Best Pani Puri Recipes

PANI PURI

Steps:

• For the green mango water: Combine the green mango, chilies, cilantro, mint, lime juice and 1/2 cup water in a food processor. Blend until smooth. Pour into a large bowl and add the cumin, black salt, 1 1/2 teaspoons sea salt and 3 cups water. Whisk to combine. Add sugar to taste (this will depend on the sweetness of the green mango).
• For the potato filling: Put the soaked black chickpeas in a small saucepan and fill the pan halfway with cold water. Stir in a pinch of baking soda and 1 teaspoon sea salt. Bring to a boil over medium heat then reduce the heat to maintain a strong simmer and cook until the chickpeas are tender, about 45 minutes.
• Meanwhile, put the potatoes into a small pot and cover with cold water. Bring to a boil then reduce the heat to maintain a strong simmer. Cook until the potatoes are fork-tender, about 20 minutes.
• Drain the chickpeas and potatoes and allow to cool slightly. The cooked chickpeas should yield about 1/4 cup. Peel the potatoes then mash with a potato masher until coarsely mashed. Add the chickpeas, cilantro, cumin, black salt, chili powder, lime juice and 1/2 teaspoon sea salt and stir to combine. Taste and adjust salt.
• For assembly: Put a rack in the center of the oven and preheat to 225 degrees F. Put the pani puri shells on a baking sheet and bake until crispy (you don't want the shells to brown at all), 3 to 5 minutes.
• To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. Pop the whole pani puri in your mouth in one shot. Eat the assembled pani puris as you make them since they will become soggy if they sit at all.

PANEER TIKKA PANI PURI RECIPE BY TASTY

Steps:

• Shallow-fry paneer on a simple grill pan. Then, add paneer to a bowl and coat with salt, red chili powder, and Chaat masala.
• In another bowl, mix potato, green chili, black salt, lemon juice from ½ of a lemon, finely-chopped onions, pani puri masala, jeera, chopped coriander, and chopped mint. Mix well.
• Place a slab of potato mixture between two slices of paneer and pan-fry the 'sandwich' on the same nonstick skillet.
• Garnish with boondhi, chopped red onions, and remaining lemon juice. Serve.

PANI PURI

Steps:

• For the filling:.
• Soak the peas in water overnight, and then drain. Put the peas in a pot with the turmeric and baking soda and add enough water to just cover the peas. Bring the mixture to a boil, and then reduce to a simmer and cook until the peas are soft. Sprinkle with salt, black pepper and red chili powder. Let the peas cool to room temperature.
• Mix the peas with the cilantro and potatoes and a generous amount of chaat masala in a bowl. Your filling is ready.
• For the pani:.
• Mix the lemon juice, tamarind, masala, sugar, cumin powder, mint powder, sprinkle of chili powder and salt in a bowl with 4 cups tap water. Pour the pani into a glass jar and refrigerate.
• For the puri:.
• Mix together the sooji, wheat flour and salt in a bowl. Add enough water to make a soft dough. Cover and let it sit for about 30 minutes. Meanwhile, pour 1 inch of oil into a large deep skillet or wok. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F. Roll the dough into approximately 1 1/4-inch-diameter discs. Slip the discs into the hot oil one at a time, working in batches, flipping them with a slotted spoon as they puff up until light brown. Drain on a paper-towel-lined-tray and let cool. They will continue to crisp as they cool.
• To serve, put 6 to 8 puris on each plate with separate bowls of filling and pani on the side. Provide a small spoon. Lightly tap the top of a puri with the tip of the spoon handle to break and make a small hole wide enough to fill it. Fill the puri halfway with some filling, then spoon the pani into it and pop it into your mouth. Repeat with the remaining puri, filling and pani. Enjoy the delicacy of the pani puri.

PANI PURI RECIPE

Steps:

• Puris: - 1. In a mixing bowl, combine to form a coarse mixture with rava, salt & little warm water. 2. Little moisture has to be left. Now add maida. Maida does the job of a binding material. 3. Knead the dough well. 4. Add few drops of oil & again knead. 5. Cover it in a damp cloth & let it sit for 15-20 minutes. 6. Keep oil in a kadai & heat on medium flame. 7. Divide the dough into two halves. 8. Roll out each half one at a time into a big thin chapati. 9. Either using a small cup or a bottle cap, cut out puris from the chapati. 10. Fry the puris in batches. 11. Cover the extra puris in the damp cloth. 12. Repeat the same with the other half of the dough. Filling: - 1. Pressure cook the soaked chick peas & potatoes. 2. Mash the potatoes & add red chili powder, chat masala & coriander leaves & mix well. 3. Add salt to the chick peas. Thick curds combined with red chili powder & black salt or Soaked boondi can be also used. Pani: - 1. Combine all the ingredients & grind to a fine paste. 2. In a mixing bowl containing required water, add the paste & mix well. 3. Keep it in the fridge & serve chilled with the puris. Serving the Panipuri: - 1. Puncture & make a hole in each puri. 2. Fill it with a small quantity of mashed potato, chick peas, onions, boondi & curds. 3. Dip it in mint or tamarind water / pani & relish it.