Pani wale Pakode.

For few days when I had gone completely gluten free,I was yearning to eat panipuri…and I came across this recipe on some cooking Channel…..tried it immediately and my soul was satisfied 😌

Pani wale pakode are also known as pani phulki,pani pakoda and chatpate pani pakode.

This is an unique and new way of relishing the besan based onion pakoda with pani from the pani puri. it is popular street food from north india and is particularly served during the month of ramadan in iftari. It is basically a combination of pani puri and dahi vada where dahi is replaced with spicy mint-based pani.

INGREDIENTS:

For The Pani:

1 litre Cold water.

1/2 cup fresh Mint chutney.

1/2 cup Khajur Imli ki chutney.

4 tbsp Everest Pani Puri Masala.

2 tbsp mint (finely chopped)

½ lemon (sliced)

½ onion (sliced)

for Pakoda:

2 cup Besan.

½ tsp Chilli Powder.

¼ tsp Turmeric Powder.

Salt to taste.

A pinch of Asafoetida.

Water as required.

¼ tsp Baking soda

1 Onion finely chopped.

2 tbsp Coriander leaves finely chopped.

2 tbsp Khari(salted) Boondi.

Oil for frying.

METHOD:

For pani:

Mix together chilled water,chutneys and Pani puri masala .

Chill for at least 2 to 3 hours after making,so that all the flavours get blended properly.

Now add 2 tbsp coriander, 2 tbsp mint, half lemon and half onion,mix well and keep refrigerated till serving time.

For Pakoda:

In a large bowl take 2 cup besan,chilli powder,turmeric powder,salt and hing.
Mix well making sure all the spices are well combined,Add water as required and mix well forming a thick batter.
Beat it well to make batter airy and light.
Further add baking soda, onion and chopped coriander leaves.
Mix well making sure everything is well combined.

Heat oil in a kadhai,add a small ball sized batter and fry stiring occasionally, until the pakoda is cooked uniformly and turns golden brown.

Remove fried pakoda on absorbant paper to remove excess oil.

Assembling pani wale pakode.

Drop the hot pakoda into the water and soak for 1-2 minutes,soaking pakoda in water helps to make them soft and also remove excess oil.

Squeeze the pakoda slightly, and drop it into prepared chilled pani.
Serve pani wale pakode recipe topped with boondi.

Tip:Authentically the Spicy pani is made by grinding coriander leaves,mint tamarind and some other dry spices,here I have used a short method by adding prepared chutneys and Pani puri masala…..the end result is same.

Recipes for both the chutneys are posted,you will find the same under chutney Category.

Happy Cooking!!!

Sameera.

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