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Pani Puri
Pani Puri, also known as Golgappa or Puchka, is a cherished Indian street food that captures the essence of spicy and tangy flavors. With crispy, hollow puris as the vessel, this dish combines mashed potatoes and chickpeas, delivering a delightful explosion of taste and texture in every bite. Enjoy the authentic experience of this beloved snack
Recipe Summary
Preparation
60 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
Step 1
Make a hole in the center of each puri to create a hollow space for the fillings.
2
Step 2
Fill each puri with a small portion of mashed potatoes and boiled chickpeas.
3
Step 3
Add chopped onions, cucumbers, and tomatoes to each puri.
4
Step 4
Sprinkle green chilies, chaat masala, roasted cumin powder, red chili powder, and a pinch of salt over the fillings.
5
Step 5
Drizzle tamarind chutney and mint-coriander chutney into each puri.
6
Step 6
Garnish with fresh coriander leaves and a generous amount of sev.
7
Step 7
Serve immediately and enjoy the burst of flavors with each Pani Puri!
Tips for this recipe
Here are some useful tips to perfectly prepare Pani Puri and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Pani Puri to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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