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Before you jump to Pani puri recipe, you may want to read this short interesting healthy tips about Goodies that provide You Power.
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We hope you got insight from reading it, now let’s go back to pani puri recipe. You can cook pani puri using 22 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to prepare Pani puri:
- You need 32 Puris or golgappa
- You need 1 medium Onion, finely chopped
- Take 1/2 cup Sev
- Get 1/4 cup Date Tamarind Chutney, optional
- You need For Pani:
- Take 1/2 cup Mint Leaves
- Provide 1/2 cup Coriander Leaves, chopped
- Use 1-2 Green Chilli, chopped (or to taste)
- Take 1/2 inch pieces of Ginger
- Take 1 medium size Lemon
- Use 3 tablespoons Sugar
- Provide 1 teaspoon Chaat Masala Powder
- Prepare 1/4 teaspoons Black Salt (kala namak / sanchal)
- Prepare 4 tablespoons Boondi, optional Salt to taste
- Use 4 cups Water
- You need For Masala:
- Provide 1 1/2 cups boiled, peeled and mashed Potato (approx. 3 medium)
- Get 1/2 cup boiled Kala Chana (black chickpeas)
- Take 1/2 teaspoon Red Chilli Powder
- You need 1/2 teaspoon Cumin-Coriander Powder
- Get 1/4 teaspoon Chaat Masala Powder
- Provide 2 tablespoons finely chopped Coriander Leaves, optional Salt to taste
Steps to make Pani puri:
- Rinse coriander and mint leaves in water and take all the ingredients of pani. - Add mint leaves, coriander leaves, green chilli, ginger and lemon juice (lemon juice is added while grinding to prevent the mint leaves from turning dark) in the small chutney jar of a grinder
- Grind until smooth paste (if required, add 1/4 cup water while grinding). - Transfer them to a large bowl and add sugar, chaat masala powder, black salt and 4 cups water. Stir with a large spoon and mix it properly. Taste for the salt and add as required. Pani is ready; place it in a refrigerator for at least 1-hour before serving or use it at room temperature. If you like soft boondi, mix it now. If you like a crispy taste of boondi then mix it at the time of serving.
- Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt (add only if you have not added while boiling the potatoes and chana) in a bowl. - Mix them together with a spoon. Masala is ready.
- Take each puri and gently make a large hole on it's top-middle side with a spoon or your index finger or thumb for stuffing.
- Stuff it with masala (more or less, as you like). Sprinkle onion and sev over it and drizzle a drop of date tamarind chutney over it. Take pani-puri water in a medium bowl. Dip each puri in water and enjoy.
The pani puri water is what binds all the components together and makes the filling-filled puris such a fun experience! I make my version of jaljeera with a host of spices and seasonings that boost the flavour of the pani. It is all about getting the balance right for a sweet, spicy, tangy, and sour pani. Near the Mumbai region, it is called pani puri. In Kolkata, West Bengal, it is known as puchka or phuchka.
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