How to make Pani Puri easy and cheap

  Making Pani Puri Indian food

                   

                                                           This recipe makes the best crispy and crunchy Atta  at home

Panipuri is the famous Indian street food full of tastiness. it is served with Khatta Pani and Aloo Kopta, today in this essay paper we are going to discuss an essay on this delicious street food panipuri. So let’s dive inPani Puri is also called by Puckha by some of the people. It is a cold snack with a sour taste of water made with a mixture of so many spices that add taste to it. It could be generally found nearby on thelas.

A person serving pani puri would take tiny-sized rounded pani puri and break it from the center through the point of the finger and stuff it with white boiled chickpeas and fill spicy water.

They will also put onion, mint, Tamarind chutney, chat masala, potatoes, and chilies inside it for making it more spicy and tasty to eat. They are cheaply available to buy and eat.

Pani Puris have a famous name, which is Golgappe because it is round in sphere shape. They are made from flour, rava, soda, and water. After some time, ghee is also used for deep frying them

 They are made in large numbers then it could be easily be stored in a big-sized container. They are crispy and crunchy Puchka stuffed with so many ingredients. Pani puris are rich in dietary fibers as they help in the reduction of cardiovascular problems, patients going through diabetic issues and blood sugar.

There is folic acid present inside it, which is a vitamin necessary for women to intake, Vitamin C helps to guard against cold and coughs, iron and Vitamin B1 rich in maintaining the metabolism of your body.

It aids in the production of red blood cells and protects the nervous system of your body. It contains vitamins and minerals with a negligible amount of cholesterol with high fiber, energy, and proteins too. 

Out of all the vitamins, folic acid is present in the highest quantity of 36 percent of the daily value and the least quantity of sodium in 1 percent only.

A single pani puri comprises an of total 329 calories in a spectrum of 207 calories of 38 calories in proteins and 82 calories of fat. Each of the ingredients used in making it has some good property to keep you fit and healthy as mint has inflammation property and rava is used for weight loss and it does not make pani puri heavy to eat and cause stomach problems.

You can burn these calories through a lot of exercise like running, walking, cycling or swimming especially if you are a diet freak otherwise keep control of your cravings.

Pani Puri has always been on the list of my favorite food as it is a spicy snack for hunger and would be appropriate if you eat it only during evening time as it does not suits in lunch and dinner because it is a snack.

It is a mixture of spices and a combination of different flavors catering relishing taste on your tongue, so you have options of other flavors too. Flavors like Khatta, Meetha, Mint, Pudina, and many other flavors are available.

Pani Puri could also be consumed without water by stuffing only with chickpeas, tamarind chutney, onions, chilies and curd that gives a sweet taste for the people who love this kind of taste.

They have a tangy flavor with Khatta, meetha, and teekha that is all in one. For stuffing, you can also put sprouted moong, boiled white or black chickpeas, chopped coriander leaves and ice cubes are optional to add in pani puri spicy water.

Sometimes the sellers of pani puri crush it and sprinkle it over the Aaloo chaat for better taste and crunch part. Cumin powder (Jeera), Chaat masala, black salt or else you could use normal salt to add the taste to it.

Hence, Pani puri is a tasty and yummy snack to put an end to your cravings but on the other hand, it is also harmful to your health if you eat it on a daily basis.

 The spicy taste could cause inflammation inside the body sometimes and could lead to intense coughing for a longer duration. Children should be advised not to eat it in an excessive amount because they can get cold and cough too. So, one would not be able to avoid such a tasty and spicy flavored snack when it gives a spectrum of flavors on your tongue.

Learn how to make pani puri. Pani puri is round puffed balls filled with potato mixture and served with sweet and tangy pani. This pani puri recipe is a sure winner. Here is pani puri recipe in English

Method for Pani:

step-1

Rinse coriander and mint leaves in water and take all the ingredients of pani.

step-2

Add mint leaves, coriander leaves, green chilli, ginger and lemon juice (lemon juice is added while grinding to prevent the mint leaves from turning dark) in the small chutney jar of a grinder.

step-3

Grind until smooth paste (if required, add 1/4 cup water while grinding).

step-4

Transfer them to a large bowl and add sugar, chaat masala powder, black salt and 4 cups water. Stir with a large spoon and mix it properly. Taste for the salt and add as required. Pani is ready; place it in a refrigerator for at least 1-hour before serving or use it at room temperature. If you like soft boondi, mix it now. If you like crispy taste of boondi then mix it at the time of serving

Method For Masala:

step-5

Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt (add only if you have not added while boiling the potatoes and chana) in a bowl.

step-6

Mix them together with a spoon. Masala is ready.

Pani Puri Ingredients List:

To make puri:

1 cup Semolina (Rava / Suji)

3 tblsp Fine Wheat Flour (Maida)

1/4 tsp Baking Soda

1/2 tsp Salt

Oil to deep fry

  TO MAKE WATER

1/2 cup Tamarind (Imli) Pulp

2 cups Water

2 tblsp roasted Cumin Seed (Jeera) Powder

2 tblsp un-roasted Cumin Seed (Jeera)

1/2 cup Coriander Leaves

3 Green Chilly (Hari Mirch)

1 cup Mint Leaves (Pudina Leaves)

1 tblsp Black Salt (kala namak )

1 tblsp Boondi

2 tblsp crushed Jaggary (Gur)

To make stuffing:

2 medium boiled potatoes

1/2 cup boiled dried yellow peas/ small chickpeas

Salt to taste

Green chutney

Red Tamarind Chutney

How to make pani puri:

To Make Puri:

Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead astiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.

Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls.

Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.

Points to remember before frying :

1. Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.

2. Also the oil should not be smoking hot or the puris will get burnt and dark.

3.Heat oil in a deep bottom pan or kadai and put 3 – 4 puris in the kadai and fry them with the help of a slotted spoon.

4.While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.

5.Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don’t let them get dark in color.

6.Let them cool. Later store in an airtight container.

To make:

1.Grind in a hand blender coriander, mint leaves and green chillies to make a fine paste.

2.Mix all the ingredients of the pani along with the green paste. Dissolve the gur properly. Adjust the spices and tanginess according to taste.

3.Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

To Make The Stuffing : In a bowl mix yellow peas, roughly mashed potatoes and salt. Keep aside.

To Serve: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled pani prepared earlier. Stir the pani before using to mix all the masalas.

Enjoy homemade pani puri or golgappa or puchkas….

Type Of Diet

Vegan: Yes

Vegetarian: Yes

Gluten Free: No

Dairy Free: No

Energy Breakdown

Protein: 5gm

Fats: 2 gm

Carbohydrate: 20gm

Calories: 282cal

Cuisine: Indian

Category: Side Dish

Preparation Time: 15 Min

Cooking Time: 15 Min

Calorie Contribution

0.5 cup Mint Leaves

72%

1 cup Fresh Coriander Leaves

17%

3 tbsp Juice Of Lemon

4%

0.5 tsp Cumin (Buy Here)

2%

0.5 tsp Chili Powder (Buy Here)

1%

4 Green Chilies

0%

1 tsp Black Salt

0%

1 tsp Ginger

0%

1 tsp Coriander

0%

0.25 tsp Asafoetida

0%

0.25 tsp Black Pepper (Buy Here)

0%

2 tsp Pani Puri Masala

0%

1 tsp Salt (Buy Here)

0%

You Can Try These Too:

Indian Aloo Chaat Recipe

Bhel Puri Recipe. 

Sev Puri RecipeDahi Puri Chaat Recipe