Pani Puri
Pani Puri is a popular Indian street food snack consisting of crispy, hollow puris filled with a spicy potato and chickpea mixture, then drenched in a tangy, flavorful tamarind and mint water. This recipe provides a homemade version of this iconic treat. It's a burst of flavors and textures in every bite.
Forkin eredeti receptje
- Teljes idő
- 1 ó 5 p
- Adag
- 4
- Nehézség
- Közepes
- Adagonként
- 388 kcal
Előkészítés
Hozzávalók
puri
- 24 dbpuri, ready-made
- 2 csészeoil, for frying
filling
- 2 dbpotato, boiled and mashed
- 0,5 csészechickpea, boiled
- 0,25 csészered onion, finely chopped
- 1 dbgreen chili, finely chopped(opcionális)
- 2 ek.coriander leaf, chopped
- 1 tk.chaat masala
- 0,5 tk.black salt
spicy water
- 0,5 csészemint leaf, fresh
- 0,5 csészecoriander leaf, fresh
- 1 dbgreen chili
- 15 gginger, peeled
- 2 ek.tamarind paste
- 1 tk.cumin powder, roasted
- 0,5 tk.black salt
- 1 tk.sugar
- 3 csészewater, chilled
Eszközök
deep pan · slotted spoon · paper towels · fine-mesh sieve · blender · mixing bowl
Elkészítés
Lépésről lépésre
- 1
Prepare the filling: In a mixing bowl, combine the mashed potato, boiled chickpea, chopped red onion, green chili, chopped coriander leaf, chaat masala, and black salt.
Körülbelül 10 p
A szakács megjegyzése: Ensure potatoes are fully cooled before mashing to prevent a gummy texture.
- 2
Mix the filling ingredients thoroughly until well combined.
Körülbelül 2 p
- 3
Prepare the spicy water (pani): In a blender, combine the mint leaf, coriander leaf, green chili, ginger, tamarind paste, roasted cumin powder, black salt, and sugar with a small amount of the chilled water.
Körülbelül 8 p
A szakács megjegyzése: Adjust green chili quantity to your preferred spice level.
- 4
Blend until a smooth paste forms, adding a little more water if needed to help it blend.
Körülbelül 2 p
- 5
Strain the blended mixture through a fine-mesh sieve into a large bowl, pressing down on the solids to extract all the liquid.
Körülbelül 5 p
A szakács megjegyzése: This step ensures a smooth, pulp-free pani.
- 6
Add the remaining chilled water to the strained liquid and stir well. Taste and adjust seasonings if necessary.
Körülbelül 2 p
A szakács megjegyzése: The pani should be tangy, spicy, and slightly sweet.
- 7
Chill the pani in the refrigerator for at least 30 minutes to enhance its flavors.
Körülbelül 30 p
A szakács megjegyzése: Chilling is crucial for the refreshing experience.
- 8
Heat the oil in a deep pan or kadai over medium-high heat for frying the puris.
Körülbelül 5 p
A szakács megjegyzése: The oil should be hot enough to make the puris puff up immediately.
- 9
Carefully drop a few puris into the hot oil. They should puff up within seconds.
Körülbelül 5 p
A szakács megjegyzése: Do not overcrowd the pan; fry in batches.
- 10
Flip the puris and fry until golden brown and crispy on all sides.
Körülbelül 5 p
- 11
Remove the fried puris with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Körülbelül 5 p
- 12
To serve, gently tap a hole in the center of each puri with your thumb.
- 13
Fill each puri with a small amount of the potato and chickpea mixture.
- 14
Dip the filled puri into the chilled spicy water just before eating, ensuring it's completely submerged.
A szakács megjegyzése: Eat immediately to enjoy the crisp texture before it softens.
Adagonként
Tápérték
- Kalória
- 387,6kcal
- Fehérje
- 6,4g
- Szénhidrát
- 40,4g
- Zsír
- 23g
- Rost
- 5,7g
- Cukor
- 6,3g
A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.
Őrizd meg frissen
Store the puri filling and spicy water separately in airtight containers in the refrigerator.
Pani Puri is best enjoyed fresh and cold; reheating is not recommended.
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