Homemade Pani Puri: A Taste of Authentic Indian Street Food
40 minutes
982 reads
About Homemade Pani Puri: A Taste of Authentic Indian Street Food
Craving the irresistible crunch and explosion of flavor that is Pani Puri? Bring the vibrant tastes of Indian street food home with this easy-to-follow recipe, complete with expert tips for perfectly crisp puris and a trio of tantalizing pani.From tangy tamarind to refreshing mint-coriander and fiery green chili, you'll master the art of balancing sweet, spicy, and tangy. Learn to make these delicate shells from scratch and impress your family and friends with this fun, interactive snack.Step-by-step instructions ensure authentic results, making this the perfect appetizer for your next party or a delightful family treat any day of the week.
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
For the Puris
- 1 cup Semolina unroasted
- 1 Tbsp All-Purpose Flour
- ¼ tsp Baking Soda
- ¼ tsp Salt or to taste
- 1 tsp Refined Oil + 1 cup for deep frying
- 1 tsp Vinegar
- 6 Tbsp Water for the dough
For the Filling
- 1 bowl Peas boiled, white
For the Pani (Flavored Water)
- 1-2 Tbsp Tamarind Pulp
- 1-2 Tbsp Cumin Seeds roasted
- 1-2 Tbsp Lemon Juice
- 1 Tbsp Mint Leaves paste
- 1 Tbsp Coriander Leaves paste
- 1-2 tsp Salt black, or to taste
- 1-2 tsp Jaggery or to taste
- 2-3 Chillies green
Instructions
- In a mixing bowl, combine the semolina, all-purpose flour, baking soda, salt, refined oil, and vinegar.
- Gradually add water while kneading the mixture until a smooth and pliable dough forms. Kneading develops the gluten in the flour, which is crucial for the puris to puff up.
- Divide the dough into small, equal portions. Roll each portion into a thin circle using a rolling pin. Use a cookie cutter or a small bowl to cut out uniform rounds.
- Heat 1 cup of refined oil in a deep wok or kadai over medium-high heat. The oil is ready when a small piece of dough dropped in sizzles and floats to the surface.
- Gently slide the puri rounds into the hot oil, a few at a time, being careful not to overcrowd the wok. Fry the puris until they puff up and turn golden brown and crispy.
- Remove the puris with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. This helps maintain their crispness.
- To make the pani, combine tamarind pulp, roasted cumin seeds, lemon juice, mint paste, coriander paste, black salt, jaggery, and green chilies in a blender. Add water to adjust the consistency and blend until smooth.
- To assemble the pani puri, gently crack the top of each puri. Fill with a spoonful of boiled white peas. Dip into the prepared pani and enjoy immediately.
Recipe Notes
Good To Know
- Jal Jeera: Blend cumin, mint, coriander, tamarind, black salt, and spices with water for a refreshing drink.
- Tamarind Water: Mix tamarind pulp with water, roasted cumin, black salt, and jaggery for a tangy beverage.
- Mint Water: Blend fresh mint paste with water, cumin, black salt, and green chilies for a refreshing drink.
Expert Tips
- Adjust the amount of spices and sweeteners to your liking for each drink.
- For a smoother texture, strain the drinks through a fine-mesh sieve after blending.
- Serve chilled for maximum refreshment, especially during hot weather.
Storage Instructions
- Store leftover drinks in airtight containers in the refrigerator for up to 2-3 days.
- Give the drinks a good stir or shake before serving as some ingredients may settle.
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Recipe Nutrition
Calories: 155kcalCarbohydrates: 30gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.004gSodium: 236mgPotassium: 115mgFiber: 2gSugar: 3gVitamin A: 64IUVitamin C: 4mgCalcium: 23mgIron: 2mg
Geeta Biswas
Articles: 919
4 Comments
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Such a scrumptious dish! Thank you.
Wow! Variety of Pani is very impressive mam. My all time favorite recipe
Such a perfect dish! Thank you.
Such an enticing dish! Thanks for the recipe.