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Paani Puri

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Paani Puri

Features:
  • Spicy
Cuisine:
  • 35 mins
  • Serves 4
  • Easy

Ingredients

  • For Sonth ki Chutney:

  • For Paani:

  • For Paani Poori:

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Paani puri is a very popular street snack that is from the Indian subcontinent. There are various recipes for paani puri based on the ingredients used in making it. However, most paani puri generally have a hollow, round puri which is crisply fried and filled with a mixture of ingredients and spices such as chaat masala, tamarind chutney, chickpeas, potato, chilli, and onion.

Paani puri goes by many names based on the particular region. The dish is known in Haryana as “paani ke patashe”, in Madhya Pradesh as “fulki”, in Uttar Pradesh as “golgappa”, in West Bengal, Nepal and Bangledash as “phuckha”. Regardless of what paani puri is called in your region, what is universal is that the dish is truly delicious when properly prepared.

With this recipe, you will no longer have to visit those street stalls anymore as you will now be able to prepare your delicious paani puri from the comfort of your kitchen.

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How to make Paani Puri

Sonth ki Chutney Preparation:

  1. Use a strainer to strain the soaked tamarind. Gradually add water to properly facilitate this process.
  2. Add sufficient water to the pulp until it turns into a pouring consistency.
  3. Gradually mix in the jiggery, garam masala, black rock salt, ginger, chaat masala, chilli powder, black pepper, and salt. Bring the mixture to a boil and then reduce the heat. Allow it to properly simmer while occasionally stirring, until it becomes a bit thick.

Paani Preparation:

  1. Put all the paani ingredients in a large bowl. Mix everything together and chill for a while.

To serve:

  1. In the papri’s thinner side, break a small hole right in the center and put in a little chick pea and potato to fill it. Now, add the paani to fill it.

Note: You can also fill it with sonth if you like.

Your delicious paani puri is finally ready. You should eat immediately.

Trivia

  1. The origin of Puritan is from a region of India known as Magadha. Today, the region is known as South Bihar. When another word for Paani Puri in India, golgappa, is translated to English, it literally means “crisp sphere food” or “watery bread”.

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