Easiest Way to Cook Perfect Paani Puri(Kolkata Style)

Paani Puri(Kolkata Style). This Kolkata style Puchkas are easy to make and delicious. Its the pani ,in Puchka that makes it so delicious. It is a spicy ,tangy and Puchka is the name given for ubiquitous panipuri in East India.

Believe it or not, this taste better than the street ones and is hygienic too! Today lets make filling and the tangy water for it, Calcutta Style! PAANI PURI Super crunchy puri that holds together the spiced potato and bengal gram mix topped with the sweet, tangy paani, just long enough to unburden the delicious snack in your mouth. You can have Paani Puri(Kolkata Style) using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Paani Puri(Kolkata Style)

1. You need 1 cup of all purpose flour.
2. Prepare 1 cup of semolina.
3. You need 1 pinch of baking soda.
4. Prepare as required of Oil (for frying the puri).
5. Prepare 2 of medium sized potato(boiled).
6. It's 1 of medium sized onion(finely chopped).
7. Prepare 1 cup of soaked chick peas.
8. Prepare 1 tbsp of coriander powder.
9. You need 1 tbsp of cumin powder.
10. It's 1 tbsp of fennel power.
11. Prepare 1 tbsp of red chilli powder.
12. Prepare 2 tbsp of tamarind pulp.
13. Prepare 2 tbsp of lemon juice.
14. It's 1/4 tea spoon of sugar.
15. Prepare as per taste of Salt.
16. Prepare as per taste of Black salt.

A riot of flavours and textures, this Kolkata style paani puri is a must-eat here. rs. Phuchka / Paani Puri - Tangy Delights. All you guys who had been eagerly waiting for my Bengali recipes, the wait is Some information on Kolkata Phuchkas: The best Phuchka you will get is in Vivekananda Park (Kolkata). They are expensive but worth it.

Paani Puri(Kolkata Style) step by step

1. Make a tight dough by mixing semolina, flour, baking soda and water. Rest for 20 minutes.
2. Divide the dough into small portions, make small-sized puri using a roller. Let them rest for 20 minutes before frying. This will help to puff all of the puris.
3. Heat the oil and deep fry. Keep fried puri after frying in open sunlight for 30minutes. This will make the puri more crunchy.
4. Mash the boiled potatoes mixing 3/4th of the all spices,chick peas,onion,salt,rock salt.
5. Add the tamarind pulp, lemon juice, rest of the spices,salt, sugar, black salt into 2 cupS of water.mix it well.
6. Break the puri,insert a small portion of mashed potato,dip into tamarind water and serve..

In Kolkata, they are known as puchka and in other parts of India they are referred to as golgappa, but they are all quite similar, and the most common name is just pani puri. These snacks are widely available in India, Pakistan, and Nepal. Puchka, pani puri, Kolkata street food. A Puchka Seller preparing the filling for the puchka before the customer rush hour, it is also known as Kolkata street Puchka paanipuri golgappa isolated on black background. 'Pani Puri' is the one of the most popular Chaats in India and does not need any introduction. the key flavors. In Mumbai style Pani Puri the filling used is ragda,which is softly cooked white peas and more over the filling used in Mumbai Pani puri is HOT.