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Panipuri

Panipuri (water bread) is a popular Indian street food consisting of small, hollow, crispy puris filled with a spicy and tangy mixture. The puris are then topped up with some flavoured red water (pani). The dish is known for its bold flavors and is typically served as a snack in India and other parts of South Asia. It's often enjoyed by bursting the puri in your mouth, creating a burst of refreshing, savory flavors. It’s a relatively simple dish to create. If you can’t find the ingredients at your grocery store, head to an Indian grocery shop and they will have all you need. Potato Stuffingx3 400g medium potatoesx1 163g medium onion1.5 tbsp 5g chopped coriander leaves1 tsp 4g roasted cumin powder1 tsp 4g chaat masala powder¼ tsp red chili powder – optional1 tsp 7g black salt or regular salt or pink salt, as required Pani1 cup 35g chopped mint leaves1 cup 20g chopped coriander leavessmall knob 44g ginger3 75g green chilies1 tsp 26g tamarind4 tbsp 48g jaggery powder1 tsp 3g roasted cumin powder1 tsp 3g chaat masala powder⅓ cup 84g water for blending⅓ cup 84g water for pouring into the puri1 to 1.5 tablespoons boondi (optional)1tsp 5g black salt Puri is available at your Indian grocery store and last forever (pre deep fried) Boil your potatoes until they are knife tender and let cool in the colander. When the potatoes have cooled dice into 1/2 centimeter cubes. Dice onion to about 1/2 the size of the potato so it disperses the flavour when eating. Add the onion to the potatoes followed by chaat masala, chilli powder, cumin and salt. Mix well but not too rough so as to not mash the potatoes. Cover and place in the fridge for assembly. Remove mint and coriander from the stems and keep in separate bowls. Add the mint and coriander to the blender along with the tamarind, roughly chopped ginger and chillies. Followed by chaat masala, jaggery powder, roasted cumin powder. Add the water and blend until ginger and chillies have been blitzed. Decant into a jug or bowl cover and place in the fridge to water down later. Assemble your Panipuri With the back of a teaspoon lightly tap the puri ball to create an opening wide enough to spoon in some potato mixture. Then with the diluted pani mixture top up the puri ball then pop in your mouth and pop. The explosion will be a burst of flavour and 1 simply won’t be enough. 0:00 intro 0:20 how to peel potatoes 1:16 cut potatoes in half 1:35 boil potatoes until tender 1:50 how to dice onion 4:00 remove mint and coriander from stalk 5:51 facts about coriander and cilantro 7:29 drain potatoes and dry 7:52 how to soak tamarind 8:47 how to make puri 13:20 dive cooled potatoes 15:00 finally chop coriander and mint 15:49 add coriander and mint 15:56 add diced onion 16:04 add chart masala 16:08 add cumin 16:13 add chilli powder 16:17 add black salt 16:22 mix well cover and place in fridge 17:20 how to make pani 17:26 add mint and coriander to blender 17:36 add softened tamarind 17:45 roughly chop ginger and chillies, add to blender 18:29 add chaat masala, jaggery, cumin and optional salt 18:48 add water 19:09 blitz pani 19:53 decant pani into a bowl 20:11 how to mix pani 20:46 add boondi 21:05 how to serve Panipuri #panipuri #gupchup #golgappe #indiancuisine #indianstreetfood #indianfood #cooking #food #foodie #foodporn #chef #dinner #delicious #cook #yummy #foodphotography #eat #homemade #tasty #kitchen #healthyfood #yum #foodblogger #lunch #foodlover #foodpics #healthy #vegetarian #mealideas #indian #pov #pani #puri