Master Chef’s Guide to Making Delicious Pani Puri Recipes: Step-by-Step Guide

Introducing the best Pani Puri Recipe videos uploaded in the past 24 hours! From making Pani Puri at home to chips fry recipes, these recipes have been trending on Youtube and are sure to tantalize your taste buds! In this summary, we will highlight the key takeaways from these videos and provide a detailed Pani Puri Recipe. So scroll down to watch the highlighted videos and get cooking!

Key Takeaways from the Videos:
– Making Pani Puri at home
– Chips Fry Recipe
– Kid’s Kitchen Cartoon
– Pani Puri Recipe
– Ingredients Matter
– Aloo, Piyaj, Hara Dhaniaa, Pudina, Hara Mirchi, Jeera Power, Chart Masala, Namak, Namkin Aam, Maida Gud, Sev, Mungfali, Oil, Nimbu Ka Rus

Our Master Chef’s Pani Puri Recipe

We asked our staff Chef to write up a detailed recipe for Pani Puri that even a beginner could cook at home.

Ingredients:

• For the Puris:
  • 1 cup semolina (rava)
  • 2 tablespoons all-purpose flour (maida)
  • ¼ cup hot water
  • Oil for deep frying
• For the Filling:
  • 2 medium potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 1 tablespoon roasted cumin powder
  • 1 teaspoon chaat masala powder
  • ¼ teaspoon black salt
  • Salt to taste
• For the Pani:
  • 1 cup tamarind paste
  • 3 tablespoons jaggery powder
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala powder
  • 1 teaspoon black salt
  • 4 cups water
  • 1 tablespoon boondi (fried gram flour balls), optional

Instructions:

1. To make the puri dough, combine the semolina, all-purpose flour, and hot water in a bowl. Mix well until a dough forms.
2. Knead the dough for 5-7 minutes, or until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. Meanwhile, make the filling by combining the potatoes, onion, roasted cumin powder, chaat masala powder, black salt, and salt to taste in a bowl. Mix well.
4. To make the pani, combine the tamarind paste, jaggery powder, roasted cumin powder, chaat masala powder, black salt, and water in a bowl. Mix well until the sugar dissolves.
5. Heat the oil in a deep frying pan over medium heat. Once the oil is hot, pinch off small pieces of the dough and roll them out into thin circles.
6. Fry the puri circles in batches until they are golden brown and puffed up. Remove from the oil and drain on paper towels.
7. To assemble the pani puri, take a puri and make a small hole in the center with your finger. Fill the puri with the mashed potatoes, onion mixture, and a few drops of pani. Sprinkle with boondi, if desired.
8. Serve immediately and enjoy!

Tips:

• For the best results, use fresh tamarind paste. If you can’t find fresh tamarind paste, you can use tamarind concentrate or tamarind chutney.
• Adjust the amount of spices in the pani to your liking. If you like your pani spicy, add more green chilies or red chili powder.
• If you don’t have boondi, you can use any other type of fried snack, such as sev, bhujia, or namkeen.
• Pani puri is best eaten fresh, but you can also store the puri shells and filling in separate airtight containers for up to 2 days. When you’re ready to eat, just assemble the pani puri and enjoy!

Now scroll down to watch the highlighted videos and get cooking!