If you’re searching for a recipe to make pani puri, this is the one for you. I will guide you on creating an ideal pani puri appetizer and, most significantly, on preparing the finest pani puri water.
What is pani puri?
Pani puri, also known as golgappa, is a beloved Indian street snack that has gained popularity for its unique taste and versatility. To prepare this delicacy, a small, fried puri is filled with a delectable mixture of potatoes, chickpeas, and spiced water, also known as pani. The filling can be customized with various ingredients such as chutneys, chaat masala, onions, sev, and more, allowing for endless variations of this already delightful snack.
If you have an affection for this particular snack, then you are likely aware that the essential element of pani puri is the flavorful liquid called “pani” or “water.” This particular recipe achieves a delightful harmony of sweetness, spiciness, and tanginess. The pani itself is so delicious that it can be enjoyed as a standalone beverage (although be cautious, it is quite spicy), and when combined with the small puris, it becomes even more extraordinary.
When I present pani puri as an appetizer, it never fails to elicit enthusiasm from my friends and family. There’s something peculiarly entertaining about this snack, as it requires active participation from the guests. They assemble the puris themselves, filling them with potatoes and chickpeas, and then carefully pour in the spiced water, all leading up to a satisfying, albeit slightly messy, consumption experience. The act of consuming a water-filled puri in one swift motion adds a touch of playfulness to the occasion. Among all the various appetizers I’ve served, pani puri remains the crowd favorite, consistently evoking a sense of joy and excitement.
How to make pani puri:
Prepare the pani by allowing it to rest in the refrigerator for the flavors to blend.
Prepare the filling by cooking chickpeas and potatoes until they’re tender. You can store them in individual bowls or mash them together and place them in a single bowl. Season the mixture with salt, pepper, and cayenne to give it some flavor. Feel free to serve additional ingredients like chopped onion, sev, and chutneys on the side, but it’s not required.
Gather: Obtain small puris from the Indian market. Press the middle to make a cavity, then insert the stuffing and pour in the flavored pani, finally consume the entirety in a single, substantial bite!
Do I have to strain the pani?
I understand that it may be inconvenient, and you might have a high-quality blender that produces excellent blends, but straining the pani is still worth the effort. By doing so, you’ll enjoy a smoother, sediment-free drink, without any gritty texture or residue left at the bottom of your pitcher or in your mouth. Give it a try and see the difference it makes!
Where do I find the puris?
Purchase these delicious puris at your nearest Indian grocery store! Any brand you choose will be perfect. Making puris from scratch can be a lengthy process, but don’t worry, I’m working on a gluten-free recipe for you! In the meantime, buying them is a great option.
Consider purchasing a surplus of supplies to accommodate unexpected guests or increased demand, as these items tend to disappear rapidly when entertaining a crowd.
Tips + Ideas for making pani puri:
- Prep everything ahead of time: Prepare the pani and fillings in advance to ensure that everything is prepared and ready to be served. The pani will have a more enhanced flavor when cooled and given some time to rest in the refrigerator.
- For the Filling: For family gatherings, I’ll combine mashed potatoes and chickpeas in a bowl to create a unified filling for pani puri. However, when preparing this dish for friends, I’ll keep the potatoes and chickpeas separate to allow each person to choose their preferred filling. To add flavor, I recommend seasoning both the potatoes and chickpeas with salt, pepper, and a touch of cayenne.
- Make a spicier pani: Blend in some extra green chili for an added kick! Simple as that.
- Make boozy pani: Apparently, my Punjabi father (who interestingly didn’t consume any alcohol until the day I got engaged) has discovered a unique way to utilize pani. He suggests combining it with vodka to create a pani puri flavor. Although I haven’t personally tried this method, I’m sharing it with you based on his recommendation.
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