Pani puri recipe | pani poori recipe | golgappa recipe | street style pani puri | puchka recipe
Ingredients
For puri for panipuri
- ¾ cup coarse wheat flour
- ¼ cup rava
- 1/8 tsp papad khar
- 1/3 cup water or as required
- Oil for frying
For pani puri water
Green paste
- 1 cup coriander leaves
- ¼ cup mint leaves
- 2 green chilli
- 1 inch ginger
- Salt to taste
- ½ tsp lemon juice
- Some ice cubes
Dry Masala
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 5 dry kashmiri red chilli
Tamarind pulp
- ¼ cup tamarind - imli
- ¼ cup jaggery
- 1.5 cup water
Pani
- Prepared tamarind pulp
- 2.5 cup water
- 2 tbsp grinded dry masala
- 1 tsp chaat masala
- 1 tsp black salt
- ½ tsp dry mango powder
- Salt to taste
- ½ lemon juice
- ¼ cup chopped onion - optional
For pani puri masala
- 4 medium size or 2 cup boiled potatoes
- ¼ cup boiled black chana
- 1 medium size chopped onion
- 1 chopped green chilli
- ¼ cup coriander leaves
- 1 tsp black salt
- Salt to taste
- 1 tsp chaat masala
- 1 tbsp dry masala
- 3 tbsp pani puri water
- 2-3 crushed puri
Instructions
Making puri for pani puri
- In a mixing bowl, add coarse wheat flour, rava, and papad khar. Mix well.
- Add water gradually and knead tight and stiff dough.
- Cover dough with a moist cloth and rest for at least 1-2 hrs.
- Now take small size ball from the dough.
- Then grease the rolling board with oil and thin roll puri from the dough ball. Make all puri into the same way.
- Cover rolled puri with a moist cloth. Do not dry roll puri otherwise it will not puff up.
- Heat oil on medium heat. Add rolled puri and sprinkle some hot oil on it. Puri puffs up immediately due to moisture content on its upper surface.
- Fry all puri into the same way.
- Store fried puri in air-tight container.
Making pani puri water
- Add coriander leaves, mint leaves, green chilli, ginger, salt, lemon juice, and ice cubes in a mixture jar. Grind it into a thick paste.
- Now in a pan, add coriander seeds, cumin seeds, and dry Kashmiri red chilli. roast it on low flame till it is slightly golden brown. Cool down slightly and grind it into a coarse powder. Keep it aside.
- Then in a pan, add tamarind, jaggery, and water. Mix well and boil the mixture on the medium-low flame will tamarind becomes soft.
- Cool down the tamarind mixture and sieve it in a mixing bowl.
- Then in a mixing bowl, add 2.5 cup water, grinded masala, green paste, chaat masala, black salt, dry mango powder, salt, and lemon juice. Mix well.
- Add some chopped onion (optional) and mix well.
- Refrigerator pani for 2 hrs so masala flavor absorbs in it.
- Serve street-style pani with puri and masala.
Making potato masala for pani puri
- In a mixing bowl, mash boiled potatoes with hand.
- Add boiled chana, chopped onion, chopped green chilli, coriander leaves, black salt, salt, chaat masala, prepared dry masala, pani puri water, and some crushed puri. Mix well.
- Street style potato masala is ready to serve with puri.
Assembling pani puri
- Take one puri and make a hole into the center.
- Fill with potato masala and pani puri water.
Notes
For crispy puri
- Use coarse wheat flour or bhakhri flour for crispy puri.
- The addition of rava helps retain puri's crispiness for longer.
- Papad khar gives crispiness to puri. Do not increase the proportion of papad khar.
- Knead the tight and stiff dough for puri. Do not knead soft dough.
- cover with a moist cloth and rest the dough for at least 1 hrs so it will set properly.
- Roll thin puri for pani puri.
- Cover roll puri with a moist cloth. Do not dry roll puri otherwise, it will not puff up.
- Fry puri on medium heat.
- When frying, press puri slightly and sprinkle hot oil on it.