Pani Puri

-  Contributed by Sharanya

Sharanya is a cook-from-the-heart, no-recipe-needed chef at home. She thrives on experimenting in her kitchen, and really enjoys feeding her creations to friends and family whether they like it or not. 

Her Blog 

About Pani Puri
The golgappa also known as panipuri, Pani Ke Batashe, phuchka or gup chup.
Pani Puri is the most popular snack in North India.


For the Pani:

Pani Puri
2 cups of washed coriander leaves
1 cup of washed mint leaves
4 green chilies (or according to required spice level)
2 tbsp tamarind pulp
1 in piece of ginger
1 tsp black salt

Salt to taste
Water, about 5 cups

For the filling:

1 cup pigeon peas
salt to taste

water, a few tbsps
About 30-40 puris


·         Add coriander leaves, mint leaves, green chilies, tamarind pulp ginger and black salt with a splash of water to a blender jar and process into a smooth paste. This is the concentrate for the pani.
·         Transfer to a large mixing bowl that can hold a large amount of water. Dilute with water till the pani is at your desired consistency. Usually this amount of concentrate will take about 5 cups of water. Add salt to taste (approx 1/3 tsp per cup of water). Refrigerate before serving

·         Soak the pigeon peas in water for about 4 hours (or overnight) and pressure cook in just enough water to cover. The peas should hold their shape after cooking.
·         Add salt to taste and a few tbsp of water if the mixture is too dry.

·         If the puris are slightly limp, put them in the microwave oven for about 30 secs to crisp them up.
·         Crack open the top of one puri, and spoon in 1 tbsp of warm filling. Dunk the puri into the cold pani and stuff it in your mouth.

No comments:


Related Posts with Thumbnails