Nepal Pani Puri Recipe: As we travel around the world, we love discovering foods that capture the essence of their culture. One dish that stands out is Nepal’s Pani Puri, a popular street food that brings vibrant flavors and excitement to any meal. It’s not just a snack; it’s an experience we want to share with you.
Making Pani Puri at home is easier than you might think. With just a few ingredients, including spicy water and crispy puris, you can create a delightful treat that impresses friends and family.
This recipe showcases the unique flavors of Nepal while allowing you to enjoy a fun, interactive dining experience.
Join us as we dive into the steps to create authentic Nepali Pani Puri. We promise it’s worth the effort and will transport your taste buds straight to the bustling streets of Nepal.
About Us
We are John and Laurel Rodgers, an American couple passionate about food and culture. Our love for cooking drives us to explore diverse cuisines around the world.
We travel extensively to discover unique recipes. We gather inspiration from local restaurants and cooking classes. This journey allows us to experience authentic flavors and techniques.
Our goal is to share these culinary treasures with you. We believe that food connects people and cultures. Each recipe we present carries a story from its origin.
We aim to provide clear, easy-to-follow instructions. With each dish, we hope to inspire your own cooking adventures. Join us as we explore the world, one recipe at a time!
Why You’ll Love This Nepal Pani Puri Recipe
We love this Nepal Pani Puri recipe because it offers a burst of flavor in every bite. The combination of crispy puris and spicy, tangy water creates an enjoyable experience.
Key Features:
- Authentic Flavor: The recipe captures traditional Nepali tastes, making it a delightful snack for any occasion.
- Simple Ingredients: We can easily find ingredients at local markets or grocery stores.
- Quick to Make: This recipe allows us to prepare Pani Puri in a short time, perfect for gatherings.
It’s versatile too! We can customize the fillings to suit our preferences. Whether we prefer potatoes, chickpeas, or even sprouts, the choice is ours.
Health Benefits:
- Fresh Ingredients: Using fresh vegetables and spices means we’re getting nutritious snacks.
- Vegetarian-Friendly: This dish is perfect for anyone looking for vegetarian options.
As we enjoy making this recipe, it also reminds us of our travels. Each Pani Puri takes us back to the vibrant streets of Nepal.
In every Pani Puri, we experience culture and tradition. It’s not just food; it’s a journey through flavors.
What Makes This Recipe Special
We love Pani Puri because it combines different flavors and textures in one bite. This Nepali street food offers a unique twist on traditional snacks.
Key Features:
- Crunchy Puris: The puris are deep-fried to a perfect crispness. They create a delightful contrast to the soft filling.
- Flavorful Fillings: We use a mix of smashed potatoes, onions, and spices. This blend gives a delicious and spicy taste.
- Refreshing Pani: The flavored water, or pani, is what truly sets this dish apart. It’s tangy and spicy, often made with tamarind, herbs, and spices.
Unique Ingredients:
- Coriander Leaves: They add a fresh aroma to the filling.
- Chaat Masala: This mix of spices enhances the taste, making every bite exciting.
- Bird’s Eye Chilies: For those who like heat, these bring a kick to the dish.
Making Pani Puri at home allows us to adjust the flavors. We can make it as mild or spicy as we like, based on our preferences.
Every element of this dish works together to create a memorable eating experience. That’s what makes our Pani Puri recipe special.
Cooking Equipment Needed
To make delicious Nepali Pani Puri, we need some essential kitchen tools. Here’s a list of what we recommend:
- Mixing Bowl: A medium-sized bowl is ideal for mixing dough and preparing fillings.
- Chopping Board: This will help us safely chop vegetables and herbs.
- Knives: A sharp knife is needed for chopping and dicing.
- Spatula or Wooden Spoon: Useful for stirring mixtures and cooking.
- Frying Pan: This is necessary for frying the puris until they are crispy.
For cooking the filling, we will also use:
- Pressure Cooker: This helps cook the chana and potatoes quickly.
- Teaspoon: Handy for measuring spices and ingredients.
- Ladle: A ladle makes it easy to serve the spicy water.
With this equipment, we can prepare and enjoy our Pani Puri at home. Each tool plays a specific role in ensuring the recipe turns out well. Having them ready makes the cooking process smooth and enjoyable.
