The Best Panipuri Recipe for a Perfect Snack.|| What Makes Panipuri the Ultimate Snack Food?

ABOUT

Panipuri is a popular street food snack in India, especially in the northern regions. It consists of small, crispy, deep-fried breads called "puri" that are filled with a mixture of mashed potatoes, spices, chickpeas, and tamarind water. The filled puris are then dipped in a spicy, tangy water made from cilantro, mint, green chili, ginger, garlic, tamarind, salt, and spices, which is known as "pani." Panipuri is served as an appetizer and is known for its unique combination of flavors and textures. It's often enjoyed as a quick snack or street food treat and is a staple of Indian street food culture.

Here's a simple step-by-step recipe to make panipuri:

Ingredients:

For the dough:
1 cup all-purpose flour
1/4 cup semolina flour
1/2 teaspoon salt
Water, as needed

For the filling:

4 medium-sized potatoes
1 teaspoon chaat masala
1 teaspoon cumin powder
1 teaspoon coriander powder

Salt, to taste

1/2 cup chickpeas, boiled
2 tablespoons tamarind water

For the pani (water):

1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
2 green chili peppers
1-inch piece ginger
2 cloves garlic
2 tablespoons tamarind water
Salt, to taste
1 teaspoon chaat masala
1 teaspoon cumin powder
1 teaspoon coriander powder

Oil, for frying

Instructions:

Prepare the dough:

In a mixing bowl, combine the all-purpose flour, semolina flour, and salt. Slowly add water and mix until a stiff dough forms. Knead the dough for 2-3 minutes until it becomes smooth. Cover the dough and let it rest for 30 minutes.

Prepare the filling:

Boil the potatoes and peel them. Mash the potatoes and mix with the chaat masala, cumin powder, coriander powder, salt, chickpeas, and tamarind water.

Prepare the pani (water):

Blend the cilantro, mint leaves, green chili, ginger, and garlic together in a blender. Mix with the tamarind water, salt, chaat masala, cumin powder, and coriander powder.

Roll the dough:

Divide the dough into small, lemon-sized balls. Roll each ball into a thin circle, about 3-4 inches in diameter.

Fry the puri:

Heat oil in a pan over medium heat. Gently place the rolled puri in the hot oil and fry until it puffs up and turns golden brown. Remove from the pan and drain on paper towels.

Fill the puri:

Make a small hole in the center of each puri and fill with the potato mixture. Dip the filled puri into the pani and serve immediately.