Pani Puri Recipe | Golgappa | Puchka
Pani Puri is the most famous street food of India and consists of a crispy shell filled with boiled potatoes, sweet chutney and spicy water.
Recipe Info
Equipment
Ingredients For Pani Puri Recipe | Golgappa | Puchka
For the puris
- 1.5 Cups Sooji (Rava / Semolina)
- 1/2 Teaspoons Salt
- 3 Tablespoons Cooking Oil
- 1/3 Cup Water
- Oil for Frying
For the spicy water
- 1 Cup Mint Leaves (Pudina)
- 2 Cups Coriander Leaves (Cilantro or Dhaniya)
- 1 Inch Piece of Ginger
- 1 Green Chilli
- 3 Tablespoons Lemon Juice
- 2 Tablespoons Roasted Cumin Powder (Bhuna Jeera Powder)
- 2 Tablespoons Chaat Masala
- 1 Tablespoon Amchur (Dry Mango Powder)
- 1 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Heeng (Asafoetida)
- 1 Teaspoon Rock Salt (Kala Namak)
- 1 Teaspoon Salt
- 1/2 Cup Ice Cubes
- 6 Cups Water
- 2 Tablespoons Plain Salted Boondi
For the sweet chutney
- 5 Tablespoons Tamarind Paste
- 1 Cup Water
- 3/4 Cup Sugar
- 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
- 1/2 Teaspoon Salt
- 3/4 Teaspoon Jaljeera Powder
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/2 Teaspoon Dried Ginger Powder (Saunth)
- 1/2 Teaspoon Amchur (Dry Mango Powder)
For the potato stuffing
- 2 Potatoes
- 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
- 1/2 Teaspoon Chaat Masala
- 1/2 Teaspoon Red Chilli Powder
- 1/2 Teaspoon Rock Salt (Kala Namak)
- 1/2 Teaspoon Salt
Step By Step Instructions for Pani Puri Recipe | Golgappa | Puchka
Making the puris
- Take semolina in a wide mixing bowl, and a pinch of salt as per taste.1.5 Cups Sooji (Rava / Semolina), 1/2 Teaspoons Salt
- Add some oil to the bowl with semolina.3 Tablespoons Cooking Oil
- Mix the oil with the semolina and rub to coat it completely.
- Add some water to the mixture and start to knead.1/3 Cup Water
- Keep kneading until all the water is absorbed and you get a stiff dough.
- Cover the dough with a wet muslin cloth or paper towel and let the dough rest for 30 mins.
- Then divide the dough into 4 parts and roll each part into a ball.
- Brush a little bit of oil on a flat surface or board and roll the ball into a thin disc.
- Use a small circular cutter to cut round discs from the flattened flour.
- Make all the discs for the puris this way and keep them aside. Make sure to keep the dough and prepared discs covered with a wet cloth to prevent drying them out.
- Another way to prepare the puris is to make small individual circles.
- You can then flatten each of them with a rolling pin into a circular or oblong shape.
- Heat oil in a kadhi or fryer and add the puris in hot oil.
- As the pooris puff, turn them and cook them on medium hot heat.
- Lower the heat and fry the puris till they are golden brown from both sides.
- Prepare all the puris this way and place them on an absorbent paper.
Making the spicy water
- Add some mint leaves to a blender or mixer grinder.1 Cup Mint Leaves (Pudina)
- Also add some coriander leaves. You don't need to remove the stems from the coriander.2 Cups Coriander Leaves (Cilantro or Dhaniya)
- Then add a piece of ginger and some green chillies to the blender, along with some lemon juice.1 Inch Piece of Ginger, 1 Green Chilli, 3 Tablespoons Lemon Juice
- Also add roasted cumin powder, chaat masala, amchur, red chilli powder, heeng, black salt and salt as per taste.2 Tablespoons Roasted Cumin Powder (Bhuna Jeera Powder), 2 Tablespoons Chaat Masala, 1 Tablespoon Amchur (Dry Mango Powder), 1 Teaspoon Red Chilli Powder, 1/4 Teaspoon Heeng (Asafoetida), 1 Teaspoon Rock Salt (Kala Namak), 1 Teaspoon Salt
- Then add some ice cubes along with some water to the mix.1/2 Cup Ice Cubes
- Grind the ingredients to a smooth mixture, add more water if needed to blend it.
- Strain the mixture to remove the pulp from the water.
- Add the remaining water and mix well. Taste and adjust the salt and spices as needed. Add some boondi on the top optionally.6 Cups Water, 2 Tablespoons Plain Salted Boondi
Making the sweet chutney
- Mix tamarind pulp with water in a saucepan.5 Tablespoons Tamarind Paste, 1 Cup Water
- Add sugar to the saucepan.3/4 Cup Sugar
- Then add roasted cumin powder, salt, jaljeera powder, red chilli powder, black pepper powder, saunth powder and amchur.1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder), 1/2 Teaspoon Salt, 3/4 Teaspoon Jaljeera Powder, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1/2 Teaspoon Dried Ginger Powder (Saunth), 1/2 Teaspoon Amchur (Dry Mango Powder)
- Mix all the spices and bring the mixture to a boil.
- Turn off the heat and let the chutney cool down to room temperature before using.
Making the potato stuffing
- Boil, peel and mash some potatoes in a mixing bowl.2 Potatoes
- Add roasted cumin powder, chaat masala, red chilli powder, black salt and salt.1/2 Teaspoon Chaat Masala, 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Rock Salt (Kala Namak), 1/2 Teaspoon Salt, 1/2 Teaspoon Roasted Cumin Powder (Bhuna Jeera Powder)
- Mix the spices well with the mashed potatoes.
Assembling the pani puri
- To eat the pani puri, gently make a small hole with your thumb or the sharp end of a spoon.
- Fill some potato stuffing in the puri. You can also add onions, boiled black chickpeas or sprouts to the filling.
- Pour some sweet tamarind chutney into the poori.
- Fill the poori with the spicy water and eat immediately.
- Pani Puri is ready. Serve all the components separately and assemble them one by one, on the spot when you are ready to eat.
