Pani Puri is a favourite street snack across India. It is loved by people of all ages and is made in many different ways. The most common versions of the Pani or water are Sweet and Tangy and Spicy and tangy. Nowadays, however, people are inventing different flavors and serving the traditional Pani Puri with various fillings. Fusion is an “in-thing” with this popular snack these days. Going with the trend, I thought of trying to make this yummy snack in four ways:
- Pudina (Mint) Pani with Ragda
- Orange Pani with fruits
- Garlic Pudina Pani with Onions
- Imli (Tamarind) pani with Potato
I have, of course, used Puris, which are easily available in the market these days, to fill the mixtures and have served the flavored water in shot glasses. Traditionally, the water is filled in the Puri and is served immediately.
Pudina Pani (Mint) with Ragda:
50 gms Yellow Peas, Salt as per taste, finely chopped green chillies, 1 tsp Jeera/Cumin, 5-6 Tbsp Pudina Chutney, 1 glass chilled water.
For the Ragda, I took some yellow peas and cooked them in the cooker for 3-4 whistles. Then I mashed it, added Salt and simply gave a tadka with finely chopped green chillies and jeera. P.S. Cool to room temperature before serving.
For the Pudiina Pani, I took some pudina chutney and added one glass of chilled water. You may need to add some salt in order to balance the taste after adding water.
While serving, I made a hole in the puri and added some ragda to it. I served the Pudina pani in a shot glass. You could serve it in the traditional way.
Orange Pani with fruits:
1 Glass Minute Maid pulpy Orange drink (You could use any other orange flavour drink/juice), 1/2 glass water, Salt as per taste, 1 Tsp Roasted Jeera, Assorted chopped fruits.
For the Orange flavored water, I mixed one glass Minute Maid pulpy Orange drink with 1/2 glass water and added some salt to balance the taste. I also added some roasted jeera to enhance the flavor.
In this recipe, you can add any of your favorite chopped fruits. To enhance the flavor, you can add some roasted jeera and salt to the fruits.
While serving, I made a hole in the puri and added some fruits to it. I served the Orange pani in a shot glass. You could serve it in the traditional way.
Garlic Pudina Pani with Onions:
4-5 Tbsp Pudina Chutney, 1 glass chilled water, 1 tsp Jeera/Cumin, 3-4 garlic cloves, Salt as per taste, 1 Chopped Onion.
To make the Garlic Pani, I roughly ground some garlic with jeera in a mortar and pestle set and mixed it with the Pudina Chutney. I diluted it by adding one glass chilled water.You may need to add some salt in order to balance the taste.
While serving, I made a hole in the puri and added some chopped Onions to it. I served the Garlic pani in a shot glass. You could serve it in the traditional way.
Imli (Tamarind) Pani with Potato:
For Imli Chutney:
1 Cup Tamarind, 1 Cup Jaggery/Sugar, 2 Tbsp Red Chilli Powder, 1 Tbsp Roasted and ground Jeera (Cumin) powder, Water, Salt to taste.
Soak the tamarind in water for 4-5 hours. Mash over a seive and remove the pulp. Add Jaggery/Sugar, Red chilli powder, Jeera and salt and mix well. Keep aside for an hour to let the jaggery/sugar dissolve. Mix well. The chutney is ready to use. You can preserve this chutney in an air-tight container for 10-15 days in the fridge.
Imli Pani and Potato filling:
4-5 Tbsp Imli Chutney, 1 glass chilled water, 2 medium sized potatoes, 1 Tbsp Red chilli powder, 1 chopped green chilli (Optional), 2 Tbsp chopped Coriander, Salt to taste.
For the pani, mix the chutney with chilled water.
For the filling, peel and mash two boiled potatoes. Add Red chilli powder, chopped green chilli (Optional), chopped Coriander and Salt and mix well.
While serving, I made a hole in the puri and added some Potato mixture to it. I served the Imli pani in a shot glass. You could serve it in the traditional way.
I have given a Hing (Asafoetida) smoke flavor to all the different flavor waters. This is optional but if you would like to do this, follow these steps: You need to burn a piece of coal on the gas. When it is red hot, remove it in a small bowl, sprinkle a large pinch of Hing and one Tsp Ghee/Oil. As soon as the smoke arises, cover the bowl with the container in which you intend to add the flavored water. P.S. You could make the flavored water in a different container and transfer it to the smoked container later.
You could also try mixing the different flavors or trying each flavor with a different filling.