Pani Puri | Golgappa | Puchka

December 6, 2019 by Ramya Leave a Comment

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Pani Puri | Golgappa | Puchka

Lipsmacking Pani Puri recipe!

Course

Fast Food, Snack, Appetizer

Cuisine

North Indian

Keyword

Chaat Recipes

Prep Time

20 minutes

Cook Time

10 minutes

Servings

people

Ingredients

For Pani Puri Pani –

• 1/2 cup Mint Leaves tightly packed
• 1/2 cup Coriander Leaves tightly packed
• 1 Green Chilli Chopped add one more for spicy pani
• 1/2 inch Ginger
• 1.5 tsp Tamarind Paste
• 2 tbsp Powdered Jaggery
• 1/2 tsp Roasted Jeera Powder
• 1/2 tsp Chaat Masala
• 1-1.5 cups Cold Water
• 3-4 tbsp Boondi optional
• Black Salt/Regular Salt as needed

For Pani Puri Stuffing –

• 3 Medium Sized Potatoes Boiled
• 1 Small Onion Finely Chopped
• 1/2 tsp Roasted Jeera Powder
• 1/2 tsp Chaat Masala
• 1/4 tsp Red Chilli Powder optional
• Black Salt or Regular Salt as needed
• 1-2 tbsp Finely Chopped Coriander Leaves

Other Ingredients –

• 20-30 Puri check notes for recipe link
• Sweet Dates Chutney optional

Course Fast Food, Snack, Appetizer Cuisine North Indian Keyword Chaat Recipes Prep Time 20 minutes Cook Time 10 minutes Servings people Ingredients For Pani Puri Pani – 1/2 cup Mint Leaves tightly packed 1/2 cup Coriander Leaves tightly packed 1 Green Chilli Chopped add one more for spicy pani 1/2 inch Ginger 1.5 tsp Tamarind Paste 2 tbsp Powdered Jaggery 1/2 tsp Roasted Jeera Powder 1/2 tsp Chaat Masala 1-1.5 cups Cold Water 3-4 tbsp Boondi optional Black Salt/Regular Salt as needed For Pani Puri Stuffing – 3 Medium Sized Potatoes Boiled 1 Small Onion Finely Chopped 1/2 tsp Roasted Jeera Powder 1/2 tsp Chaat Masala 1/4 tsp Red Chilli Powder optional Black Salt or Regular Salt as needed 1-2 tbsp Finely Chopped Coriander Leaves Other Ingredients – 20-30 Puri check notes for recipe link Sweet Dates Chutney optional

Instructions

1. To prepare the pani puri pani recipe, add mint leaves, coriander leaves, green chillies, ginger, jaggery, chaat masala, roasted cumin powder, black salt and tamarind paste.
2. Add little water and grind into a smooth paste.
3. Remove it onto a bowl and add 1 to 1.5 cups of cold water and mix well. Check for salt and spice, adjust if needed.
4. Add boondi to the pani and store it in fridge until serving time.
5. To make the potato stuffing, mix finely chopped boiled potatoes with finely chopped onions, coriander leaves, roasted cumin powder, chaat masala, red chilli powder and black salt.
6. Mix well until the spices are combined well.
7. To serve the pani puri, break open the puri at the center using your thumb, fill it with 1 tsp of potato stuffing and dunk it into the pani. Serve in batches of 6 with extra stuffing and pani in a bowl.

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