This pani puri recipe is a favorite of my family. Pani poori is the most sought after chaat item, Indian street food.
This Indian chaat food also has other names such as, golgappa in North India and poochakas in west bengal and gup chup in Orisa. It is also spelt as pani poori.
Pani poori has become such a popular dish that it needs to be given more importance among all chaat items.
The literal meaning of Pani puri is 'water in fried bread'. The pani(water) is spicy, digestive liquid which can be made in advance and kept and used for a few days.
Pani puri is a Indian chaat item. Just a mention of pani puri is enough to make one's mouth water in anticipation. It is such a lip smacking dish.
Though it is a street food similar to masala puri, dahi puri etc, making it at home is easy and more hygienic too.
Pani puri is an item where you make the preparation earlier and just assemble the dish just before serving. So it is a very convenient dish for anytime or every time.
Pani poori is a popular item for kid's parties as well as any other parties.
Though pani poori is a part of Indian street foods, you can make it healthy when you make it at home.
The items used to make pani puri recipe are:
All these items need some advance preparation as they should be ready before you start assembling the dish.
The semolina puris used for pani puri are small about 1.5 inch diameter. They are crisp, a little hard, compared to the other pooris made for snack or breakfast.
You can make these small pooris at home or buy them ready made. They are available in packets of 50 or 100. As they are not very expensive, it is convenient to buy them.
Generally in restaurants, 5-6 puris are served per plate. While making pani poori at home, you will need more, about 8-10 puris per person. Keep that in mind when you buy them or make them at home.
If you want to make them at home, here is how you make them.
Ingredients to make puri-poori at home
Method to make crisp puris:
Store in an airtight container when cool.These puris will keep for 3-4 weeks or even longer.
If some of the poories do not puff up, do not worry. You can use them for other chaats such as masala poori, bhel puri etc.
For stuffing panipuris generally lentils or potatoes are used.
The lentils used are chana dal (chickpeas), green beans(mung beans), dried green peas etc.
Boiled Potatoes are also used by themselves or are mixed with the lentils.
Fried boondi is also used sometimes as a stuffing.
The pani poori street vendors mostly use a mixture of grated carrots, onions. Some vendors also add boiled peas.
You may try different stuffings to see what your family likes.
Ingredients to make stuffing:
Making stuffing for pooris
The most important part of pani puri Recipe is the spicy water - pani, the highlight in the pani pori setup. Because the final taste of your panipuri will depend on the pani.
Pani literally means water. But here we use spicy water to dip or fill our tiny pooris.
If your pani is right, you have got it. If your pani does not have the necessary tangy flavor and taste, nobody is going to enjoy it.
This pani is a very good digestive as it contains a combination of herbs and spices that help digestion.
Apart from serving it with panipuri, It is also good to serve as a digestive drink. You can dilute it by adding a little water.
You may have come across other pani puri recipes. You may notice that my pani puri recipe has more ingredients.
Just make it once using my pani recipe and you will find the difference in taste. And you will want to use this recipe all the time.
The Bangarpete panipoori vendors started serving different colors and flavored pani along with their poori. It is full of hot green chilis and is flavored with watermelon, pine apple etc. But the hotness of chilies in pani is not for the light or medium chili eaters like me. Be prepared to cry buckets if and when you think of trying it.
Step by step instructions for making spicy pani
Ingredients to Make sweet chutney:
Step by step instructions to make sweet chutney
Keep aside in a container with a lid.
When you have panipuri on the street, the vendor gives you a plate, a stainless steel plate or a special bowl made with dry leaves(which is disposable and eco-friendly).
He fills each puri with the stuffing and onion, dips the puri in a big pot containing spicy pani, and places that pani filled puri on your plate one after another till you ask him to stop.
You pick up each puri as the vendor puts on the plate in your hand and stuff the filled poori into your mouth and enjoy each one of them.
Caution : Do not try to talk while eating pani puri.
This way the panipoorivala (the vendor) serves 2-3 customers at a time.The vendor remembers your personal choice of more sweetness, more onions etc.
He also remembers how many puris you ate even though he is serving puris to many customers at the same time.
Most customers are regulars.
Some people swear that you should eat panipuri only that way on the
street and it is the
tastiest. But there are some like my husband, who do not like to eat on the street.
But as I said, I prefer to make it at home. Just try my pani puri recipe and then tell me how it came out.
I have to go and have a plate of panipuri after writing this recipe. I have the ingredients ready and My mouth is watering.