how to make Pani Puri:

Pani puri, also known as golgappa or puchka, is a popular street food snack loved for its burst of flavors. It consists of hollow crispy puris filled with spicy and tangy water. Here’s a recipe to guide you through making pani puri at home:

Ingredients:

For the puris:

• 1 cup semolina (sooji/rava)
• 1/4 cup all-purpose flour (maida)
• 1/4 teaspoon salt
• Water (as needed)
• Oil (for deep frying)

For the filling:

• 1 cup boiled and mashed potatoes
• 1/2 cup boiled chickpeas (optional)
• 1/2 cup finely chopped onions
• Coriander chutney (to taste)
• Tamarind chutney (to taste)

For the pani (spicy water):

• 1 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• 2 green chilies
• 1-inch piece of ginger
• 1 tablespoon tamarind pulp
• 1 teaspoon roasted cumin powder
• 1 teaspoon black salt
• 1 teaspoon chaat masala
• Salt to taste
• Water (as needed)

Instructions:

1. Puris:
   • In a mixing bowl, combine semolina, all-purpose flour, and salt. Mix well.
   • Gradually add water and knead to form a stiff dough. Cover and let it rest for 10-15 minutes.
   • Divide the dough into small balls and roll them out into thin circles.
   • Heat oil in a deep pan or kadai for deep frying.
   • Fry the rolled puris one at a time until they puff up and turn golden brown.
   • Remove the puris from the oil and let them cool on a paper towel to absorb excess oil.
2. Filling:
   • In a bowl, mix together the mashed potatoes, boiled chickpeas (if using), and chopped onions.
   • Add salt to taste and mix well.
3. Pani:
   • In a blender, blend mint leaves, coriander leaves, green chilies, and ginger into a smooth paste.
   • Add the tamarind pulp, roasted cumin powder, black salt, chaat masala, regular salt, and enough water to make a thin and tangy mixture. Adjust the seasonings according to taste.
4. Assembling:
   • Take a puri and gently make a small hole in the center with your thumb or a spoon.
   • Fill the puri with a spoonful of the potato and onion filling.
   • Drizzle some coriander chutney and tamarind chutney into the puri.
   • Dip the filled puri into the pani mixture, allowing it to soak up the tangy water.
   • Place the entire puri in your mouth and enjoy the burst of flavors.

Note: You can adjust the spice levels and the amount of chutneys according to your preference.

There you have it! Tasty pani puri ready to be savored. Remember, you can always customize the filling and chutneys to suit your taste. If you have any more questions or need further assistance, feel free to ask. Enjoy your delightful street food snack!