Pani Puri Recipe

Name: Pani Puri Recipe
Cuisine: Indian
Ingredients: 32 Puris or Golgappa (ready-made or homemade); 1 medium Onion finely chopped; 1/2 cup Sev; 1/4 cup Date Tamarind Chutney; 1/2 cup Mint Leaves; 1/2 cup Coriander Leaves chopped; 1-2 Green Chilli chopped; 1/2 inch Ginger; 3 tablespoon Sugar; 1 teaspoon Chaat Masala Powder; 1/4 teaspoon Black Salt (kala namak / sanchal); 4 tablespoon Boondi; to taste Salt; 4 cups Water; 1 medium size Lemon; 1 cup boiled peeled and mashed Potatoes; 1/2 cup boiled Kala Chana (black chickpeas); 1/2 teaspoon Red Chilli Powder; 1/2 teaspoon Cumin Coriander Powder; 1/4 teaspoon Chaat Masala Powder; 2 tablespoon finely chopped Coriander Leaves; to taste Salt

Shreya Singh @cook_22305978

India

This popular street food doesn't need any introduction! Potatoes, onions, chickpeas, coriander sauce stuffed with crunchy puri marinated in water with sour mint flavor and spices (pudina pani) fills his mouth easily and takes taste buds on a journey of paradise. , Pani Puri, etc.

Shreya Singh @cook_22305978

Saved

Ingredients

32Puris or Golgappa (ready-made or homemade)
1medium Onion finely chopped
1/2 cupSev
1/4 cupDate Tamarind Chutney
Ingredients for Pani
1/2 cupMint Leaves
1/2 cupCoriander Leaves chopped
1-2Green Chilli chopped
1/2 inchGinger
3 tablespoonSugar
1 teaspoonChaat Masala Powder
1/4 teaspoonBlack Salt (kala namak / sanchal)
4 tablespoonBoondi
to tasteSalt
4 cupsWater
1medium size Lemon
Ingredients for Masala
1 cupboiled peeled and mashed Potatoes
1/2 cupboiled Kala Chana (black chickpeas)
1/2 teaspoonRed Chilli Powder
1/2 teaspoonCumin Coriander Powder
1/4 teaspoonChaat Masala Powder
2 tablespoonfinely chopped Coriander Leaves
to tasteSalt

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Steps

1

Notes:
2

Soak the kala chana (1/4 cup) for 7-8 hours or overnight in water. Boil chana and potatoes with salt and water in a pressure cooker for 3-4 whistles over medium flame or until cooked.
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Method for Pani:
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Rinse coriander and mint leaves in water and take all the ingredients of pani.
5

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.
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Grind until smooth paste (if required, add 1/4 cup water while grinding)
7

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 crispy taste of boondi then mix it at the time of serving.
8

Method For Masala:
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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.
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Mix them together with a spoon. Masala is ready.
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Assemble Pani Puri:
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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.
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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…
14

Tips and Variations:
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You can use the dried peas ragda as pani puri masala instead of using masala of mashed potato and black chickpea.
Prepare the pani in advance (2-3 hours ahead) and place it in refrigerator to enhance the flavor. Take it out of refrigerator just before serving.
For variation, add 1-tablespoon crushed garlic to prepare garlic flavored pani for pani puri.
Adjust the amount of lemon juice and sugar while making pani to make it taste the way you like it.