While the whole world struggles to get going from this pandemic, the roadside food stalls that were once the go-to option for youngsters is now at a standstill. Understandably, the one thing that is now common among all the youngsters when we stay at home is the craving for pani puri. This street food has always been more popular than any other snack in India. A place where each city has a different food culture, it’s simply amazing to note that this one snack is available throughout, albeit under different names. From gol gappa, pani puri, puchka, pani ke bataashe to various other varieties, this topic is surely a worthy debate one for food lovers.
While we can’t resist the roadside pani puris, why not try making them at home? You will be surprised to know how easy it is to make them. Here are the varieties of stuffing that you can make pani puris with:
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Gol Gappe Style Stuffing:
Nutritious and tasty, this stuffing is made with mashed potatoes, chickpeas, and chutney. While you can always substitute the typical spicy pani with another variety, this indeed has a lot of takers.
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Puchka Stuffing:
This variety that’s popular in the eastern states like West Bengal use boiled gram instead of chickpeas. The pani typically is tangy, mostly made from tamarind.
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Pani Puri Stuffing For The Usual Mumbaikar:
You can boil white peas for ragda or even mix it with some salt and pepper or onions as per taste for the stuffing. Then, you fill it with mint and coriander pani for a spicy and refreshing zing.
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Only Potato Stuffing:
If you are a fan of potatoes, this will enthrall you, no doubt. Mash boiled potatoes with finely chopped onions, coriander, cumin powder, and chaat masala, and black salt.
While these are some types of stuffing, you can always make them interesting with these unique combinations for the pani:
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Tamarind Pani:
Made with tamarind, black salt, and red chili, if you like your water to be tangy, this is the one for you. You can also have a variation with the addition of hing/asafoetida to it.
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Garlic Pani:
With a generous amount of mashed garlic, chili powder, and black salt, this can make for a healthy alternative considering the health benefits of garlic. In the same way, you can also substitute garlic for ginger and make ginger pani.
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Raw Mango Pani:
This is an option that you can make in hot summers by boiling raw mangoes and smashing the pulp with pudina, green chilies, salt, and a bit of sugar if you want.
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Black Grape Pani:
Recently, fruit-based pani has become popular among health-conscious people. Although don’t go by the name, you will be surprised when you taste this mixture of black grape juice with mint leaves, coriander, tamarind pulp, green chilies, lemon, and salt. This flavor will leave you wanting for more!
While these are only a handful, the innovation with the pani puri doesn’t seem to end, and we hope they never do.
