Pani Puri

PANI PURI / GOLGAPPA / PUCHKAS different names but the same appetizing and delightful flavor!

This simple, delectable dish is an irresistible snack for most Indians across the world. The minute you hear about this famous street food you tend to drool 😛

Your road side Pani Puri ‘Bhaiyya / Uncle’ has seen many relationships bond more over a plate of pani puri – be it the siblings or cousins or friends or the love birds! And those competitions to see who has the biggest appetite, and who can forget the sukka puris towards the end of the eating saga 🙂

Street pani puris are definitely high on taste but are shockingly low on hygiene. Home made pani puris are not only clean but it can be equally tasty

Here is the recipe for homemade Pani Puri – which includes the method for Khara pani and Meetha pani 🙂

Have fun folks! Happy ‘Chaat’ing.:P

INGREDIENTS:

For Khara Pani / Spicy Green chutney:

Coriander leaves – 2 bunch

Mint leaves – 1 bunch

Green Chillies – 5 to 6

Garlic – 2 cloves

Onions – 1 small

Cloves – 3 to 4

Cinnamon – 1/2 inch stick

Sugar – 1/4 tsp (to retain the color of the pani)

For Meetha Pani / Dates-Tamarind Chutney:

Wet pitted dates – 8-10

Tamarind (de-seeded) – 1/2 lemon sized ball

Cumin seed powder – 1 tsp

Peppercorns – 1/2 tsp

Other stuffing for the puris:

Dried Peas – soaked and pressure cooked with required amount of salt

Potatoes – Boiled, mashed and seasoned with chilli powder, chaat masala and salt. Garnished with coriander leaves.

Onions – chopped finely

Carrots – Grated / shredded

METHOD:

For the Khara pani / green chutney:

In a pan, heat 1 tsp of oil. Add the cloves, cinnamon, roughly chopped garlic and onions. Sauté till onions are translucent. Turn off heat and allow it to cool.

In a mixer/blender, add the sautéed ingredients, coriander leaves, mint leaves, green chillies, sugar, and salt. Grind well to a fine paste adding a cup of water.

Strain this ground paste, to get the flavored spicy green pani for the pani Puri. You can add more water to the ground mixture at this point.

Once done, you can refrigerate it and use when needed 🙂

Your Khaara pani / green pani is ready to be served 🙂

For the meetha pani:

Boil the dates and tamarind in a cup of water for about 5-8 minutes on medium flame.

Turn off heat and allow to cool.

Once cool, pour the contents (including the water) into a blender/mixer and blend it well along with jeera powder and peppercorns.

Pour the pureed date-tamarind chutney in the same pan, add water if needed. Mix well and boil for 5-10 minutes till you see the color brighten a little bit.

Turn off heat and your home made meetha pani is ready 🙂