Crispy and spicy pani puri

 

How to make crispy and spicy pani puri:

     Pani puri is a popular street food in India, known for its crispy puris (small hollow balls) filled with spicy water (pani) and a variety of fillings. Here's a simple recipe to make pani puri at home:

Ingredients:

For the puris (crispy hollow balls):

• 1 cup semolina (sooji)
• 1/4 cup all-purpose flour (maida)
• A pinch of baking soda
• A pinch of salt
• Water (for kneading)

For the pani (spicy water):

• 1/2 cup fresh coriander leaves
• 1/2 cup fresh mint leaves
• 2-3 green chilies (adjust to spice preference)
• 1-inch piece of ginger
• 1 tbsp tamarind pulp (or 2 tbsp tamarind paste)
• 1/2 tsp black salt
• 1/2 tsp roasted cumin powder
• 1 tsp chaat masala
• Salt to taste
• Water (around 2 cups or more for desired consistency)

For the filling:

• 1 cup boiled and mashed potatoes
• 1/2 cup boiled chickpeas (optional)
• 1/4 tsp roasted cumin powder
• 1/2 tsp chaat masala
• Salt to taste
• Fresh coriander leaves (optional)

Instructions:

1. Making the puris:

• In a bowl, combine semolina, all-purpose flour, a pinch of baking soda, and salt.
• Gradually add water and knead into a smooth, stiff dough.
• Let the dough rest for about 15 minutes, covered with a damp cloth.
• Roll the dough into small, thin rounds (about 2-inch diameter).
• Heat oil in a deep pan for frying. Once hot, fry the puris in batches, pressing them gently with a spoon to help them puff up.
• Fry until golden and crisp. Remove and drain on paper towels to remove excess oil.

2. Preparing the pani (spicy water):

• In a blender, combine fresh coriander, mint, green chilies, ginger, tamarind pulp, black salt, roasted cumin powder, and chaat masala.
• Blend with some water into a smooth paste.
• Add water to the paste to dilute it to a watery consistency.
• Adjust salt, spice, and tamarind for your taste.
• Refrigerate for at least 30 minutes to let the flavors meld together.

3. Preparing the filling:

• In a bowl, mash the boiled potatoes and mix with boiled chickpeas (if using).
• Add roasted cumin powder, chaat masala, and salt. Mix well.
• Optionally, add fresh coriander leaves for extra flavor.

4. Assembling the pani puri:

• Gently make a hole in the center of each puri.
• Stuff it with a spoonful of the potato-chickpea filling.
• Dip the stuffed puri into the chilled spicy pani (water), and quickly pop it into your mouth!

Enjoy your homemade pani puri! You can also serve it with chutneys like sweet tamarind chutney or mint chutney on the side.