Authentic Pani Puri Recipe
Authentic Pani Puri Recipe
When I think about street food that brings a smile to my face, Pani Puri tops the list. This crispy, hollow delight filled with spicy water and tangy chutneys is not just a snack but an experience. Perfect for gatherings, casual dinners, or simply as a treat after a long day, making authentic Pani Puri at home brings a sense of nostalgia while allowing you to tailor the flavors to your liking.
What makes this recipe special
Pani Puri is a celebration of flavors and textures. The harmony of crunchy puris with the burst of spicy, tangy water creates an unbeatable experience, making it the star of any foodie’s table. Why should you try making this at home? It’s not only budget-friendly but also a great way to impress guests during a party or festive occasion. Moreover, you can customize the spice levels, making it kid-approved or fiery hot according to your preference.
“Absolutely delicious, and making them at home is a game-changer! The freshness of the spices really stands out!” – A Happy Chef
The cooking process explained
Creating authentic Pani Puri might seem challenging, but it’s quite straightforward once you break it down. It involves preparing the dough for the puris, frying them to perfection, and concocting a refreshing and spicy water mix. You’ll enjoy a rich blend of flavors from simple ingredients that can lead to delightful bursts of taste in every bite. Ready to dive in?
What you’ll need
To craft this delightful dish, gather the following ingredients:
- ½ cup fine Sooji (Semolina)
- 2 tablespoons Atta (Whole Wheat flour)
- ¼ cup hot but not boiling Water (+/- 1 teaspoon)
- 2 boiled and peeled Potatoes
- ¼ cup boiled Kala Chana or Kabuli Chana (Black Gram or Chickpeas)
- ¼ teaspoon Black Salt
- ½ teaspoon roasted Jeera Powder (roasted ground Cumin)
- ½ teaspoon Red Chilli Powder (adjust to taste)
- ½ cup chopped raw Mango or 1 lime-sized seedless Tamarind (use either)
- 2 Green Chillies or Serrano Peppers (adjust to taste)
- 1 ½ cup fresh Pudina leaves (Mint leaves)
- ¼ cup fresh Coriander leaves
- 3 Peppercorns
- ½ teaspoon Jeera (Cumin)
- ¼ teaspoon Red Chilli Powder
- 1 teaspoon Black Salt
- ½ teaspoon Sugar
- Lime juice and black salt, adjusted to taste
- Soaked Boondi
- Sweet Tamarind Chutney
Note: For a different twist, you can replace the mango with tamarind or adjust the level of heat by modifying the green chillies!
