Pani puri is an experience—standing around the vendor in a circle, waiting for your turn with a bowl in hand, for crisp puri dripping with tangy water. Pani puri epitomizes India’s love for chaat—a term derived from the Hindi word lick—the lip-smacking, tonsil-titillating dish where you always wish you could have just one more.
For a chaat that is this delicious, pani puri recipe is
extremely easy. Here it is:
For Tangy Pani
1 cup mint
½ cup coriander
2 green chillies
1 inch ginger
5 cups cold water
3 Tbsp Pani Puri Masala
1 Tsp black salt
Juice of 1 lemon
Salt to taste
½ cup water
For Tamarind Chutney
1 cup tamarind
2 cups jaggery
1 tsp roasted cumin powder
½ tsp garam masala
½ tsp black salt
¾ tsp red chilli powder
For the filling
1 cup boiled and crushed potatoes
1 cup boiled whole mung beans
½ cup savoury boondi
salt to taste
2 tsp chilli powder
2 tsp chaat masala
20-30 store-bought crispy small puris
1. In a blender, add the mint and coriander leaves, green chillies and ginger. Add a little water as required. Blitz till it forms a smooth puree.
2. In a big bowl, pour 5 cups of cold water. In this add the green puree and the rest of the ingredients and mix well. Keep aside in the refrigerator.
3. Wash, soak and boil the tamarind for a few minutes in water. Deseed and strain so you get a slightly diluted tamarind pulp. Keep it aside to cool.
4. In a saucepan on medium heat, bring the tamarind pulp to a boil. Then add the jaggery, roasted cumin powder, garam masala, black salt, and 3 red chilli powder. Stir and cook on medium flame till the jaggery melts and mixes with the tamarind.
5. When the chutney thickens with a glossy finish, remove it from the flame. Keep aside to cool.
6. Mix 1 tsp of chilli powder and chaat masala to the individual bowls of boiled potato and moong dal. Add salt as per taste and mix well. Keep aside.
7. Keep all your ingredients in separate bowls in front of you, before you start assembling the pani puri.
8. Gently crack the top of a puri. It should be big enough for you to place the fillings comfortably.
9. Carefully spoon a little bit of boiled potatoes, moong and boondi into the puri. You can customise the fillings according to your preference.
10. Spoon in 1 tsp of tamarind chutney.
11. Fill up the puri with the tangy pani.
12. Gobble the pani puri down immediately!
For the step-by-step pani puri masala recipe, click here.
For an additional dose of summery freshness to an already refreshing pani puri recipe, here is a recipe of cucumber pani puri. There tangy pani of pani puri is infused with fresh cucumber juice.
Click here for the step-by-step recipe.
Pani puri have various names across the country. For example, in Kolkata and other parts of east India, pani puri is called phuchka. But, this healthy phuchka (pani puri) recipe is not the usual one—it has a healthy twist using watermelon juice.
Check out the step-by-step recipe here.
The crispy semolina-based puris are incredibly versatile and can be incorporated into dishes in so many ways. Here are some puri recipe inspiration:
Moong Bean & Green Apple Dahi Puri
A quirky combination of green apple and sprouted moong beans makes for interesting filling for a dahi puri. Dahi puri is just the same puri filled with whipped and flavoured yogurt instead of the tangy pani.
These puris have also been used to form a sculptures! Don’t believe us? Check out this Ganpati idol made for Ganeshotsva in Pune, entirely of puris.
Whether it is pani puri or dahi puri, puris are an integral part of India’s unique chaat and street food culture. However, hygiene and water-borne diseases are big risk for purveyors of these delectable dishes. But thankfully it is all changing—starting with Kankaria Lake, Ahmedabad’s khau galli, which has title of the India’s first Clean Street Food Hub.
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