pani puri recipe | golgappa recipe | puchka recipe with 3 different pani
Very famous indian street food recipe. Panipuri is also known as golgappe.
Servings 35 golgappas
Ingredients
for stuffing:
- 1 cup chickpeas brown and soaked
- 4-5 large potatoes boiled
- 1 tbsp chat masala optional
- 1 tsp red chili powder
- ¼ tsp blacksalt
- salt to taste
- ½ tsp coriander powder
for garlic water: -
- 8 cloves garlic
- 1 tbsp red chili powder
- 1 tsp cumins
- salt to taste
- 1.5 cup water
for tamarind water
- ½ cup tamarind pulp
- 1 cup sugar /jaggery
- 2 cups water
- salt to taste
- a pinch of chat masala
for teekha /mint water:
- 1 cup mint leaves
- ½ cup fresh coriander leaves
- 1 inch ginger
- 2 medium green chilies
- salt to taste
- 3 nos black pepper corns
- 1 tsp black salt
- 3 cups water
- 1 tsp sugar
- 1 tbsp lemon juice
- ½ tsp chat masala
- ½ tsp cumin powder
other:
- 35-40 golgappa puris *as per your requirement
- 1 medium onion,chopped optional
- ½ cup kara boondi optional
- ½ cup besan sev optional
Instructions
for stuffing:
- Boil potato and chickpea together for 5-6 whistles on medium flame.
- Mash potato and chickpea together.
- Add salt,chat masala, redchili powder and coriander leaves .
- Mix them well.
- keep it aside.
for garlic water:
- crush all ingredient except water into a smooth paste.
- add water in crushed paste.
- mix well and keep it aisde.
tamarind water:
- mix tamarind pulp and jaggery until disolve. you can even boil it for 5 mins on medium flame so that jaggery/ sugar can dissolve fast.
- add salt and other masalas.
- add water and mix it well.
- keep it aside.
for teekha pani/mint pani:
- In a blender add all the ingredients mentioned above for the pani.
- Add little water and grind to a fine chutney.
- 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.
- Add the boondi to the pani.
- You can chill the pani in the fridge.
Assembling:
- Crack the top of the puri using your thumb finger or spoon.
- Add 2 to 3 tsp of the boiled potato-chickpea stuffing filling in the poori.
- Add onions and bondi,sev as well.
- Stir the green pani first and then it and the sweet chutney as per your taste.
- Serve the pani puri immediately.
- You can also make individual portions with the puris, potato-chickpea mixture and the pani.
- Let the individual assemble the pani puri for himself/herself as per his/her taste.
Video
Notes
- For a spicy pani, add about 2 to 3 green chilies as per your taste.
Other stuffing combinations:Tempered moong sprouts , boiled white chickpeas (kabuli chana) boiled potatoes with chopped onions and chopped coriander leaves , ragda. - white peas preparation. - * to make the pani hot and spicy, you can add one more green chili.
you can use green chuntney and tamarind chutney as pani by adding water and salt into that. - I am using ready-made puris here.check out my tutorial on how to make golgappa puris HERE
