Snacks Recipes - Pani Puri Recipe Pani Puris are famously known as "golgappas" in northern india and as "poochkas" in west bengal. Mouth-watering crispy puris along with chilled pani is simply irresistible. This street side chaat is served one after the other, until you can eat no more. Learn this simple recipe and prepare spicy Pani Puris for your friends and family.
Image Courtesy : balleindianfood Time Chart Preparation Time : 15 mins Cooking Time : 15 minutes Yield : 8 servings Essential Ingredients: For The Pani Pudina : 1 ½ cups Green Chillies : 4-5 Nos Coriander Leaves : ½ cup Tamarind : ¼ cup Black Salt : 1 ½ tsp Roasted Jeera seeds : 1 ½ tsp Water : 1 litre Salt : To taste How To Proceed 1. Soak the tamarind in 100 ml of water for an hour. Strain out all the pulp through a sieve. 2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3. Transfer the paste into a large bowl and combine with 1 liter of water, add the black
salt and salt and mix well. 4. Chill for at least 2 to 3 hours after making so that all the flavors have blended properly. For The Filling Potato : 5 Nos Boondi : 100 gm Salt : To taste Red chilli powder : To taste (You can also replace the filling with spouts) For Tamarind-Jaggery Chutney Tamarind : Â˝ cup Jeera : 1 tsp Red chilli powder : 1 tsp Salt : To taste Fennel Seeds : 1 tsp Jaggery : Â˝ Cup How To Proceed 1. Heat 1 cup of water, add the Tamarind paste and mix well so that there are no lumps. Allow it to boil. 2. Add the jiggery. Let it melt and the mixture reduce to half. Keep stirring occasionally. 3. While the above mixture is boiling, dry roast the Cumin and Fennel seeds and allow them to cool before you grind them to a powder. 4. Mix in Salt, Fennel and Cumin Powders and Red Chili Powder. Stir and then remove from Flame. 5. Allow it to cool and store in a clean dry container.
Image Courtesy : thatswhathappened Procedure 1. Boil the potatoes and smash them so as to get an even texture.
Soak the boondi in water for 10 mins till soft; and squeeze to drain excess water. Mix both add salt and red chilli powder together. Crack a small hole in the centre of each puri. Fill with a little mixture prepared above, then top a little tamarind-jaggery chutney, immerse it in the chilled pani and eat immediately. To make your cooking experience interesting and delighting, here is a list of recommended products. 1. Regan Stainless Steel Coffee Strainer wire Handle - Jumbo 2. Signoraware Half Plates (Square) 3 Pcs 3. JVL Square Lid Bowl (Acrylic Lid) 350 ML - 1 Pc 4. Pigeon Special Mixer 2. 3. 4. 5.
Published on Dec 19, 2013
Pani Puris are famously known as "golgappas" in northern india and as "poochkas" in west bengal. Learn this simple recipe and prepare spicy...