How to Make Pani Puri at Home: A Delicious and Comprehensive Guide

Pani puri, a beloved Indian street snack, brings together the perfect blend of flavors and textures. Making it at home is not only rewarding but also allows you to customize the experience to your liking. This comprehensive guide will walk you through the process, ensuring that you create a delicious and authentic version of this beloved dish.

Ingredients for Puri

Semolina (Sooji) - 1 cup All-purpose flour (Maida) - 2 tbsp Salt - a pinch Water - as required Oil - for deep frying

Ingredients for Pani (Spicy Water)

Mint leaves - 1 cup Coriander leaves - 1/2 cup Green chilies - 2-3 adjust to taste Tamarind pulp - 2 tbsp Roasted cumin powder - 1 tsp Black salt - 1 tsp Caat masala - 1 tsp Salt - to taste Cold water - 4-5 cups

Ingredients for Filling

Boiled potatoes - 2 medium, mashed Boiled chickpeas - 1/2 cup Cumin powder - 1/2 tsp Caat masala - 1 tsp Salt - to taste

Instructions for Making Puri

Mix the dough: In a bowl, combine semolina and all-purpose flour. Add a pinch of salt and gradually add water to knead into a firm dough. Rest the dough: Cover the dough with a damp cloth and let it rest for 15-20 minutes. Roll the puris: Divide the dough into small balls and roll them out thinly into discs about 2 inches in diameter. Deep fry: Heat oil in a pan over medium heat. Deep fry the discs until they puff up and turn golden brown. Drain on a paper towel.

Instructions for Making Pani (Spicy Water)

Grind the ingredients: In a blender, add mint leaves, coriander leaves, green chilies, tamarind pulp, and about 1/2 cup water. Grind into a smooth paste. Mix: Transfer the paste to a large bowl. Add roasted cumin powder, black salt, chaat masala, salt, and cold water. Stir well. Taste and adjust seasoning. Chill in the fridge for 30 minutes to allow the flavors to blend.

Filling Ingredients

Boil and mash the potatoes. Cook the chickpeas if they are not canned.

Putting It All Together

Prepare the mint-coriander chutney and tamarind chutney. Blending: Combine mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, jaggery, roasted cumin powder, black salt, and regular salt to make the spicy pani. Adjust the taste by adding more water, tamarind, or spices as needed. Arrange the puris on a plate. Make a small hole in the center of each puri. Fill the puris with mashed potatoes, chickpeas, and chopped onions. Pour the spicy pani into each puri. Add mint-coriander chutney and tamarind chutney according to your taste. Sprinkle chaat masala, black salt, and cumin powder. Top it off with sev (crispy chickpea flour noodles). Enjoy your homemade pani puri! Adjust the ingredients and spice levels to suit your preference.

By following this detailed recipe, you can enjoy the flavors of pani puri right in your own kitchen. This traditional snack is not only delicious but also packed with nutrients. Whether you're preparing it for a quick snack or a special meal, this guide will help you create the perfect pani puri experience.