Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pani puri. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Preparing pudina vala pani for panipuri and its masala at home is very simple with this pani puri recipe's step by step photos. Pani puri recipe with step by step photos. Pani puri is a popular street food of India, where Pani puri is a favorite chaat snack of many folks and ours too.
Pani puri is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Pani puri is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pani puri using 22 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Pani puri:
- Make ready 32 Puris or golgappa
- Make ready 1 medium Onion, finely chopped
- Prepare 1/2 cup Sev
- Take 1/4 cup Date Tamarind Chutney, optional
- Make ready For Pani:
- Make ready 1/2 cup Mint Leaves
- Take 1/2 cup Coriander Leaves, chopped
- Make ready 1-2 Green Chilli, chopped (or to taste)
- Make ready 1/2 inch pieces of Ginger
- Take 1 medium size Lemon
- Take 3 tablespoons Sugar
- Prepare 1 teaspoon Chaat Masala Powder
- Make ready 1/4 teaspoons Black Salt (kala namak / sanchal)
- Take 4 tablespoons Boondi, optional Salt to taste
- Make ready 4 cups Water
- Prepare For Masala:
- Take 1 1/2 cups boiled, peeled and mashed Potato (approx. 3 medium)
- Prepare 1/2 cup boiled Kala Chana (black chickpeas)
- Get 1/2 teaspoon Red Chilli Powder
- Prepare 1/2 teaspoon Cumin-Coriander Powder
- Get 1/4 teaspoon Chaat Masala Powder
- Make ready 2 tablespoons finely chopped Coriander Leaves, optional Salt to taste
Pani Puri recipe or Golgappas Recipe - puffed puris stuffed with ragda, sometimes moong I am happy to share the pani puri recipe from the streets of Mumbai. I have lot of vivid memories of eating. Pani puri or golgappas is my most favorite chaat from childhood. I used to have them often on the streets and it was something I have thoroughly enjoyed.
Instructions to make Pani puri:
- Rinse coriander and mint leaves in water and take all the ingredients of pani. - Add mint leaves, coriander leaves, green chilli, ginger and lemon juice (lemon juice is added while grinding to prevent the mint leaves from turning dark) in the small chutney jar of a grinder
- Grind until smooth paste (if required, add 1/4 cup water while grinding). - Transfer them to a large bowl and add sugar, chaat masala powder, black salt and 4 cups water. Stir with a large spoon and mix it properly. Taste for the salt and add as required. Pani is ready; place it in a refrigerator for at least 1-hour before serving or use it at room temperature. If you like soft boondi, mix it now. If you like a crispy taste of boondi then mix it at the time of serving.
- Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt (add only if you have not added while boiling the potatoes and chana) in a bowl. - Mix them together with a spoon. Masala is ready.
- Take each puri and gently make a large hole on it's top-middle side with a spoon or your index finger or thumb for stuffing.
- Stuff it with masala (more or less, as you like). Sprinkle onion and sev over it and drizzle a drop of date tamarind chutney over it. Take pani-puri water in a medium bowl. Dip each puri in water and enjoy.
Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. Pani puri (which is also known as a golgappa and is most commonly referred to as a puchka in Kolkata) is widely available as a street snack in India, and in other countries like Pakistan, Bangladesh. As a result, pani puri today has almost a dozen different names that changes from region to region. Patna: Pani puri stall in Maurya Lok complex. Pune: Jaishanker Panipuri wala in Babajan Chowk.
So that’s going to wrap it up with this special food pani puri recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
