Pani Puri Recipe

Pani Puri Recipe

Ingredients:

For Puri Shells:

• 1 cup semolina flour (sooji)
• 1/4 cup all-purpose flour (maida)
• 1/4 tsp salt
• 1/2 cup warm water
• Oil for frying

For Filling:

• 2 medium-sized boiled potatoes, mashed
• 1/2 cup boiled chickpeas
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp red chili powder
• Salt to taste
• 2 tbsp tamarind chutney

For Pani:

• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 1 green chili, chopped
• 1-inch piece of ginger, chopped
• 1/2 tsp cumin powder
• 1/2 tsp chaat masala
• 1/2 tsp black salt
• Juice of 1 lemon
• 3 cups water

Instructions:

1. 1. First, let's make the puri shells. In a mixing bowl, add semolina flour, all-purpose flour, salt, and mix well. Gradually add warm water and knead the dough until it is smooth and firm. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
2. After resting, knead the dough again for a few minutes until it is soft and pliable. Divide the dough into small balls about the size of a marble.
3. On a lightly floured surface, roll each ball into a thin disk about 2-3 inches in diameter. Repeat with the remaining dough balls.
4. Heat oil in a deep frying pan or wok over medium heat. When the oil is hot, carefully add the rolled puri shells one at a time. Fry the puri shells until they puff up and turn crispy and lightly golden brown, about 30 seconds to 1 minute. Remove from the oil and drain on paper towels. Repeat with the remaining puri shells.
5. To make the filling, in a mixing bowl, add mashed boiled potatoes, boiled chickpeas, cumin powder, coriander powder, red chili powder, salt, and tamarind chutney. Mix well until all the ingredients are combined.
6. Now let's make the pani. In a blender or food processor, add fresh mint leaves, coriander leaves, green chili, ginger, cumin powder, chaat masala, black salt, lemon juice, and water. Blend until all the ingredients are well combined and the mixture is smooth. You may need to add more water to get the desired consistency.
7. To assemble the Pani Puri, take a puri shell and gently make a small hole on one side using your thumb. Fill the puri shell with a small spoonful of the filling mixture.
8. Now pour the chilled pani into the puri shell until it is full. Serve immediately.
9. Repeat the process with the remaining puri shells and filling mixture until all are used up.

Tips:

• You can adjust the spices in the filling and pani according to your taste preference.
• You can also use boiled sprouts, paneer, or other fillings of your choice.
• You can store the puri shells in an airtight container for up to a week. Just reheat them in the oven before using.
• You can make the pani ahead of time and store it in the fridge for up to a day.

In conclusion, Pani Puri is a delicious and popular street food snack that can be easily made at home.