RECREATE THE CLASSIC INDIAN STREET FOOD - PANI PURI AT HOME
TANGY TREAT IN EVERY CRUNCH!Pani Puri (also known as Golgappa or Puchka) is a crispy, tangy, spicy, and utterly irresistible Indian street food that's loved across the country. Here's how to bring the magic of the streets into your kitchen!
HOMEMADE PANI PURI HAPPINESS!Prep Time: 45 mins
Cook Time: 20 mins
Servings: 04
INGREDIENTS:
FOR THE PURIS :
1 cup Semolina
2 tbsp All-Purpose Flour
Warm Water (for kneading)
Oil (for deep frying)
FOR THE SPICY PANI :
1 cup Mint Leaves
½ cup Coriander Leaves
1-inch Ginger
2 Green Chilies
1 tbsp Tamarind Paste
1 tsp Roasted Cumin Powder
1 tsp Black Salt
Salt to taste
3 cups Chilled Water
Juice of 1 Lemon
FOR THE FILLING :
Boiled and mashed Potatoes
Boiled Chickpeas
Chopped Onions (optional)
Salt, Chaat masala, Cumin powder (to taste)
INSTRUCTIONS:
1. Make the Pani (Spicy Water):
Blend mint, coriander, ginger, green chilies, and tamarind into a smooth paste.
Add to chilled water and mix in spices, black salt, and lemon juice.
Chill for 30 minutes before serving.
2. Prepare the Filling:
Mix mashed potatoes, chickpeas, spices, and onions in a bowl.
3. Make the Puris :
Combine semolina and flour.
Add warm water slowly to make a stiff dough.
Cover and let it rest for 45 minutes to 1 hour.
Roll out small, thin circles.
Deep fry in hot oil until golden and puffed.
Drain on paper towels.
4. Assemble the Pani Puri:
Crack the top of each puri.
Fill with the potato mixture.
Dip into or pour the chilled pani.
Eat immediately while crispy!
ONE BITE, ENDLESS FLAVOR!TIPS:
Keep the pani cold—it tastes best that way!
Assemble only before eating to avoid sogginess.
Add sweet tamarind chutney for a spicy-sweet twist.
Bring the street food experience to your table-fresh, fun, and full of flavor!
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IN CONCLUSION
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