Crispy Pani Puri: An Indian Street Food Delight
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Ingredients
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100 grams Semolina (Sooji)
(Use fine semolina for better texture.)
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50 grams All-purpose flour
(Helps in making the puris crispy.)
-
1 tsp Baking soda
(To help puris puff up.)
-
1 tsp Salt
(To taste.)
-
as needed ml Water
(For kneading the dough.)
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100 grams Chickpeas (cooked)
(Can substitute with boiled potatoes.)
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50 grams Tamarind pulp
(For the tangy water.)
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1 tsp Cumin powder
(Adds flavor to the water.)
-
1 tsp Chili powder
(Adjust spice level as per taste.)
-
2 tbsp Fresh cilantro (chopped)
(For garnishing.)
(Use fine semolina for better texture.)
(Helps in making the puris crispy.)
(To help puris puff up.)
(To taste.)
(For kneading the dough.)
(Can substitute with boiled potatoes.)
(For the tangy water.)
(Adds flavor to the water.)
(Adjust spice level as per taste.)
(For garnishing.)
Nutrition
- Servings: 4
- Serving Size: 5 puris (150g)
- Calories: 300 kcal
- Carbohydrates: 50 g
- Protein: 10 g
- Fat: 10 g
- Fiber: 5 g
- Sugar: 2 g
- Sodium: 400 mg
- Cholesterol: 0 mg
- Calcium: 30 mg
- Iron: 2 mg
Instructions
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1 - Prepare Dough:
In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt. Gradually add water to form a smooth dough. Cover and let rest for 15 minutes.
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2 - Make Puri:
Divide the dough into small balls. Roll each ball into a thin circle. Heat oil in a pan and deep fry the puris until they puff up and turn golden brown. Drain on paper towels.
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3 - Prepare Spicy Water:
In a bowl, mix tamarind pulp, cumin powder, chili powder, and salt. Gradually add water to achieve desired spiciness and tanginess.
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4 - Assemble Pani Puri:
Make a small hole in each puri and fill it with cooked chickpeas. Serve immediately with spicy water and garnish with fresh cilantro.
In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt. Gradually add water to form a smooth dough. Cover and let rest for 15 minutes.
Divide the dough into small balls. Roll each ball into a thin circle. Heat oil in a pan and deep fry the puris until they puff up and turn golden brown. Drain on paper towels.
In a bowl, mix tamarind pulp, cumin powder, chili powder, and salt. Gradually add water to achieve desired spiciness and tanginess.
Make a small hole in each puri and fill it with cooked chickpeas. Serve immediately with spicy water and garnish with fresh cilantro.
More About: Crispy Pani Puri: An Indian Street Food Delight
Pani Puri, also known as Golgappa or Phuchkas in different regions of India, is a popular street food that brings together a variety of flavors and textures. This delightful snack is known for its crispy hollow puris that are filled with a mixture of spicy and tangy water, often complemented with fillings like chickpeas or potatoes. The origins of Pani Puri can be traced back to the Indian subcontinent, and it has evolved into various regional variations, making it a beloved snack across the country. The puris are typically made from semolina and fried to a perfect crisp, providing a satisfying crunch with every bite. The spicy water, made from tamarind and a blend of spices, offers a refreshing contrast to the crispy puris. Pani Puri is often enjoyed during festivals, celebrations, or as an evening snack, and it is an integral part of Indian culinary culture. The dish not only tantalizes the taste buds but also embodies the vibrant street food culture of India. Whether enjoyed alone or shared with friends, Pani Puri is a must-try for anyone looking to experience the diverse flavors of Indian cuisine.
