Pani puri is one of the most popular street foods of India. It is known by different names in different parts of India, like in North India it is known as gol gappa, phucka in Eastern Indian and bataasha in the Western region. Pani puri literally translates to deep fried dough balls in water. Crispy and deep fried small puris are filled with a single or a combination of fillings like potato, chickpeas, ragda, moong sprouts, onion, coriander which are then dunked in a sweet, sour and spicy water made of mint, coriander, tamarind and some spices.
For this month's South Vs North Challenge, Prachi of Prachi's Veg Kitchen suggested pani puri with 4 kinds of water. Since raw mangoes are not in season here, I decided to make just the sour and spicy pani. Pani puri is my favorite street food and one of the things I miss being away from India. Though I do enjoy them at local chaat shops here, I loved these home made pani puri much more. Now let's see how to make pani puri at home from scratch.
Notes and Tips
- Keep the puris covered all the time with a cloth to prevent them from drying out.
- Refrigerating the pani helps in blending the flavors.
- Other stuffing that we can add are boiled moong sprouts and ragda. You can also add some sweet chutney to the stuffing.