Pani Puri is not just food but an emotion... do you agree? Growing up in Mumbai, I learned to eat Pani Puri at an early age. My parents always took us to roadside vendors who would be dipping those hollow puris stuffed with potatoes and beans into spicy green water and sweet water and serve you individually. I would see everyone standing in the que around me rushing their plates to get served the next puri and screaming "Bhaiya teekha dena", "Bhaiya meetha dena" It brings back so many memories and even today when I go back I have to experience the same thing several times during my trip. We ate Pani Puri outside and often made it at home and over the years I have tried and tested so many recipes and my mother in laws recipe has been a big hit. Spicy water is the key to this dish and if you get that right then everything else will taste perfect. I have been following the same recipe for last 10 years and I promise this water will remind you of the same roadside vendor from India. The recipe calls for fresh and minimum ingredients. I make the stuffing using potatoes, chana and moong. It could also be made using ragda but we prefer the chana and moong version. I get my puris from outside as its lot easier to buy it ready made. I get Deep brand puris and the tamarind dates chutney. We have tried many other brand but this brand tastes the best. Checkout my tips & tricks before making it.
