Pani puri is a very popular Indian snack. It belongs to the delicious genre of chats, which are relished all over the country. Pani puri has its origin in the northern parts of India. It is popularly known as pani puri in north India, golgappa in the southern parts of India and puchka in the eastern side of India.
PANI PURI RECIPE
Maida or refine d wheat – 200gm
Baking Powder – 1 pinch
Salt for taste
Ripe Tamarind – 100 gm
Green chili – 2
Coriander powder – 2 tsps
Chopped coriander leaves – 2 tsps
Mix maida with baking powder and knead into tight dough.
Divide into twenty small parts and roll them flat. Fry these to make small hollow balls to derive puchka or puri.
For the stuffing peal the boiled potato and smash them. Add coriander powder and salt for taste.
Now mix the ripe tamarind in salted water, grated coriander leaves and grated chili to make a thick suspension to get the pani for puris.
Once the pani, puri and stuffing is ready, open the puri from one side, fill with stuffing, immerse in the pani and put the entire thing in your mouth.
The pani can also be laced with sweet tamarind chutney and sprouted boiled mung sprouts can also be use with or without the potatoes as stuffing in puri.
The puri has to be put in the mouth at one go along with the pani and stuffing, to get the right taste.