Pani Puri- Indian Street Food

Pani Puri is an iconic Indian street food that givesa lovely explosion of tangy, spicy, and sweet flavors. This recipe is a 3-step process —the crisp puris, a savory potato-chickpea filling, and a refreshingly zesty pani. 

 Ingredients

 For the Puris

• 1 cup semolina (sooji)
• 2 tbsp all-purpose flour (maida)
• A pinch of salt
• 1 tbsp oil
• Water 
• Oil for deep-frying

 For the Filling

• 2–3 medium boiled potatoes, mashed
• ½ cup boiled chickpeas 
• Salt, to flavor
• ½ tsp red chili powder
• ½ tsp cumin powder
• ½ tsp chaat masala
• Fresh coriander leaves, chopped 
• Finely chopped onions

 For the Pani (Flavored Water)

• 1 cup coriander (cilantro) leaves
• ½ cup mint leaves
• 1–2 greenchilies 
• 1-inch piece ginger, peeled and chopped
• ¼ cup tamarind pulp (or tamarind paste)
• 4 cups chilled water 
• ½ tsp roasted cumin powder
• ½ tsp chaat masala
• Salt, to flavor
• Juice of 1 lemon

Red Chutney 

•  1/2 cup tamarind pulp
•  half of cup jaggery or sugar
•  1 tsp red chili powder
•  1/2 tsp cumin powder
•  Salt to taste
•  Water 

Instructions:

1. Mix tamarind pulp, jaggery, and water in a pan. Cook till the jaggery dissolves.
2. Add chili powder, cumin powder, and salt. Simmer till thickened.
3. Let it cool before serving.

Instructions

1. Prepare the Puris
• Mix & Knead: In a bowl, blend semolina, maida, a pinch of salt, and oil. Add water progressively and knead till you shape a clean dough. Cover the dough with a moist cloth and allow it relaxation for around half-hour. 
• Roll & Cut: Roll out the dough on a gently floured ground until it’s thin. Use a round cookie cutter or a small bowl to reduce out small circles.
•  Fry: Heat oil in a deep-frying pan. Fry the rolled-out circles in small batches until they puff up and flip a mild golden brown. Remove and drain on paper towels. Allow them to cool completely; they'll end up crisp as they cool.
2. Make the Filling 
• Mash & Mix: In a bowl, integrate the boiled, mashed potatoes and chickpeas. 
• Season: Add salt, crimson chili powder, cumin powder and chat masala. Mix properly and stir within the chopped coriander leaves (and onions if the usage of) until all elements are lightly distributed.
3. Prepare the Pani (Flavored Water)
• Blend the Herbs: In a blender, integrate the fresh coriander leaves, mint leaves, greenchilies, chopped ginger, and tamarind pulp with a little water. Blend.
• Mix & Chill: Strain the blended combination through a nice sieve right into a big jug. Add the remaining bloodless water. Now mix in the roasted cumin powder, chaat masala, salt, and lemon juice. Adjust seasoning as wished. Chill the pani in the fridge for as a minimum 1–2 hours to permit all the flavors meld.
4. Assembly and Serving 
• Fill and Serve: Just earlier than serving, crack a small hole in every puri. Stuff each puri with a beneficiant amount of the potato-chickpea filling and some red chutney.
• Dip or Pour: Dip the crammed puris into the chilled pani, or surely spoon a bit of the pani into each puri. Experience the burst of flavors as you chunk into these crispy, flavorful pockets.

Instructions for Red Chutney

1. Mix tamarind pulp, jaggery, and water in a pan. Cook till the jaggery dissolves.
2. Add chili powder, cumin powder, and salt. Simmer till thickened.
3. Let it cool before serving.

Tips for Perfect Pani Puri

• Fresh Ingredients: Use the most up to date herbs and tamarind for a colourful taste.
• Adjust the Spice: Modify the inexperienced chilies and chili powder inside the pani and filling to fit your favored warmness level.
• Make-Ahead: Prepare the puris and pani some hours in advance. Assemble simply before serving to maintain the puris’ crispiness.
• Variations: Experiment with adding finely chopped radish or sprouts in the filling for added crunch and nutrients.