When it comes to chaat, one of the most famous in India is Pani Puri. Sold on every nook and corner, Pani Puri beats every other chaat when it comes to sale by volume. In different regions of the country, Pani Puri is known by various different names, such as gol gappe in central and northern India, gup chup in Orissa, puchka in eastern India, pani ke batashe, and probably many more. The Pani Puri chaat is generally sold in two variants: the one made from wheat, and the one from sooji. While the wheat one is probably more famous, many people find their personal favorite in sooji. These are eaten with fillings of potatoes (and sometimes, black grams), tamarind chutney or saunth (optional for people who like it sweet), and dunked in jal zeera water, a potent appetizer. This chaat is so famous that most of the non-residents and foreigners make it a point to try it while visiting India.
Today I will tell you how to make this yummiest chaat at your home. Just follow this simple recipe and enjoy the time with your friends and family.
Ingredients needed for Pani Puri
(serves 4)
For pani:
- Water: 4-5 cups
- Mint leaves: 1/4 cup
- Green chili: 2
- Ginger: 1/2-inch piece
- Amchoor powder: 1/2 tsp
- Chaat masala: 1/2 tsp
- Cumin powder: 1/4 tsp
- Black salt: a pinch
- Boondi: for garnishing
For the filling:
- Boiled potato: 1
- Boiled black gram: 1/4 cup
- Coriander leaves: 1 tsp (chopped)
- Salt to taste
Puri: 20-25
How to make Pani Puri
For pani:
- Grind mint leaves, green chili and ginger in a blender till smooth.
- Mix this paste with rest of the ingredients, except boondi.
- Allow it to rest for 2-3 hours before serving.
- Garnish with boondi just before serving.
For the filling:
- Mix all the ingredients in a bowl and slightly mash with your fingertips.
- Make a small hole on top of the puri.
- Put a little filling inside the puri.
- Fill the puri with the pani just have made.
- Eat it in one go.
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