Pani Puri with Three Pani Flavours – Indian Street Food Recipe (2024)

Coming to the third day of chat recipes in Cooking Carnival, I have my most favourtie chat of all today. Pani puri will be my all time favourite. My mom used to make delicious pani puris and I so miss them nowadays. Her recipe for spicy water is so famous in our house. I remember making the puris with her. We used to set the stove down on the flour with newspapers all over the floor. She used to knead a lot of dough, I think may be in kilograms and she will roll out puris and I will fry them. This will go on for nearly half a day and we will have huge containers full of puris. And my brother used to invite his friends over that evening. Everyone sits around her and she starts serving everyone. And there will be competition who will finish first who consumes lots of pani puris. Those are golden days and I so miss them. I really hope that I have stayed young forever and enjoy Mum’s love.

I have posted my mum’s version of puris and pani in an earlier post (click to read it). For todays post I tried a different recipe for the puris. The recipe is from Manjula’s Kitchen. I was surprised when all the puris puffed and I ended with not even a single flat puri. When I posted the picture on Instagram and FB, I received requests for the recipe. The puris were so good, but I am partial to my mum’s recipe. It has urad dhal flour in it which gives an unique taste. These puris have just sooji and maida and they taste like the store bought ones. You can choose to make whichever recipe you want. I love both.

When I went to Blogger’s Meet in Chennai, Vaishali served us with some amazing pani puri shots. It was absolutely yum and even when I think of it now, I just drool. It is so spicy and served in shot glasses. I am yet to make that version but this time, I made some less spicy pani again from Vaishali’s blog. I love Vaishali’s blog and whatever type of street food you think of, she will have the recipe. She once posted about different flavoured panis in one of the BM and I wanted to try it. This was the perfect situation to try and I noted it down on my board. This was one of the recipes which I had postponed and made it just three days back. I made three of her pani recipes. They are mint, cumin and dates. I loved the mint pani while my hubby and daughter loved the sweet dates pani. Cumin didn’t go well in our house and so I have the cumin pani even now. I am thinking of a way to use it up. As soon as my photo shoot was over, the pani puri stall was set up and we just enjoyed it.

Ingredients:

Recipe Source: Manjula’s Kitchen

Puris:

Sooji / Rava – 3/4 cup

Maida / Flour – 1/4 cup

Salt -to taste

Oil – To Deep Fry

Recipe Source: Vaishali

For Pudina Pani:

Mint Leaves – 1/2 cup

Coriander Leaves – 1/4 cup

Green Chillies – 6

Black Salt – 1/2 tsp

Lemon Juice – 2 tsp

Tamarind Pulp – 2 tbs

Salt – to taste

Water – 3 cups

Haajma Hajam:

Sweet Chutney – 1/2 cup

Black Salt – 1/4 tsp

Red Chilly powder – 1/4 tsp

Roasted Jeera Powder – 1/4 tsp

Salt – to taste

Asafoetida – 1/4 tsp

Water – 3 cups

Jeera Pani :

Roasted Jeera Powder – 1 tbs

Coriander Powder -1 tbs

Red Chilly powder 1/4 tsp

Black Salt – 1/4 tsp

Chat Masala – 1/4 tsp

Tamarind Pulp – 2 tbs

Salt -to taste

Water – 3 cups

For The Filling:

Potato – 2

Moat Beans Sprouts – 1/4 cup

Salt- to taste

Red Chilly Powder – 1/2 tsp

Chat Masala – 1/2 tsp

Black Salt – 1/4 tsp

Coriander Leaves – 2-3 tbs

Procedure:

For The Puris:

Mix together sooji, maida and salt.

Add enough water to make a slightly sticky dough.

Cover and set aside for 30 minutes.

The sooji will absorb the water and the dough will be crumbly and dry.

Sprinkle water and start kneading the dough.

Sprinkle and knead until you get a nice soft non sticky dough.

Divide into 6 equal portions.

Divide each portion into 10 equal portions again.

You will end up with 60 puris.

Heat oil.

Place all the dough balls in a plate and cover with a cloth so that it won’t dry.

Take 6 – 7 balls at a time, roll into puris of even thickness and drop into hot oil.

Press with a ladle and you will see it puffing up.

Turn flame to medium low and fry the puris until they are golden and crisp and there is no sizzling in the oil.

Drain oil and transfer to a bowl.

Finish off all the puris. Once cool, place in an airtight jar and use when needed.

For The Filling:

Boil, peel and mash potatoes.

Add the sprouts, salt, red chilly powder, chat masala, bvlack salt and coriander leaves.

Combine all the ingredients and transfer it to a serving bowl.

For Pudina Pani:

Grind together mint, coriander, green chillies.

Add it along with the other ingredients.

Chill for 3-4 hours before serving.

For Haajma Hajam:

Mix together all the ingredients and chill for 3 – 4 hours before serving.

For Jeera Pani:

Mix all the ingredients and chill for 3-4 hours in refrigerator.

Strain the pani before serving.

Assembling The Pani Puri:

Arrange the puris on a platter.

Make a small hole in the centre of each puri and stuff it with the filling mixture.

Dip the puri in the pani you want and serve it immediately on a small plate.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68

[inlinkz_linkup id=648401 mode=1]

You might also like to view