Golgappa, puchka, pani puri, pani patashe – whatever you want to call it, we all know and love it!
Growing up, Pani Puri was always one of my favorite street food snacks, and it still is. It’s a classic street food that’s loved by people of all ages I remember waiting eagerly for the vendor to set up his stall in the evening, the aroma of the filling and the sweet-spicy chutney wafting through the air.
The first bite of the crispy purl, followed by the burst of the tangy filling and the refreshing pani was always a delight to my taste buds. My recipe for Pani Puri stays true to the traditional flavours of this beloved dish, with a few tweaks.
So go ahead and give my recipe a try, and I hope it transports you to your memories of Pani Puri.
| Servings | 4 persons |
| Course | Snacks |
| Preparation Time | 15 minutes |
| Cook Time | – |
Ingredients for the Pani puri(1 cup=200 ml, 1 tbsp=15 ml) |
|
| ½ cup | Mint leaves |
| ½ cup | Coriander leaves |
| 1 No. | Raw mango |
| 3 – 4 | Green chilies |
| 2 -3 | Lemons |
| Sugar as per taste | |
| Salt as per taste | |
| 1 tbsp | Roasted jeera powder |
| 3 – 4 cups | Water, chilled |
| 1 – 2 | Ice cubes |
To Serve |
|
| 1 cup | Aloo chana masala or ragda |
| Imli chutney | |
| 1 packet | Puris |
Instructions for Pani Puri |
|
| 1. | Blend the mint, coriander, raw mango, green chilies, sugar, salt along with ½ cup of water and ice cubes. Blend into a smooth paste. |
| 2. | Strain the paste through a sieve. Add the water. Check for taste. (You can increase or decrease the spicy and sour ingredients as per your liking). |
| 3. | Add in roasted jeera and black salt, chill for 1 – 2 hours. Serve with the aloo chana masala and puris. |
