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Paani Puri – India’s most loved savoury snack

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Ingredients

KHATTA MEETHA CHUTNEY
Lemon sized Jaggery
Lemon sized Whole tamarind
1/4 tspn Jeera powder
1/2 tspn chaat masala
salt
water
TEEKHA PAANI
1 handfull pudina leaves
Half handfull coriander leaves
2 green chilli
Raisin sized ginger
salt
1/4 tspn Jeera powder
1/2 - 3/4 tspn chaat masala
Few Boondi
FILLING
3 medium Boiled potato
1 cup Sprouted moong bean
salt
coriander leaves
Raw onion
Puri - Can be brought readymade or made at home.
Nylon shev
chaat masala
curd

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Paani Puri – India’s most loved savoury snack

Cuisine:

    Indian Flu Shots

    • 45 mins
    • Medium

    Ingredients

    • KHATTA MEETHA CHUTNEY

    • TEEKHA PAANI

    • FILLING

    • Puri - Can be brought readymade or made at home.

    Directions

    Share

    A mouth watering snack the moment your ear drums get hit by the word ‘Paani puri’

    Hey everyone

    We often have homemade paani puri as a snack cum dinner recipe. because me and my husband cant really stop eating untill we have had like 20 gol gappes…. Lol. It is simply irresistible. my daughter being a toddler does’nt enjoy much of it but she gets very excited looking at the way the paani puri platter is organized that she will simply start playing around.

    Yes, it is almost loved by alot of indians and almost a lot of non indians as well. since this lockdown started i have mastered in preparing the most yummiest pani puri snack at home. otherwise we would often visit our fixed pani puri corner to have a plate. sometimes after dinner or while having evening walk or sometimes when we gossip with friends we grab gol gappe.

    Let me pen down in the most simplest version yet very refreshing taste for you:

    FOR KHATTA MEETHA CHUTNEY

    In a bowl soak a small lemon sized tamarind along with some water. after few time extract the water by squeezing out the pulp. in this water just add jaggery, kashmiri chilli powder and jeera powder and give a good stir. adjust salt as per your taste. this chutney for paani puri goes raw only. otherwise if you are using for other chaat recipes check out the chutney here.

    FOR TEEKHA PANI

    In a blender jar, add pudina and coriander leaves. add green chilli and ginger. take some salt and grind it to a very fine paste. use water while grinding if required. now in a narrow vessel pour in this mixture. put some pepper powder, jeera powder, chaat masala and give a good stir. this mixture should be watery.

    FOR FILLING :

    Filling are of many different types. i prefer boiled potato and boiled sprouts. they give you a more subtle and light flavour when had along with other two chutneys. moreover you wont be able feel it extreme spicy when you have it with potato filling. otherwise gol gappe can become tedious to swallow if one cant handle the spiciness.

    OTHER GARNISHING INGREDIENTS :

    Nylon shev refers to a shev that is extremely fine. and it tastes much better. you can also have dahi sukha puri at last just to calm down your taste buds after going through a spicy chaat. to make dahi sukha puri : Grab a puri , take the potato filling, chaat masala, shev and curd. no chutneys at all as they are meant to be had sukha meaning dry – without chutneys.

    PURI – HOMEMADE OR READYMADE OR JUST READY TO FRY :

    Puri that holds the filling and chutneys are of three types. either you make from scratch if you are single person. or buy a packet of store bought puri. the last one is the puri is packed like fryums – you will have to fry at your home which is also a very good option.

    just in case if you want to try a homemade version from scratch then here it goes:

    Take 1/2 cup rava (semolina suji) 1/2 cup maida (all purpose flour) salt, 1/4 tspn soda and knead the dough tightly. make small shaped flattened dough. deep fry in hot oil.

    (Visited 312 times, 1 visits today)

    Monisha C.

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