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Pani Puri

Pani Puri
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Pani Puri is a popular Indian street food snack featuring crispy hollow puris filled with a spicy, tangy tamarind water and a flavorful mixture of boiled potatoes and chickpeas. This delightful appetizer balances sour, sweet, spicy, and crunchy textures, making it an irresistible and customizable treat enjoyed by all ages.

Ingredients

Scale

Puris

  • Hollow crispy puris made from semolina or wheat flour (store-bought or homemade)

Spiced Tamarind Water (Pani)

  • 1 cup tamarind pulp
  • 4 cups warm water
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon black salt
  • 1 teaspoon chili powder (adjust to taste)
  • 1 pinch sugar

Stuffing

  • 2 medium boiled potatoes, peeled and lightly mashed
  • 1 cup boiled chickpeas
  • Salt to taste
  • 1 teaspoon chili powder
  • 1 teaspoon chaat masala

Fresh Additions and Garnishes

  • ½ cup chopped onions
  • ½ cup chopped fresh coriander leaves
  • Sev (thin fried gram flour noodles), optional

Spices

  • Chili powder (for stuffing and pani)
  • Roasted cumin powder
  • Black salt

Instructions

  1. Preparing the Puris: Start by purchasing ready-made puris or make fresh puris by rolling out dough made from semolina or wheat flour into small discs. Deep fry these discs in hot oil until they puff up and turn golden brown. Drain the puris on paper towels and set aside to cool and crisp.
  2. Boiling Potatoes and Chickpeas: Boil the potatoes until tender; peel and lightly mash them. Boil chickpeas separately until soft but whole. In a bowl, mix the boiled potatoes and chickpeas with salt, chili powder, and chaat masala to create a flavorful stuffing.
  3. Making the Tamarind Water (Pani): Soak tamarind pulp in 4 cups of warm water for about 30 minutes. Strain the mixture to remove any fibers. To the strained tamarind water, add roasted cumin powder, black salt, chili powder, and a pinch of sugar. Mix well and refrigerate for at least an hour to chill and develop flavors.
  4. Assembling the Pani Puri: Gently crack open the top of each puri. Fill each puri with a spoonful of the potato and chickpea stuffing. Add a little chopped onion and coriander. Dip or pour chilled tamarind water into the puri and eat immediately to enjoy the burst of flavors and textures.

Notes

  • Use fresh puris to ensure maximum crunch and prevent sogginess.
  • Taste the tamarind water often to perfectly balance tanginess, spice, and sweetness according to preference.
  • Serve the spiced water cold to enhance its refreshing quality.
  • Be generous with the stuffing inside each puri for a flavorful bite.
  • Eat pani puri immediately after assembling to enjoy the combination of crunchy and soft textures.

Nutrition

Keywords: Pani Puri, Indian street food, spicy snack, tamarind water, chickpea snack, crispy puris, vegan appetizer

Find it online: https://gourmetglazing.com/pani-puri/