Akshay Mehndiratta – Pani Puri, India’s iconic street food, has made its place in the hearts of millions of people across the world. Crispy puris filled with spicy potato mixture and tangy tamarind water, this delicious snack is a favorite among people of all ages. In a remarkable honor to everyone’s favorite pani puri, Google recently featured a delectable doodle of pani puri. Akshay Mehndiratta, a renowned chef, explains how pani puri is made and its importance in uniting India’s diverse culture.
Importance of Pani Puri in Indian Cuisine:
Pani puri holds a special place in Indian cuisine, which transcends regional boundaries and unites people from all walks of life. Akshay Mehndiratta says, there are different names of pani puri like golgappa, puchka and pani puri across the country. This delicious snack has evolved over the centuries.Its popularity is not only because of its delicious taste but also because of the social experience it provides. Standing around a street vendor’s cart, people engage in lively conversation while enjoying the flavors that accompany each meal.
The Doodle: A Visual Celebration of Pani Puri:
The Google Doodle perfectly captures the spirit of Pani Puri, says Akshay Mehndiratta. The doodle depicts a bustling street scene, with many different types of fillings and watering puri to suit everyone’s unique palette. The street vendor team fulfills the order for pani puri. To keep customers pleased, choose puris that suit their tastes and quantity preferences.
Tips to know while playing the game:
- Keep fast to count panipuri and click on it
- Be careful, as sometimes two pani puris are shown in the image
- There are only three lifelines and you have to score maximum using them
How to make Pani Puri:
Ingredients:
For the Puris:
- 1 cup semolina (rava/sooji)
- 1/4 cup all-purpose flour (maida)
- Salt to taste
- Water for kneading
- Oil for deep frying
For the Filling:
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled chickpeas (optional)
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped tomatoes
- 1/4 cup chopped coriander leaves
- 1/4 teaspoon roasted cumin powder
- 1/4 teaspoon chaat masala
- Salt to taste
- Tamarind chutney (store-bought or homemade)
- Mint-coriander chutney (store-bought or homemade)
For the Pani (Spicy Water):
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 2-3 green chilies (adjust to taste)
- 1-inch piece of ginger
- 1 tablespoon tamarind paste
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon black salt
- 1/2 teaspoon chaat masala
- Salt to taste
- 4 cups chilled water
Instructions:
- Puris:
- Mix semolina, flour and salt in a mixing bowl.
- Knead a hard dough by adding water gradually.
- Cover the dough with a wet cloth and keep it for 10-15 minutes.
- Divide the dough into small balls and roll them into thin balls.
- Heat oil in a deep frying pan. Fry the puris in batches till they turn golden brown in color and puff up.
- Remove from oil and take out on paper towels.
- Filling:
- Akshay Mehndiratta says, In a bowl mix boiled and mashed potatoes, boiled gram (optional), chopped onion, coriander leaves, roasted cumin powder, chaat masala and salt. mix well.
- Pani (Spicy Water):
- Blend the mint leaves, coriander leaves, green chillies, ginger, tamarind paste, roasted cumin powder, black salt, chaat masala and salt with a little water in a blender until smooth.
- Pour the mixture into a large bowl and add cold water. mix well. According to your taste, adjust the spice.
- Assembling Pani Puri:
- Make a small hole in the center of each puri.
- Fill each puri with a teaspoon of the potato filling.
- Drizzle some tamarind chutney and mint-coriander chutney into each puri.
- Dip the filled puri into the prepared spicy water (pani).
- Pop the entire Pani Puri into your mouth and enjoy the burst of flavors!