Embark on a culinary journey as we unveil the secrets behind the recipe of the essential Indian street food experience: homemade pani puri. Discover how to recreate this beloved dish in your kitchen, combining crunchy puri, tangy-spicy juices, and sweet seasonings for an exciting culinary adventure.
Pani Puri, also known as Golgappa or Puchka, is the crown jewel of Indian street food—a crispy, hollow sphere filled with a tangy and spicy concoction, accompanied by a burst of flavors that tantalize the taste buds. While readily available on street corners across the Indian subcontinent, there's a unique joy in recreating this beloved snack at home. In this article, we'll unravel the secrets behind crafting the perfect homemade Pani Puri, ensuring an authentic and delightful culinary adventure right in your kitchen.
Ingredients for Pani (Spicy Water):
1 cup fresh mint leaves
½ cup fresh coriander
2-3 green peppers
Ginger 1 inch, peeled
1 tablespoon tamarind paste
1 tablespoon ground cumin powder
Chaat masala 1 tablespoon
½ teaspoon black salt
Salt of the scent
4 cups of cold water
Ingredients for Puri and Filling:
30-40 store-bought or homemade puris (you can find puris in Indian stores).
2 medium-sized potatoes, cooked and mashed
1 cup cooked sauce
Tamarind sauce
Thin save
Freshly chopped coriander leaves to garnish
Preparation Method:
Step 1. To prepare the spicy water (pani), blend mint leaves, coriander leaves, green chilies, ginger, and tamarind paste until smooth. Strain the mixture using a fine sieve to extract the liquid into a large bowl.
Step 2. Add roasted cumin powder, chaat masala, black salt, regular salt, and cold water to the strained mixture. Mix well and adjust the seasoning according to taste. Chill the pani in the refrigerator for at least an hour to let the flavors meld.
Step 3. For the filling, mix boiled and mashed potatoes with cooked chickpeas. Season with salt and a pinch of chaat masala for extra flavor.
Step 4. To assemble, gently tap the top of each puri to create a small hole. Fill every puri with a tablespoon of the potato and chickpea mixture. Pour the chilled spicy water (pani) into a serving pitcher.
Step 5. Arrange the filled puris on a serving plate. Drizzle sweet tamarind chutney over each puri and sprinkle with thin sev (if using) and chopped coriander leaves.
Step 6. Serve immediately, allowing each guest to pour the spicy water into their puris just before eating to preserve the crispiness.
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