Pani Puri - The Indian Street Food

Golgappa/Puchka/Pani Tikki/Gup Chup

Pani Puri is a delicious snack, which is famously known as Indian Street food and available in every Chat corner. Indian Chat is a mixture of flavors in one go. This snack is combination of two - Pani and Puri. 

Puri is little crispy puffs, filled with boiled chickpeas (channa), boiled mashed potatoes, and filled with chilled water or 'Pani', flavored with mint and coriander leaves, and has a distinct taste due to the mix of Black Salt. The Sweet and tangy-taste is enhanced with addition of Tamarind and Dates Chutney, which gives Pani Puri, its authentic taste. These succulent Pani Puris, especially the Puris, are available in two varieties; Wheat-flour Puris (Atte ka Puri) and Semolina Puri (Sooji ka Puri), though nowadays the later is available because of its melt- in- mouth feature. 

Variations in the stuffing (boiled black chickpea, called 'Kala Channa' or the boiled green peas or yellow peas, called 'Peeli Mutter Dal') depends on the region and can change according to once preference too. Pani Puri is called by various names too like 'Pani Tikki' in Madhya Pradesh, 'Puchka' in Bengal, 'Paani ke Batashe' in Uttar Pradesh, 'Gup Chup' in Odisha, and Gol Gappa in Delhi. These savory bites are served in  a plate with a tangy water in a bowl; also served traditionally in dry-leaf-bowl by chat-wala at the street chat house, but one at a time. As soon as the Pani Puri is popped in mouth, the sudden burst of flavors offers a tempting indulgence that makes anyone crave for a second bite! 

Ingredients for making Puri:

1. Semolina/sooji/rava - 1 cup

2. All purpose flour / Maida - 1 tbsp.

3. Wheat flour - 1 tbsp.

3. Baking Powder - 1/4th tsp.

4. Salt - 1/2 tsp.

5. Warm water to make the dough

6. Oil - 1/2 tsp to be used after kneading the dough and oil for frying.

Puris for Pani Puri

Cooking Method:

1. Mix together, the semolina/sooji, maida, wheat flour, salt and baking powder. Make a stiff dough adding little amount of warm water at a time. 

2. Once the dough is formed than add 1/2 tsp of oil and knead the dough well. 

3. Place the dough covered with a cling wrap for about half an hour.

4. Now pinch the lemon size dough and roll it into round shape with a rolling pin. With the help of a bottle cap or a round cookie cutter; cut into circle shapes and arrange them onto a plate. 

5. Alternatively if no cutter is available, make little tiny dough balls and with a rolling pin give it a circle or oval shape.

6. In a pan, heat oil and once the oil is medium hot than fry these round shaped discs flipping it over. 


Ingredients for Mint Water called 'Pani':

1. Mint / Pudina leaves -  1 cup
2. Coriander leaves - 1/2 cup

3. Green Chilies - 2 no.

4. Tamarind juice / Lemon - as required

5. Chat Masala - 1 tsp.

6. Roasted Cumin powder - 1/2 tsp.

7. Amchur powder / Dry mango powder - 1 tsp.

7. Dry ginger powder - 1/2 tsp.

8. Black salt - 1/2 tsp.

9. Salt as required

10. Some spicy boondi (savory) to garnish

11. Chilled water - 1 jug

Pani for Pani Puri

Method:

Blend the mint / pudina leaves, coriander leaves and green chillies into fine paste and combine this with the chilled water. Add all other spices too to this water. Finally garnish the Mint water with some spicy boondi savory. 

To Assemble the Pani Puri Chaat you require.

1. Tamarind and Dates Chutney - 1/2 cup

2. Chopped Onions - 1/2 cup (2 No.)

3. Boiled Chickpeas / Channa and Potatoes - 1 cup. (Potatoes can be mashed or chopped into tiny pieces) 

4. Mint water called Pani

5. Puris 

Method:

Take a small Puri and make a hole by pressing it on thinner side with your thumb. Fill the mashed potato and chickpeas (the potatoes and chickpeas can be mashed together adding salt) topped with little chopped onions. Now fill the Puris with the mint water and devour the Pani Puri Chaat with the sudden bursting of flavors.