Pani Puri

I am excited to introduce you to the mouthwatering street food delicacy from India – Pani Puri. Pani Puri, also known as Golgappa, Puchka, or Pani Batasha, is a popular snack that is loved by people of all ages across India. This snack is made of a crispy and hollow puri filled with a mixture of mashed potatoes, chickpeas, onions, and spices, and then filled with spicy and tangy water called ‘Pani’ made of tamarind, mint, coriander, and other herbs.

Pani-puri is not just a food, it’s an emotion for Indians, and it’s impossible to resist the temptation of this flavorful snack. Every region of India has its own variation of Pani Puri, making it a versatile dish with different flavors and textures.

In recent years, Pani Puri has become a popular street food all around the world. It’s easy to find Pani Puri vendors in Indian communities in different countries. Also, many restaurants are now offering Pani Puri as part of their menu, and it has gained popularity among foodies.

In this article, I will provide you with all the information you need to know about Pani Puri – ingredients, variations, and how to make it at home. So, let’s dive into the world of Pani Puri and explore the deliciousness it has to offer!

How to Make Pani Puri

Pani Puri is a snack consisting of round, hollow puris filled with a delectable mixture of spiced green water, date-tamarind chutney, flavorful potatoes seasoned with chaat masala, mung beans, chickpeas, and potatoes.

Ingredients

Sweet Water Ingredients

• Pitted Dates 12 oz
• Tamarind Concentrate 2 tsp
• Black Salt 2 tsp
• Roasted Cumin Powder 1 tsp

Spicy Green Water

• Tightly Packed Mint Leaves 2 cup
• Tightly Packed Cilantro 2 cup
• Thai Green Chilis 8-10
• Big Lemon 1
• Black Salt 3 tsp
• Roasted Cumin Powder 2 tsp
• Black Pepper Powder 1/2 tsp
• Jaggery 2 tsp
• Pani Puri Masala 2 tsp

Other Ingredients

• Crispy Puris 40-60 Puris
• Boiled Potatoes 2 cup
• Boiled Mung 2 cup
• Boiled Kala Chana 2 cup
• Chaat Masala 3 tsp
• Chopped Sweet onions optional 1 cup
• Desi Yogurt optional 1 cup
• ½ cup Chopped Cilantro optional 1/2
• Thin Sev optional 1 cup

Instructions

• To prepare the mung beans, soak them in water for 6-8 hours. Then, boil the beans with salt and water in an Indian pressure cooker for just one whistle. It’s important not to overcook the beans as they can become mushy if boiled for too long. Once boiled, drain any excess water and set the beans aside for later use.
• To prepare the kala chana, soak them in water for 6-8 hours. Then, boil the chana with salt and water in an Indian pressure cooker for 3-4 whistles. Once boiled, drain any excess water and add 1-2 teaspoons of chaat masala. Mix well and set the kala chana aside for later use.
• After boiling the potatoes, mash them and add 1-2 teaspoons of chaat masala. Mix the ingredients together and set the mixture aside for later use in the filling.

Sweet Pani/Water

• To prepare the date-tamarind chutney, boil pitted dates in a pressure cooker and allow them to cool down before use.
• To make the delicious and tangy date-tamarind chutney, blend boiled dates, tamarind concentrate, black salt, and roasted cumin powder with 3 cups of cold water and some ice.
• Blend the mixture until it reaches a smooth, thick consistency similar to a light smoothie. Taste the chutney and add black salt if necessary. If the chutney is too thick, add more water or ice to thin it out. If it tastes too sour, add some jaggery to balance the flavors and make it sweeter. Remember to keep the chutney refrigerated for later use.

Spicy Green Water

• To make the spicy green water, blend all the necessary ingredients with 4 cups of water. Taste the mixture and adjust the flavor as needed by adding more spices, black salt, Pani Puri masala, or lemon juice to achieve the desired taste.
• After blending, strain the spicy green water using a strainer to remove any large particles. To chill the water, add some ice to it, and refrigerate until ready to serve.

Assemble Pani Puri

• To assemble the Pani Puri, poke a hole in the puri and fill it with a mixture of flavored potatoes, mung beans, and kala chana. Then, add a spoonful of sweet and spicy water to the puri and enjoy it immediately for the best flavor.

Tips and Variations:

First and foremost, if you’re making Pani Puri at home, it’s important to have all of your ingredients prepped and ready to go. This includes preparing the spiced filling, making the pani, and having the puri shells on hand. It’s also a good idea to serve the PP immediately after filling them, as the shells can become soggy if left sitting for too long.

When it comes to variations, there are endless possibilities. Here are a few ideas to get you started:

Dahi Puri – Instead of filling the puri shells with spiced potatoes and chickpeas, try filling them with yogurt, tamarind chutney, and a sprinkle of sev (crunchy noodles).

Sev Puri – Similar to Dahi Puri, but with the addition of diced onions, tomatoes, and coriander chutney.

Bhel Puri – This variation includes puffed rice, sev, diced potatoes, onions, and tomatoes, and is tossed in a sweet and tangy tamarind sauce.

Ragda Puri – A heartier variation that includes a spiced white pea curry (ragda) along with the usual potato and chickpea filling.

Masala Puri – This variation includes a spiced tomato and onion mixture that is served on top of the puri shells.

Sweet Pani Puri – For those with a sweet tooth, try filling the puri shells with a mixture of sweetened condensed milk, nuts, and dried fruits, and then dipping them into a sweetened pani made with rose syrup and water.

No matter which variation you choose, one of the keys to a delicious Pani Puri is having a flavorful and well-balanced pani. Some tips for achieving this include using fresh ingredients, adjusting the spice level to your liking, and experimenting with different flavor combinations.

FAQs