Pani Puri – Oh So Delicious

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This is an Indian classic street food also known as chaat and is available in many different parts of India. Pani in hindi is water and puri’s are small hollow fried flatbread. When you are ready to eat, you poke a hole in the puri and fill with a mixture of boiled potatoes & chickpeas, tamarind chutney and flavored water. It’s interesting that it has different names by different people depending on where in India they are from. Some of the other names are puchka, paani ke batashe to the one I grew up with Golgappe. I am not even sure when I switched from calling them Golgappe to Pani puri.

You can buy the Puri’s at any Indian Store. You can also buy the Pani Puri water mix but honestly my family is not a big fan of those. I have not had pani puri in years as the puri’s are not GF but I am happy just watching my family inhale them.

The flavors also truly vary depend who the flavor of the water and the fillings you decide to put in. Again depending on the region in India, the fillings could vary. The taste varies from sweet, spicy to tangy. This is my modified and evolved recipe that I had gotten from a very good friend of mine years ago. I do make my cilantro and Tamarind chutney at home and need to pen those recipes down one of these days.

Pani Puri

Indian Street Food
Course: Appetizer
Cuisine: Indian
Keyword: chaat, indian street food, Snack, spicy
Author: RGK/FootprintTheWorld

Ingredients

Pani(Water) Recipe

  • 1 tsp Cumin Seeds
  • 1 tsp Whole Black Pepper
  • small knuckle Ginger
  • 4/5 Green Chilies or per taste
  • ¼ cup Lemon Juice
  • 4 tsps Black Salt or per taste
  • 4 tsps Sugar
  • ½ cup Cilantro leaves
  • 1 cup Mint leaves
  • 2 tsps of Sweet Tamarind chutney

Filling Mix

  • 3/4 Boiled Potatoes
  • 2 cups Boiled Chickpeas
  • 1 tsp Salt
  • ½ tsp Red Chili Powder

Instructions

Pani (Water)

  • Blend together everything (minus the Cilantro and Mint)
  • Once the spices are finely blended add Cilantro and Mint and blend again till a fine paste (add water as needed for a fine paste)
  • Once blended , add approximately 20 oz of water and the tamarind chutney.
  • Strain the water to remove all the spice granules
  • Taste for salt,spice and lemon juice.
  • Store in a glass jug and always taste better the next day once the spices

Filing Masala Mix

  • Cut the boiled potatoes into small cubes
  • Mix the potatoes and the chickpeas and mush them together a little
  • Add the salt and chili per taste

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Shaheen Siddiqui
Shaheen Siddiqui
1 month ago

Wow this looks delicious, thank you so much for the recipe.. I can’t wait to try it!