Street like homemade pani puri recipe

 

"The Pani Puri" well I don’t think it needs any introduction also popularly called "Gol Gappe" is one of the most popular and most loved street snacks in India. Gol gappe is the name used in North Indian parts of the country for the dish which is widely known as Panipuri.  It is also known by other names like gup chup, poochka, phoolki and pani ke bataashe. The pani puri is one of the most popular of all the Indian street foods other than the chaat. India which is famous for its crazy street food, pani puri is the soul of the street food market.

It is not an expensive snack and can be afforded by everyone which has made it so popular that many Indians call it the king of snacks. It is a usual sight to see the group of friends share the pani puri from a single plate which makes them feel their strong bonding together. Most of the youngsters commonly hold competition to see who can gulp down most pani puris. This brings a delight for the vendor. For its spicy tangy taste, it is known to be the most favorite snack for the girls. In India the most eligible open gang get together for people is beside a pani puri stall. Chatting and eating pani puris with your friends is the best ever get together you can have. For kids it is their group party for birthdays or any other reason. 

Though the dish is known to have originated in Bihar, but presently it is popular in all over Indian states and even in neighbouring countries of Pakistan, Bangladesh and Nepal.

Though earlier the snack was used to be  prepared only by street pani puri vendors, but because of the love of Indians for pani puri, now people have started preparing in their homes as per their taste. Even the dish has made a place in expensive restaurants and has become a part of fine dining in India. 

So today I am going to share recipe on How to make street like pani puri at home. Let’s begin with the recipe.

HOMEMADE PANI PURI:

Preparation time: 20 mins

Cooking time: 15 mins

Total time: 35 mins

Serving: 4

INGREDIENTS:

FOR PURI:

• 1 semolina or suji
• 2 tablespoons of all purpose flour or maida
• 3 tablespoons of oil
• 1/4 cup hot water
• Refined oil for frying

FOR PANI:

Teekha pani:

• 1/4 cup mint / pudina
• 1/2 cup coriander
• 1 inch ginger
• 2 green chillies
• tamarind
• 1 teaspoon of chaat masala
• 1 teaspoon of cumin powder
• pinch of hing / asafoetida
• 3/4 tablespoons of salt
• 4 cup cold water

Khatta meetha pani:

• 1 cup tamarind extract
• 3 tablespoons of jaggery / gur
• 1 teaspoon of chaat masala
• 1 teaspoon of cumin powder
• 1/4 teaspoon of pepper powder
• 1/4 teaspoon of kashmiri red chilli powder
• pinch of hing / asafoetida
• 3/4 teaspoon of salt
• 3 cup cold water

FOR POTATO STUFFING:

• 3 potato / aloo, boiled and mashed
• 1/2 onion, finely chopped
• 2 tablespoons of coriander, finely chopepd
• 1/2 teaspoon of cumin powder
• 1/2 teaspoon of chaat masala
• 1/4 teaspoon of pepper powder
• 1/2 teaspoon of kashmiri red chilli powder
• 1/2 teaspoon of salt

STEPS TO PREPARE:

FOR PURI:

1. First take a large bowl, add 1 cup of semolina and 2 tablespoons of all purpose flour in it. 

2. Then add 3 tablespoons of oil and mix all the ingredients together. Now add 1/4 cup of hot water to the bowl and start kneading.

3. Knead the mixture until it turns into a perfect smooth and soft dough.

4. Cover the dough with a damp cloth for 20 mins to keep the dough moist and soft.

5. After 20 mins knead the dough again for 2-3 minutes to make it soft.

6. Now make round thin flat tortillas from the dough. Make sure that the tortillas are extremely thin and smooth.

7. Now take a round cutter and cut small puris from the tortillas. Make sure that the puris formed are soft and extremely thin

8. Now take a wok and put some oil amd then heat the wok

9. Then fry the puris until it turns reddish brown in colour and puffed. Once the puris are puffed then take them out and keep it in an airtight container to ensure the crispness and puffiness of the puris.

10. Now your puris are ready for pani puri.

 

FOR PANI:

Teekha pani:

1. Take a blender and add ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind.

2. Then blend the ingredients to make it into a smooth paste and add water as per requirement.

3. Then transfer the paste into a large bowl and then add 1 teaspoon chaat masala, 1 teaspoon cumin powder, pinch hing, ¾ teaspoon salt and 4 cups of cold water.

4. Mix well and add ice cubes in the water. Now your teekha pani is ready to enjoy with puris.

Khatta meetha pani:

1. Take a large bowl and add 1 cup tamarind extract and 3 tablespoons of jaggery. Then mix it well.

2. Also add 1 teaspoon of chaat masala, 1 teaspoon of cumin powder, ¼ teaspoon of pepper powder, ¼ teaspoon of red chilli powder, a pinch of hing, ¾ teaspoon of salt and 3 cup cold water.

3. Then mix all the ingredients well in the water. Add some ice cubes in the water.

4. Now your khatta meetha pani is ready to enjoy with puris.

FOR POTATO STUFFING:

1. Take a a small bowl and then take 3 boiled potatoes, ½ onion chopped and 2 tablespoons of coriander chopped.

2. Then add ½ teaspoon of cumin powder, ½ teaspoon of chaat masala, ¼ teaspoon of pepper powder, ½ teaspoon of red chilli powder and ½ teaspoon of salt.

3. Mash the boiled potatoes well and then mix all the ingredients well making sure everything is well combined.

4. Now your potato stuffing is ready to be used with the puris.

SERVING:

1. Before serving add 1/2 cup od boondi to your teekha pani and khatta meetha pani.

2. Take a puri and make a small hole in the centre of the puri. Then add a teaspoon of potato stuffing prepared into it.

3. Then dip the puri in the teekha pani and khatta meetha pani.

4. And finally your pani puri is ready to serve. Enjoy this street like pani puri at home.

 

I hope you like making this recipe. Now it’s time to enjoy your pani puri. But don’t forget to tell me about your reviews in the comments section💬💬

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