PANI PURI How to make pani puri at home

Table of Content

• What is the green sauce at Indian restaurants?
• Is raita supposed to be runny?
• Wanchuk’s In Gurgaon Serves Lip-Smacking Ladakhi & Tibetan…
How to make pineapple kesari recipe

Fill it with a small quantity of filling. Scoop in some of the mashed potato and chickpea filling. If you wish, you can add other fillings, too, like chutney, yogurt sauce or green moong dal sprouts. Spoon in enough to fill about half of the puri. Now, place a pan on medium flame and pour refined oil.

For pani, the powder comes as as pani puri powder, or put five to 10 packets of sonaji jaljira powder. Submerge the filled puri in the bowl of pani so that the extra space fills with the spicy water. Don't keep it underwater too long, or it will get soft.

What is the green sauce at Indian restaurants?

Once the oil is sufficiently hot, fry the prepared round-shaped puris. Fry 3-4 at a time while making sure each one puffs all right. Also, keep the flame medium as excess heat might burn the puris. Be it any season, Pani Puri never fails to attract us. The very name of this snack brings water to our mouth. The crispy panipuri filled with potatoes, chana and sweet & tangy water is something that provides ultimate comfort to anyone.

Guar or xanthan gum will work if used in the cold sauce. If you don’t have them, yuo can use gelatine, but you’ll have to dissolve it in warm liquid first and then add to the cold sauce, then wait to thicken. In South India, especially Kerala and Tamil Nadu, traditional raita is called pachadi. Prepare pani hours in advance and refrigerate it. Take one puri and make small hole on the crisp side by tapping slowly.

Is raita supposed to be runny?

Start with making a dough with semolina, flour, and a pinch of baking soda to make the puris super crispy and crunchy. Knead everything well for some time with water and keep it aside. Then cut out small balls from the dough and roll them into thin circular layers. Fry them till they turn golden-brown and crispy. That’s it and you are done with making the puri.

3.Keep it covered with wet cloth for 15 to 20 minutes. 4.To make Green Pani , put mint ,corinader leaves,ginger, jaggery powder,green chillies,salt with enough water in mixie jar. 6.Pour this with two cups of water in large bowl. 7.Add roasted cumin powder, chaat masala and mix well.Keep aside. You will need a grinder to grind mint leaves, coriander, green chilli, lemon juice, and ginger into a smooth paste. Also, add a little bit of water to the mixture for the paste to be smooth.

Wanchuk’s In Gurgaon Serves Lip-Smacking Ladakhi & Tibetan…

Whatever the name is, everyone loves to gorge on this scrumptious snack from street stalls and vendors. But one thing that often concerns us is hygiene management. Most street vendors do not really focus on keeping the stalls clean and washing away everything unsanitary. If this bothers you too, then skip eating pani puri from street stalls and prepare it at home. It is very simple to make street-style pani puri at home.

Place all the spices and herbs together in a blender, food processor or mortar. Process them until they are ground into a fine paste. Add a little water if necessary to loosen the ingredients and make them easier to grind. Mix the flours with a few spoonfuls or warm water. In a mixing bowl, combine the flours and a pinch of salt. Add one teaspoon of warm water and mix it with your fingers.

Dessert Recipes

I have seen vendors dip in their entire palm into the mashed potato. Add 1 tbsp of yogurt, mint, coriander, sugar, salt and chili to the jar. Blend well and mix with the rest of the yogurt. If desired you can add few chopped onions or cucumber pieces. Serve mint raita with any pulao, biryani, tehri or with kababs.

You can use a biscuit cutter or the rim of a cup. Cut out as many dough circles as possible from the rolled-out dough. Form it into a ball and place it in the a bowl. This will further improve the texture of the finished puris.

No Onion / Garlic

These are very simple joys of life, and it is unfair to restrict from it, especially children. So if you too restrict your children from having pani puri outside, make it at home, and serve it authentically. It will really make them happy, I am sure. Don't cover the puris when they're finished cooking, or they won't stay crispy.

You can add more chili,lemon and rock salt according to your requirement. Pressure cook chickpeas with water and salt for 6-7 whistles and simmer for 7-8 min. Also, make sure you knead a very hard dough for making your puris. If its’s not of the right consistency, your puris might not swell up. Editor's pick on the best recipes, articles and videos.

How To Make Street-Style Pani Puri At Home?

After half an hour, knead the flour again and roll out a few small-sized balls from the prepared dough. Next, place the balls on a flat surface and with the help of wheat flour, flatten and make them thin enough to give them the appearance of very small, round puris. You can alternately roll out a large puri and cut small discs with a round cookie cutter or small bowl. I have great respect for pani puri vendors. It takes an extraordinary skill based on calculation.

Your next step would be to prepare pani for the puris. For rolling take one portion of the dough and roll out big thin rotis with the help of rolling pin. Roti should be evenly rolled thinly from all sides.