How to make Pani Puri

How to make Pani Puri ( step by step with the help of photos)

By deep 

Date: 6 July 2020

This is  popular and tasty  street food. Potato, onion, chickpeas, coriander chutney stuffed crispy puri drenched in sour and spicy mint flavored water (pudina pani) easily fills one’s mouth and takes taste buds on a journey of heaven and it is no wonder that it’s a popular street snack along the length and breadth of India and known as gol gappa, puchka, pakodi, Pani Puri, etc

Some interesting fact about Pani puri or golgappa.

Origin of Pani Puri

In the epic Mahabharata, a newly-wedded Draupadi returns home to be given a task by her mother-in-law Kunti. The Pandavas were on exile and Kunti wanted to test if her new daughter-in-law would be able to manage with the scarce resources.

So she gave Draupadi some leftover potato sabzi and just enough wheat dough to make one puri, instructing her to make food that would satisfy the hunger of all five of her sons. It is believed that this was when the new bride invented pani puri. Impressed with her daughter-in-law’s ingenuity, Kunti blessed the dish with immortality.

Different names of Pani Puri in different states 

Paani patashi(Haryana) 

Pani ke batashe (Uttar Pradesh) 

Tikiya (Madhya Pradesh) 

Golgappa, gol gappayor gol gappa (Delhi, Punjab) 

Phuchka (Bihar, Jharkhand, Nepal, Bengal) 

Phuska/Puska(Assam) 

Fuska (Sylhet and Chittagong) 

Gup-chup (Odisha, Chhattisgarh) 

Pakodi (Gujarat)

Now start the recipe

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Serves: 5 serving

puri recipe for pani puri:

*firstly, in a large bowl take 1 cup shuji and 2 tbsp maidaadd 3 tbsp oil,  mix well making sure the rava turns moist.

*now add ¼ cup hot water and start to 

knead for 5 to 8 minutes or until the dough is formed.

*After kneading cover the dough and rest for 20 minutes.after 20 minutes, continue to knead for 2 more minutes.

*now pinch a very small ball sized dough.

roll and flatten into small disk making sure it is thin.deep fry in hot oil ,do not overcrowd the oil.

*flip over once the puri puffs up. fry on medium flame until it turns golden brown and crisp from both the sides.Drain off over kitchen paper to get rid off excess oil.

Theekha Pani prepraprepa

*firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind.Blend to smooth 

 paste adding water as required.

*transfer theeka pani puri paste into a large 

Bowl 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and mix it well.

for khatta meetha pani preparation:

*firstly, in a large bowl take 1 cup tamarind extract and 3 tbsp jaggery.

*also add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp chilli powder, pinch hing, ¾ tsp salt and 3 cup cold water and mix well.

aloo stuffing preparation:

*firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander.Also add 1/2tsp

cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.

 

*mix well making sure everything is well combined. aloo stuffing is ready to enjoy with puchka.

assembling pani puri for serving:

*firstly, just before serving add handful of boondi to theeka pani and khatta meetha pani.make a small hole in centre of puri.

*dip into theeka pani or khatta meetha pani and enjoy the Pani Puri.