Cooking Instructions
To make Nepali Pani Puri, we need to follow some simple steps. Here’s how we can prepare it.
Steps to Prepare Puri:
- In a bowl, mix suji, plain flour, baking soda, and a pinch of salt.
- Add water gradually to form a soft but firm dough.
- Once the dough is ready, cover it and let it rest for about 30 minutes.
- After resting, divide the dough into small balls and roll each into thin circles.
- Heat oil in a deep pan.
- Fry the puris until they puff up and turn golden brown.
Filling Preparation:
- Mix the mashed potatoes and chopped onions in a bowl.
- Add spices to taste and mix well.
Pani Preparation:
- Blend together 1/4 cup mint, 1/2 cup coriander, 2 pieces of ginger, 2 chilies, and lemon juice.
- Adjust water to achieve the desired consistency.
We’re now ready to serve our delicious Pani Puri! Enjoy this delightful Nepali street food.
Cooking Tips
When making Nepali Pani Puri, we recommend using fresh ingredients for the best flavor. Here are some tips to enhance your cooking experience:
- Choose the Right Flour: Use fine semolina or all-purpose flour for making puris. This helps achieve a crisp texture.
- Knead the Dough Well: A well-kneaded dough leads to better puffing when frying. Make sure it’s smooth and elastic.
- Oil Temperature: Heat the oil to the right temperature. If the oil is too hot, the puris will burn. If too cool, they won’t puff. Aim for medium heat.
- Drain Properly: After frying, set the puris on paper towels to absorb excess oil. This keeps them crispy.
- Prepare the Stuffing: A mix of boiled potatoes, chickpeas, and spices gives a tasty filling. We can also add finely chopped onions and cilantro for extra flavor.
- Make the Pani (Water): For the spicy water, blend mint, coriander, green chilies, and tamarind. Adjust the spice level to your preference.
- Serve Immediately: Pani Puri tastes best when served right after preparation. This ensures the puris stay crunchy.
- Experiment: Feel free to experiment with different fillings and flavors in the water. This can add a personal touch.
Ingredients For the Nepal Pani Puri Recipe
Pani
Mint Leaves
Cilantro leaves
Green Chili
Ginger
Mango Powder
Cumin Powder
Rock Salt
Salt
Sugar
Water
Boondi
Filling
Potatoes
Chickpeas
Mung Beans
Ragda
Rock Salt
Salt
Mango powder
Cilantro
Dates
Puffed Puris
Tamarind Chutney
Cooking Instructions For the Nepal Pani Puri Recipe
Preparing the Green Chutney
In a bowl, combine the washed and trimmed greens along with the spices. Add 1 cup of mint leaves, 1 cup of cilantro leaves, 4-5 Thai green chilies, a 2-inch piece of ginger, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of roasted cumin powder.
Blending the Chutney
Transfer the mixture to a blender, then add 6 cups of water along with some ice cubes. Blend until smooth, then strain the mixture through a fine mesh strainer into a bowl. Stir in 1 teaspoon of aamchur powder and ½ teaspoon of rock salt, mix well, and refrigerate until needed.
Soaking and Cooking the Legumes
Soak the brown chana, moong, and ragda for at least 6 hours or overnight. Once soaked, cook the ragda using an Instant Pot and prepare the sweet dates tamarind chutney. Drain the brown chana and place it in a pressure cooker container with enough water to just cover it, along with a pinch of salt.
Cooking the Potatoes
Wash and cut the potatoes in half, then place them in a separate pressure cooker container with a pinch of salt. Stack this container over the chana inside the pressure cooker. Cook for 3 whistles and allow the pressure to release naturally before opening.
Cooking the Moong
In a pan, bring water to a boil and add the soaked moong along with a pinch of salt. Let it cook on medium heat for 8-9 minutes until it is al dente. Drain and set aside.
Final Preparation
Peel the cooked potatoes and transfer them to a bowl. Add rock salt, chopped cilantro, and aamchur, then mix everything together before serving.
FAQ For the Nepal Pani Puri Recipe
Question: What is the Nepal Pani Puri recipe?
