Pani Puri Recipe | Golgappa | Puchka Recipe

Pani Puri Recipe | Golgappa | Puchka Recipe 

     Perhaps one of the most common and popular indian street food recipe. basically it is a combination of street food recipe made with small puri balls filled with spiced and mashed aloo and a specially made spiced water. it is often served as a dessert snack after having spicy chaat recipes like bhel puri, sev puri or pav bhaji recipes.

   Indian street food recipes are world famous because of the taste, flavour and combination of spices. most of them are either made with ragda curry or with the combination of deep-fried snacks in a chaat chutney. but there are some other unique water-based street food recipes and pani puri recipe or golgappa is one such popular street food snack.

   As I explained earlier, this is a unique chaat recipe or street food compared to other indin chaat recipes. compared to others, it deals more with water and less of curry and snacks. hence it is typically served at the end of chaat recipes meal. however there is a myriad variation to this famous street food. in mumbai it is known as pani puri recipe, which changes its name in new delhi as golgappa recipe. if we come further east it is known as puchka recipe and the combination is slightly different in it. the combination is more of savoury pani with spiced and mashed aloo. in mumbai or even in north india the pani taste is more of a sweet and spicy water.

TIPS,SUGGESTION AND VARIATION:

     Firstly, I have shown how to make puri from scratch in this recipe. well to be honest, it can be time consuming and quite a bit of effort to novice cook. you may buy these puris from any indian store and follow the recipe for filling. 

    Secondly, these puri’s do not have a longer shelf life and also i have not added any extra preservative’s. hence i would heavily recommend to use these puris immediately and do not preserve it for future use.

    Lastly, while deep frying these puris, ensure the oil is sufficiently hot and once puris are thrown to oil, it should immediately puff and do not take much time.

INGREDIENTS:

FOR PURI:

• 1 cup rava / semolina / suji, coarse
• 2 tbsp maida / plain flour
• 3 tbsp oil
• ¼ cup hot water
• oil, for frying

FOR THEEKA PANI:

• ¼ cup mint / pudina
• ½ cup coriander
• 1 inch ginger
• 2 chilli
• small ball sized tamarind
• 1 tsp chaat masala
• 1 tsp cumin powder
• pinch hing / asafoetida
• ¾ tsp salt
• 4 cup cold water

FOR KHATTA MEETHA PANI:

• 1 cup tamarind extract
• 3 tbsp jaggery / gud
• 1 tsp chaat masala
• 1 tsp cumin powder
• ¼ tsp pepper powder
• ¼ tsp kashmiri red chilli powder
• pinch hing / asafoetida
• ¾ tsp salt
• 3 cup cold water

FOR ALOO STUFFING:

• 3 potato / aloo, boiled & mashed
• ½ onion, finely chopped
• 2 tbsp coriander, finely chopepd
• ½ tsp cumin powder
• ½ tsp chaat masala
• ¼ tsp pepper powder
• ½ tsp kashmiri red chilli powder
• ½ tsp salt

FOR SERVING:

• 2 tbsp boondi

INSTRUCTIONS:

PURI RECIPE FOR PANI PURI:

1.Firstly, in a large bowl take 1 cup rava and 2 tbsp maida.

2.Add 3 tbsp oil, crumble and mix well making sure the rava turns moist.

3.Now add ¼ cup hot water and start to knead.

4.Knead for 5 to 8 minutes or until the dough is formed.

5.Sprinkle water as required and knead to a smooth and soft dough.

6.Cover the dough and rest for 20 minutes.

7.After 20 minutes, continue to knead for 2 more minutes.

8.Now pinch a very small ball sized dough.

9.Roll and flatten into small disk making sure it is thin.

10.Deep fry in hot oil, do not overcrowd the oil.

11.Flip over once the puri puffs up.

12.Fry on medium flame until it turns golden brown and crisp from both the sides.

13.Drain off over kitchen paper to get rid off excess oil.

14.Puri is ready for pani puri. once cooled completely, you can store in an airtight container and use it for a week.

THEEKA PANI PREPARATION:

1.Firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind.

2.Blend to smooth paste adding water as required.

3.Transfer theeka pani puri paste into a large bowl.

add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water.

4.Mix well and theeka pani is ready to enjoy with golgappa.

FOR KHATTA MEETHA PANI PREPARATION:

1.Firstly, in a large bowl take 1 cup tamarind extract and 3 tbsp jaggery.

2.Also add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp chilli powder, pinch hing, ¾ tsp salt and 3 cup cold water.

3.Mix well and khatta meetha pani is ready to enjoy with golgappa.

ALOO STUFFING PREPARATION:

1.Firstly, in a small bowl take 3 potato, ½ onion and 2 tbsp coriander.

2.Also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.

3.Mix well making sure everything is well combined.

4.Aloo stuffing is ready to enjoy with puchka.

ASSEMBLING PANI PURI FOR SERVING:

1.Firstly, just before serving add handful of boondi to theeka pani and khatta meetha pani.

2.Make a small hole in centre of puri.

3.Stuff a tsp of prepared aloo stuffing into puri.

4.Dip into theeka pani or khatta meetha pani and enjoy.

5.Finally, pani puri recipe is ready to serve.

Notes:

• Firstly, adjust the amount of spiciness and sweetness depending on your choice.
• Also, for crispy puri make sure to knead the dough really well.
• Additionally, roll the puri slightly thin, else it will turn soggy once cooled.
• Finally, pani puri recipe tastes great when prepared spicy and tangy.

                                                                                                                                      EnjoyFood!