Few street foods stir up emotions and taste buds quite like Pani Puri. Known by various names such as Golgappa, Phuchka, or Puchka, this crispy, tangy, and spicy delight is beloved across India in many parts . But concerns about hygiene often stop people from indulging regularly for this. The solution? Make Pani Puri hygienically at home, using fresh, clean ingredients with simple, and effective steps.
In this blog, we’ll show you how to make hygienic Pani Puri at home , with a detailed breakdown of ingredients, preparation methods, and few tips for keeping everything clean and safe—without compromising on the authentic taste of Pani Puri!
Why to Make Pani Puri at Home?
The streets might tempt you to indulge , but nothing beats the peace of mind and satisfaction that comes from homemade hygienic Pani Puri. When made at home with ease :
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You control the quality of ingredients use
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You ensure cleanliness in every step of preperations
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It’s healthier for you and your family, especially kids
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It’s customisable healthy —spicy, sweet, tangy—just the way you like it
Ingredients for Pani Puri Recipe
Here’s everything you’ll need to know how to prepare this delicious and hygienic snack at home:
For the Puris to (makes approx. 30 puris):
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1/2 cup Semolina (Sooji/Rava)
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2 tablespoons All-purpose flour or (Maida)
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A pinch of Salt to taste
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Water (as needed) to make douge
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Oil (for deep crispy frying)
For the Spicy Pani Puri:
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1 cup of fresh Mint leaves for Aroma
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1/2 cup of fresh Coriander leaves
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2-3 Green Chillies to make it hot (adjust to taste)
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1-inch Ginger piece for Aroma.
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1 tablespoon of Tamarind pulp for the tangy taste
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1 teaspoon of Roasted Cumin powder for taste
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1 teaspoon of Black Salt/ Rock Salt
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Salt for the taste
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4 cups of Chilled Water
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1/2 teaspoon of Chaat Masala (optional)
For the Filling:
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2 Boiled Potatoes medium (peeled & mashed)
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1/2 cup Boiled Chickpeas or Sprouted Moong
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Salt & Spices to taste (Red Chilli Powder, Chaat Masala, and Cumin Powder)
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Finely chopped Onion to enhance the taste (optional)
How to Prepare Hygienic Pani Puri at Home
Follow these very easy steps to make hygienic Pani Puri right in your kitchen with safety:
Step 1: Prepare the Dough for Pani Puris
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Mix semolina, all-purpose flour, and salt in a bowl and mix it well.
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Gradually add some water to form a stiff dough.
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Knead it well for 8–10 minutes depending on time.
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Cover it with a damp cloth and let it rest for atleast 30 minutes.
Hygiene Tip: Always wash your hands before kneading for saftey. Use filtered water and ensure utensils are properly cleaned before using.
Step 2: Roll and Fry the Puris
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Divide the dough into small portions in euqal sizes.
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Roll each portion with very thin and cut into small circles or (use a cookie cutter or a bottle cap).
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Heat the oil in a deep fry pan and fry 3–4 puris at a time.
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Fry on a to medium-high heat until golden and puffed.
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Drain on kitchen paper to remove excess oil in the puris.
Hygiene Tip: Use always fresh oil, preferably filtered, and never reuse fried oil for other dishes .
Step 3: Make the Spicy Pani
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Blend Mint, Coriander, and Green chillies, Ginger, and Tamarind pulp to a smooth paste using a little water.
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Strain the paste for a clean and , smooth texture.
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Mix this with chilled water, add some cumin powder, black salt,some regular salt, and chaat masala.
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Adjust the seasoning and refrigerate for at least 30 minutes.
Hygiene Tip: Always wash herbs thoroughly under running water and use clean chopping boards for saftey.
Step 4: Prepare the Filling
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In a bowl, mix boiled and mashed potatoes with boiled chickpeas or sprouts.
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Add some salt, red chilli powder, cumin powder, and chaat masala to taste.
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Add finely chopped onions if desired for an extra crunch.
Hygiene Tip: Boil potatoes and chickpeas in filtered water and store them in clean containers if prepping ahead.
Step 5: Assemble and Serve the Pani Puri
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Crack open a puri at the top with a spoon or finger.
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Add 1 teaspoon of the filling to the Puri.
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Dip or pour the spicy mint Pani Puri water into the puri.
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Serve immediately and enjoy the burst of flavours in.
Pro Tip: For an added twist, serve it with sweet tamarind chutney for a perfect balance of spicy and tangy Pani Puri!
Additional Hygiene Tips for Pani Puri
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Use disposable gloves for or while assembling puris for guests.
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Clean your kitchen counter neat before and after the process.
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Sterilise your grinder and strainer before preparing the mint water.
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Store over the leftover components in airtight containers and refrigerate.
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Discard any leftover pani after 24 hours to avoid bacterial growth for health.
Final Thoughts
Making hygienic Pani Puri at home isn’t just about cleanliness—it’s about elevating your snacking experience to enjoy the stuff. You get to enjoy the same vibrant street-style taste while being confident in the safety and quality of your food you eat. This is especially important for families with children,and elderly members, or anyone with a sensitive stomach.
So the next time when you crave this beloved snack, ditch the streets and make it yourself—clean, fresh, and full of flavour at home !
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