Pani Puri
I cannot get enough of this Pani Puri 🌶️💦😫 I made big batch of this and been eating it everyday 🤣
In case you're not familiar on how this taste, the pani is this wafer thin shell made out of semolina and flour or potato starch. Its got such a light crunchy texture. The puri is the green goddess liquid mainly made out of mint, corriander, ginger, and spices. It's zinggy, super fresh and full of flavour. The spiced date and tamarind chutney acts as sour and sweet component. It is what binds the whole thing and can't be skipped. For the potato filling, think of potato salad texture with chickpea/daal and some spices like cumin and chat masala. It acts as a creamy component
Now imagine all in your mouth, BOOOOOM!!!!! flavour and texture explosion
Now if you want the recipe along with my tips comment "pani puri" and I'll send it straight to your DM
#panipuri #indiancuisine
Recipe: PANI PURI 🌶️💦
🔥 Hot tips before you make this: For the most cohesive and vibrant flavors, definitely make this 1 day ahead and enjoy it the next day! The wait is worth it, I promise! ✨ Pani Puri is absolutely best enjoyed on a warm summer day, and if you're searching for a show-stopping appetizer for your next dinner party, this will undoubtedly be a crowd-pleaser! 🎉
Now whenever you’re ready, press the recipe button!
🌿 Spicy Pani (Flavoured Water)
Ingredients:
1 cup fresh coriander leaves
½ cup fresh mint leaves
2–3 green chilies (adjust to taste)
1 inch ginger
3 tbsp tamarind pulp
1 tsp roasted cumin powder
1 tsp chaat masala
½ tsp black salt
salt to taste
4 cups cold water
1. Blend coriander, mint, green chili, ginger, and tamarind pulp with a little water until smooth.
2. Strain the mixture if desired for a smoother pani.
3. Pour the paste into a large bowl. Add cold water, roasted cumin powder, chaat masala, black salt, and regular salt. Mix well.
4. Chill in the fridge for at least 1 hour
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🥔 Potato Filling
Ingredients:
3 medium boiled potatoes (roughly mashed)
½ cup boiled chickpeas
1 tsp chaat masala
½ tsp roasted cumin powder
¼ tsp kashmiri red chili powder
1/2 diced red onion
salt to taste
fresh coriander, chopped
1. In a bowl, combine mashed potatoes with chickpeas (if using).
2. Add chaat masala, cumin powder, chili powder, and salt.
3. Mix well and finish with chopped coriander.
4. Taste and adjust seasoning as needed.
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🍬 Sweet Tamarind Chutney (Date Imli Chutney)
Ingredients:
½ cup seedless tamarind
½ cup seedless dates
½ cup jaggery (or brown sugar)
1 tsp roasted cumin powder
½ tsp black salt (use regular salt if you don’t have)
salt to taste
2 cups water
1. In a saucepan, combine tamarind, dates, jaggery, and water. Boil for 10–15 minutes until everything is soft.
2. Let it cool slightly, then blend until smooth.
3. Strain the mixture and return to the pan.
4. Add cumin powder, black salt, and regular salt. Simmer for 5 minutes.
5. Let cool completely before serving. The chutney will thicken as it cools.
🧅 Crispy Puri
Preheat your air fryer for 3 mins at 200 C and place the pani and leave a bit of space between each other and do not overlap it.
Fry for 1-1.30 minutes or until they’re fully puff up.
Let it cool down before using. Alternatively you can microwave or deep fry them.
I’ve tried microwave method but they don’t puff up evenly. Some puffed up big and some were small. Air fryer is the best imo
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🥄 How to Assemble Pani Puri
Lightly crack open the top of each store-bought puri > Fill with a spoonful of potato mixture > Add a few drops of sweet tamarind chutney > Dip the filled puri into the chilled spicy pani (or spoon it over) Eat immediately in one bite for the
