Pani Puri- Veg Recipe Of India

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Hello, my dear steemians.
Pani puri is a very common Indian snack. A crispy hollow ball made of semolina or wheat filled with very spicy and delicious potatoes and topped with spicy,tangy tamarind water and coriander water with black salt and mint leaves. Pani puri or whatever you call this yummy snack. It has amazing combination of spices.

It has a dozen of different names according to the different regions of India. Pani puri is a favourite chaat snack of many Indian peoples with so many bursts of tastes and flavours. These are in three major tastes- spicy,sour and sweet.

Some people prefer spicy water because of spicy and tangy taste. Water balls are fried puffed crispy dough balls which are hollow,the water is tangy, spicy and sour.

Pani puri is popularly known as Golgappa
in Northern states, in Bengal it is known as Puchka and in Jharkhand it is known is Gupchup.

It is my most favourite chaat from my childhood. I used to have pani puri or water balls with my friends on tbe streets of Rajasthan, India.

These crispy little water balls are puffed with either sprouted moong or black chana or mashed potatoes dipped in flavoured water are meant to eat in one big bite. Its preparation takes 25-30 minutes.

Ingredients for making panipuri's spicy water.

1. Dried Mango powder (1/2 teaspoon)
2. Lemon (2)
3. Pani puri masala (2 teaspoon)
4. Roasted cumin powder (1/2 teaspoon)
5. Salt to taste
6. Chaat masala (1 teaspoon)
7. Mint water
8. Fresh coriander leaves (2 cups)
9. Mint leaves (1 cup)
10. Ginger roughly chopped (1 inch piece)
11. Green chillies roughly chopped (5-6)
12. Black salt (1 tablespoon)
13. Cumin powder (1/4 teaspoon)
14. Tamarind pulp (1 cup)
15. Asafoetida (1/2 teaspoon)
16. Red chilli powder (2 teaspoon)
17. Roasted cumin powder (1 teaspoon)

Ingredients for pani puri (water balls)

1. Semolina (rawa/suji) fine (1 cup)
2. Oil for deep fry
3. Salt (1 teaspoon)

Method of preparing this Chaat.

1. Combine semolina and salt in a bowl.
2. Add 4 tablespoons water and knead into a firm dough.
3. Cover and set aside to rest for 15 minutes.
4. Heat sufficient oil in a pan or kadai.
5. Add 1 teaspoon oil to dough, flaten into a disc and roll out into very thin large disc.
6. Using a small cookie, cut out small puris from the disc.
7. Deep fry water balls in hot oil till puffed up, crispy and golden.
8. Drain on absorbant paper.
9. Use as required.

Thanks for reading.💙

@stardivine