pani_puri

Pani-Puri or Golgappas Recipe food item in India

Pani-Puri is the most popular veg recipe food item in India. Pani-Puri or Golgappas is my most favorite chaat from childhood. I used to have pani-puri often with my family on the streets of Mumbai (Bombay) and it was something I have thoroughly enjoyed.

Pani-Puri name is combination of two different words. Pani literally translates to water and here the Puris are fried puffed crisp dough balls. Generally, the water or pani is sour, tangy as well as spicy. This spicy pani is balanced with the addition of a sweet tamarind chutney.

This sweet chutney is called as meetha (which means sweet) pani. The spicy water is called as teekha (which means spicy) pani. Both are added in the puri along with the main filling which consists of boiled potatoes, chickpeas, moong sprouts or a thick dry curry made from white peas which is called as ragda.

puchka-pani-puri

Pani-puri Recipe

pani-puri is a popular street food of India, where crisp fried dough balls are stuffed with potatoes, sprouts, spicy tangy water or sweet chutney. (measuring cup used, 1 cup = 250 ml)

other ingredients:

  • 24-30 puris ( you could buy these puris readymade or make them at home)
  • 1 small bowl of tamarind chutney or tamarind dates chutney

For the stuffing – * check notes for other options

  • 2 to 3 medium potatoes
  • 1 small to medium onion
  • 1 to 1.5 tbsp chopped coriander leaves
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala powder
  • ¼ tsp red chili powder (optional)
  • black salt as required

For the Pani Recipe:

  • ½ cup chopped mint leaves
  • ¾ cup chopped coriander leaves
  • 1 inch ginger, chopped
  • 1 green chili, chopped (for a spicy pani, add about 2 to 3 green chilies)
  • 1 tbsp seedless tamarind, tightly packed
  • 3 to 3.5 tbsp crumbled or powdered jaggery/sugar or as required or 1.5 tbsp chopped seedless dates & 1.5 tbsp powdered jaggery (the sweetness can be adjusted as per your taste)
  • 1 tsp roasted cumin powder (bhuna jeera powder)
  • 1 tsp chaat masala powder
  • 2 to 3 cups of water (add water as per the consistency you want)
  • 1 to 1.5 tbsp boondi/fried tiny gram flour balls (optional)
  • black salt as required

INSTRUCTIONS

Preparing the Stuffing:

  1. Boil the potatoes till they are cooked completely.
  2. Peel them and then chop them.
  3. Finely chop the onion.
  4. In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt. Mix well and keep aside.

Method to make the Pani:

  1. In a blender add all the ingredients mentioned above for the pani.
  2. Add little water and grind to a fine chutney.
  3. Remove the green chutney in a large bowl. Add 2 to 3 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
  4. Add the boondi to the pani.
  5. You can chill the pani in the fridge or add some ice cubes to it..

Assembling Pani-Puri:

  1. Crack the top of the puri with a spoon.
  2. Add 2 to 3 tsp of the boiled potato-onion filling in the puri.
  3. Stir the green pani first and then it and the sweet chutney as per your taste.
  4. Serve the pani-puri immediately.
  5. You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani-puri for himself/herself as per his/her taste.

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