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Wednesday, 7 August 2013

Pani Puri

Pani-Puri is a a favorite street food popular not just in India but popular in Nepal,Pakistan and Bangladesh also. In North India it is known as Gol Gappa. The name 'gol gappa' refers to the crisp sphere (gol) that is placed in the mouth and eaten (gappa) one at a time. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by deep frying in oil. . It is known as bataasha in the Western region of Uttar Pradesh. Bataasha is something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth. It is known as Puchka in Eastern Indian states like Bihar, Jharkhand and West Bengal, also in Bangladesh. Because of the bursting sound in the mouth when it is eaten, called gup chup in Odisha and South Jharkhand.( courtesy :-wikipedia)

    Earlier making Pani-Puri was a time taking task as it involved making the Puris,but now readymade puris are available in Market. So all we have to do make the fillings and spiced water and Pani-Puris are ready within minutes.

Ingredients Required to make the filling:-

 1) boiled-mashed potato
2) Boiled white matar 
3) finely chopped onion
4) Chaat masala
5) Salt to taste
6) Finely chopped coriander

Procedure to make:-

  • The easy /instant recipe is to mix all the ingredients and use it as a filling.
  • You can also make Ragda using white matar and boiled potatoes the recipe of which you will find here.
Usually two kinds of flavored water is used,- sweet flavored water and another is spicy water. Its used as per personal preference. But i just make one flavored water which is sweet-spicy and sour.

Ingredients required for making the flavored pani are as follows:-
  • 400 ml of water
  • 1/4 cup of thick tamarind pulp
  • 1 lemon sized ball of jaggery
  •  1 inch piece of ginger
  • ,2 green chilly, 
  • a half bunch of coriander leaves
  •  6-7 mints leaves
  • 2 tspn of chaat masala
  • 2 tspn of Kala namak
  • 1 tspn of cumin powder
  • Salt to taste
Procedure to make:-
  • Firstly make a paste of ginger-green chilly ,coriander and mint leaves.
  • Take water in a large mixing bowl and add tamarind pulp, jaggery and stir well.
  • Keep stirring till jaggery gets fully dissolved.
  • Now add ginger,green chilly,coriander and mint paste to water.
  • Stir well and add chaat masala,Kala namak,Cumin powder and salt to taste and mix well.
  • Keep in fridge to chill.
  • Before serving strain the water
The quantity mentioned above will make flavored water for 40-50 puris.

All the preparation can be done in advance and can be used as per personal preference.

Stuff the puri with ragda or spice potato-chickpea mixture, water and onions. Eat immediately.

Pani-Puri



Alternatively you can make Sev-Puris also using Ragda, just stuff the puris ragda and top with Sev and finely chopped onions and top with tamarind chutney and whisked yogurt if you want.