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 tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 5 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 388 kcal
Ön hazırlık
Malzemeler
puri
- 24 adetpuri, ready-made
- 2 su bardağıoil, for frying
filling
- 2 adetpotato, boiled and mashed
- 0,5 su bardağıchickpea, boiled
- 0,25 su bardağıred onion, finely chopped
- 1 adetgreen chili, finely chopped(isteğe bağlı)
- 2 yemek kaşığıcoriander leaf, chopped
- 1 çay kaşığıchaat masala
- 0,5 çay kaşığıblack salt
spicy water
- 0,5 su bardağımint leaf, fresh
- 0,5 su bardağıcoriander leaf, fresh
- 1 adetgreen chili
- 15 gginger, peeled
- 2 yemek kaşığıtamarind paste
- 1 çay kaşığıcumin powder, roasted
- 0,5 çay kaşığıblack salt
- 1 çay kaşığısugar
- 3 su bardağıwater, chilled
Ekipman
deep pan · slotted spoon · paper towels · fine-mesh sieve · blender · mixing bowl
Hazırlanışı
Adım adım
- 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.
Yaklaşık 10 dk.
Aşçının notu: Ensure potatoes are fully cooled before mashing to prevent a gummy texture.
- 2
Mix the filling ingredients thoroughly until well combined.
Yaklaşık 2 dk.
- 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.
Yaklaşık 8 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 5
Strain the blended mixture through a fine-mesh sieve into a large bowl, pressing down on the solids to extract all the liquid.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 30 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: Do not overcrowd the pan; fry in batches.
- 10
Flip the puris and fry until golden brown and crispy on all sides.
Yaklaşık 5 dk.
- 11
Remove the fried puris with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Yaklaşık 5 dk.
- 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.
Aşçının notu: Eat immediately to enjoy the crisp texture before it softens.
Porsiyon başına
Besin değerleri
- Kalori
- 387,6kcal
- Protein
- 6,4g
- Karbonhidrat
- 40,4g
- Yağ
- 23g
- Lif
- 5,7g
- Şeker
- 6,3g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.