Pani Puri (The famous Indian street-food)

#ArtofPlating

Panipuri or Fuchka or Gupchup or Golgappa is a type of snack that originated in the Indian subcontinent, and is one of the most common street foods in India.

Having a chaat party at home has always been great fun with friends and we used to look forward to it every year.

So, this time when I wanted to showcase  ‘Pani Puri in 5 flavours’ on the blog, my chaat party buddies helped me with these sleek looking shot glasses for the pics.  Thank you Jennifer & Ralston.    (BTW they are also my childhood friends)

We all agree that pani puris are a burst of amazing flavours all at the same time.  Spicy, tangy, sweet, and crispy. That’s why we all love it so much !!!

Here, I have tried my take on the favourite street-food and have given it a fine-dining touch.

These are 5 flavours all created by me.  I kept tasting the different flavours till I found that half of it was gone (Lol)  I just can’t resist pani puri, so it’s not my fault.  Fortunately, there was enough left for plating.

Let me just give a run down on the five flavours and you can choose your favourite one.

Tamarind – 2 tbsp tamarind pulp, add chaat masala, lemon juice, black salt, roasted jeera powder,

¼ tsp jaggery. Add water to suit your taste.  Don’t dilute it too much.  Mix it well and serve.

Tangy Orange – ½ cup orange juice, ¼ chilli powder, chaat masala, 3 drops of ginger juice, few drops of lemon juice, black salt.  Stir all well and serve chilled.

This is a little different than your regular pani puri flavour, so make your choice.

Mint – Grind together a handful of mint leaves, few green coriander leaves, 3 chillies, 3 garlic cloves.   Add a dash of lemon juice, ½ tsp chaat masala, ½ tsp roasted jeera powder. Season with black salt, stir well and serve.

Tomato Chaat –  ½ cup tomato juice, 1 tbsp hot & sweet chilly sauce, 1/2 tsp lemon juice, chaat masala, a little pepper powder, black salt, as per taste. Mix well and serve.

Pomegranate – ½ cup fresh pomegranate juice, Juice of half a lemon, ¼ tsp green chilli paste, a dash of tobasco sauce, season with black salt and chaat masala as per taste.

This one is my favourite.  It should be served chilled.

Try them and do share your experience on the blog.  You can post your feedback in the comments section below.  Will be happy to read them.

Happy Plating !

Love,
Deliciously URS