Recipe: Tasty Pani Puri

Pani Puri. Pani puri recipe with step by step photos. Pani puri is a popular street food of India, where Pani puri is a favorite chaat snack of many folks and ours too. Panipuri (pānīpūrī ) or Phuchka (Phuchka ) is a type of snack that originated in the Indian subcontinent.

They are served filled with spicy water, chickpeas and potatoes. Crisp Puffed Puri for Golgappa, Pani Puri Or Puchka. The dough for pani puri puri recipe should have medium consistency, it should neither be too soft or thin nor too hard or thick. You can cook Pani Puri using 21 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pani Puri

1. It’s of Puri:.
2. It’s of maida.
3. It’s of suji.
4. Prepare of salt.
5. It’s of baking soda.
6. It’s of Oil for frying the puris.
7. It’s of Filling:.
8. You need of yellow peas boiled.
9. You need of potatoes boiled, peeled and mashed.
10. Prepare of onion chopped.
11. It’s of tomato chopped.
12. You need of green chillies chopped.
13. Prepare of chopped coriander leaves.
14. You need of chaat masala powder.
15. Prepare of salt.
16. It’s of Pani:.
17. You need of tamarind.
18. Prepare of crushed ginger.
19. It’s of chilli powder.
20. You need of minced coriander leaves.
21. It’s of salt.

Pani puri (which is also known as a golgappa and is most commonly referred to as a puchka in Kolkata) is widely available as a street snack in India, and in other countries like Pakistan, Bangladesh. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri Pani Puri, have it spicy sweet or balanced – just the way you like it! It is a delight to watch the vendor. Pani puri is one of the most popular street foods in India. And why not, the essence of gulping a pani puri and realizing each of the spices and flavours put in it feels out of the world.

Pani Puri step by step

1. For Puri: In a mixing bowl take maida, suji, salt, baking soda and few drops of oil. Mix well and knead it to a smooth & soft dough by adding water as required. Cover it and set aside for 30 minutes..
2. Make equal sized balls of the dough. Roll each ball into thin chapati and cut out small circles using a cutter mould..
3. Heat sufficient oil in a wok. Deep fry these small circles (puris) till they puff up well and become crisp. Remove and place them in a wide plate..
4. For Filling: Take all the ingredients like boiled yellow peas, mashed potatoes, chopped onion, chopped tomato, chopped green chillies, chopped coriander leaves, chaat masala powder and salt in a bowl. Mix everything well..
5. For Pani: Soak the tamarind in a pot with warm water and squeeze out the pulp. Add more water, crushed ginger, chilli powder, minced coriander leaves and salt. Whisk it well. The pani should be slightly sour and spicy..
6. Serving: Take one puri and gently make a hole in the centre of the thinner side of the puri. Stuff it with little food mix (potato-yellow peas-onion- tomato-green chilli- coriander leaves- chaat masala mix). Dip the puri into the tangy pani and eat the whole puri immediately to enjoy the savour..

Pani puri or golgappas is my most favorite chaat from childhood. I used to have them often on the streets and it was something I have thoroughly enjoyed. The pani puri originated from the Mughal region of India, present day South Bihar where it is also Pani puri, also known as phoochka, gol gappa or gup chup, is a popular street snack in India, Nepal. Making pani puri at home is hygienic and economical. Today we will learn a very easy method to make pani poori at home following our simple recipe.