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Pani puri is one of the most popular street foods in India. From vendors standing with their makeshift stalls on roads to opulent hotels serving puchkas in the most sophisticated ways, chaat lovers can never have enough puffed balls filled with flavourful solutions. However, reports claiming safety issues associated with street foods have left foodies worried.
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Does this mean you should give up on indulging in pani puri? Well, that seems impossible but what is possible is you make pani at home and enjoy your favourite street food without worrying about the quality and hygiene. Below is a list of seven different kinds of pani for gol gappe to add a spicy kick to your snacking.
Hing Pani
Hing has a pungent scent but when you combine it with a few spices and water, it makes for a delicious solution. It will not only tantalise your taste buds but also have a positive impact on your digestion. To make this solution, prepare a paste of black salt, coriander, tamarind pulp, mint, and asafoetida. Dilute it in water and dip aloo-filled puchkas in the solution before gulping them down.
Ginger Pani
You will hardly find any vendor selling gol gappe with ginger water. It boasts a spicy kick without leaving a burning sensation down the throat and on the tongue like the spicy solution. Grind ginger, coriander, mint, and tamarind pulp along with some salt and add a lot of water to it. The perfect balanced solution will be a treat for your taste buds.
Cumin Pani
Jeera pani is an amazing addition to the pani puri spread, especially if you are organising a chaat party. It is spicy, tangy, and smoky. The earthy notes make it a must-try for every chaat lover. To prepare this pani, combine roasted cumin powder, coriander leaves, mint leaves, tamarind pulp, black salt, and green chillies. It pairs well if you make a spiced mixture of white peas.
Garlic Pani
If you haven’t eaten gol gappe with garlic pani, you are missing out on a deadly combination. This solution is quite famous in Noida and many other parts of Uttar Pradesh. First, prepare a concentrated paste of garlic, green chillies, coriander leaves, tamarind pulp, and mint leaves. After diluting with water add salt to taste and enjoy the garlic-infused pani puri.
Tamarind Pani
Pani puri must also be served with a tangy and sweet solution to balance the spicy pani. It adds a kick to your taste buds and mellows down the burning sensation. For this, add tamarind pulp, black salt, and jaggery to water and mix it. Prepare a spicy mixture of white peas, potatoes, and sliced onions for filling puchkas and dip them in the water.
Pudina Pani
For a refreshing addition to the pani puri spread, prepare pudina or mint pani. It has a zesty flavour and lemon juice makes every sip a treat for your tongue. Prepare a concentrated mixture of lemon juice, mint leaves, spices, and green chillies. You can add chaat masala and boondi. It is among the common water solution preparations served with gol gappe across India.
Spicy Pani
To make this solution, you must have jaljeera powder in the pantry. It is mixed with mint leaves, coriander leaves, black pepper, cumin powder, green chillies, tamarind pulp, and lemon juice. This solution is not for people with low spice tolerance. Therefore, you must add other mixtures to the mix so that people can enjoy your chaat party.
