The most famous and common street food of India is Pani Puri. You can find this food in every corner of India. I always have an attachment to pani puri since my childhood as my mom would never allow me to eat from the street vendors and would make me little puris at home filled with the spicy water once in a while. Not having the heart to give up this tradition, I have a monthly ritual of making pani puri’s at home, it gives me immense pleasure to make everything from the scratch and serve it to my family, although its quiet time consuming its worth every bit when we dunk our palates into these pani puri’s.
I have already posted the recipe for the puri and chutneys separately, here I am just putting them all together. There are many versions of it and as I write always this is my version of this dish. You can always make your own variations and innovations 🙂 This makes a perfect evening snacks or even appetizer for parties.
Puri – 10-15
Potatoes – 2
Kala Channa – ¼ cup(Soaked and boiled)[optional]
Finely chopped Onion – 2 tbsp
Red chilli powder – ½ tsp
Chat masala – ½ tsp
Coriander leaves – finely chopped
Green chutney – 2 tbsp
Tamarind chutney – 2 tbsp
Red chilli powder – 2 tsp (optional)
Chaat masala – 2 tsp (optional)
Water – As needed
Another method for green chutney:
Mint leaves – 1 cup(washed)
ginger – 1 inch
Green chillies – 1
Amchur powder – 1 tsp
Salt – to taste
– Grind all the above mentioned ingredients into a smooth paste and mix it with water to make the spicy water for pani puri.
Make puris as per the link and keep it aside.
For the filling, boil and mash the potatoes, add red chilly powder, chaat masala and finely chopped coriander leaves, onion to it or you can keep the onions and coriander leaves separately as well.
Mix green chutney and tamarind chutney with water in a large bowl, add red chilly powder and chaat masala for nice flavour and tanginess.
Now, take a puri, make a small opening in the centre with your thumb, fill inside with the potato, beans and dip the puri in the spicy water and have it 🙂 🙂
You cannot just try it once, its so refreshing 🙂 it makes you have more again and again.
You can also use the store bought pani puri masala(MDH or Everest) and mix them with water to make the spicy water for the puris.
You can increase or decrease the spiciness and sourness as per your taste.
- Fine sev can be sprinkled on the puris before serving for extra crunch. I have used onions for crunchiness here.