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Pani Puri By Chef Ajay Chopra
Pani Puri
Also known as - Paani Puri, Puchka
Spicy, tangy, sweet, pani puri is a popular street food that is relished across the country. Chef Ajay Chopra shares the detailed recipe.
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INGREDIENTS
For Paani
1 bunch coriander leaves and mint leaves
1 big piece ginger
3 - 4 green chillies
1 tsp black salt
1 tsp aamchur powder
1/2 tsp hing
1 cup tamrind water
1 cup lemon juice
5 - 6 ice cubes
For stuffing
3 - 4 boiled and mashed potatoes
1 small bowl boiled kala chana
1 small bowl boiled chick peas (chole)
1 tsp chaat masala
1 tsp cumin powder
salt to taste
PREPARATION
- Grind the coriander leaves, mint leaves, ginger, green chilies and water into fine paste/ chutney.
1
- To the chutney add some black salt, aamchur powder, hing, tamarind water, lemon juice.
2
- Add ice cubes, water and finish with some readymade boondi.
3
- Mix the boiled potatoes, boiled kala chana, boiled chole together in a bowl.
4
- Add dry spices- chaat masala, cumin powder and pinch of salt.
5
- Stuff this mixture into crispy puris.
6
- Dip the puri into meethi chutney and teekha paani and finally bite into a wholesome pani puri
7
STEP BY STEP
Crisp hollow puris filled with a mixture of flavoured water, tamarind chutney and potato mixture. Pani puri is a burst of flavours.
Known as Pani Puri in Maharashtra; paani patashi in Haryana; fulki in Madhya Pradesh; pani ke batashe in Uttar Pradesh; phuska in Assam; pakodi in parts of Gujarat; Gup-chup in Odisha, Andhra Pradesh, South Jharkhand, Chhattisgarh; phuchka in Bengal, Bihar and Nepal. It is also called Gol Gappa in some parts of Northern India.
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