Ingredients
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KHATTA MEETHA CHUTNEY
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Lemon sized Jaggery
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Lemon sized Whole tamarind
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1/4 tspn Jeera powder
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1/2 tspn chaat masala
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salt
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water
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TEEKHA PAANI
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1 handfull pudina leaves
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Half handfull coriander leaves
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2 green chilli
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Raisin sized ginger
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salt
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1/4 tspn Jeera powder
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1/2 - 3/4 tspn chaat masala
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Few Boondi
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FILLING
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3 medium Boiled potato
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1 cup Sprouted moong bean
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salt
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coriander leaves
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Raw onion
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Puri - Can be brought readymade or made at home.
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Nylon shev
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chaat masala
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curd
Directions
A mouthwatering snack the moment your eardrums get hit by the word ‘Paani puri.’
Hey everyone,
Homemade pani puri is one of our favorite snack-cum-dinner options at home. My husband and I can never seem to stop at just a few—we usually end up eating 20 or more gol gappas each! It is simply irresistible.
My daughter doesn’t enjoy eating too many of them yet, but she gets incredibly excited whenever she sees the pani puri platter being arranged. She loves watching all the colorful ingredients come together and often turns it into a fun little activity of her own.
Pani puri is loved by people across India and has also gained popularity in many parts of the world. Since the lockdown days, I have enjoyed learning how to prepare a refreshing and delicious pani puri spread at home. Before that, we would often visit our favorite roadside pani puri stall—sometimes after dinner, sometimes during an evening walk, and sometimes while catching up with friends.
Let me share one of the simplest yet most refreshing pani puri recipes that I regularly prepare at home.
FOR KHATTI MEETHI CHUTNEY
For the khatta meetha chutney, soak a small lemon-sized piece of tamarind in warm water for about 15 minutes. Squeeze well and extract the pulp. Transfer the tamarind water to a small pan and add jaggery, roasted jeera powder, Kashmiri chilli powder, and salt. Simmer on a low flame for 10–15 minutes until the jaggery dissolves completely and the chutney thickens slightly. Allow it to cool completely before serving.
The chutney should have a smooth, slightly thick consistency with a perfect balance of sweet, tangy, and mildly spicy flavors. It pairs beautifully with pani puri and can also be used for sev puri, dahi puri, samosa chaat, and other Indian chaat recipes.
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 in some pepper powder, jeera powder, and chaat masala and give a good stir. This mixture should be watery. Add some ice cubes right before serving for the refreshing experience.
FOR FILLING:
Fillings are of many different types. I prefer boiled potatoes and boiled sprouts. They give you a more subtle and light flavour when had along with the other two chutneys. Moreover, you won’t feel it extreme spicy when you have it with potato filling. Otherwise, gol gappe can become tedious to swallow if one can’t 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 it from scratch if you are a single person. or buy a packet of store-bought puri. The last one is the puri, which is packed like fryums—you will have to fry it at your home, which is also a very good option.
