Pani Puri, also known as gol gappa or phuchka, is a popular Indian street food made with small, crispy puri shells filled with a mixture of boiled potatoes, chickpeas, and spices. Pani puri is usually served with a spicy and tangy water or "pani," which is poured over the filled puris just before eating. Here is a recipe for pani puri:
Ingredients:
1 cup all-purpose flour||
1/2 cup semolina (sooji)
1/2 tsp salt
1/2 tsp baking soda
3 tbsp ghee or oil
Water, as needed
For the filling:
2 cups boiled, mashed potatoes
1 cup boiled chickpeas
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/4 cup finely chopped cilantro
1 tsp chaat masala
1 tsp red chili powder
1 tsp cumin powder
Salt, to taste
For the pani:
2 cups water
2 tsp chaat masala
2 tsp roasted cumin powder
2 tsp red chili powder
2 tsp black salt
1 tsp tamarind chutney
1 tsp mint chutney
Instructions:
To make the puris, mix together the flour, semolina, salt,
and baking soda in a bowl. Add the ghee or oil and mix well. Add enough water
to make a smooth and stiff dough. Cover the dough and let it rest for 30
minutes.
Divide the dough into small balls. Roll out each ball into a
thin circle. Heat a pan or griddle over medium heat and cook the puris until
they are crispy and golden brown. Remove from heat and set aside.
To make the filling, mix together the potatoes, chickpeas,
onions, tomatoes, cilantro, chaat masala, red chili powder, cumin powder, and
salt in a bowl.
To make the pani, mix together the water, chaat masala,
roasted cumin powder, red chili powder, black salt, tamarind chutney, and mint
chutney in a bowl.
To assemble the pani puri, take a puri and make a small hole
in the top using your finger. Fill the puri with some of the filling mixture.
Pour a little bit of the pani over the filling and eat the puri immediately. Repeat
with the remaining puris.
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