A Journey Into Flavor: How to Make Pani Puri at Home?

• Semolina (Sooji/Rava): 1 cup
• All-Purpose Flour (Maida): 1 tablespoon
• Baking Soda: 1 pinch
• Salt: As per taste
• Warm Water: As required
• Oil: For deep frying

• Mint Leaves: 1 cup
• Cilantro (Coriander leaves): 1/2 cup
• Green Chili: 2
• Tamarind Pulp: 3 tablespoons
• Jaggery (Gur): 2 tablespoons
• Black Salt (Kala Namak): 1 teaspoon
• Cumin Powder (Jeera): 1 teaspoon
• Salt: As per taste
• Chilled Water: 4 cups

• Potatoes: 2 medium, boiled
• Brown Chickpeas: 1/2 cup, boiled
• Onion: 1 small, finely chopped
• Chat Masala: 1/2 teaspoon
• Salt: As per taste

Now that we have gathered all the ingredients, let us go through step-by-step process of making pani puri.

Mix semolina, all-purpose flour, baking soda, and salt in a bowl. Add warm water little by little and knead until you have a firm dough. This is important, as a firm dough will ensure crispy puris. Cover the dough and let it rest for 30 minutes. This resting time allows the gluten to develop, which is necessary for achieving the desired texture.

Divide the dough into marble-sized balls. Roll each ball into a thin disc using a rolling pin. If you want uniformly shaped puris, you can use a round cookie cutter. It’s crucial to roll the puris thin so that they puff up nicely.

Heat oil in a deep frying pan over medium-high heat. Slide in a few puris; don’t overcrowd the pan. Use a slotted spoon to gently press them down as they fry. This encourages them to puff up. Once they’re golden and crispy, remove and drain on a paper towel.

In a blender, add mint leaves, cilantro, green chilies, tamarind pulp, jaggery, black salt, cumin powder, and salt with a little water. Blend until you have a smooth paste. Strain this mixture into a large bowl, and add chilled water. Taste and adjust seasoning according to your preference.

In a separate bowl, mash boiled potatoes and chickpeas. Add finely chopped onions, chat masala, and salt. Mix well. The filling should be flavorful but not too spicy as the pani will also have spices.

Carefully make a hole in the center of each puri. Stuff it with the potato filling and then dip it into the spiced water. Make sure the puri is well soaked in the pani.

This is the most enjoyable step. Eat the pani puri immediately! Experience the burst of flavors as the crispy puri combines with the spicy, tangy, and sweet water along with the savory filling.

1. Always serve pani puri fresh to enjoy the crunchiness of the puris.
2. You can also serve with sweet tamarind chutney or pudina chutney for an added flavor dimension. You can also add sweet curd to make Dahi Puri!
3. Experiment with different types of pani by adding ingredients like ginger or raw mango.
4. Make sure to use chilled water for pani, as it enhances the taste.

While pani puri is a street food snack and not specifically designed to be a health food, it does contain some nutrients. The ingredients used in pani, such as mint, tamarind, and cumin, have known health benefits. Mint is excellent for digestion, and tamarind can help control cholesterol levels. Cumin is rich in iron and promotes digestion. The filling, made with potatoes and chickpeas, provides some protein and fiber.

Pani Puri is not just a dish; it’s an experience. The combination of textures and flavors is simply divine. It may seem like a lot of steps, but the process is quite simple and incredibly rewarding. So, don your apron, gather your ingredients, and embark on this culinary adventure to bring the tantalizing flavors of Indian street food to your kitchen. Happy Cooking!