June 15, 2018

Pani Puri - The famous street side delicacy


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Call them as Pani Puri, Puchka , Golgappas , Gup Chup, Paani k Baatashe are all different names for the same street food snack. These are very popular all over India and are known by various names and vary slightly in taste depending on the Paani ( spiced flavor water) that is used to fill in the small puris .

Some places, it is purely tamarind water with some spices that are used along with some potato stuffing that are used to fill in the puris, while some use boiled black beans (kala channa) + potato stuffing and some tamarind + dates water with spices.

Pani Puri, Puchka , Golgappas , Gup Chup, Paani k Baatashe are all different names for the same street food snack. These are very popular all over India and are known by various names and vary slightly in taste depending on the Paani ( spiced flavor water) that is used to fill in the small puris .


Since,I hail from Mumbai ,  the taste of pani puris is very different there because of the combination of two different types of Paani that are used to fill in the deep fried puris with boiled sprouted moong or plain boondis or ragda as the filling . Ragda is soaked and boiled yellow peas that are mildly flavored with some spices.

The vendors use a Spicy version called as Theekha Paani(spicy green chutney) made using corriander,mint and green chillies and a Sweet and Sour version called as Khatta Meetha Paani made using Dates, Tamarind and little jaggery. There is a very fresh and a palate cleansing flavor that lingers in the mouth after having eaten these water filled little puris . You can adjust the sweet and spice level by increasing / decreasing the quantity of the flavored water that you pour into your puris.

Dates tamarind chutney , green chutney , paani puri chutney , khatta meetha chutney, khajoor imli pani , khajoor imli chutney, khajur chutneys, pudina chutney , theeka paani, ice cold pani puri

I am presenting both the versions of this paani in this post. You can make them and store in the fridge and use it as and when you like.





Preparation Time : 6 to 8 hrs
Cooking Time - 40 mins
Complexity - easy


Theekha Paani 



Ingredients 
1/2 bunch corriander leaves 
10-12 mint leaves (optional)
3-4 green chillies
1 tsp black salt
1 tsp regular salt
2-3 tsp lemon juice

Method

  • In a blender , add in the cleaned corriander leaves, mint leaves, green chillies and some water and blend it well .
  • Strain this juice through a strainer and collect only the liquid part and discard the unground part.
  • This juice will be very concentrated and spicy. You will have to add water to match your level of spice and then to this add the salt, black salt and lemon juice.
  • You can adjust the quantity of salt as per your taste.
  • Keep this water for chilling in the fridge and take it just a while before you are going to make pani puris. The chilled water inside the puris tastes heavenly.


Tip :

  • Before adding water to the concentrate, take out some of the thick concentrate and keep aside.Incase it gets too diluted you can adjust the spice level by adding this reserve stock.
  • If there is no black salt, you can use chat masala , but as far as possible try to use black salt to get the authentic taste.



Khatta Meetha Paani

Ingredients


lemon sized tamarind
8-10 dates - remove the seed or use seedless
2-3 tablespoon powdered jaggery
1-2 tsp roasted jeera powder
1/2 tsp red chilli powder
pinch of salt.

Method

  • In a big vessel, add the dates and tamarind with 1/2 cup water and bring to a boil for 5 mins. Let it cool well.
  • Put them in a blender and grind it well and sieve it through a strainer.
  • To this thick extract, add the jaggery , red chilli powder,salt,jeera powder and about  1 cup water and bring it to a slight boil .
  • Dilute the concentrate same as you would do for the theekha paani and use it for making the pani puris.
  • Once it cools down, you can refrigerate this paani. 

Tip :
  • Before adding water to the concentrate, take out some of the thick concentrate and keep aside.Incase it gets too diluted you can adjust the spice level by adding this reserve stock.

How to make Ragda



  • Soak 50gms dried yellow peas or vatana for 8-10 hours .
  • Pressure cook the yellow peas in 2 cups of water along with one peeled potato  and little salt and haldi for 7-8 whistles or until mashed well .
  • Once the pressure releases , mash the peas and potato well adding some water if needed .
  • Heat a little oil in a kadai, splutter jeera and add asafoetida .
  • Add in the mashed peas and add 1 cup water along with red chilli powder , 1 tsp garam masala and lots of fresh coriander. 
  • Let it boil well until all the flavor infuses into the peas . Adjust water if you feel it is getting thick .
  • Lastly add some black salt and turn off the stove.
Serving suggestions
Make hole in the fried puris , add a spoon of this warm ragda, followed by the spicy theekha paani and then the meeta paani ..take the entire puri and stuff into your mouth and relish the burst of flavors .

Note
I have used ready to fry pani puri papads available in super markets.  You can use them or the already fried puris available in stores to make pani puris .

If you are salivating over this post , then don't forget to pin it !! :-) 
Pani Puri, Puchka , Golgappas , Gup Chup, Paani k Baatashe are all different names for the same street food snack. These are very popular all over India and are known by various names and vary slightly in taste depending on the Paani ( spiced flavor water) that is used to fill in the small puris .







10 comments:

  1. Lovely pictures with detailed description. Easy to follow a d try. Thanks priya .

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  2. My kids favorite, They have to have it every Sunday for lunch. looks like you have used readymade puris?

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  3. Oh my god, i m salivating at your pani puri's !! yes ragda filled pani puri's are the best. We have a place here, where they serve big pani puri's, filled with ragda, oh its a flavor bomb in your mouth!!! Looking at your post i m craving for some pani puri now, need to make it this weekend!!!

    ReplyDelete
  4. Chaats and street foods re always so yummy and tempting. Chutney recipes are very nice and thanks for the ragda recipe. Itis so well made.

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  5. I am definitely salivating over the Paani poori. It's my favorite chaat and the street Vendor who makes the best Paani poori has not started. You are hence tempting me to make it myself and to tell the men to better eat with me.😀 love the paani poori if you have the hot ragda try adding that to the piri and fill it with chilled pani. Had it at ahmedabad still remember that. I am definitely making paani poori and to forget about the lovely dinner I had planned.

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  6. mumbai version of pani puri has the hot ragda with the chilled pani puri.. definitely a salvating proposition for me subah subah with this chaat

    ReplyDelete

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