A: The Nepal Pani Puri recipe is a popular street food dish consisting of crispy hollow puris filled with spicy, tangy, and flavored water, along with mashed potatoes, chickpeas, and spices. It is a favorite snack enjoyed across Nepal for its crunchy texture and refreshing taste.
Question: What ingredients are needed for the Nepal Pani Puri recipe?
A: The Nepal Pani Puri recipe requires puris, boiled potatoes, chickpeas, onions, coriander, tamarind chutney, mint, green chilies, black salt, cumin powder, and spiced water made from tamarind, mint, and other seasonings. The combination of these ingredients creates a balance of tangy, spicy, and savory flavors.
Question: How is the Nepal Pani Puri recipe prepared?
A: The Nepal Pani Puri recipe is prepared by making crispy puris and filling them with mashed potatoes, chickpeas, and spices. The puris are then filled with tangy, spicy water made from tamarind, mint, and green chilies. It is served immediately for the best crispiness and taste.
Question: Is the Nepal Pani Puri recipe spicy?
A: The Nepal Pani Puri recipe can be spicy, but the spice level can be adjusted according to taste. The pani, or flavored water, is typically made with green chilies and black salt, but milder versions can be made by reducing the spice or adding more tamarind for sweetness.
Question: What makes the Nepal Pani Puri recipe a popular street food?
A: The Nepal Pani Puri recipe is a popular street food because of its crispy texture, spicy and tangy water, and refreshing taste. It is an affordable and flavorful snack enjoyed by people of all ages, making it a staple at street food stalls across Nepal.
Nepal Pani Puri Recipe
Ingredients
Pani
- 1 cup Mint Leaves
- 1 cup Cilantro leaves
- 5 Green Chili Thai
- 2 pieces Ginger
- 1 tsp Mango Powder
- 1 tsp Cumin Powder roasted
- ½ tsp Rock Salt
- 1 tsp Salt
- 1 tsp Sugar
- 6 cups Water
- 2 tbsp Boondi
Filling
- 3 Potatoes medium
- 1 cup Chickpeas black
- 1 cup Mung Beans
- 1 cup Ragda
- 1 tsp Rock Salt divided
- 1 tsp Salt divided
- ½ tsp Mango powder
- 10 stalks Cilantro
- 1 cup Dates sweet
- 50 Puffed Puris
- Tamarind Chutney
Instructions
Preparing the Green Chutney
- In a bowl, combine the washed and trimmed greens along with the spices. Add 1 cup of mint leaves, 1 cup of cilantro leaves, 4-5 Thai green chilies, a 2-inch piece of ginger, 1 teaspoon of salt, 1 teaspoon of sugar, and 1 teaspoon of roasted cumin powder.
Blending the Chutney
- Transfer the mixture to a blender, then add 6 cups of water along with some ice cubes. Blend until smooth, then strain the mixture through a fine mesh strainer into a bowl. Stir in 1 teaspoon of aamchur powder and ½ teaspoon of rock salt, mix well, and refrigerate until needed.
Soaking and Cooking the Legumes
- Soak the brown chana, moong, and ragda for at least 6 hours or overnight. Once soaked, cook the ragda using an Instant Pot and prepare the sweet dates tamarind chutney. Drain the brown chana and place it in a pressure cooker container with enough water to just cover it, along with a pinch of salt.
Cooking the Potatoes
- Wash and cut the potatoes in half, then place them in a separate pressure cooker container with a pinch of salt. Stack this container over the chana inside the pressure cooker. Cook for 3 whistles and allow the pressure to release naturally before opening.
Cooking the Moong
- In a pan, bring water to a boil and add the soaked moong along with a pinch of salt. Let it cook on medium heat for 8-9 minutes until it is al dente. Drain and set aside.
Final Preparation
- Peel the cooked potatoes and transfer them to a bowl. Add rock salt, chopped cilantro, and aamchur, then mix everything together before serving.
1 comment
Making this was fun! The crispy puris stayed light and hollow, and the tangy spiced water had the perfect balance of heat and sourness. The mashed potato and chickpea filling added great texture. My guests loved filling and eating them, saying they were addictive. I’ll be making these for every gathering!
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