Pani puri Recipe
Pani Puri recipe, also known as Golgappa or Puchka in different regions of India, is an iconic street food that tantalizes taste buds with its explosion of flavors. This delectable snack consists of hollow, crispy puris filled with a mixture of spicy tamarind water, tangy chutneys, and a filling made from potatoes and chickpeas. In this article, we’ll guide you through making this delightful dish, including the number of servings, time required, nutritional values, and some extra notes to ensure your Pani Puri recipe experience is a memorable one.
Time Required:
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
Ingredients:
For the Pani (Spicy Tamarind Water):
- 1/2 cup tamarind pulp
- 1/4 cup mint leaves
- 1/4 cup coriander leaves
- 2-3 green chilies (adjust to taste)
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon black salt
- 1/2 teaspoon chaat masala
- Salt to taste
- 3 cups water
For the Filling:
- 2 medium-sized potatoes, boiled, peeled, and chopped into small cubes
- 1/2 cup boiled chickpeas
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped tomatoes
- 1/4 cup boiled and chopped sprouts (optional)
- 1/4 teaspoon red chili powder
- 1/four teaspoon roasted cumin powder
- Salt to flavor
For the Sweet Tamarind Chutney:
- 1/2 cup tamarind pulp
- 1/4 cup dates, pitted and chopped
- 1/4 cup jaggery or sugar (adjust to taste)
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
For the Green Mint-Coriander Chutney:
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 2-3 green chilies (adjust to taste)
- 1 small garlic clove (optional)
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon black salt
- Salt to taste
- 1 tablespoon lemon juice
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Instructions:
Preparing the Spicy Tamarind Water (Pani):
- In a blender, combine tamarind pulp, mint leaves, coriander leaves, green chilies, roasted cumin powder, black salt, chaat masala, and ordinary salt.
- add 3 cups of water and blend till you’ve got a smooth combination.
pressure the combination through a fine sieve to take away any coarse debris.
- modify the seasoning if wanted and refrigerate the highly spiced tamarind water until you are geared up to serve.\
Making the Sweet Tamarind Chutney:
- In a saucepan, combine tamarind pulp, dates, jaggery or sugar, roasted cumin, red chili, and swab.
- Add 1 mug of water and poach over low heat until the chutney thickens. Stir sometimes.
- Allow it to cool, also blend it into a smooth paste. Acclimate agreeableness if necessary.
Preparing the Green Mint-Coriander Chutney:
- Mix mint leaves, coriander leaves, green chillies, garlic (if using), roasted cumin powder, black salt, regular salt and lemon juice until you get a smooth, colorful green chutney.
Assembling the Pani Puri:
- Take each Pani Puri (hollow crispy shell) and gently crack the top to create an opening.
- Add a teaspoon of boiled potato cubes, chickpeas, chopped onions, and tomatoes into each puri.
- Optionally, you can add boiled sprouts for extra nutrition.
- Sprinkle a pinch of red chili powder and roasted cumin powder on the filling.
Serving:
- Dip each stuffed Pani Puri into the spicy tamarind water (Pani) and enjoy the burst of flavors in every bite!
Extra Notes:
- Ensure that the puris are crisp and fresh for the best experience.
- Adjust the spiciness of the Pani by adding or reducing the number of green chilies.
- Customize the filling to your preference, adding more or less of any ingredient.
- Pani Puri recipe is best enjoyed immediately after assembly to maintain the crunchiness of the puris.
Disclaimer:
This pain puri recipe is intended for informational purposes only. The nutritional values provided are approximate and may vary based on specific ingredients and portion sizes. It is advisable to consult a qualified nutritionist or healthcare professional for accurate dietary information, especially if you have dietary restrictions or health concerns.
