Paniwale pakoda is unique street food from north India. It is made with spicy and chatpata coriander-mint-based pani and besan pakora. it is basically a combination of pani puri and dahi vada where dahi is replaced with theeka pani. It is generally served in summer or on festivals like Ramadan. The best part is that this no-fuss recipe is made with ingredients that you are sure to have at home! Do try this!
The key to making chatpata pani and besan pakora at home are
For chatpata pani
- Firstly, in chatpata Pani amount of mint leaves is lesser than in coriander leaves. also using slightly cold water while grinding paste helps to maintain its green color.
- I use tamarind pulp and sugar to give a sweet and sour taste to chatpata pani. You can adjust the amount of spiciness and sweetness depending on your choice.
- Lastly, pani tastes great when it is slightly spicy and served chilled.
For besan pakoda
- Firstly, the consistency of besan batter has to be thick and pouring. So add water gradually into the batter.
- Whisk besan batter in one direction so air particles incorporate in it and it becomes light and fluffy.
- Fry besan pakora on medium flame till it becomes crispy and cooked properly from the inside.
- Lastly, soak pakora for 1-2 hrs into chatpata pani so it will absorb its flavor and become soft and juicy.
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Recipe videoย
Chatpata pani wale pakode recipe | pani phulki | paniwale pakoda | chat recipe
Ingredients
For chatpata pani
- 1 bunch of coriander leaves
- ยฝ cup mint leaves
- 4-5 spicy green chilli
- 1 inch ginger
- 1 tsp black salt
- Salt to taste
- 1 tbsp dry mango powder
- 1 tbsp roasted cumin powder
- 1 tbsp fennel seeds powder
- Pinch of hing
- 1 tsp chat masala
- 4 tbsp tamarind pulp
- 2 tbsp jaggery
- 1 tbsp lemon juice
- 7-8 ice cubes or cold water for grinding
- 1 liter cold water
- Garnish with coriander leaves and mint leaves
For besan pakoda
- 1.5 cup besan - gram flour
- Salt to taste
- ยผ tsp turmeric powder
- ยฝ tsp red chilli powder
- Pinch of hing
- ยฝ tsp ajwain
- ยฝ cup water or as required
- 2 chopped green chilli
- Some coriander leaves
- 1/8 or pinch of baking soda
- Oil for frying
For paniwala pakoda
- Chatpata pani
- Besan pakoda
- Onion rings
- Red chilli powder
- Chat masala
Instructions
- in a mixture jar coriander leaves, mint leaves, green chili, ginger, black salt, salt, dry mango powder, roasted cumin powder, fennel seeds powder, hing, chat masala, tamarind pulp, jaggery, lemon juice, and some ice cubes. Grind it into a fine paste.
- Take out the paste into a mixing bowl, add 1 liter water, some coriander leaves, and mint leaves. mix well.
- Refrigerate water for 30 minutes.
- Now in a mixing bowl, add 1.5 cup besan (gram flour), salt, turmeric powder, red chili powder, thing, and ajwain. Mix well.
- Add water gradually and make the thick and pouring consistency of the batter.
- Whisk the batter in one direction for 2-3 minutes, so it becomes light, fluffy, and changes its color.
- Then add chopped green chili, coriander leaves, and baking soda. Mix well.
- now heat oil in a pan, then slightly wet your finger and take a small ball-sized batter and drop it into the hot oil.
- stir occasionally, until the pakoda is cooked uniformly and turns golden brown.
- drain off the pakoda over a wire rack to remove excess oil.
- now drop the hot pakoda into the chatpata pani.
- Then refrigerate paniwala pakoda for at least 1 hour to absorb all the flavors.
- finally, enjoy the pani wale pakode recipe topped with red chili powder, chat masala, and onion rings.
Notes
- pani tastes good when it is prepared slightly spicy, so use green chili according to your taste.
- Jaggery not gives a sweet taste to pani but balances the spicy and sour taste.
- use ice-cubes or cold water helps to retain the green color while grinding paste.
- pani wale pakode tastes great when served chilled and prepared spicy and chatpata.
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