Pani Puri or Gol Gappa is one of India’s most popular street foods. It is a small, round, crispy puri (deep fried pastry) filled with a spicy, tangy water called pani, and a variety of flavorful fillings. Pani Puri is enjoyed in many different regions across India and is often served as an appetizer or snack.
The origin of Pani Puri is largely unknown, but it is believed to have originated in the state of Uttar Pradesh in Northern India. The earliest written record of the dish dates back to the 16th century, when it was referred to as ‘Pani ke patashe’.
Ingredients for Pani Puri
Pani Puri is made with a variety of ingredients, all of which must be prepared carefully in order to get the perfect flavor and texture.
The main ingredients for Pani Puri include:
- Puri (or Gol Gappa): Deep-fried, round, crispy pastry shells made from whole wheat or all-purpose flour.
- Pani (or the water): A spicy and tangy water made with mint, tamarind, and coriander.
- Stuffing: A variety of fillings can be used, including boiled potatoes, chickpeas, onions, and spices.
- Chutney: A sweet, tangy, and spicy chutney made with tamarind and jaggery (or sweetener).
- Sev: A thin, crispy noodle-like topping made from besan.
Instructions for Making Pani Puri
- Start by preparing the puri. To make the puri, mix together 2 cups of whole wheat flour and 1/4 cup of oil, adding enough water to make a soft dough. Knead the dough for a few minutes and then roll it out into small rounds. Deep fry the puri in hot oil until it is golden brown and crispy. Set aside to cool.
- To make the pani, mix together 1 cup of mint leaves, 1/2 cup of tamarind extract, 1/2 cup of coriander leaves, 2 tablespoons of black salt, 1 teaspoon of cumin powder, and 1 teaspoon of chaat masala. Add enough water to make a thin, slightly watery mixture.
- To make the stuffing, boil and mash 2 potatoes. Add 1/2 cup of boiled chickpeas, 1/4 cup of finely chopped onions, 1/4 cup of coriander leaves, 1 teaspoon of cumin powder, 1 teaspoon of chaat masala, and salt to taste. Mix everything together and set aside.
- To make the chutney, mix together 1/2 cup of tamarind extract, 1/4 cup of jaggery, 1 teaspoon of red chilli powder, 1 teaspoon of cumin powder, and 1/2 teaspoon of chaat masala. Add enough water to make a thick paste.
- To assemble the pani puri, take a puri and make a small hole in the centre. Fill the puri with a teaspoon of the stuffing and a teaspoon of the chutney. Top it with a teaspoon of the pani and some sev. Serve immediately.
Tips for Making the Perfect Pani Puri
- Make sure that the puri is fried properly, so that it is crisp and crunchy.
- The pani should not be too thick or too thin. Adjust the consistency by adding more water if needed.
- Taste the pani and adjust the spices accordingly.
- The stuffing should not be too dry or too wet.
- Don’t overfill the puri, as it may burst when you bite into it.
- Serve the pani puri immediately after assembling, as the puri will become soggy if left for too long.
Enjoying Pani Puri
Pani puri is a popular street food in India, Pakistan and other countries. It is a round, hollow puri, fried crisp and filled with a mixture of flavored water (commonly known as imli pani), tamarind chutney, chili, chaat masala, potato, onion or chickpeas. Pani puri is typically served with a side of sweet yogurt and chutney. The pani puri can be eaten as a snack or as an appetizer.
It is a popular Indian street food. It is also known as Golgappa, Puchka, and Gup Chup. It consists of a crisp, hollow puri filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion and chickpeas. It is typically served as a single round ball which is eaten in one bite. It is often served with a side of sweetened yogurt or chutney.
It is an incredibly popular Indian street food consisting of puri shells filled with a variety of fillings. The most common filling includes a mixture of boiled potatoes, chickpeas, onions, spices and chutneys. The puri shells are then filled with this mixture and topped with a spicy and tangy tamarind water, or “pani.” Pani puri is served as an appetizer or snack, and is often enjoyed as a street food in India.
It is made up of small, round, hollow shells called puris, which are filled with a mixture of boiled potatoes, chickpeas, onions, spices, and a tangy-sweet tamarind water. The puri is then topped with a spicy-sour water called pani, which is made with a combination of cumin, pepper, ginger, garlic, and fresh herbs. The combination of flavors makes Pani Puri a unique and delicious snack.
Pani puri is a popular Indian street food. It consists of small, round, hollow puri (deep-fried crisp bread) that is filled with a mixture of flavored water (known as pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas. The snack is usually served as a single bite, with the entire puri being popped into the mouth. It is a favorite among all age groups, and is often seen at weddings and other special occasions.
Pani Puri is best enjoyed when it is freshly prepared. When served, it is customary to add a teaspoon of pani, stuffing, and chutney into each puri. Then, take a bite out of the puri and savor the flavors. The perfect bite should have a mix of all the ingredients, with the crunch of the puri, the tanginess of the pani, the spiciness of the chutney, and the sweetness of the jaggery.
Pani Puri is a delicious appetizer or snack that is sure to please everyone. It is an easy dish to make and can be enjoyed by people of all ages. So why not try your hand at making this classic Indian dish today?