Pani Puri Recipe, popular street food across Indian street, you will never miss the mobile pani puri shop at the corners. Crisp fried puri stuffed with potatoes filling, tamarind chutney, onion and spicy soury water which prepared with fresh coriander leaves, mint leaves, green chillis etc.
Pani puri is a favorite chaat snack, and it’s light. Unlike many other Indian snack or chaat mostly prepared with thick masala and loads of carbs, but pani puri mostly filled with spicy tangy water. Putting the whole of pani puri in mouth, and crushing it will burst all the flavors at once, golgappa, potato filling, tangy tamarind chutney, and the best of all is spicy pani filled all over your taste buds, you cannot resist to go for the next one.
In mumbai it is known as pani puri recipe, then delhi as golgappa recipe and further east it is known as puchka recipe.
The spicy water is Pani and the tiny crispy fired dough balls are Puris. Pani is sour, tangy as well as spicy and the spicy pani is balanced with the potato fillings and sweet tamarind chutney.
Here we shared complete panipuri making from the golgappa till the end until stuffing the pani in puri, in other word how to make panipuri from scratch in this recipe. Puri making is time consuming, be yourself ready. Alternatively, you can buy the puris from store and follow the rest.
Let us see, how to make pani puri at home,

Sooji (Semolina,Rava) 1/2 Cup
Maida (All purpose flour) 1/2 Cup
Salt 1/2 Tsp
Baking soda (A pinch)

Potato filling:
Chick peas 1/2 Cup (Soaked over night)
Potato 2 Small
Chilli powder 1/2 Tsp
Dry mango powder (Amchur powder) 1 Tsp
Garam masala 1/2 Tsp

Tamarind chutney:
Tamarind (A lemon sized ball)
Dates 4-5
Jaggery 1/4 Cup
Chilli powder 1 Tsp
Chaat masala 1 Tsp

Coriander leaves 1 Cup
Mint leaves 1 Cup
Green chilli 1-3
Lemon juice (From 1 lemon)
Black salt 1/2 tsp
Chaat masala 1 Tsp
Ginger powder 1/2 Tsp

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