Welcome to our blog gujarati rotlo food recipes. Today, we will be learning how to make a perfect Pani Puri recipe in gujarati at home in 15 – 20 mins.
Introduction to Pani Puri
Pani Puri, also known as Golgappa or Puchka, is a beloved Indian street food that tantalizes taste buds with its burst of flavors. This delightful snack consists of crispy, hollow puris filled with spicy, tangy, and sweet water, along with a mixture of potatoes, chickpeas, and chutneys. In this article, we will explore the authentic pani puri recipe, including the preparation of the puris and the flavorful pani puri water recipe.
What is Pani Puri Recipe ?
Pani puri, also known as Golgappa in some parts of India, is a popular street food and snack in India and some other South Asian countries. It consists of hollow, crispy, and round puris (small, deep-fried wheat bread) that are filled with a mixture of spicy, tangy, and flavorful ingredients. The typical Pani puri consists of the following components:
- Puri: These are small, hollow, and crispy wheat shells. They are typically about the size of a ping pong ball and are deep-fried until they puff up and become hollow inside.
- Filling: The puris are filled with a mixture that typically includes ingredients like boiled and mashed potatoes, sprouted moong beans or chickpeas, chopped onions, and various spices. The specific ingredients can vary by region and personal preference.
- Teekha Pani (Spiced Water): The highlight of Pani puri is the spicy and tangy water, known as “Teekha Pani.” It is made by mixing tamarind water, mint leaves, coriander leaves, green chilies, chaat masala, and various spices. The resulting liquid is flavorful and often has a spicy kick to it.
- Meetha Pani (Sweet Water) : Meetha Pani is a sweet water made from dates or Imlee (tamarind) with jaggery,chaat masala, and various spices. The resulting liquid is sweet and tangy too.
To enjoy Pani puri, you typically take a puri, make a small hole in the top, and stuff it with the filling. Then, you dip the stuffed puri into the spiced water (Teekha Pani) and sweet water (Meetha Pani) & consume it in one bite. The combination of the crispy shell, the flavorful filling, and the spicy-tangy & sweet Pani makes Pani puri a delightful and popular street food snack loved by many in India and beyond. It’s known by different names in different regions of India, such as puchka in West Bengal and gupchup in some parts of Odisha
Ingredients for Pani Puri
For the Puris
- 1 cup semolina (rava/suji)
- 2 tablespoons all-purpose flour (maida)
- 1/4 teaspoon baking soda
- Water (as needed)
- Oil (for frying)
For the Pani (Spiced Water)
- 1 cup mint leaves
- 1 cup coriander leaves
- 2-3 green chilies
- 1-inch ginger
- 1/2 cup tamarind pulp
- 4 tablespoons jaggery
- 1 teaspoon black salt
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- 4 cups cold water
For the Filling
- 2-3 boiled potatoes (mashed)
- 1/2 cup boiled chickpeas
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped coriander leaves
- Salt to taste
Recipe Video: Pani Puri Recipe
How to Make Pani Puri recipe
Step 1: Preparing the Puris
- In a mixing bowl, combine semolina, all-purpose flour, and baking soda.
- Gradually add water and knead into a stiff dough.
- Cover the dough and let it rest for 30 minutes.
- Divide the dough into small balls and roll them out into thin discs.
- Heat oil in a deep frying pan and fry the discs until they puff up and turn golden brown.
- Remove and drain on paper towels.
Step 2: Making the Pani (Spiced Water)
- In a blender, combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, and jaggery.
- Blend until smooth, adding a little water if needed.
- Strain the mixture into a large bowl.
- Add black salt, roasted cumin powder, chaat masala, and cold water.
- Mix well and refrigerate until chilled.
Step 3: Assembling the Pani Puri Recipe
- Gently tap the top of each puri to create a small hole.
- Fill each puri with a spoonful of the potato-chickpea mixture.
- Add a few chopped onions and coriander leaves.
- Dip the filled puri into the chilled pani and enjoy immediately.
Tips for the Perfect Pani Puri
Choosing the Right Ingredients
- Use fresh mint and coriander leaves for the best flavor.
- Adjust the number of green chilies based on your spice preference.
- Ensure the puris are crispy and not soggy.
Serving Suggestions
- Serve pani puri immediately after assembling to maintain the crispiness of the puris.
- Pair with tamarind chutney for an extra burst of sweetness.
