Pani Puri is a fantastic snack that comes from the heart of Indian cuisine! This spicy and tangy treat is loved by many and is often found in street food stalls across India. Not only is it delightful to eat, but it also brings people together, making it a popular choice at parties and gatherings.
Historically, Pani Puri has a rich background; it is believed to have originated in the Magadha region of India. The dish has various names, like Golgappa in North India and Puchka in West Bengal, showcasing its regional variations and cultural significance. The combination of crispy puris filled with flavored water and savory fillings makes it a unique and satisfying snack that everyone enjoys.
Whether you’re at a vibrant market or hosting a fun get-together at home, Pani Puri is the ultimate crowd-pleaser! Let’s dive into how you can make this delicious dish at home.
Ingredients
| Ingredient | Quantity |
| Semolina (Rawa) | 1 cup |
| All-purpose flour (Maida) | 2 tablespoons |
| Warm Water | As needed |
| Salt | 1/2 teaspoon |
| Chickpeas (boiled) | 1 cup |
| Potato (boiled and mashed) | 1 large |
| Onion (finely chopped) | 1 (optional) |
| Fresh coriander leaves | 1/4 cup (chopped) |
| Chaat Masala | 1 teaspoon |
| Pani (spiced water) | 4 cups |
Step-by-Step Instructions
Follow these simple steps to make your own Pani Puri:
- Make the Dough: In a bowl, mix semolina, all-purpose flour, salt, and warm water until it forms a smooth dough. Let it rest for about 30 minutes.
- Prepare the Puris: Roll the dough into small balls and flatten them with a rolling pin. Heat oil in a pan and fry these discs until they puff up and become golden brown. Drain on paper towels.
- Prepare the Filling: In a separate bowl, combine boiled chickpeas, mashed potato, finely chopped onion, and coriander leaves. Add chaat masala and mix well.
- Make the Pani: In a blender, combine mint leaves, coriander leaves, green chilies, tamarind pulp, and spices to taste. Blend with water until smooth. Chill in the refrigerator.
- Assemble: Take a puri, make a small hole at the top, and fill it with the mixture. Dip it in the chilled pani and enjoy immediately!
Nutritional Information
| Nutrient | Amount | Daily Value (%) |
| Calories | 150 | 7% |
| Protein | 4g | 8% |
| Carbohydrates | 26g | 9% |
| Fats | 4g | 6% |
| Sodium | 210mg | 9% |
Tips and Tricks
– To make your puris extra crispy, ensure the oil is hot enough before frying.
– You can add fruits like pomegranate or mango to the filling for a sweet twist.
– If you want a less spicy pani, reduce the number of green chilies or remove them entirely.
– Always serve Pani Puri immediately after assembling, as they can become soggy if left too long.
FAQs
What can I use instead of semolina?
You can use whole wheat flour or besan (gram flour) as alternatives in the recipe.
Can I make Pani Puri in advance?
It’s best to make puris and filling in advance, but assemble just before serving to keep them crispy.
How can I make the pani spicier?
You can add more green chilies or a pinch of cayenne pepper to the pani to increase the heat.
Can I use pre-made puris?
Absolutely! You can find pre-packaged puris at Indian grocery stores, which saves time.
What is the best way to serve Pani Puri?
Serve it with extra pani on the side in small cups for everyone to dip their puris.
How long do leftovers last?
It’s best to eat Pani Puri fresh, but if you have leftovers, store the filling and pani separately in the fridge for up to 2 days.
Is Pani Puri vegetarian?
Yes, this delicious snack is entirely vegetarian!
What is the difference between Pani Puri and Golgappa?
They are the same dish but referred to by different names in various regions of India.
Can I make a vegan version?
Absolutely! Just ensure the filling does not contain yogurt and use plant-based ingredients.
Pani Puri is a delightful treat that brings a burst of flavors to your taste buds. Gather your ingredients and start making these fun snacks that everyone will love!
