Pani puri, also known as golgappa or puchka, is a beloved Indian street food that combines crispy shells filled with a flavorful potato mixture and dunked in a tangy, minty water. Here’s a detailed guide to making this delicious snack at home:
Ingredients:
For the Puris:
- ½ cup semolina (rava/sooji)
- ½ tbsp plain flour (maida)
- Salt to taste
- ¼ cup chilled soda
- Oil for deep-frying
For the Paani (water):
- 3 cups chopped mint leaves (pudina)
- 2 tbsp chopped coriander leaves (dhania)
- ½ cup tamarind (imli)
- 1 tbsp roughly chopped ginger (adrak)
- 1 tbsp roughly chopped green chilies
- 1 tsp roasted cumin seeds (jeera) powder
- 2 tsp black salt (sanchal)
- Salt to taste
- 4 tbsp finely chopped jaggery (gur), optional
For the Filling (Masala):
- 2-3 boiled potatoes, mashed
- 1 medium onion, finely chopped (optional)
- 1 cup chopped coriander leaves
- 1 tsp cumin powder
- 1 tsp chaat masala powder
- Salt to taste
- Boiled chickpeas (optional)
- Sev (fried gram flour noodles, optional)
- Boondi (fried gram flour balls, optional)
Instructions:
Making the Puris:
In a bowl, combine semolina, flour, and salt.
Slowly add chilled soda, mixing until a stiff dough forms. Knead for 5-6 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 20-25 minutes.
Divide the dough into equal portions and roll each portion into a thin circle.
Using a mold or a sharp knife, cut out small rounds from the dough.
Heat oil in a deep pan. Once hot, gently slide the puris into the oil and fry on medium heat until golden brown and puffed.
Remove the puris with a slotted spoon and drain on paper towels.
Making the Pani:
Soak tamarind in a little water for 10 minutes. Extract the pulp and discard the seeds.
In a blender, combine mint leaves, coriander leaves, tamarind pulp, ginger, green chilies, cumin powder, black salt, and a little water.
Grind into a fine paste.
Strain the paste into a bowl and add remaining water to adjust the consistency. You want it to be slightly thick but pourable.
Add jaggery (for a sweet and tangy flavor) or sugar to taste.
Making the Filling (Masala):
Mash the boiled potatoes in a bowl.
If using, add finely chopped onions, chopped coriander leaves, cumin powder, chaat masala, and salt to taste.
You can also add boiled and mashed chickpeas for extra protein and texture.
Mix everything well and set aside.
Assembling the Pani Puri:
Carefully make a small hole in the top of each puri.
Fill the puri with a small amount of potato mixture.
Immediately before serving, pour some pani (water) into a serving spoon.
Quickly pick up a filled puri and dunk it into the pani. Pop the whole thing in your mouth and enjoy the burst of flavors!
Tips:
Use a potato masher to ensure a smooth potato mixture for the filling.
Adjust the spiciness of the pani by adding more or less green chilies.
If you don’t have black salt, you can use regular salt but the flavor won’t be quite the same.
For a richer pani, add some chopped dates (khajur) chutney.
You can prepare the puris and pani in advance and store them separately in airtight containers. Assemble the pani puri just before serving.
Be careful while frying the puris, as hot oil can splatter.
Enjoy this delicious pani puri recipe and impress your friends and family with your culinary skills!
