Pani Puri Recipe is a tangy, spicy North Indian Street food that gets its name because of the Puri and the tangy water used in it. Anyone who is been to Northern India is unlikely to have missed this unique cuisine.
Pani Puri Recipe is one of my favorite street food. I simply can’t eat just one.
Well, after all who really can stop? 🙂
I know, I know…
I still remember those days when I used to go to the Dussehra fairs and eat Pani Puri there. Without even thinking once about how it is being made or, the quality of water or, the ingredients that are being used.
And when I grew up, I started thinking about the quality of street food and all. And I feel there is nothing wrong in thinking that way, after all, health comes first. And as you all know, in Ayurveda it is said, “the stomach is the root of all disease”.
So, I stopped eating Pani Puri from places where proper hygiene is not maintained.
While I was in Delhi, during my college days, I would especially go to Kamala Nagar (a place in Delhi) to have pani puri at Vaishnav Chaat Bhandar. This shop was very famous for chaat food items.
There would be a huge crowd of people at that shop and most of them would be at the Pani Puri stall. People from all age group used to enjoy the Paani Puri from that shop.
Of, course I was one of them. You won’t believe me, I would gobble up around 4-5 plates of pani puri at a time. And I would always ask the vendor “bhaiya sukhi puri dena”.
Do you know why people would ask for sukhi puri at the end of having gol gappas?
That is because after eating pani puri the spiciness increases and the taste buds in our tongue get highly activated. So after eating Pani Puri, if we consume sukhi puri the chilliness in our taste buds gets reduced.
Nice tip, isn’t it?
So where were we…
Well, I was talking about hygiene. Frankly speaking, nothing is more hygienic than the food cooked at home. Because when you make pani puri at home you can rest assured about the cleanliness and the ingredients you are using.
After all, “Happiness is Homemade”
While I am talking about hygiene, I had another experience in Delhi.
I and Dilip went shopping one day. While we were roaming around shopping we saw a street vendor on the roadside, selling Pani Puris.
We both planned to go and eat paani puri there. But as was my nature, before ordering Pani Puri I surveyed everything I could.
I saw there was the tap system through which you get pani for the pani puri, which means the vendor would not dip his hand in the paani. I was really happy to see that.
And finally, we ordered Pani puri and enjoyed a lotttt.
But, I tell you, that was the last day I had pani puri outside.
Because, my hubby said something, which was actually unbelievable.
He explained, while I was concentrating on the taste of pani puri, he saw that one of the workers who was peeling potatoes dropped one of it onto the road.
He looked around to see if somebody is watching and when he was sure that none were, he picked that piece of potato and mixed it with the rest of the potatoes.
My trust on the roadside vendor broke in such a way that, after that incident, I never had paani puri from any roadside vendors.
And since then, I decided that if I ever had Paani Puri, it will be home made and that’s the day I started making them at home.
So here is my Pani Puri Recipe.
Though I know, that the recipe will be time-consuming, but you will be amazed by the result.
Pani Puri Recipe – The Easiest Method
Pani Puri Recipe is a popular street food of India that consists of crisp fried dough balls (puri) that are stuffed with potatoes, spicy tangy water, or sweet chutney.
The spicy and tangy water served along with pani puri recipe can be prepared with numerous types.
But today, I am sharing a very unique, easy, and simple way of making pani for pani puri recipe. And I would like to give credit to my sister here because she is the one who gave me this idea of preparing Paani for pani puri.
She came up with this idea recently because it became very difficult for us to get coriander leaves, mint leaves, and tamarind easily because of COVID 19.
Panipuri’s name varies depending on the region. Like it is called Paani patashi (Haryana), Pani ke batashe (Uttar Pradesh), Fulki (Madhya Pradesh), Golgappa, gol gappay or gol gappa (Delhi, Punjab), Phuchka (Bihar, Jharkhand, Nepal, Bengal), Phuska/Puska (Assam), Gup-chup (Odisha, Chhattisgarh) Pakodi (Gujarat).
Though I really don’t know the origin of Pani Puri Recipe, But I was eager to know about the history of Paani Puri recipe, So I did a bit of research and as per Wikipedia, it says –
One of the 16 Mahajanapadas (great kingdoms in Sanskrit) of ancient India, the Magadhan empire was situated on the banks of River Ganga in what is now west-central Bihar.
Lively accounts of Magadh and its capital, Pataliputra, are available in the travel diaries of the Greek historian Megasthenes and the Chinese Buddhist pilgrims Faxian and Xuanzang.
It is believed that phulkis (the precursor to pani puri) first originated in Magadh at a time when several traditional specialties of the region, like chitba, pitthow, tilba and chewda of Katarni rice, were evolving. The culinary genius who invented them is lost in the pages of history.
Anyways “good food good mood” that is all that we want, right?
So, let us jump onto the Paani Puri Recipe…
Pani Puri Recipe
Ingredients for Puri for Paani Puri
- 1 cup Fine Semolina (sooji)
- 3 tbsp All-Purpose Flour (maida)
- 1 tsp Salt
- Water as required
- Oil to fry
To Make Roasted Powder
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 6 nos Whole Dry Red Chilli
- 50 pcs Hajmola crushed or powdered
- 1 ltr Water
- 1 tsp Roasted Powder
- 1 tsp Green Chilli (crushed) or to taste
- Black Salt to taste
- White Salt to taste
To Make Potato Masala
- 8 Potato medium size, boiled & peeled
- 1/2 cup Boiled Black Chick Peas (kala chana)
- 2 tsp Roasted Powder
- 2 tsp Green Chilli crushed
- Black Salt to taste
- Salt to taste
How to Prepare Roasted Powder for Paani Puri
- In a kadhai, add coriander seeds, cumin seeds and whole dry red chilli.
- Dry roast everything together. Let it cool down.
- Once it gets cool down, add it to the mixer grinder and make a fine powder. Set aside.
How to Prepare Puri for Paani Puri
- In a large bowl add semolina, all-purpose flour and salt.
- Mix all the dry ingredients and knead the dough with water.
- The dough consistency should not be too hard or too soft.
- Once done rest the dough for about 20-25 minutes.
- After 20 minutes, continue to knead the dough for 2 more minutes.
- Now pinch a very small ball sized dough.
- Roll and flatten into small disk making sure it is thin.
- Deep fry in hot oil, do not overcrowd the oil.
- Flip over, once the puri puffs up.
- Fry on medium flame until it turns golden brown and crisp from both the sides.
- Drain off over kitchen paper to get rid of excess oil.
- So the puri is ready for pani puri.
How to prepare Aloo Stuffing
- In a small bowl add potato, boiled chana, roasted powder, crushed green chilli, black salt and white salt.
- Mix everything well, until it is well combined.
- Aloo stuffing is ready to stuff.
How to prepare Pani for Paani Puri
- In a large bowl add powdered hajmola, black salt, salt, roasted powder and crushed green chilli.
- Now add 1 ltr cold water to it. Mix well.
- That’s it your hajmola pani is ready to enjoy with golgappa.
- Assembling Pani Puri for Serving
- Make a small hole in the centre of puri.
- Stuff 1 tsp of prepared aloo stuffing into a puri.
- Dip into hajmola pani, take it out and serve.
- So the homemade pani puri is ready to be served.
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