Скачать или смотреть Chatpata Pani Phulki Recipe | घर पर बनाएं पानी फुल्की मजेदार स्ट्रीट स्टाइल | Chef Ajay Chopra

Chatpata Pani Phulki Recipe | घर पर बनाएं पानी फुल्की मजेदार स्ट्रीट स्टाइल | Chef Ajay Chopra

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Learn how to make Chatpata Pani Phulki at home! This spicy and tangy street-style snack is a perfect tea-time treat and a popular favorite for chaat lovers. Follow this step-by-step recipe to enjoy crispy phulkis filled with flavorful pani and masala. Quick, easy, and delicious – try this famous Indian street food at home today!

Portion servings: 4-5 pax
Preparation time: 05 mins
Cooking time: 45 mins

Panni Phulki

Ingredients:

Besan 2 cups
Salt 1 tsp
Turmeric powder ½ tsp
Water as required
Baking soda a pinch

Oil for frying

For panni:
Tamarind pulp ¼ cup
Green chilli 2-3 pcs
Ginger ½ inch
Coriander a handful
Sugar ½ tbsp
Chaat masala 1 tsp
Black salt ½ tsp
Roasted jeera powder ½ tsp
Red chilli powder ½ tsp
Mint leaves 12-14 leaves
Water as required
Salt 1 tsp

For assembling:
Chatpata Pani
Phulki
Mint leaves
Green chilli slits
Coriander springs
Onion slices

Method:

Step 1: Make the Phulki Batter
Start with some besan in a mixing bowl.
Add a pinch of salt, a bit of turmeric for colour, and a tiny pinch of baking soda.
Slowly add water while whisking to get a smooth, thick batter – not too runny, just thick enough to hold shape.
Whisk it well for a few minutes so the batter becomes light and fluffy.

Step 2: Fry the Phulkis
Heat oil in a deep pan or kadhai.
Once it’s medium hot, drop small spoonfuls of batter into the oil.
The phulkis should puff up and turn golden.
Fry them till they’re cooked through and lightly crispy outside but still soft inside.
Take them out and let them cool for a few minutes.
Then soak them briefly in warm water to make them soft and spongy.
Squeeze gently and keep aside.

Step 3: Prepare the Chatpata Pani
In a blender, add tamarind pulp, green chillies, a small piece of ginger, fresh coriander, and a handful of mint leaves.
Add some sugar, a pinch of chaat masala, black salt, roasted cumin powder, red chilli powder, and regular salt to taste.
Blend it all into a smooth paste.
Add water as needed to get a pani consistency – thin, spicy, and tangy.
Taste and adjust salt or spice if needed. Chill it in the fridge – the colder, the better!

Step 4: Assemble the Panni Phulki
To assemble, take a few soaked and squeezed phulkis in a bowl or serving glass.
Pour the chilled pani over them generously.
Add some mint leaves, green chilli slits, coriander sprigs, and a few thin onion slices for crunch and aroma.

Serve immediately while it’s cold and bursting with flavours!


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