Pani Puri is an Indian street food popular among people because of its crispy puris, yummy fillings, and spicy water. The flavor of this food is a combination of sweetness, spiciness, sourness, and saltiness.
Pani puri consists of fried hollow small balls of puri with fillings of potatoes, chickpeas, sprouts, or white peas. Then, the crispy puris are filled with spicy water that usually consists of tamarind chutney. Pani puri can also be made at home using any spices and filling of choice.
What does Pani Puri mean?
Pani means water and puri means crisp balls of dough used in the dish. The spicy water is called teekha pani, while the sweet tamarind chutney is known as meetha pani.
There are several names of the same snack across India; however, the name of the snack may differ by region. In Mumbai, it is popularly known as pani puri; however, in the northern part of the country, the same is referred to as golgappa. In West Bengal, this snack is called puchka, whereas in Bihar and Jharkhand, it is referred to as gupchup.
Preparation is also different based on regions. The ingredients and shapes of the preparations and flavors used vary as per region. The homemade preparation of this snack includes a mixture of spices in equal proportion so as to give it a distinct taste.
How to make pani puri
Making the flavored water
Wash one cup of coriander leaves, half a cup of fresh mint leaves, two or three green chilies, and a small piece of ginger. Roughly chop the ingredients and transfer them to a blender.
Add one tablespoon of tamarind, approximately three to four tablespoons of jaggery, roasted cumin powder, chaat masala, and salt. Pour in a little water and blend everything into a smooth green mixture.
Transfer the blended chutney to a bowl. Rinse the blender with half a cup of water and add the liquid to the same bowl. Gradually mix in additional water until the desired consistency is achieved. Adjust the salt, sweetness, and tanginess according to taste.
For extra flavor, add a small quantity of salted boondi. Cover the bowl and refrigerate the spiced water until it is ready to serve.
Make the Potato Filling
Boil two or three medium-sized potatoes until tender. Let them cool for at least a little, then skin, chop, or mash them into pieces.
To add flavour, add some finely chopped onions, coriander leaves, roasted cumin powder, chaat masala, red chilli powder, and salt together. To spice things up, add boiled chickpeas, steamed moong sprouts, or white pea curry, otherwise known as ragda. These other ingredients add different textures to the snack.
Preparation and Serving
Place the crispy puris, the prepared potato filling, the spiced chilled water, as well as the optional sweet tamarind chutney on a plate.
Make a tiny hole on top of each puri using your fingers or a spoon. Spoon the potato filling and add a bit of chutney. Pour some chilled pani in and serve.
Pani puri is best eaten as soon as it is prepared. Leaving the filled puris for a long time will make them lose their crunch.
Tips for perfect pani puri
Use fresh mint and coriander leaves to create a nice flavor. Limit the use of mint sprouts to avoid any bitterness in the food. Utilize green chilies according to your preference and use less water so you do not dilute the taste of the pani.
Make the filling and the flavored water in advance to make serving easier. Store the puris in a container to keep them crispy.
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