Panipuri | Puri, Paani, Aloo recipes

Street food is totally off these days; so here is how to make Panipuri | Puri, Paani, Aloo recipes at home. Panipuri is a personal favourite.  I thank all those people who posted panipuri pics on Social Media and motivated me to go the Whole Enchilada. The craving became too strong and I succumbed to it. I slogged it out in the kitchen and made them. Foodie Nirvana for me is at least 25 Pani Puri (English meaning of Pani Puri is “water bread“) at one time. We all like to binge on something crispy and most of us these days reach out for a convenient bag of potato chips. I too like them but I know they are sinful and I cannot remember when I reached out for a bag of chips. I would rather gulp down a couple of dozens of spicy, tangy Pani puri any day. It is also called golgappa and puchka and is a street snack found in many regions of India.

Dilli ki Panipuri | Puri, Paani, Aloo recipes

Until a few years ago it was not available in South India, except in some fast-food restaurants but now the Pani Puri carts are ubiquitous. I used to wait for my trips to Delhi so that I could have these yummy globes of spicy water. Delhi street food is a foodie’s paradise; anything and everything is available and it is fresh, wholesome and delicious.  My niece took me to this place called “Pachranga” (Five flavours) where we were served 5 Pani puris with five different flavours; I  gulped down so many that I lose count. I do not know how anybody can stop after having one or two Pani Puri; it is an affront to the potent Pani puri! I have seen that most women ask for teekha pani (spicy water) while the men opt for meetha (sweet). We, women, are SPICY, don’t u agree? The flavoured water is fiery, sour, tangy and spicy and it blasts the taste buds if eaten only with the spicy water but most people eat with a mix of sweet and sour.  The tangy taste lasts for quite some time in the mouth.

Panipuri | Puri, Paani, Aloo recipes for dinner

I like to eat a light dinner and I find Pani Puri very light. The puris have a shelf life of about a week. Making puris is a bit tiresome and I find an easy way out by getting the puris from the vendor and make the filling and flavoured water at home. I do not like the sweet water and only make the sour one but I am giving you the recipe for the sweet water too.

Homemade Panipuri | Puri, Paani, Aloo recipes

But today I made the puris at home. Pani puri consists of a round, hollow puri, fried crisp dough ball (made from semolina and flour), and filled with a mixture of flavoured water (pani), tamarind chutney, mashed potato, moong sprouts, white peas or chickpeas.

If you a chat person then check out how to make Papdi for Papdi chat and Papdi chat as well.

Recipe for Panipuri | Puri, Paani, Aloo recipes

INGREDIENTS

For the Puris

2 cups Flour

2 cups semolina

half tsp baking soda

1 tsp salt

1 tbsp Oil

Oil for frying

METHOD

Firstly, mix all the dry ingredients, add oil and crumble.

Now add water to make a smooth dough.

Knead the dough for 5 minutes, cover with a damp cloth. Rest for 30 minutes

Take a big blob of dough and roll into a large disc. Take a small cookie cutter and cut into mini discs.

Subsequently, heat the oil and fry the puris. Drain on a  kitchen towel.

Once cool, store in an airtight container.

For Spicy water or teekha pani:

1 small bunch mint leaves (pudina)

½ bunch coriander leaves (dhaniya)

2 tsp lime juice (nimbu)

3 green chillies (you could use more if you like spicier)

2 tsp roasted cumin seed powder

1 tbsp panipuri masala

2 cups of water or as consistency required

1 tsp black salt

Salt to taste

METHOD:

Blend mint leaves, coriander and green chillies with a little water to form a smooth paste. Then add rest of ingredients and blend well. Add 2 cups of water and sieve the mixture. Place in the fridge to chill or add some ice cubes for instant cooling.

Sweet Chutney or Meethi chutney:

2 tbsp tamarind pulp (imli)

¼ tsp red chilli powder

2 tbsp jaggery powder

1 tsp roasted cumin seed powder

½ tsp black salt (kala namak)

Salt to taste

2 cup of water

METHOD:

Take tamarind pulp, add water and bring it to a boil. It should not be very thick or runny. Add the jaggery or sugar, salt, red chilli powder, black rock salt if you so desire and cumin or jeera powder. Keep aside to cool.

For the aloo stuffing:

3 boiled potatoes (peeled and mashed)

Salt to taste

1tsp red chilli powder

Chat masala optional

Coriander leaves

Mash the potatoes or grate and add the salt, chilli powder, chat masala and coriander leaves. Mix and blend well to make a homogenous mixture.

Now How to Eat:

Take a puri and punch a hole in the centre of the puri with your finger. ( you can do it with a spoon too but, believe me, it’s no fun!)

Put a little potato mixture in the puri. Now dunk it in the spicy water and eat it immediately.

Serve the pani puris with chilled spicy water and eat immediately else they will become soggy and Pani puri without the crunch is no pani puri. Put the whole puri in your mouth and feel the crunch of the puri blend with the chilled, sour, tangy, tasty water exploding. People have it as a snack but I have it for dinner too. I don’t count the number and stop only when I am satiated 🙂

In our family or friends circle, I am a kind of an expert and I land up dunking and serving the Panipuri | Puri, Paani, Aloo recipes.