Who doesn’t loves Pani puri, Golgappe or Pani Puri is a drooling chaat item and tops in the list of Indian street foods. Deep fried and puffed puris stuffed with chunks of boiled potatoes and spicy mint tamarind water, is a delight and makes a great snack. These puirs are also known as ‘Batashe’ in North India and ‘Puchka’ in West Bengal.
Making pani puri at home is not a very tedious task, but deep frying the puris requires a bit of patience. Though, readymade puris are easily available in the market, but making them at home with pure passion is something that is truly worth. I would definitely post the recipe of making these crisp puris or puchka in coming days. Right now enjoy my recipes for delicious golgappa filling and tongue tickling ‘Imli Ka Pani’ or spicy tamarind water.
*Do not miss to store the puris in air tight containers and just before serving, bake them for 5 minutes. They would taste fresh and crispy.
*Serve pani puris in get together, kitty parties, festive parties or any occasion you like. Do not miss to team up with dahi puris, it makes a classic combination. How about organizing a ‘Chaat Party’ at home and serving pani puris in disposable plates? It would be a hit for sure!
*While serving pani puri, do not miss to serve along sweet sonth chutney and khatti mint coriander chutney along with some chopped onion so that everyone can adjust the flavors as per preference.
Check out our chaat recipes for ……
Bengali jhal muri
Matar ki chaat and
Sweet corn chaat.