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Pani puri ( పానీ పూరి, பனி புரி, ಪಾನಿ ಪುರಿ, पानी पूरी)

pani_puri_desibantu

Pani puri ( పానీ పూరి, பனி புரி, ಪಾನಿ ಪುರಿ, पानी पूरी) Panipuri is a popular, tasty and mouth watery snack in the Indian subcontinent. It is also known as Gol Gappa, Phuchka, bataashaa or Gup chup. It comprises a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. It is small enough to fit completely in one’s mouth.

Regional Dish : Andhra ; Tamilnadu; Karnataka; Mumbai; Goa; Punjab; Gujarat; South and North India.

Cuisine Style : Andhra | Cooking Time 40 minutes | Take with pani | Type snack | Shelf Life : half day| Quantity : 10 Servings.

Appx. Nutritional values : calculated for 1 serving (1nos)

Calories (25 Kcal), Carbohydrates (4 g), Protein (0 g), Fat (1.5 g).

Ingredients :

 

To make Puri:

  • 1 cup Fine Semolina (Rava / Suji)
  • 3 tblsp All purpose Flour (Maida)
  • 1/4 tsp Baking Soda
  • Oil to deep fry

To make pani:

  • 1/2 cup Tamarind (Imli) Pulp
  • 2 cups Water
  • 2 tblsp roasted Cumin Seed (Jeera) Powder
  • 2 tblsp un-roasted Cumin Seed (Jeera)
  • Coriander Leaves
  • 3 Green Chilly (Hari Mirch)
  • 2 tblsp Mint Leaves (Pudina Leaves) Chutney
  • 1 tblsp Black Salt (kala namak )
  • 2 tblsp Jaggary (Gur)

Can use ready made pani puri powder , just mix that powder in desired amout of water or according to once taste.

How to make pani puri:

To make pani:

  1. Measure all ingredients.
  2. Adjust spices and tangyness to taste.
  3. Strain through a  strainer to remove any rough bits.

To make puri:

  1. Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
  2. Stand covered with wet cloth for 15-20 minutes.
  3. Make small sized balls.
  4. With the help of some dry maida or sooji, roll into thin rounds.
  5. Heat oil in a pan and deep fry puris till very light brown and crisp.
  6. Drain in a paper towel for a while to dry out the oil.
  7. Store in an airtight container when cool.

 

Other variants / Cuisine Style : gol guppa , pani puri  with onions, channa and panipuri pani, gup chup.

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