Shilpi is a student who loves to write about food, fashion and festivals.
Famous Indian Street Food
Pani puri is among the most famous street foods of India. People in different regions have different names for this spicy and mouthwatering snack. In the northern region, it is called golgappa. In the western region, it is known as pani puri. In the northwestern zone, they call it patasha. And in the eastern zone, it is called puchka. There are many more names, as well.
Pani puri are fried puffed balls filled with spiced mashed potato, spiced water, and tamarind juice. There are different ways of making the dough of the puffed balls. In this recipe, I will show you how to make the dough with semolina.
Given the coronavirus pandemic, it is recommended to avoid street food. This leaves us no other choice than to prepare it at home.
|Prep time||Cook time||Ready in||Yields|
6 servings (5 pani puri per serving)
For the dough:
- 2 large cups semolina
- 4 tablespoons refined oil
- 1/2 glass hot water
For the mashed potato mix:
- 4 to 5 potatoes, boiled
- 1 small bowl yellow peas, soaked
- 3 onions, chopped
- 1 green chili, chopped
- 1/2 cup cumin powder
- 2 tablespoons red chilli powder
- 2 tablespoon chat masala
- 2 tablespoon dhaniya masala
For the spicy tamarind water:
- 5 to 6 pods tamarind, soaked
- 3 tablespoons cumin powder
- 1 tablespoon red chilli powder
- 5 to 6 tablespoons chat masala
- 1 lemon
- 4 tablespoons black salt
For the common mint and dhaniya chutney:
- 1/2 cup mint
- 1 cup coriander
- 1/2 ginger
- 3 green chilies
Step 1: Make the Dough
- In a bowl or on a place, add the semolina and refined oil. Mix until you get a sand-like consistency.
- Add hot water to the mix accordingly and make a soft dough. Make it as soft as possible.
- Knead the dough for 5 minutes and then set aside for 20 minutes.
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Step 2: Make the Mint and Coriander Chutney
- In a mixer or grinder, mix the coriander leaves and mint leaves.
- Add the ginger and slit green chilies.
- Add 1/2 cup of water and make a smooth chutney or paste.
At this point, start soaking the tamarind pods. In a bowl, add the tamarind pods and soak in hot water for 10 minutes.
Step 3: Make the Potato Mixture
- Take the boiled potatoes in a bowl and add the soaked yellow peas, green chili and chopped onions.
- Add cumin powder, dhania powder, chat masala, and red chili powder.
- Add 4 tablespoons of the mint and coriander chutney and mix well.
- Add salt and give it a mix. Set aside.
Step 4: Make the Spicy Water
- In a container, add 4 full glasses of water and the leftover mint and coriander chutney.
- Add red chili powder, cumin powder, black salt, chat masala, and lemon.
- Add the tamarind water from the soaked tamarind pods (see the end of step 2 above).
- Mix well. Adjust the consistency according to your taste.
Step 5: Shape, Fry, and Serve the Puris
- After 20 minutes, take the dough and check whether it is soft. If not then just wet your hands with water and knead again.
- Make small balls of the dough and roll it out into thin round sheets. You can either roll it into small puris or use a small container to cut out round puris. Continue this process with the whole dough and make around 30 round sheets.
- Deep-fry the puris in hot refined oil. Keep in mind the flame of the gas should be high. Fry until the color changes to dark brown.
- After frying, spread all the puris on a sheet of newspaper or oil-absorbing paper and keep it for 10 minutes under a fan. This will make the puris even crispier.
- Crush 2 to 3 puris in the potato mix and mix it well.
- Serve with the potato mix and spicy water. Take a puri and make a small hole on one side. Take a spoon of potato mix and fill in the puri. Dip in the spicy water and put it in your mouth. Experience the blast of different spices in your mouth.
© 2020 Shilpi Ghosal