Hing Pani Puri Recipe has a slight twist in the pani flavour. The pani is made with fresh coriander and mint leaves mixed with a delicious flavours of asafoetida. The asafoetida here gives a lovely flavour to the pani. This pani tastes best served chilled along with puris and an aloo stuffing.
Tangy, spicy and crunchy at the same time this Indian chaat is highly addictive. You cannot stop at eating just a few so make sure you make a big batch and enjoy with your family and friends.
Did you know: Asafoetida has lot of medicinal value. According to Ayurvedic medicine, it is used for breathing problems including chronic bronchitis and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome and so much more.
And hence ensuring that we use a good quality hing (SSP Asafoetida) is extremely essential. The good part about SSP Asafoetida is that it has no Arabic gum and hence it has strong intense flavors, thereby using just a pinch would be just perfect for a dish.
Serve Hing Pani Puri Recipe at a chaat party along with Bhel Puri Recipe, Banarasi Tamatar Chaat Recipe.
Try our other Chaat recipes: