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Pani Puri Recipe

Pani Puri Recipe offered to Krishna, garnished with tulsi leaves.
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Hare Krishna Pani Puri is a delightful and flavorful chaat, inspired by the principles of bhakti yoga. This pani puri combines simple, wholesome ingredients to create a delicious addition to your meals. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale

For the Puri:

  • 1 cup semolina (sooji/rava)
  • 2 tablespoons all-purpose flour (maida)
  • A pinch of baking soda
  • 1/4 teaspoon salt
  • Water, as needed
  • Oil, for frying

For the Filling:

  • 2 medium potatoes, boiled and diced
  • 1 cup boiled chickpeas
  • 1 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • Salt to taste
  • Fresh coriander leaves, chopped (optional)

For the Pani Puri Masala:

  • 1 cup mint leaves
  • 1/2 cup coriander leaves
  • 2 green chilies
  • 1-inch piece ginger
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala
  • 1/2 tsp black salt
  • Salt to taste
  • Juice of 1 lemon
  • 4 cups cold water

Instructions

Make Crispy Puris:

  1. Mix Ingredients:
    • In a bowl, combine semolina, all-purpose flour, baking soda, and salt.
  2. Make Dough:
    • Gradually add water to form a stiff dough. Knead well and let it rest covered for about 15 minutes.
  3. Roll Out:
    • Divide the dough into small portions. Roll each portion into thin circles (about the size of a coin).
  4. Heat Oil:
    • Heat oil in a deep frying pan over medium heat.
  5. Fry Puris:
    • Fry rolled-out dough circles until they puff up and turn golden brown. Make sure to flip them for even cooking.
  6. Drain:
    • Remove puris from oil and drain on paper towels to remove excess oil.
  7. Cool & Store:
    • Let them cool completely before storing in an airtight container to keep them crispy.

Prepare Filling:

  1. Mix Ingredients:
    • In a bowl, combine diced potatoes, boiled chickpeas, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt.
    • Mix well and set aside.

Prepare Pani Puri Masala:

  1. Prepare the Greens:
    • Wash the mint leaves and coriander leaves thoroughly.
  2. Blend Ingredients:
    • In a blender, add mint leaves, coriander leaves, green chilies, and ginger. Blend to form a smooth paste using a little water if needed.
  3. Mix Spices:
    • Transfer the paste to a large bowl. Add roasted cumin powder, chaat masala, black salt, regular salt, and lemon juice.
  4. Combine with Water:
    • Pour in the cold water and mix well until everything is combined.
  5. Chill:
    • Refrigerate for at least an hour to let the flavors meld together.

Assembling Pani Puri:

  1. Fill Puris:
    • Gently tap the top of each puri to make a small hole.
    • Fill each puri with the potato-chickpea mixture.
  2. Add Pani:
    • Pour the prepared pani into each filled puri.
  3. Serve:
    • Serve immediately for the best taste and texture.

Notes

  • Combination Tip: If you already have tamarind chutney and coriander mint chutney then you can simply combine them with the pani puri masala instead of preparing the pani (flavored water) from scratch (the ingredients are closely the same).
  • Storage: Store any leftover filling and pani in separate airtight containers in the refrigerator for up to two days.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/appetizers-street-food/pani-puri-recipe/