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A beloved Indian street food featuring hollow, crispy shells filled with a spicy potato mixture and dunked in tangy, herby water. The explosion of flavors and textures in every bite is what makes this snack so irresistible.
Prepare the Puri Dough
Make the Pani (Spicy Water)
Prepare the Filling
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A beloved Indian street food featuring hollow, crispy shells filled with a spicy potato mixture and dunked in tangy, herby water. The explosion of flavors and textures in every bite is what makes this snack so irresistible.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 495.47 calories per serving with 13.06g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Roll and Fry the Puris
Assemble and Serve
Substitute chickpeas with boiled moong sprouts or black chickpeas (kala chana) for a different texture and nutritional profile.
Create a sweet and tangy pani (Meetha Pani) by blending soaked dates and tamarind with a pinch of salt and cumin. Serve it alongside the spicy pani for a classic street-style experience.
Add a pinch of asafoetida (hing) to the potato filling for a traditional, pungent aroma and digestive benefits.
For a lower-oil option, try cooking the rolled puris in an air fryer at 180°C (350°F) for 4-5 minutes, flipping halfway. Note that the texture may be slightly different from the deep-fried version.
The 'pani' is rich in mint, ginger, and spices like cumin and black salt. These ingredients are known to stimulate digestive enzymes, prevent indigestion, and combat acidity.
Fresh herbs like mint and coriander are excellent sources of antioxidants, which help protect the body against cellular damage from free radicals and reduce inflammation.
The water-based 'pani' helps in hydration, especially during warmer weather. The tangy and spicy flavors make it a refreshing way to replenish fluids.
This is a common issue with several possible causes: 1) The dough was too soft. It needs to be firm and stiff. 2) The dough was not rested for the recommended 30 minutes. 3) The puris were rolled too thick or unevenly. 4) The oil was not hot enough when you started frying.
Store the completely cooled, fried puris in an airtight container at room temperature for up to a week. The pani and the filling should be stored separately in airtight containers in the refrigerator for up to 2-3 days.
Pani Puri can be considered a moderately healthy snack. The pani is packed with herbs and spices that aid digestion. However, the puris are deep-fried, which adds significant calories and fat. It's best enjoyed in moderation.
A typical serving of 10 pieces of Pani Puri contains approximately 250-300 calories. This can vary based on the size of the puris and the amount of oil absorbed during frying.
They are regional names for the same snack. 'Pani Puri' is common in Western India, 'Golgappa' in the North, and 'Phuchka' in the East. There are slight variations; for instance, Phuchka often uses a spicier potato mix and a more tangy, darker pani.
Traditional pani puri is not gluten-free due to semolina (rava) and all-purpose flour (maida). You can experiment with gluten-free flours like rice flour and tapioca starch, but achieving the perfect puff and crispiness can be challenging.