Pani Puri, which is sometimes referred to as Golgappa or Puchka, is one of the most well-liked options for street food in India. This crispy, hollow puri is filled with a spicy, tangy flavored water (pani), mashed potatoes or sprouts, and sweet chutney, offering an explosion of flavors in every bite. The dish is especially popular in Maharashtra, Gujarat, Delhi, and Bengal, each region adding its unique twist.
What is Pani Puri
Pani puri is a famous street snack in India that consists of a puri that is hollow and crispy, and it is filled with a mixture of mashed potatoes, chickpeas, onions, and spicy water (pani). The Indians consider it to be one of their favorite snacks because of the wonderful blend of spicy, sweet, and tangy overtones that it possesses.
Pani Puri Recipe with Flavored Water
This guide gives the full pani puri recipe with flavored water, including homemade puris, fillings, and different flavored waters. This easy method helps anyone enjoy the real taste of Indian street food right in the kitchen.
Ingredients for Making Pani Puri
For the Puris (Crispy Shells)
- 1 cup semolina (sooji)
- 2 tbsp all-purpose flour (maida)
- 1/4 tsp baking soda
- Warm water as needed
- Oil for deep frying
For the Filling
- 3 boiled potatoes (mashed)
- 1/2 cup boiled black chickpeas (kala chana)
- Salt to taste
- Chaat masala to taste
For Flavored Pani (Spiced Water)
Classic Mint-Coriander Water
- 1 cup mint leaves
- 1/2 cup coriander leaves
- 2-3 green chilies
- 1-inch ginger
- 1 tbsp tamarind pulp
- 1 tsp roasted cumin powder
- 1 tsp black salt
- 1 tsp regular salt
- 3 cups chilled water
- Juice of 1 lemon
Sweet Tamarind Water (Imli ka Pani)
- 1/2 cup tamarind pulp
- 2 tbsp jaggery (grated)
- 1/2 tsp black salt
- 1/2 tsp roasted cumin powder
- 2 cups cold water
Spicy Hing Water (Asafoetida Flavored)
- A pinch of asafoetida (hing)
- 1 tsp dry mango powder (amchur)
- 1/2 tsp red chili powder
- 1/2 tsp cumin powder
- Salt to taste
- 2 cups water
Tips for Best Taste
- Use cold water for a refreshing flavor.
- Chill the flavored pani for 1-2 hours.
- Mix different flavored waters for variety.
- Serve puris fresh for crunch.
Healthier Alternatives
- Bake puris instead of frying.
- Use sprouted moong for filling.
- Skip sweet chutney for a low-sugar version.
- Use rock salt for a mineral-rich taste.
Pani Puri Variations Across India
Puchka (Bengal Style)
- Tangy tamarind water
- Boiled potatoes with spicy spices
Golgappa (North India)
- More focus on sweet and tangy flavor
- Uses spicy mashed potato with boondi
Gupchup (Odisha/Chhattisgarh)
- Slightly thinner water
- Uses white peas as filling
FAQs About Pani Puri Recipe with Flavored Water
1. Can I store the puris and flavored water?
There is a one to two week shelf life for puris when stored in sealed containers. Before two to three days have passed, flavored water should be consumed.
2. How to make pani puri gluten-free?
Rice flour or millet flour can be used for semolina and maida in this recipe.
3. Is it okay to use bottled water?
Yes, always use clean, filtered, or bottled water for better hygiene.
4. Can children eat pani puri?
Yes, just reduce the spice level in the water for kids.
Conclusion
Making pani puri recipe with flavored water at home is fun, hygienic, and super tasty. With easy ingredients and step-by-step directions, anyone can prepare this flavorful street food. Try different fillings, flavored water options, and enjoy this Indian snack with family and friends.
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