Puri Of Pani Puri Recipe

Hey there, foodies! Welcome to an exciting culinary adventure with Sanjyot Keer. Today, we’re diving into the world of Pani Puri, exploring the secrets behind making this beloved street food from scratch. But here’s the thing – we’re not just going to make any ordinary Pani Puri. We’re going to make the best one you’ve ever had! Get ready to learn all the tips and tricks to make the perfect puris that puff up, turn crispy, and leave you craving for more.

Puri Of Pani Puri Recipe
Puri Of Pani Puri Recipe

Making the Pani Puri Masala

To kick things off, let’s start with the masala for the Pani Puri. This is what adds that incredible flavor to the spiced water. Place a pan on high heat, and once it’s hot, lower the flame before toasting the spices. Add cumin seeds and roast them on low heat until they turn dark brown. Then, add whole black peppercorns, cloves, and a small piece of cinnamon. Lightly roast these spices for just a few seconds. Transfer them to a bowl and let them cool before grinding them into a fine powder.

Creating the Spiced Water (Pani)

Now, it’s time to make the spiced water for the Pani Puri. In a mixer-grinder jar, combine fresh mint leaves, coriander, ginger, spicy green chilies, tamarind pulp, jaggery, the Pani Puri masala we prepared earlier, water, and a couple of ice cubes to preserve the green color. Blend everything together to form a fine paste. Transfer the paste to a bowl and add more water. Mix well and taste the Pani. Adjust salt and spices according to your preference. Remember, this Pani is all about the perfect balance of flavors – not too sweet or spicy, but incredibly tasty.

Preparing the Sweet Chutney (Meethi Chutney)

No Pani Puri is complete without the sweet chutney! Soak seedless dates and tamarind in hot water for 30-45 minutes. Blend them together with the soaking water to form a paste. Strain the paste to remove any fibres. Now, add jaggery, Kashmiri red chili powder, roasted cumin powder, black salt, dried ginger powder, black pepper powder, salt, and water to the strained paste. Mix everything well and cook the chutney on high heat until the jaggery dissolves and it comes to a boil. Simmer the chutney on low heat for at least 30 minutes until it darkens in color and thickens. Once cooled, store it in an airtight container and enjoy it for up to a week in the refrigerator or up to 3-4 months in the freezer.

The Art of Making Perfect Puris for Pani Puri

Now, let’s tackle the most exciting part – the puris! When it comes to making puris, there are a few common challenges: they don’t puff up, they turn out uneven, or they end up soft instead of crispy. But fear not! We have the ultimate foolproof recipe for you.

To make the dough, mix coarse flour, fine semolina, and a pinch of papad Khar (alkaline salt). Gradually add water and incorporate it into the flour until you get a smooth dough. Knead the dough well for about 4-5 minutes. Shape it into a ball and cover it with a moist cloth. Let it rest for at least 2 hours. This step is crucial for achieving perfectly puffed and crispy puris.

After resting the dough, divide it into small dough balls and shape them into spheres. Roll each dough ball into thin puris using a rolling pin. Place the puris on a plastic sheet-covered platform and cover them with a moist cloth. Rest them for 1 hour. This resting process helps the puris puff up evenly and maintain their moisture.

Once rested, it’s time to fry the puris. Heat oil in a wok and fry the puris until they turn light golden brown. Remember to fry them one by one and agitate the oil gently to help them puff up. Use a spider or spatula to remove the puris from the oil and let them rest on a sieve to drain excess oil. Allow them to cool for a few minutes, and voila – you have perfectly crispy puris ready to be filled with mouthwatering goodness.

It’s Pani Puri Time!

Now that you have the perfect Pani, Meethi Chutney, and Puris, it’s time to assemble your Pani Puri feast! You can get creative and add various accompaniments such as ragda, boondi, sprouts, and spiced potatoes. The possibilities are endless!

Remember, the secret to a great Pani Puri experience is to savor each bite and enjoy the explosion of flavors. Take your time, indulge in the deliciousness, and share this amazing recipe with your loved ones.

Enter Our Exciting Giveaway!

But wait, there’s more! To celebrate YFL’s 6th anniversary, we’re hosting an incredible giveaway with our partners at Hamilton Beach India. You have a chance to win amazing prizes, including their Juicer Mixer Grinder, Stack & Snap food processor, Brew Station coffee machine, and Two Slice bread toaster. Participating is easy – subscribe to the YFL and Hamilton Beach India YouTube pages, like this video, and leave a comment telling us what recipe you’ll try with the Juicer Mixer Grinder if you win.

So don’t miss out on this incredible opportunity! Enter the giveaway by 27th May and stay tuned for the winners’ announcement in our 1st June recipe video.

Enjoy making this delightful Pani Puri recipe at home and have a fantastic time exploring the flavors of India with us. Remember, the key is to have fun, experiment, and don’t be afraid to satisfy your cravings!

Cheers to fantastic food and memorable moments!

Puri Of Pani Puri Recipe

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