Pani Puri

Pani Puri recipe / Golgappa Recipe / Puchka recipe

Servings

50 pani puris

Prep

30 min

Cook

15 min

The minute you hear pani puri your mouth starts to water, and its true when one says that no one can eat just one puri.

Usually most people eat Pani Puri on the streets and it is one of the most popular street foods of India and the most favourite of chats but it could end up being unhealthy as we don’t know the quality of water the people use on the streets to make the Pani for the Pani Puri.

Thats why its always a good idea to make Pani Puri in the house and enjoy it till your heart’s content.

I have a very long history with Pani Puri, as my grandfather was a big Pani Puri fan and whenever we use to plan to make Pani Puri he would buy hundreds of puries and we would have competition in the house as to who eats the most pani puri in the house would sit on the floor with the water and all the different stuffing and eat till our stomachs were full.

 

We would also make spdp which is also our family favorite if you want to recipe i will be posting the recipe very soon so do stay tuned meanwhile if you want more chat or street food recipes check out my Bombay Masala Toast or the Corn Chaat Recipe or How to make Jini Dosa and for the egg lovers check out the egg bhurji recipe which turns out just like on the street.

Step by Step Video for ” Recipe (Scroll Down for detailed & printable recipe)

Ingredients for the Pani Puri spicy water / Teekha Pani

  • 1 ½ cup ‏Mint leaves / Pudina
  • ¼ cup ‏Cilantro / Dhanya
  • 2 ‏Green chilli
  • 10 gram or 1 tbsp ‏Tamarind / Imli
  • ⅛ tsp ‏Black pepper / Kali mirch
  • 1 tsp ‏Black salt / Kala namak
  • 1 tbsp ‏Pani puri masala
  • ¼ tsp ‏Salt

Ingredients for the Sweet Chatni

  • 1 cup ‏Dates / Khajur
  • ¼ cup ‏Jaggery / Gud
  • 1 tbsp ‏Tamarind / Imli
  • ½ tsp ‏Coriander cumin powder / Dhania jeera powder
  • 1 tsp ‏Kashmiri red chilli powder
  • ⅛ tsp ‏Turmeric / Haldi
  • ¼ tsp ‏Roasted Cumin powder / Jeera powder
  • pinch ‏Salt

Ingredients for the Stuffing

  • 2 medium sized or 2 cup ‏Boiled & mashed Potato
  • 1 tbsp ‏Green gram / Green mug
  • 1 tbsp ‏Black gram / Kala chana
  • ½ tsp ‏Roasted Cumin seeds powder / Jeera Powder
  • ½ tsp ‏Kashmiri red chilli powder
  • 2 tbsp ‏Chopped Onion
  • as per your taste ‏Salt

 

Prepping for the Pani Puri spicy water / Teekha Pani

  1. Wash and drain the Mint leaves/ Pudina and the Cilantro / Dhania
  2. Soak the Tamarind / Imli in water for half an hr

Method of Making of the Pani Puri spicy water / Teekha Pani

  1. In a Blender add the Mint leaves / Pudina followed by Cilantro / Dhania then the black pepper and green chillies and the Tamarind / Imli along and water and add a little more water and make a smooth puree or paste.
  2. After you have blended and have the smooth puree run it through a sieve and along with more water About 1 ½ cup and use a spoon until all the watery party is collected in the bowl underneath and sieve.
  3. Now add the Pani puri masala and the black salt and mix well.
  4. Taste the water now so we know how much salt we need to add in the spicy pani puri water and we don’t need to add a lot as the black salt and the Pani Puri masala has some salt content in it
  5. So add the salt as per your taste and mix and keep the Spicy pani Puri Water in the Fridge for a few hours it always tastes good when its serve chilled.

Prepping for the Sweet Chatni

  1. Soak the Tamarind / Imli in water for half an hr

Method of Making of the Sweet Chatni

  1. In a Kadai, Pan add the soaked Tamarind / Imli along with the water and dates and the jaggery and add about one cup of water, and bring it to boil for the next 15 to 20 minutes on a medium film on until everything becomes soft.
  2. After 20 minutes wait for the mix to come down temperature.
  3. Once cool, add it to the sieve and run the spoon so everything goes through finely. (If its still hard then add a little more water and boil it for 5-10 more minutes.
  4. Once you have the smooth chatni run through the sieve then add Kashmiri red powder, Turmeric / Haldi, Coriander cumin powder / Dhania jeera powder, Roasted Cumin powder / Jeera powder and salt and mix well.

Prepping for the Stuffing

  1. Boil and mash the Potatoes, Cut onions, and boil the Black gram / Kala chana and the Green gram / Green mug

Method of Making of the Stuffing

  1. Take the boiled and the mashed potatoes in a big bowl to this, add boiled Black gram / Kala chana, followed by the boiled Green gram / Green mug, Chopped Onion, Kashmiri red chilli powder, Roasted Cumin seeds Jeera powder and salt and mix it all in.

Method of putting everything together

  1. Take the puris and make holes on top and then fill all the puris with the stuffing, then the sweet chutney ½ tsp and then the Pani Puri spicy water 2 tbsp and dig in.

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