
Aloo masala for pani puri
In a bowl, take boiled potatoes cut into small cubes, boiled chickpeas, chopped onion(optional), chopped tomato, chopped coriander leaves, chaat masala, salt, lemon juice, 1 teaspoon chaat masala and 1 teaspoon roasted cumin powder.
Mix them together with a spoon. your aloo Masala for pain puri is ready Optionally, you can add a spoonful of tamarind chutney and green chutney for extra flavor.
Assemble the Pani Puri:
1 Keep all the items gathered for making pani puri Make a small hole in each puri using your thumb or a spoon.
2 Fill each puri with a spoonful of the prepared aloo masala and red chutney that we made.
3 Pour the chilled pani into each puri using a spoon or a small ladle(try to Give the pani separately so that the people who eat just dip and fill the pani in the puri rather than eat it)
4 Serve immediately and enjoy the burst of flavors with each bite
Helpful Tips For Pani Puri Recipe
- Fresh Ingredients: Use fresh ingredients, especially for the pani like mint leaves, coriander leaves, and green chilies.
- Crispy Puris: the puris should be golden brown and crispy. Undercooked puris will become soggy when filled with the pani and aloo masala, so make sure they are properly fried.
- Balanced Pani: Adjust the seasoning of the pani according to your taste preference. if you add black salt to pani it tastes good because salt gives a really good taste and flavor.
- Chilled Pani(water): you can add an ice cube to the pani.Cold Pani enhances the refreshing taste of the Pani Puri Even Filling: make sure that each puri is filled evenly with the aloo masala and pani to ensure consistent flavor in every bite.
- Quick Assembly: Assemble the Pani Puri just before serving to maintain the crispiness of the puris. and in pani puri crispiness of pani puri is the important thing.
- Customize Fillings: you can add any other ingredients to the masala as per your taste. like boiled chickpeas, chopped onions, tomatoes, or even sprouts
- Hygiene: Maintain good hygiene practices while preparing Pani Puri.
- Assemble everything before you begin to make pani puri. Serve Pani Puri with additional items like tamarind chutney, green chutney, or chopped onions for more flavor.
FAQs
What is added to the water of Panipuri?
For golgappa water, we add Mint Leaves and coriander leaves for freshness, Green Chilies (provide spiciness to pani ), Ginger, Tamarind Pulp( adds tanginess and depth of flavour to the pani), Roasted Cumin Powder( powder enhances flavor), Chaat Masala(chaat masala is the mixture of all spices like mango powder (amchur), black salt, cumin, coriander, and other spices and salt.
What are the 10 names of Pani Puri?
10 names of pani puri
1. pani puri (this is the most commonly used name in India)
2.Golgappa: golgappa is a popular name for pain puri in northern India especially Delhi, Utter Pradesh, and Punjab. 3. Puchka: Puchka is used in Eastern India, particularly in West Bengal, Bihar, and Jharkhand.
4. Pani Ke Bataashe: This name is commonly used for Pani Puri in parts of Uttar Pradesh and Madhya Pradesh.
5. Phuchka: Similar to Puchka, used in some regions of West Bengal and Bangladesh.
6. Gupchup: the name for Pani Puri in parts of Odisha and Jharkhand.
7. Phulki: In Rajasthan and Gujarat, Pani Puri is known as Phulki.
8. Pakodi: Some regions of Uttar Pradesh and Madhya Pradesh call Pani Puri Pakodi
9. Patashi: Patashi for Pani Puri in parts of Haryana and Punjab.
10. Sukha Puri: for pani puri In Maharashtra, particularly in Mumbai
Why do girls like Panipuri?
Girls like Golgappa more because Golgappa is spicy and crunchy, and girls like this taste very much. There are a variety of reasons to like pain puri like its Flavorful Taste, Variety of Fillings, Social Experience, Street Food Charm and Nostalgia, and Childhood Memories.
What is Pani Puri called in English?
“Pani Puri” is a Hindi term that directly translates to “water bread” in English. while there are no exact names for pani puri.
