how to make panipuri

Pani Puri

Pani puri is a popular Indian street food that is made with a hollow crispy fried pastry called a puri, filled with a mixture of mashed potatoes, chickpeas, onions, and a tangy and spicy water called pani. It is a savory and refreshing snack that is perfect for a hot day.

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Pani puri image

Ingredients:

• For the puri:
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • Water
• For the filling:
  • 1 cup mashed potatoes
  • 1/2 cup cooked chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 1/2 cup cilantro leaves, chopped
  • 1/4 teaspoon chaat masala
  • 1/4 teaspoon salt
• For the pani:
  • 1 cup water
  • 1/4 cup tamarind chutney
  • 1/4 cup mint chutney
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon hing (asafoetida)

Instructions:

1. To make the puri, combine the flour and salt in a bowl.
2. Gradually add water and knead into a soft dough.
3. Cover the dough and let it rest for 30 minutes.
4. Divide the dough into small balls.
5. Roll out each ball into a thin circle.
6. Heat the oil in a deep-fryer or large saucepan over medium heat.
7. Fry the puris in batches until golden brown.
8. Drain the puris on paper towels.
9. To make the filling, combine the mashed potatoes, chickpeas, onion, cilantro, chaat masala, and salt in a bowl.
10. To make the pani, combine the water, tamarind chutney, mint chutney, cumin powder, coriander powder, black pepper, and hing in a bowl.
11. To assemble the pani puri, make a small hole in the top of each puri.
12. Fill the puri with the potato filling.
13. Pour the pani into the puri.
14. Serve immediately.

Tips:

• For a more authentic pani puri, you can add other ingredients, such as sev (thin fried noodles), boiled eggs, or chopped tomatoes.
• You can adjust the amount of spice to your liking. If you prefer a milder pani puri, you can reduce the amount of chaat masala.
• Serve pani puri immediately while it is still hot and crispy.

Enjoy!

Here are some additional tips for making pani puri:

• Use a good quality whole wheat flour. The flour should be soft and pliable.
• If you don't have a deep-fryer, you can fry the puris in a large saucepan.
• Be careful not to overcrowd the pan when frying the puris. This will lower the temperature of the oil and the puris will not cook evenly.
• Serve pani puri immediately while it is still hot and crispy.