Panipuri is a popular street food that needs no introduction. The fun of eating panipuri is not limited to youngsters alone. The street vendor has a roaring business by selling this daily.

Panipuri, the small puffed puris are filled with a filling and eaten with a spicy, sweet and tangy water in it. Simple pleasures of life, isn’t it? It is called as Panipuri in north india, Golgappa in Uttarpradesh, Puchka in  Bengal and Gujarat, and as Gupchup in Jharkhad and Chattisgarh.

Different fillings can be used to fill the puri. The water is spicy, tangy and tasty. It has the tanginess of tamarind, along with chat masala, mint and a few other ingredients.

Recently, I found puris on Urban Platter in Amazon and thought of trying them. Thus, I ordered a pack to see how it was. The puris are like fryums, you need to fry them and serve, isn’t that awesome? Once I put them in the oil, it puffed up, and I was wondering, such small ones, soon it enlarged and was perforated with patches. It was bigger than my usual ones! Taste wise, yes, did like it.

This is a semi- made version as the puris are outsourced  or the ready ones are brought and fried at home. One can make the puris ahead at home but it needs more time. Earlier, I used to get from my local vendor. He makes a pack of these and keeps them ready whenever I need.

For the filling, I love using moong. I soaked the moong overnight, I replaced the water and boiled it with a little salt. One can also use a mixture of potatoes and chickpeas along with spices in it.

I am too scared to eat panipuri outside as we are never sure of the kind of water used. A little precaution  go a long way. It’s been many years since I have been regularly making at home whenever the children demand.

Recipe for Pani Puri

Ingredients:

30 puris

For the stuffing:

• 1 cup moong
• salt to taste
• 2 onion finely chopped

For the water:

•  1/2 bunch coriander leaves
• a few mint leaves (20 -30 leaves)
• 1 green chilly
• 1 inch ginger
• 1/2 teaspoon cumin powder
• 1 teaspoon chaat masala
• salt to taste
• 2 tablespoon tamarind pulp
• 1 tablespoon jaggery
• 1 litre water

Method:

To make the stuffing:

• Soak the moong over night. The next day, drain the water, wash in running, put some water and boil with a little salt. As they are soaked, they cook fast.
• Once they cool down, remove the water and put the cooked moong in a bowl.
• Add onions to it. Mix well and keep it aside.

To make the pani :

• Wash coriander and mint leaves.
• Grind them along with tamarind pulp, green chilly, ginger, salt to a fine paste.
• Take water in a bowl. Add the ground paste, jaggery, cumin powder and chaat masala to it.
• Keep it aside for an hour. Allow the flavours to imbibe.

To serve:

Place six puris in a plate ( any number as you wish!), put some filling in a small bowl and the pani in another bowl.

How to eat it:

The puri is lightly broken at the top. A spoonful of filling is put into it. Some pani is put into it and immediately put into the mouth.

Different kind of fillings :

1. Potato filling – Use boiled potato mixed with chilli powder, salt, onion and coriander leaves to stuff in it.
2. Green peas – Green peas can be boiled with a little salt and used as a filling along with boiled moong.
3. Corn filling – Make a filling of boiled corn along with onion, salt and chat masala.
4. Chana filling : Boiled chana mixed with spices can be used as a filling. Mash them a little bit and fill for that extra goodness and taste.

My other chat recipes:

Ragda patties Sevpuri

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