Hello Everyone, you all are welcome to our blog Gujrati Rotlo Food Recipes. In this blog, we will be learning Pani Puri Gujarati Recipe in a detailed way and you can serve Pani puri or પાણીપુરી to your musketeers, family and loved ones.

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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:

1. 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.
2. 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.
3. 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.
4. 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 used to prepare Pani Puri Recipe :

Meetha Pani :

• Jaggery – 100 GMS
• Dates – 100 GMS
• Cumin seed – 01 TSP
• Black salt – 1 1/2 TSP
• Aamchur powder – 01 TSP
• Salt – 01 TSP
• Water – 1 1/2 CUP
• Lemon – 1/2 PC
• Red chilly powder – 1/2 TSP

Teekha Pani :

• Corriander leaf – 01 CUP
• Mint leaves (pudina) – 01 CUP
• Salt – 01 TSP
• Black salt – 01 TSP
• Aamchur powder – 01 TSP
• Lemon – 1/2 PC
• Water – 03 CUP
• Ginger – 02 PC
• Green chilly – 02 PC

Stuffing :

• Boiled Potato – 1/2 KG
• Boiled Moong – 1/2 KG
• Salt – 1/2 TSP
• Black salt – 1/2 TSP
• Aamchur powder – 1/2 TSP
• Red chilly powder – 1/2 TSP

Puri Dough :

• Rawa – 01 CUP
• Maida – 01 CUP
• Salt – 1/2 TSP
• Water – 01 CUP
• Groundnut oil – 1/2 TSP

Instructions for preparing Pani Puri Recipe :

Preparing the Puri (Shell):

1. In a mixing bowl, combine semolina, all-purpose flour and a little salt.
2. Gradually add water while kneading the mixture into a stiff dough. The dough should be smooth and not too sticky.
3. Cover the dough with a plate or a damp cloth and let it rest for 15-20 minutes.
4. After resting, knead the dough once more by adding little oil and divide it into medium portions but not too big.
5. Roll each portion into a ball and then flatten it using the roller & make rotis avoiding making it very thin, keep the edges little thick.
6. Now use a small round shape bottle lid to give the shape in the roti.
7. Now seperate the round shape puris & place it in a plate.
8. Prepare all the puris in a same way as it is very quick and not time consuming.
9. Heat oil in a deep pan for frying. The oil should be hot but not smoking.
10. Carefully slide the flattened dough portions into the hot oil. They should puff up and turn golden brown. Fry them in batches, if necessary.
11. Remove the puris with a slotted spoon and place them on paper towels to remove excess oil.

Preparing the Filling:

1. In a bowl, mix the mashed potatoes, boiled chickpeas or sprouted moong beans, chopped onions, amchur powder, salt, black salt and red chili powder.

Preparing the Teekha Pani (Spiced Water):

1. In a blender, combine mint leaves, coriander leaves, green chilies, ginger, amchur powder, salt, black salt and little cold water.
2. Blend until you have a smooth and flavorful green paste.
3. Now strain the green pani puri paste in a vessel by adding water to have a smooth & plain Teekha pani.
4. Once your spiced water is ready add lemon juice to have a tangy flavour.
5. You can adjust water as per your need.

Preparing the Meetha Pani (Sweet Water):

1. In a cooker, add seedless dates, jaggery, salt, amchur powder, black salt, red chilly powder and water & whistle it for 2-3 whistles.
2. After the boiled dates are cool down, grind the same in mixture jar.
3. Strain the paste in vessel by adding little water to have a smooth & plain water.
4. Now adjust the water as per you need.
5. After adding water, add the salt, black salt, amchur powder & lemon juice again to adjust the taste.

Assembling the Pani Puri:

1. Gently make a hole in the center of each puri using your thumb or a small spoon.
2. Stuff the puris with the filling mixture.
3. Dip the stuffed puris into the Teekha & Meetha Pani one at a time. Ensure they are well coated with the spiced-tangy-sweet water.
4. Lift the Pani puri to your mouth and enjoy it in one bite!
5. Repeat the process for each pani puri.

Pani puri is best enjoyed immediately after assembling to maintain the crispiness of the puri. Feel free to adjust the spiciness and sweetness of the pani and the filling to your liking. Enjoy this delightful and flavorful Indian street food!

Recipe video:

Conclusion :