Pani-puri

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This is really a miracle dish, which I have loved since I ate it for the 1st time. My chat-shop visit was never complete without pani-puris. 

Many times, I went to chat shop only for pani-puris & never thought how much I ate, but still at the age of 34 I am still unsatisfied with pani-puris.

Again & again in my life, it has proven my love for pani-puris, by having craving. Latest is lockdown, when we couldn’t get puris for pani-puris, we planned for making the puris at home (didn’t make it, due to some reason), but had the highest level of craving for it. Just to tell all, after 55 days, I had pani-puri at home. But seriously it was divine.


Around the globe, pani-puri is made only in India. No were in the world you can get it. When in any 5 star hotels, there are Indian street food festival it is very difficult to explain non-Indians.  They explain it as “water balls with hot sauce”.

Recipe – as I prepare it.

There are 4 main section of preparation –

A.      Ragda

B.       Tangy Chutney

C.       Main Pani-puri water

D.      Assembling all the ingredients & eating it.

1.       Part A – Take white peas & soak them for 8 hrs. Then change the water, add just slightly more than white peas. Add pinch of baking soda, salt to taste, turmeric, & then put it in cooker for 4 whistles.

2.       Once the cooker open, then smash the white peas & taste for salt.

3.       If you like or nutrition for kids, you can add smash steamed potatoes. (if you want to)

4.       Part B - Soak tamarind & dates (bit more than tamarind), for an hour. Then make a sauce of them & add jaggery to reduce tanginess & make it sweeter, then salt.

5.       Part C - Before beginning water making Pani-puri water, first make the pudina chutney to mix it in water to give it minty hot flavor.

6.       Take a pudina (mint leaves), kothimbir (Cilantro / coriander), green chilies (check how much hotness you need for Pani-puri – I feel it should be bit hotter as tamarind chutney will reduce it), salt, jeera. Grind them all with bit of water. Keep it aside

7.       Remember, pani can be made as good as your tongue tasting, there is no formula with me.

8.       Now take a big utensil & add Everest Pani-puri masala, good amount of rock salt & pink salt, Coriander seeds + Jeera powder, lemon juice, salt, coriander. Add normal water (say 200-300 ml), mix well. Once it is mixed well, then add chilled water in it, then add pudina chutney. Mix well. Then taste & then do the tuning of water by adding required ingredients. Remember the water should be tangy, hot, bit salty. You should feel the strongness.

9.       If you have boondi then add in water, when you are going to eat pani-puri.

 

How to prepare & eat pani-puri?

1.       Keep all the preparation ready to make pani-puri.

2.       Take a big bowls / soup bowls for individuals to take pani-puri water. Bowl should be big where whole puri can go in & fill-up the water in it. With this you will enjoy eating like pani-puri wala.

3.        Take a puri, poke a hole in it, then fill the small amount of radga in it, then a tamarind chutney, & then creates it such many for all.

4.       Then once all done, take a single puri, dip it in water & fill it completely & eat it.

 

What’s in Pani-puri ?

I feel pani-puri mainly has lot of appetizing stuff in it. It helps in digestion & activates the taste buds on our tongue. It can also have help in good for heart as it as tamarind which has fibers which reduces cholesterol. (I am not a doctor, but read it online, so please recheck about it).

But I feel, overall pani-puri does not have great nutritive value, as it has maida, fried puris, boondi, etc.


BUT PANI-PURI IS EATEN FOR TONGUE’S TASTE BUDS & NOT FOR NUTRITIVE VALUE.

ENJOY IT…

 

Thank you for reading…. Bon Appetit !!!

OJ 


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