Pani puri, also known as golgappa, fuchka, gupchup, phuchka or pani ke patashe, is an Indian street food snack. It consists of a round, deep-fried, crunchy flatbread (also known as puri), stuffed with a combination of flavored water (also called imli pani), onion, chili powder, tamarind chutney, potato mash, chaat masala and chickpeas.
Origin & Cultural Significance
The history of pani puri dates back to ancient times. While some historians believe that pani puri originated in Hindu temples, where it was offered to the gods as an offering, most historians place its origins in the Mughal Empire.
Irrespective of its lineage, the dish rose to fame in India’s northern areas around the turn of the 20th century and swiftly became popular in other parts of the nation.
Indian Pani Puri Recipe
Panipuri, also known as golgappa, fuchka, gupchup, phuchka or pani ke patashe, is an Indian street food snack.
Ingredients
For pani puri stuffing:
- Potatoes, medium-sized - 3
- Onion, medium-sized - 1
- Chopped coriander leaves - 1.5 tbsp
- Roasted cumin powder - 1 tsp
- Chaat masala powder - 1 tsp
- Red chili powder - ¼ tsp
- Black salt or regular salt
For pani recipe:
- Mint leaves (chopped) - ½ cup
- Coriander leaves (chopped) - 1 cup
- Ginger (chopped) - 1 inch
- Green chilies (chopped) - 3
- Tamarind - 1 tbsp
- Jaggery powder or sugar - 4 tbsp
- Cumin powder (roasted) - 1 tsp
- Chaat masala powder - 1 tsp
- Water - ⅓ cup + 1.25 cups
- Boondi (fried gram flour balls) - 1.5 tbsp
- Black salt or regular salt
Other Ingredients
- Puris - 30
- Tamarind Chutney or tamarind dates chutney - 1 small bowl
Instructions
For Making Pani Puri Stuffing:
- Begin by boiling the potatoes until they are entirely cooked.
- Next, peel them, and then slice them.
- If you are using the onion, finely chop it.
- Now, take a small bowl and add potatoes, chaat masala powder, coriander leaves, onions, cumin powder, and normal salt or black salt. Mix all the ingredients nicely and set aside.
For Making Pani:
- Start by taking a blender and throwing in all the ingredients that are required for the pain.
- Pour in some water and grind until it forms a smooth chutney.
- Take a large bowl and transfer the green chutney into it. Pour ½ cup of water into the mixer jar and rinse it. Now, pour this water into the chutney. Next, add ½ - ¾ cup more water.
- Stir all the ingredients well and check the seasoning. You can also add more salt, chaat masala, jeera powder, or jaggery if needed.
- It’s time to add the boondi to the mix.
- You can also place the pani in the refrigerator to chill. Alternatively, you can add some ice cubes to it.
Assembling Pani Puri:
- Begin by taking a puri and cracking its top using a spoon.
- Now, put about 3 teaspoons of the onion-potato stuffing in the puri.
- Give the prepared pani a good stir, and then pour it into the poori. You can include some sweet chutney if you prefer.
- Consume the pani puri instantly, or it will become mushy.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 1310Total Fat: 75gSaturated Fat: 6gTrans Fat: 2gUnsaturated Fat: 64gCholesterol: 0mgSodium: 1281mgCarbohydrates: 152gFiber: 20gSugar: 21gProtein: 23g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.