Pani puri is an immensely popular Indian street food of crispy, hollow, fried dough balls (puri) stuffed with boiled potatoes or steamed moong sprouts or boiled chickpeas or white peas curry together with spicy tangy water and a sweet chutney. Here’s a simple and delicious recipe for making Pani Puri:
Ingredients:
For the Puri: 1 cup semolina (suji or rava), 1/4 cup all-purpose flour (maida), A pinch of baking soda (optional), Water, as needed (for kneading), Salt, to taste, Oil (for frying).
For the Pani (spicy water): 1/2 cup fresh mint leaves, 1/2 cup fresh coriander leaves, 2-3 green chilies (adjust to your spice level), 1-2 tsp roasted cumin powder, 1/2 tsp black salt, 1/2 tsp regular salt (or to taste), 1 tbsp tamarind pulp (or tamarind chutney), 1 tsp sugar (optional), 1/4 tsp black pepper, 4 cups chilled water.
For the Filling (stuffing): 1 cup boiled and mashed potatoes, 1/2 cup boiled chickpeas or sprouted moong beans (optional), 1/2 tsp roasted cumin powder, 1/4 tsp red chili powder, Salt, to taste, 1/2 tbsp chopped coriander (optional).
Instructions:
For Puri (Gol Gappa):
Make the dough: In a bowl, mix semolina, all-purpose flour, salt, and baking soda. Add a little water at a time to form a stiff dough. Knead it well for 5-7 minutes until it becomes smooth.
Rest the dough: Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Shape the puris: Divide the dough into small portions. Roll each portion into a small ball and flatten it into a round disc using a rolling pin. Keep the thickness thin, about 1-2mm.
Heat oil for frying: In a deep frying pan or kadhai, heat oil on medium-high heat.
Fry the puris: Carefully drop a few puris into the hot oil and fry them until they puff up and turn golden brown. Once done, remove them from the oil and drain on paper towels to remove excess oil.
Cool and store: Let the puris cool completely. You can store them in an airtight container to keep them crispy.
For Pani (Spicy Water):
Prepare the green chutney: Blend the coriander leaves, mint leaves, green chilies, ginger, and a little water to make a smooth paste.
Prepare the pani: In a large bowl, mix the chutney paste with roasted cumin powder, tamarind pulp (optional), lemon juice, black salt, salt, and sugar.
Add water: Pour in cold water and stir well. Taste and adjust salt, sugar, or spice as needed.
Chill: Refrigerate the pani for at least an hour to allow the flavors to meld together.
For Filling:
Prepare the filling: In a bowl, mix the boiled mashed potatoes, cooked chickpeas, chaat masala, cumin powder, salt, and fresh coriander leaves.
Adjust seasoning: Taste and adjust the seasoning if necessary.
Tips:
If you prefer a sweeter version, you can prepare a tamarind chutney or date chutney to serve alongside.
Adjust the spiciness of the pani as per your taste by controlling the number of green chilies.
Serve: Serve the panipuris immediately as they are best enjoyed fresh and crunchy.
