How to make Pani Puri

Learn how to make Pani Puri. Pani Puri which is called gol gappa in northern India and poochkas in west bengol is very delicious in taste. It is one of the most favorite street food in India. It's a homemade recipe for this street food to make it healthy without compromising taste. We are going to use potatoes and beans and sweet chutney to make it more tangy. You can say that it's a semolina puri stuffed with sprouts and potatoes. Sometimes sprouts can be replaced by hot ragda with chilled minty water. It's a great refresher for summer, ideal for dinner and cool evening snack. So, enjoy this cool cool Pani Puri this summer.

Preparation time - 20 to 25 minutes
Cooking time - 20 to 25 minutes
Serves - 4 person


Ingredients to make Pani Puri:


For Puri:


1 cup refined flour
1 cup semolina
Salt to taste
Soda water - bottled 
Oil for deep frying


For filling:


1/2 cup sprouted and boiled mung
1/2 cup boiled kabuli chana
3 to 4 boiled potatoes
Salt to taste
1 big onion finely chopped
2 tea spoon dry garlic chutney
1 tea spoon red chili powder
1/2 tea spoon dry mango powder
1/2 tea spoon black salt
1/2 cup finely chopped coriander


For Pani:


1 1/2 cup finely chopped fresh mint leaves
1/4 cup chopped coriander
2 lemon juice
1 table spoon ginger paste
5 to 6 green chilies 
1 table spoon black salt
Salt to taste
1 tea spoon roasted cumin seeds


To serve with:


Sweet chutney
Bundi - salted


Method to make Pani Puri:


For Puri:

• Mix semolina and refined flour in a big bowl and add salt to taste. Add soda water and knead semi soft dough. Keep a side covered for 10 to 15 minutes.
• Divide in to equal small balls, roll them and again keep aside covered with wet muslin cloth for 5 minutes. ( will make approx. 90 to 100 puris.)
• Heat oil and fry them at medium flame. When ready remove and drain on absorbent paper.

For filling:

• Mix all the ingredients of filling in a big bowl and mesh them lightly. 
• Add spices and mix well.

For Pani:

• Mix all the ingredients of pani in a blander and grind to a fine paste by using little water.
• Transfer in a big vessel and add salt and black salt to it. Add about 1 liter water to it and put in refrigerator for at least 2 hours.
• At the time of serving add salted bundi in it.

How to assemble:  

• Make a small hole at the centre of each puri, fill above filling in it and add sweet chutney (opt.) to it.
• Immerse it in chilled pani and eat immediately. 

Tips:

• To reduce cooking time and effort pani puri can be brought from store also.
• In stead of potato and beans mixture ragda can be used.