Ajay Chopra
Spicy, tangy, sweet, pani puri is a popular street food that is relished across the country. Chef Ajay Chopra shares the ... Read More
Preparation Time
8-10 Min
Cooking Time
5-10 Min
Meal Type
snack
Difficulty
EASY
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
Grind the coriander leaves, mint leaves, ginger, green chilies and water into fine paste/ chutney.
To the chutney add some black salt, aamchur powder, hing, tamarind water, lemon juice.
Add ice cubes, water and finish with some readymade boondi.
Mix the boiled potatoes, boiled kala chana, boiled chole together in a bowl.
Add dry spices- chaat masala, cumin powder and pinch of salt.
Stuff this mixture into crispy puris.
Dip the puri into meethi chutney and teekha paani and finally bite into a wholesome pani puri
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.
