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| PANI PURI |
Pani Puris have a special skill of triggering ones taste buds, with its unique KATTA, MEETTA AND TEEKKA (Tangy, Sweet and Spicy) flavours. The secret behind it is the addition of Chunteys and Panis to the Puris which has all three tastes in it. Triggered taste buds drive you into a temptation to gulp as many as Pani Puris at a time. But trust me, Pani Puri is an innocuous Street Snack, that you generally don’t fall sick even after having a moderate number of it. The tamarind water does the trick.
The literal translation for Pani Puri is nothing but Water(Pani) which is a combination of Coriander/Mint Leaves, flavourings and spices. Puris are deep-fried puffed-up, crispy dough balls. The signature element of Pani Puri is its filling called Ragda (basically a Curry prepared with white peas) but it has taken regional transformations, which consists of Boiled Potatoes, Chick Peas/Green Peas/Green Moong Dhal or a simple filling with finely chopped Onions, Carrots and Coriander/Mint leaves. Then comes the Spicy Pani specially prepared to serve Pani Puris. This Pani has a soury and tangy note with added spiciness. The Spiciness of the Pani is balanced by adding Tamarind Date Chutney(Sweet Chutney) which imparts a mild tinge of sweetness to Pani Puris.
Cuisine : Indian
Recipe Type : Chaat (Snacks)
Spice Level : Low
Difficulty : Medium
Author : SM
Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes
You may need the following items before incorporating PANI PURI /GOLGAPPA
Puris for Pani Puri
Pani for Pani Puri
Tamarind-Date Chutney
Sev,
Boondhi
Ragda/Filling of your Choice
Garnishes
PURIS FOR PANI PURI :
For detailed Recipe on how to make Puris for Pani Puri, Click here ... |
| PURIS FOR PANI PURI |
PANI FOR PANI PURI :
Preparation Time : 5 -10 MinutesCooking Time : 10 - 15 Minutes
INGREDIENTS :
Coriander Leaves - 1 CupMint Leaves - 1/2 Cup
Green Chillies -2-3 Nos.
Ginger - a small Piece
Bay Leaf - 1 No.
Cumin Powder/Jal Jeera Powder - 1/2 Tspn
Tamarind Paste - 1 Tspn
Black Salt - 1/4 Tspn
Amchur Powder(Dry Mango Powder) - 1/2 Tspn
Salt - To Taste
Jaggery(Cane Sugar) - 1 Tspn
Oil - 1 Tspn
Boiled water - 2 Cups
Boondhi - 1/4 Cup
METHOD :
- Heat Oil in a pan, Saute Coriander Leaves, Mint Leaves, Bay Leaf, Ginger and Slit Green Chillies for few minutes on a low flame.
- Add Tamarind Paste, Cumin Powder/Jal Jeera Powder, Black Salt, Jaggery and Salt to the above and give a quick stir.
- Switch off the flame and allow it to cool.
- Grind it into a smooth paste.
- Add 2 Cups of boiled water to the ground paste and mix well.
- Garnish the Pani for Pani Puri with Boondhi.
NOTES:
- Do not over saute the Coriander and Mint Leaves.
- I have used tamarind paste in this recipe if using normal tamarind soak it in warm water for few minutes.
TAMARIND-DATE CHUTNEY:
For detailed Recipe on Tamarind Date Chutney, Click here... |
TAMARIND DATE CHUTNEY |
FOR FILLINGS :
Preparation Time : 15 -20 MinutesCooking Time : 20 - 30 Minutes
INGREDIENTS :
Potatoes - 2 Nos.
Green Peas/Chick Peas/Geen Moong Dhal - 1/2 Cup
Red Chilli Powder - 1/4 Tspn
Cumin Powder - 1/2 Tspn
Chaat Masala - 1 Tspn
Aamchur Powder(Dry Mango Powder) - 1/2 Tspn
Salt - To Taste
METHOD :
- Boil the Potatoes, peel and mash them or cut them into small pieces.
- If using Chick Peas: Soak them overnight or at least for 8-10 hours.
- Cook the Chick Peas with enough water until soft.
- Boil the Green Peas and keep them aside.
- In a bowl add mashed Potatoes, Green Peas, Red Chilli Powder, Cumin Powder, Chaat Masala, Aamchur Powder(Dry Mango Powder) and Salt to Taste.
- Mix well and keep it aside.
NOTES :
- Can add Chick Peas, Green Peas or Green Moong Dhal. Cook accordingly and add it to Pani Puri fillings.
- For How to cook Beans, Lentils and Pulses, Click here...
- Adjust the flavours to suit your preference.
FOR PANI PURI
Once the Puris, Panis, Chutneys and Savouries are ready, Pani Puri can be prepared within no time. Break open the fluffy crispy Puris at the top, fill it up with the Potato filling/Ragda, Pour in few teaspoons of Spicy Pani, drizzle Tamarind Date Chutney over it, garnish it with finely chopped Onions and Coriander leaves. Top it up with some Sev, there you go with a wonderful Innocuous Indian Street Food which is an ultimate treat for your taste buds. Beware! Cant stop with one. |
| PANI PURI |
For PANI PURI :
INGREDIENTS:
Puris - 30-40 Nos.Potato Fillings - 1 - 11/2 Cups (Approx)
Pani for Pani Puri -1 - 11/2 Cups (Approx)
Tamarind-Dates Chutney - 2-3 Tbpsn
To Garnish :
Onions - 2 Nos.
Coriander Leaves - Few
Coriander Leaves - Few
Sev - 11/2 Cup
METHOD :
- Break open the Puris at the top.
- Fill it up with some Potato Fillings.
- Drizzle Tamarind Dates Chutney.
- Pour in few teaspoons of Pani over it.
- Garnish it with finely chopped Onions and Coriander Leaves.
- Top it up with some Sev.
- Serve and eat immediately.
NOTES :
- Assemble the Pani Puri and serve them immediately.
- Otherwise, the Puris would get soggy.
- Prepare Sev, Bhoondhis and Puris earlier and store them in air-tight containers.
- Chutney and Panis can also be incorporated earlier and stored either in a refrigerator or Freezer(for longer shelf life).
- Pani and Chutney give the extra note of flavour and taste to Pani Puri.
- Prepare the Pani and Chutney to suit your taste preference.
2 comments
How many days can I store the panis in refrigerator??
ReplyDeleteHi,
ReplyDeleteIf you are asking about the Pani(liquid for Pani Puri), you can store it in the refrigerator for about 3 days(if stored properly). After that the pani tends to lose its flavour and freshness.
SM