Best 2 Pani Puri Recipes

Pani puri, also known as gol gappa, is a popular Indian street food that tantalizes taste buds with its explosion of flavors. This delectable snack consists of crispy semolina shells filled with a variety of fillings and immersed in a flavorful tamarind-based water. The pani puri experience is not complete without the accompanying spicy green chutney and tangy potato filling, which add a harmonious blend of textures and flavors. This article presents three different pani puri recipes to satisfy your cravings, each offering a unique twist on this beloved dish.

The first recipe is the classic pani puri, where the tangy tamarind water takes center stage, perfectly complemented by the crispy semolina shells and the spicy green chutney. The second recipe introduces a unique twist by incorporating a flavorful mint-coriander chutney, adding a refreshing and aromatic dimension to the dish. Finally, the third recipe elevates the pani puri experience with a sweet and tangy tamarind date chutney, providing a delightful balance of flavors that will leave you craving more.

Let's cook with our recipes!

PANI PURI

Pani Puri image

Nidhi Jalan, the owner of Masala Mama, makes these fun little bites every year for Holi -- the Indian festival of spring. Fragile, puffed wafers are popped and stuffed with a spiced chickpea-and-potato mixture and then filled with a flavored water (the most important part). Nidhi shares her mother's green mango water, which is flavored with cilantro, mint and chilies.

Provided by Food Network Kitchen

Time 1h

Yield 30 shells

Number Of Ingredients 19

Ingredients

1 cup peeled, cubed green mango (see Cook's Note)
2 Thai green or serrano chilies, roughly chopped (seeds removed for less heat)
1 bunch cilantro, leaves and tender stems roughly chopped (about 2 cups)
1/2 bunch mint, leaves picked (about 1/2 cup)
Juice from 3 limes (about 1/3 cup)
1 1/2 teaspoons roasted ground cumin (see Cook's Note)
1 tablespoon fine Indian black salt (kala namak) (see Cook's Note)
Fine sea salt
Sugar or jaggery, to taste (see Cook's Note)
2 tablespoons dried black chickpeas (kala chana), soaked in water overnight (see Cook's Note)
A pinch of baking soda
Fine sea salt
2 medium Yukon gold potatoes
2 tablespoons fresh cilantro, chopped
1/2 teaspoon roasted ground cumin
1/4 teaspoon fine Indian black salt (kala namak)
1/4 teaspoon chili powder
Juice from half a lime (about 1 tablespoon)
30 Pani Puri shells, about 1 1/2-to-2-inches round (see Cook's Note)

Steps:

For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Blend until smooth. Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. Whisk to combine. Add sugar to taste (this will depend on the sweetness of the green mango).
For the potato filling: Put the soaked black chickpeas in a small saucepan and fill the pan halfway with cold water. Stir in a pinch of baking soda and 1 teaspoon sea salt. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes.
Meanwhile, put the potatoes into a small pot and cover with cold water. Bring to a boil then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 20 minutes.
Drain the chickpeas and potatoes and allow to cool slightly. The cooked chickpeas should yield about 1/4 cup. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Taste and adjust salt.
For assembly: Put a rack in the center of the oven and preheat to 225 degrees F. Put the pani puri shells on a baking sheet and bake until crispy (you don't want the shells to brown at all), 3 to 5 minutes.
To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Pop the whole pani puri in your mouth in one shot. Eat the assembled pani puris as you make them since they will become soggy if they sit at all.

PANI PURI

Pani Puri image

Make Pani Puri at home, Snacks recipe for Pani Puri with Sandhira Khana Khazana recipes http://recipes.sandhira.com/pani-puri.html

Provided by Sandhi R.

Categories Indian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 cup semolina
2 tablespoons refined flour
1 pinch baking powder
water, as required (For Dough)
oil, for fry
salt
3 -4 cups cold water
2 tablespoons mint powder
1 -2 green chili paste
1/4 teaspoon ginger paste
1/2 teaspoon mango powder
1/2 teaspoon cumin powder
1/2 teaspoon chat masala
salt
1 large potato, Boiled and Soaked
1/4 cup yellow chickpeas, Boiled and Soaked
1 teaspoon red chili powder
3 coriander leaves, Chopped
salt
1 onion, Chopped
nylon sev

Steps:

Step 1: Take a bowl sieve semolina and refined flour together then add baking powder and salt as taste. Knead smooth dough with help of required water. Keep it covered and set aside for 10 -15 minutes.
Step 2: Knead the dough once again then make lemon sized balls. Roll out each ball about a 2 inch diameter thin puri with help of roller board. Repeat this with remaining dough. Make sure that remaining dough should be covered.
Step 3: Heat oil in a bottomed pan and deep fry puris from both of sides till the golden and crispy. Drain on absorbent paper
Step 4: For pani, mix mint powder, green chili paste, ginger paste, mango powder, cumin powder, chat masala and salt to taste in chilled water. Combined well.
Step 5: For filling, mix boiled potato, yellow chickpeas, red chili powder, coriander leaves and salt in a bowl. Keep aside
Step 6: Make a small hole on top of the each puri, put potato stuff inside the puri and add little pani in each puri now sprinkle onion and sev over the puris and serve.

Nutrition Facts : Calories 267.5, Fat 0.9, SaturatedFat 0.1, Sodium 72.4, Carbohydrate 56, Fiber 5.2, Sugar 2, Protein 8.8

Tips:

Use semolina flour instead of all-purpose flour for a more authentic taste and texture.
Make sure the semolina flour is finely ground for a smooth batter.
Rest the batter for at least 30 minutes before frying to allow the semolina flour to absorb the water and become soft.
Use a heavy-bottomed pan for frying to maintain a steady temperature.
Fry the puris in small batches to avoid overcrowding the pan and ensure they cook evenly.
Prick the puris with a fork before frying to prevent them from puffing up too much.
Fill the puris with your favorite fillings immediately after frying to prevent them from becoming soggy.

Conclusion:

Pani puri is a delicious and versatile Indian street food that can be enjoyed as a snack or appetizer. With its crispy shell, tangy water, and flavorful fillings, it's no wonder that pani puri is a beloved dish around the world. Whether you're a seasoned pani puri pro or trying it for the first time, following these tips will help you make the best pani puri at home.