pani wale pakode recipe | pani phulki | chatpate pani pakoda | pani pakora with detailed photo and video recipe. a 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 ramadan festival of the iftar feast. it is basically a combination of pani puri and dahi vada where dahi is replaced with theeka mint-based liquid.
well, for some it may be a new fusion recipe, but for some especially in northern india it is a well-known recipe. as i was explaining earlier, it is quite popular as an iftar snack during the ramadan festival. basically, the liquid serves both the pakoda and also the puri and can be served for both. as matter of fact, i have used besan and onion based fritters for this recipe, but you may use any type of deep-fried fritters for this recipe. my personal recommendation is to use the urad dal or any lentil-based vada or bonda as an alternative to besan pakora. generally, the pakoda used for this recipe is a plain chickpea flour-based fritter, but i have extended it by adding finely chopped onions for the extra zing.
furthermore, i would also like to add some additional tips, suggestions and variants to pani wale pakode recipe. firstly, as i was explaining the recipe can be made with any type of deep-fried pakora with a capacity of soaking and absorbing. however, ensure to make these in ball-like shape and can easily be immersed in liquid. secondly, to have round and spongy textured pakoda, i have used baking soda which is not a mandatory ingredient. you may use sour curd or yoghurt to have the same texture and shape. lastly, try to make the paani or liquid as spicy as possible as the flavour and heat have to be absorbed by the pakora for the best result.
finally, i would like to highlight my other related street food recipes collection with this post of pani wale pakode recipe. it mainly includes my other related recipes like pani puri, aloo handi chaat, puri for pani puri, cabbage pakoda, cauliflower pakoda, rice pakora, maggi pakoda, veg pakora, mushroom 65, palak chaat. further to these i would also like to mention my other related recipe categories like,
pani wale pakode video recipe:
recipe card for pani wale pakode recipe:
pani wale pakode recipe | pani phulki | chatpate pani pakoda | pani pakora
Ingredients
for theeka pani:
- 1 cup coriander
- ½ cup mint
- 1 inch ginger
- 1 chilli
- 1 cup tamarind extract
- 1 tsp chaat masala
- ½ tsp cumin powder
- ½ tsp chilli powder
- 1 tsp aamchur
- pinch hing
- 1 tsp salt
- 5 cup cold water
- 2 tbsp coriander, finely chopped
- 2 tbsp mint, finely chopped
- ½ lemon, sliced
- ½ onion, sliced
for pakoda:
- 2 cup besan / gram flour
- ½ tsp chilli powder
- ¼ tsp turmeric
- ½ tsp salt
- pinch hing
- water, as required
- ¼ tsp baking soda
- 1 onion, finely chopped
- 2 tbsp coriander, finely chopped
- oil, for frying
Instructions
how to make theeka pani:
- firstly, in a mixi jar take 1 cup coriander, ½ cup mint, 1 inch ginger, 1 chilli.
- add ¼ cup water and blend to smooth paste.
- transfer the green chutney into a large bowl.
- add 1 cup tamarind extract. i have soaked a ball sized tamarind in water for 30 minutes, and squeezed out the juice.
- also add 1 tsp chaat masala, ½ tsp cumin powder, ½ tsp chilli powder, 1 tsp aamchur, pinch hing and 1 tsp salt.
- mix well making sure all the spices are well combined.
- further, add 5 cup cold water and mix well adjusting the spices as required.
- now add 2 tbsp coriander, 2 tbsp mint, half lemon and half onion.
- mix well and refrigerate to keep the pani chilled.
how to make pakoda:
- firstly, in a large bowl take 2 cup besan, ½ tsp chilli powder, ¼ tsp turmeric, ½ tsp salt and pinch hing.
- mix well making sure all the spices are well combined.
- now add water as required and mix well forming a thick batter.
- beat for 2 minutes, to make besan batter airy and light.
- further add ¼ tsp baking soda, 1 onion and 2 tbsp coriander.
- mix well making sure everything is well combined.
- now 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 the kitchen towel to remove excess oil.
how to make chatpate pani pakoda:
- now 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.
- now squeeze the pakoda slightly, and drop it into theeka pani.
- refrigerate for at least 1 hour to absorb all the flavours.
- finally, enjoy pani wale pakode recipe topped with boondi.
Nutrition
how to make pani phulki with step by step photo:
how to make theeka pani:
- firstly, in a mixi jar take 1 cup coriander, ½ cup mint, 1 inch ginger, 1 chilli.
- add ¼ cup water and blend to smooth paste.
- transfer the green chutney into a large bowl.
- add 1 cup tamarind extract. i have soaked a ball sized tamarind in water for 30 minutes, and squeezed out the juice.
- also add 1 tsp chaat masala, ½ tsp cumin powder, ½ tsp chilli powder, 1 tsp aamchur, pinch hing and 1 tsp salt.
- mix well making sure all the spices are well combined.
- further, add 5 cup cold water and mix well adjusting the spices as required.
- now add 2 tbsp coriander, 2 tbsp mint, half lemon and half onion.
- mix well and refrigerate to keep the pani chilled.
how to make pakoda:
- firstly, in a large bowl take 2 cup besan, ½ tsp chilli powder, ¼ tsp turmeric, ½ tsp salt and pinch hing.
- mix well making sure all the spices are well combined.
- now add water as required and mix well forming a thick batter.
- beat for 2 minutes, to make besan batter airy and light.
- further add ¼ tsp baking soda, 1 onion and 2 tbsp coriander.
- mix well making sure everything is well combined.
- now 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 the kitchen towel to remove excess oil.
how to make chatpate pani pakoda:
- now 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.
- now squeeze the pakoda slightly, and drop it into theeka pani.
- refrigerate for at least 1 hour to absorb all the flavours.
- finally, enjoy pani wale pakode recipe topped with boondi.
notes:
- firstly, adding onion to besan batter gives extra crunchiness.
- also, you can prepare meetha pani and top before serving.
- additionally, make sure the pakoda batter is slightly thick, else it will be difficult to drop in oil.
- finally, pani wale pakode recipe tastes great when served chilled and prepared chatpata.