Pani Puri Dough
100% natural without additives
100% plant base
Suitable for vegetarian food
Pani Puri dough is the basis for making a delicious and popular Indian street food called pani puri.
The dough is fried into small crispy balls (puri), which can be filled with a flavorful mix of spiced potatoes, boiled chickpeas, chutneys and spiced watery liquid called pani.
Pani puri is usually freshly prepared and served on the spot. It offers a unique combination of flavors ranging from sweet to sour and spicy. Pani puri is often eaten in one bite, which creates an explosion of flavors in the mouth.
Pani puri offers a delicious and adventurous dining experience for Indian cuisine lovers and is an absolute must try for those looking for new taste experiences.
Nutritional value per 100 g
Energy value/Calories: 1130.4 kJ/ 270 kcal
Fat: 16 g
Of which saturated: 0 g
Carbohydrates: 30 g
Of which sugars: 15 g
Fiber: 0 g
Protein: 1 g
Salt: 0.48 g
Sodium: 190 mg
This product is packaged and/or stored in a company that also processes products containing nuts, peanuts, mustard, celery, sesame, shellfish, soy, sulphites, fish and molluscs. Despite all precautions, it is possible that this product contains traces of these allergens.
Store in a cool, dark and dry place. After opening, transfer contents to an airtight container.
The preparation of Pani Puri consists of three main parts: making the puris (crispy dough balls), preparing the filling and making the pani water (spicy water). Here is a general step-by-step plan for preparing Pani Puri:
Make sure you have all the necessary ingredients on hand, including puris, stuffing, and pani ingredients.
Preparation of the puris:
- Heat oil in a deep pan or wok for deep frying.
- Fry the puris, a few at a time, in the hot oil until lightly golden and crispy.
- Remove them with a slotted spoon and let them drain on kitchen paper.
- Repeat for all puris.
Preparation of the filling:
- Boil potatoes and lentils (e.g. moong dal) separately.
- Peel and crush the boiled potatoes.
- Add herbs and spices like salt, chilli powder, cumin powder and chaat masala to taste. Mix well.
- Mash the cooked lentils and mix with the potatoes. The filling should have a creamy texture.
Preparation of the pani water:
- Take fresh mint leaves, coriander leaves and green chillies and grind them in a blender or mortar.
- Add the ground mixture to water and mix well.
- Add tamarind juice or pulp, lemon juice, black salt, chaat masala, ginger paste and any other spices to taste.
- Mix well and taste to adjust the taste.
Composing the Pani Puri:
- Make a small hole in the center of each puri.
- Fill the puri with a small amount of the potato lentil filling.
- Dip the stuffed puri in a bowl of pani water and place it on your palm.
- Eat the Pani Puri in one bite and enjoy the explosion of flavours.
It is important to note that this is a general guideline and the specific ingredients and proportions may vary depending on region and personal preferences. You can also add different chutneys such as tamarind and mint chutney for extra flavour. Experiment and adjust the recipe to your taste.