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).
- 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.
To make pani:
- Measure all ingredients.
- Adjust spices and tangyness to taste.
- Strain through a strainer to remove any rough bits.
To make puri:
- Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
- Stand covered with wet cloth for 15-20 minutes.
- Make small sized balls.
- With the help of some dry maida or sooji, roll into thin rounds.
- Heat oil in a pan and deep fry puris till very light brown and crisp.
- Drain in a paper towel for a while to dry out the oil.
- 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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