Pani Puri. Pani puri is a favorite snack of many folks and ours too. with so many bursts of tastes and flavors in your mouth. In this video I will tell you all the. Pani puri recipe with step by step photos.
It consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe).
Food and drinks company. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri Pani Puri, have it spicy sweet or balanced - just the way you like it!
It is a delight to watch the vendor.
You can have Pani Puri using 26 ingredients and 5 steps. Here is how you cook that.
Ingredients of Pani Puri
- Prepare For of Pani:.
- Prepare 1 tsp of Mint Coriander paste.
- You need 1 tsp of Tamarind pulp.
- It's 1 of Green Chilli.
- Prepare 1 piece of Ginger.
- It's As per taste of Salt.
- Prepare As per taste of Black Salt.
- It's 1 tsp of Coriander Powder.
- You need 1/2 tsp of Red chilli powder.
- It's 1/2 tsp of Black pepper powder.
- You need If required of Water.
- Prepare For of Filling:.
- It's 4-5 of boiled Potatoes.
- It's 1/4 Cup of Onions.
- Prepare As required of mint & coriander paste.
- It's As per taste of Salt.
- Prepare 1 tsp of Red chilli powder.
- You need As per taste of Black salt.
- Prepare 1 tsp of Cumin Powder.
- Prepare 1 tsp of Amchoor powder.
- Prepare 1 tsp of Coriander Powder.
- Prepare 1 cup of Maida.
- It's 1/2 tsp of Baking soda.
- Prepare 1 cup of Suji.
- You need As per taste of Salt.
- You need As required of Oil - To Fry.
Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes. Pani puri is one of the most popular street foods in India.
Pani Puri instructions
- Take a blender jar, put in a handful of coriander,mint,green chilli and ginger and a glass of water and blend to a paste. Strain it, and keep the residue aside. Residue is very flavorful, we'll use that in masala filling..
- Take a big mixing bowl, add in the strained paste along with rest all the rest ingredients and mix well. Taste and adjust to taste. I adjusted mine by adding another ¼ cup tamarind pulp and salt, black salt, cumin. Pani is ready..
- In a mixing bowl, add the potatoes and mash them. Tip in the onions, mint-coriander and all the other spices. Mix well and adjust to taste. Stuffing is also ready. Serve with crispy puris..
- In a mixing bowl, add in the maida, suji, salt and baking soda. Mix and make a dough using sufficient water. Make a soft dough. Once the dough is ready, cover and let it rest for 30 mins. Heat oil to very high. Just before smoky point. Make 3 portions out of it and then roll it thin. Roll it thinner than a chapati but not much thin otherwise it wont puff! Cut it using a glass. Now drop these in very hot oil. Lower the flame and fry until golden. Take the puris out..
- Serve & enjoy Pani Puri..
And why not, the essence of gulping a pani puri and realizing each of the spices and flavours put in it feels out of the world. Pani puri, panipuri or pani poori, literally means, "water bread" in Hindi, it's a common street food item in many regions in India, but the actual origin remains unknown. Pani puri (which is also known as a golgappa and is most commonly referred to as a puchka in Kolkata) is widely available as a street snack in India, and in other countries like Pakistan, Bangladesh. Crisp Puffed Puri for Golgappa, Pani Puri Or Puchka. The dough for pani puri puri recipe should have medium consistency, it should neither be too soft or thin nor too hard or thick.
