Making 100 PURIS at Home - Eating Dry Puris & Papdi Chaat | Miami, Florida
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With travel still only a very distant possibility at the moment, I’ve been doing what I can to bring some of my favorite international flavors to my home instead! Join me as I make a whopping 100 Indian puris at home as well as some papdi chaat and enjoy it with my dad!
I started in my kitchen, where I would first fry up some puris. They’re basically hollow, crispy dough balls. You can have them with a filling that includes potatoes, chilies, chickpeas, and other vegetables and herbs. If you fill them with spiced water, they’re called pani puri, and when they’re filled with yogurt, they’re known as dahi puri. You can also have them crumbled up with a bunch of ingredients on top, which is called papdi chaat. Papdi chaat is a dish you’ll mostly find in northern India.
I was planning on doing something really special with my 100 puris. I was going to crush them and have them with a spiced potato mixture, tamarind chutney, spicy green chili chutney, and sev to make a delicious papdi chaat! My dad and I were going to try to eat all 100 puris!
We had a pan full of cooking oil ready, which I put on medium to high heat. It needs to heat for about 10-15 minutes to get to the right temperature. I had two bags with fifty puris each. I put a bunch in the pan and they puffed up very fast. This was my first time frying puris! Once they were ready, I drained off some of the oil and transferred them to a tray with a paper towel on them.
While I worked, I listened to some music using my Raycon earbuds until all of my puris were golden brown. I called my dad to see where he was, and after he arrived, we set up with our puris, aloo mixture, sev, tamarind chutney, spicy mint chutney, and chat masala.
I showed my dad how to puncture a puri and built him a puri with the aloo filling, chutneys, and sev. It was basically pani puri without the pani. It was so delicious! I loved the spicy chutney and the sweet tamarind chutney.
Next, I crushed about 20 puris on my plate to made some papdi chaat. Then, I added some of the aloo mixture on top, followed by a lot of tamarind chutney, spicy mint chutney, chat masala, and sev, which are crunchy chickpea noodles. It looked amazing! Then, it was my dad’s turn to build his.
We washed our hands beforehand and then mixed it all up with our hands so that all of the crushed puri pieces were coated with our mix of toppings. Then, we dug in! It was crunchy and super sweet. My dad seemed to love it, too! In India, a huge plate of this dish will cost you less than $1 USD!
The combination of spices and sweetness was unbelievable. In India, they say eating with your hands enhances the flavor.
After finishing my first plate, I built a puri with all of the fillings. Before I ate it, I thanked God for the food, especially since so many people don’t have food. Then, I built a puri for my dad. Then, I made myself some more papdi chaat. I used 8 puris and added all of the toppings. I overdid it with the tamarind chutney, but it would still be good! Meanwhile, my dad build more puris!
I mixed the papdi chaat with my hand and went in. For me, the best part is the crunchy puri with the delicious, sweet tamarind chutney. You can’t beat that combination! It’s so good!
Afterward, we had a few more dry puris. Making and eating them is so enjoyable. The complexity of the flavors and textures is unreal!
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About Me:
My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
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