Khatti Meethi (Sour and Sweet) Pani Puri

Khatti Meethi (Sour and Sweet) Pani Puri

In today’s article, we will know about Khatti Meethi (Sour and Sweet) Pani Puri

A name that is separated by an optional space; Call it Golgappa, Puchka, or Dard Puri, But this dish remains your favorite street meal in India.

Put a crispy poori stuffed with boiled chickpeas or sprouted moong in your mouth and immerse it in water. This is definitely a delectable puri as well as a sizzling taste of your choice. A unique treat, from tangy to sweet and pungent to sour, a combination of most flavors possible is what makes this heavenly meal.

Different countries and towns and cities have their own special style of serving this dish. Some have a filling made from boiled chickpeas, while others serve boiled potatoes inside. Still, others have their own combinations associated with flavored water. This is a dish of sprouted moong as stuffing which is a delicious alternative yet healthier.

History of Pani Puri

History of Pani puri

One of the sixteen Mahajanapadas in ancient India, the Magadha kingdom was situated on the banks of the river Ganges. The capital of what is present-day Bihar was Pataliputra in ancient times. Many travelers had traveled here at that time. great travel here the mention of pani puri is found in the travel diaries of Greek historian Megasthenes and Chinese Buddhist traveler Vixian and Kantian Jhang. It is believed that Phulkari, which was the name of Pani Puri at the time of the Magadha Empire, originated in Magadha. In this way, Magadha is also the discoverer of Pani Puri.

The main purifier of Pani Puri got lost in the pages of history, that is, there is not enough information available about it in history. You will be surprised to know that Pani Puri is also related to Mahabharata. According to a legend, when the Pandavas were in exile, Draupadi was conquered by Arjuna in a swayamvara. Mata Kunta, who was the mother of the Pandavas, when the Pandavas were in exile, gave her potato and wheat flour to understand the sins of Draupadi. According to the legend, he made a dish called water puri. In this way, the origin of Pani Puri is also seen in Mahabharata.

This complete information BC was about the history of the discovery of Pani Puri. But the modern water puri, which we eat with full fervor, is considered to be the purifier of Ahmedabad city of Gujarat. The pakodi found there i.e. Pani Puri is its original city.

Pani Puri Recipe

Pani Puri Recipe
  • Ready in just 15 minutes
  • 1 cup semolina / Rava semolina
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp salt2 tbsp oil mix well
  • 1/2 cup hot water

Knead a soft dough and prepare soft dough for 5 minutes Knead well, close the lid. So that the dough doesn’t dry out, pour the dough into desired portions in any cookie-cutter bowl or glass, and repeat the same process, showing that the oil should be very hot, only then add the puris.

1/2 cup tamarind paste or tamarind water 2 cups water 1 tsp red chili powder 1 tsp cumin powder 1/2 tbsp salt 1 tsp chaat masala. Mix well 1 tsp green chili chutney, add the juice of half a lemon, taste the pain and adjust the spices and salt accordingly.

  • Mash 1/4 kg boiled potatoes well
  • 1 green chili chopped coriander (optional)
  • 1 onion chopped medium-sized
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1/2 tsp chaat masala mix well
  • 1 tsp salt 1 tsp coriander powder 1/2 tsp green chili chutney mix well.

Very tasty and easy recipe with all available ingredients.

Add a glass of water to the coriander-mint paste and mix. Pass it through the mesh (twice) to get a more or less clear, fragrant liquid. Add cumin powder and readymade masala powder to it, stir to mix, and check according to the season. Add salt as per taste. Add water according to the amount of firmness you need.

Add ice to both pans or watch the fridge for a few hours to soothe the pain.

You can get one, nice and spicy water by mixing both flavored oceans.

Taste the puri after cracking it. Start exercising. At the same time, replace 1 puri with moong. Stir the seasoning water and dip each puri into the liquid first, it is definitely sweeter than the spicy liquid, filling the puris to the top. It will surely impart a delicious taste of nice, spicy, pungent, and sour taste in your mouth at that time.

Then fill the puris only with good liquid and if you like spicy taste, then fill the puris only within spicy water if you like sweet water only.

Dipping the puri in flavored water can be the traditional way of making pani puri. However, if you don’t want to do this, just pour the flavored water of your choice into the torn puris with the help of a spoon.

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