5 Flavours Pani Puri Recipe | Pudina, Jeera, Garlic, Tamarind, Hing | how to make pani puri water?
Recipes in this Video
Pani Puri, a beloved street food from India, is known for its burst of flavors and textures. Originating from the Indian subcontinent, it consists of hollow, crispy puris filled with spicy water (pani) and various fillings. Traditionally enjoyed during festivals and gatherings, this dish symbolizes the vibrant street food culture of India. Today, Pani Puri has gained global popularity, with variations emerging in different countries, making it a favorite among food lovers everywhere.
Ingredients
- ●semolina
- ●water
- ●salt
- ●cumin
- ●boiled potatoes
- ●chickpeas
- ●tamarind
- ●green chilies
- ●cilantro
- ●lemon juice
- ●black salt
- ●spices
- ●ice water
- ●pani
- ●puri shells
Instructions
- 1Mix semolina and water in a bowl until a dough forms.
- 2Knead the dough for a few minutes until smooth.
- 3Cover the dough with a damp cloth and let it rest for 30 minutes.
- 4Divide the dough into small balls and roll each ball into thin circles.
- 5Heat oil in a deep pan over medium heat until shimmering.
- 6Fry the rolled circles until they puff up and turn golden brown, about 2-3 minutes.
- 7Remove the puris from oil and drain on paper towels.
- 8Prepare the pani by blending tamarind, green chilies, cumin, and spices with water until smooth.
- 9Add lemon juice and black salt to the pani, adjusting flavors as needed.
- 10Assemble by cracking a puri, filling it with boiled potatoes and chickpeas.
- 11Serve with chilled pani and enjoy immediately.
Ingredient Alternatives
semolina
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrition.
tamarind
Healthier: date chutney
Cheaper: apple cider vinegar
Date chutney provides sweetness with less acidity.
chickpeas
Healthier: black beans
Cheaper: split peas
Black beans are high in protein and fiber.
boiled potatoes
Healthier: sweet potatoes
Cheaper: mashed cauliflower
Sweet potatoes add sweetness and nutrients.
Techniques
Equipment
Also Known As
Golgappa, a beloved street food in India, is known for its crispy puris filled with spicy water and savory fillings. Traditionally enjoyed during festivals and gatherings, it represents the vibrant flavors of Indian cuisine. Today, variations can be found globally, with each region adding its unique twist, making it a popular snack in many cultures.
Ingredients
- ●semolina
- ●flour
- ●water
- ●salt
- ●chickpeas
- ●potatoes
- ●onions
- ●coriander
- ●green chilies
- ●tamarind
- ●spices
- ●chaat masala
- ●mint leaves
- ●lemon juice
- ●pani (spiced water)
Instructions
- 1Mix semolina and flour in a bowl.
- 2Add water gradually and knead into a smooth dough.
- 3Cover the dough and let it rest for 30 minutes.
- 4Divide the dough into small balls.
- 5Roll each ball into thin circles.
- 6Heat oil in a deep pan over medium heat until hot.
- 7Fry the circles until they puff up and turn golden brown, about 2-3 minutes.
- 8Remove and drain on paper towels.
- 9Prepare the filling by mixing boiled chickpeas, diced potatoes, and spices.
- 10Assemble by breaking a hole in the puffed puris.
- 11Stuff with filling and drizzle with tamarind water.
- 12Serve immediately with extra pani on the side.
Ingredient Alternatives
semolina
Healthier: whole wheat flour
Cheaper: corn flour
Whole wheat flour adds fiber and nutrients.
tamarind
Healthier: date paste
Cheaper: ketchup
Date paste offers sweetness with fewer additives.
chickpeas
Healthier: black beans
Cheaper: split peas
Black beans are nutritious and affordable.
spices
Healthier: fresh herbs
Cheaper: dried herbs
Fresh herbs enhance flavor without extra calories.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup fresh mint leaves
- ●1/2 cup fresh coriander leaves
- ●1-2 green chilies (adjust to taste)
- ●1/2 inch ginger piece
- ●1/2 tsp roasted cumin powder
- ●1/2 tsp black salt
- ●1/2 tsp regular salt (adjust to taste)
- ●1-2 tbsp lemon juice
- ●2 cups cold water
Instructions
- 1Wash the mint and coriander leaves thoroughly under running water.
- 2In a blender, add the fresh mint leaves, coriander leaves, green chilies, and ginger piece.
- 3Add roasted cumin powder, black salt, regular salt, and lemon juice to the blender.
- 4Pour in the cold water and blend until smooth.
- 5Taste the mixture and adjust the seasoning if necessary, adding more salt or lemon juice as desired.
- 6Strain the mixture through a fine sieve or muslin cloth into a bowl or pitcher to remove the solids.
- 7Chill the Pudina Pani in the refrigerator for at least 30 minutes before serving.
- 8Serve the Pudina Pani in small glasses or shot glasses, garnished with a mint leaf if desired.
Equipment
Ingredients
- ●1/2 cup tamarind pulp
- ●4 cups water
- ●1/4 cup jaggery (or brown sugar)
- ●1 tsp roasted cumin powder
- ●1/2 tsp black salt
- ●1/2 tsp regular salt
- ●1/2 tsp red chili powder
- ●1/4 cup chopped fresh mint leaves
- ●1/4 cup chopped fresh coriander leaves
- ●1-2 green chilies (finely chopped, optional)
Instructions
- 1In a bowl, combine the tamarind pulp and 1 cup of warm water. Let it soak for about 15 minutes to soften.
- 2After soaking, mash the tamarind pulp with your hands to extract the juice. Strain the mixture through a sieve into a large pitcher, discarding the solids.
- 3Add the remaining 3 cups of water to the tamarind juice in the pitcher.
- 4Stir in the jaggery (or brown sugar) until fully dissolved.
- 5Add the roasted cumin powder, black salt, regular salt, and red chili powder. Mix well to combine all the flavors.
- 6Taste the mixture and adjust the sweetness or saltiness as needed.
- 7Add the chopped mint leaves, coriander leaves, and green chilies (if using) to the mixture.
- 8Refrigerate the tamarind pani for at least 30 minutes to chill and allow the flavors to meld.
- 9Serve the tamarind pani over ice in glasses, garnished with additional mint or coriander if desired.
Equipment
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