Have you tried these unique panipuri recipes
One of the most popular snacks in the country, phuchka, golgappa, or panipuri, is made with semolina and flour and served with tangy and spicy water. It has a filling of mashed potatoes and boiled chickpeas. While the classic preparation never disappoints, there are several variations today that will equally blow your mind. Here are five unique panipuri recipes you can try.
Raw mango panipuri
Grind together raw mango, coriander, chilly powder, mint, asafoetida, coriander, cumin powder, chaat masala, salt, and pepper powder. Add little water and grind again. Mix crumbled potatoes, cumin powder, chili powder, tamarind chutney, salt, and pepper powder. Dilute ground mango masala with water and sweet tamarind chutney and whisk well. Fill the puris with potato filling, onions, and boondi. Pour mango water and serve.
Chocolate panipuri
Microwave roughly chopped dark chocolate with butter for one minute and mix well. Dip each panipuri in the melted chocolate and coat the puri well from all sides. Place it on foil and refrigerate for 30 minutes. Blend chopped betel leaf, vanilla ice cream, and fennel seeds until smooth. Fill the puris with this mixture, some jelly, nuts, and tutty fruity. Serve immediately.
Fruity panipuri
Made with healthy fruits, this panipuri variety is packed with a zesty and fruity taste. It can be served as an appetizer at house parties. Mix chilled apple juice, orange juice, chaat masala, salt, and pomegranate in a bowl. Crack a hole in the center of each puri, and add a filling of the apple-orange mixture. Dip into the juice and enjoy.
Cheese panipuri
Fry some onions in an oil-greased pan until translucent. Add capsicum, tomato, corn, and boiled peas, mix well, and cook for a few minutes. Add oregano, salt, and chili flakes and mix. Add red chili sauce and mozzarella cheese, mix well, and let it cool. Fill the mixture into each puri. Cover these puris with grated mozzarella cheese, garnish with chili flakes, and serve.
Black grapes pani puri
Blend washed black grapes in a mixer with some water. Strain to get the juice. Add tamarind pulp, green chili, salt, pureed mint, rock salt, and sugar to it and mix well. For the stuffing, mix together mashed potato, boiled chana, onion, red chili powder, salt, and amchur powder. Fill each puri with the stuffing. Dip into the black grapes water and serve.
