Pani Puri is one of the best Indian street foods. They are also known as Puchka’s and Gupchup, popular all over India in various flavors. Many college students and teenagers love to survive on this snack for long. College student’s stand for the competition that how many pani puri’s you can eat can make a champ at the panipuri eating challenge. The sweet, spicy, and tangy flavor just leaves you wanting more no matter how much you eat. As we all know about the diverse culture of India, every region has its own way of making the fillings of pani puri.
In this small section of blog, www.delhiwalafood.co.uk is mentioning the best way of preparing pani puri., It is one of the special snack, we serve here at Halifax and people love it. For all those who do not know how you make them, let’s go through this guiding portion of www.delhiwalafood.co.uk
1. 1/2 cups Rava/semolina/sooji
2. 1/2 cup urad dal flour
3. 1/4 cup maida/all-purpose flour
4. Little less than 1/4 cup atta/whole wheat flour
5. Salt to taste
6. 1 tbsp ghee
7. Baking soda-a pinch (optional)
8. Water for kneading
9. Oil for frying
1. Mix all the flours, Rava, ghee, and salt, soda and knead them into the dough by slowly mixing water.
2. Cover it with a damp cloth and leave it aside for 20-30 mins.
3. Now knead the dough again and make small balls of the dough and roll them into small, thin, round roti’s or alternatively you could roll out the dough into a big roti and cut out small puris using a rim of a Katori.
4. Deep fry them on medium flame till they puff and are golden brown in color. Drain them on absorbent paper and store in an air-tight container.
Pani play a vital role in pani puri and it has to be tangy, sweet and flavored all at the same time. Here let’s take a look what are the ingredients required for masala pani.
1. 6-7 cups cold water
2. 1/2 cup packed pudina leaves (mint)
3. 1/2 cup Tamarind (Imli) Pulp
4. 1 Tbsp Jaggary (Gur)
5. Green chili
6. 1 tbsp amchur powder
7. 1/2 tsp chaat masala powder
8. 1/4 tsp cumin powder
9. Pinch of black salt (optional)
10. Fresh coriander leaves for garnish
11. Salt to taste
Sweet Chutney adds a special taste to the overall magical taste of Gol Gappa and gradually gets a special appearance of puchka too. Below mentioned is the procedure that can be followed to prepare the best chutney,
3. Red chilli powder
5. Green chilli
6. Cumin powder
7. Amchur powder
8. Coriander leaves
9. Salt- Black & White
1. Mix the thin tamarind paste and jaggery to make thin chutney.
2. You can also add a little bit of red chilli powder to make it spicier.
Mint tangy Chutney:
You can also make mint tangy chutney follow this procedure to prepare the same.
1. Make a paste of mint leaves, green chili and keep aside.
2. Take a bowl, add the cold water in it, followed by the green mint paste and combine well.
3. Add cumin powder, chaat masala powder, amchur powder, black salt,salt to taste. Garnish with coriander leaves. Chill in refrigerator till use.
Crack a small hole in the center of each puri, fill it with spiced mashed potato, finely chopped onion, 1 spoon of sweet chutney, immerse it in the chilled mint chutney water and eat immediately.