Complete Pani Puri Recipe - Golgappa

Puri or Golgappa is a Indian street food adored by everyone. Here crispy hollow puris are stuffed with various masalas and then dipped in flavorful water.

Recipe Source Link:https://www.mygingergarlickitchen.com/pani-puri-recipe-gol-gappa-recipe-video/

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RECIPE INGREDIENTS

» For Puri / Gappa:

• 1/4 cup maida/ plain flour (maida)
• 1/4 cup whole wheat flour (atta)
• 1/4 cup semolina (suji)
• A pinch of baking soda
• Salt to taste (namak)
• Oil to fry

» For Dhania Pudina Pani:

• Handful of mint leaves (pudina)
• Handful of coriander (dhania)
• 50ml tamarind (imli) water
• 3 small green chilies (hari mirch)
• 1 inch pieceginger (adrak)
• 5 cups + 4 tablespoons ice cold water
• Salt to taste
• 1 teaspoon black salt (kala namak)
• 1 teaspoon roasted cumin powder (bhuna jeera powder)
• 1 teaspoon chaat masala
• 1 teaspoon salt (namak), or to taste
• 1/2 teaspoon red chili powder (lal mirch powder)
• 1 tablespoon amchoor powder
• 1/4 teaspoon black pepper powder (kali mirch powder)

» For Aloo (Potato) Masala Filling:

• 1.5 cups potatoes, boiled, peeled and mashed
• 1 teaspoon red chili powder (lal mirch powder)
• 1 teaspoon roasted cumin powder (bhuna jeera powder)
• 1/2 teaspoon salt (namak)
• 1 teaspoon amchoor powder
• 1 teaspoon mint coriander paste (dhania pudina paste)
• 1 teaspoon dried mint powder (pudina powder)

» For Chickpeas Filling:

• 1 cup boiled chickpeas / kabuli chana, (you can also use kala chana / black chickpeas)
• 1/8 cup onions (pyaaz), roughly chopped
• 1/8 teaspoon red chili powder (lal mirch powder)
• 1/2 teaspoon roasted cumin powder ( bhuna jeera powder)
• 1/2 teaspoon salt (namak), or to taste
• 1/2 teaspoon amchoor powder
• 1/8 teaspoon black salt (kala namak)

» For Tamarind Chutney:

• 1/2 cup tamarind (imli) soaked hot in water for 3 hours
• 1/2 cup jaggery (gur / gud)
• 1 teaspoon amchoor powder
• 1/4 teaspoon black pepper powder (kali mirch powder)
• 3/4 teaspoon red chili powder (lal mirch power)
• 1 teaspoon black salt (kala namak)
• 1/2 salt (namak)

RECIPE INSTRUCTIONS

» For Puri / Gappa

1. Add in the suji, maida, atta, salt, and baking soda to a mixing bowl. Mix thoroughly.
2. Knead to make the smooth dough using sufficient water. (Add water little by little)
3. Cover this dough with a damp cloth and set aside for 30 minutes.
4. After 30 minutes, divide the dough into 4 portions, and roll them into balls.
5. Take one portion of dough and cover the rest of the balls with a damp cloth.
6. Dust a working surface with some dry flour.
7. Using a rolling pin roll out a thin almost translucent circle.
8. Cut it using a round cookie cutter/glass/lid. We need all equal sized small circles.
9. Arrange them on a plate and cover with a damp cloth. Repeat the steps 7-9.
10. Heat oil in a pan or kadhai to very high. (It should be hot but not smoky).
11. Now drop these puris into hot oil and press them in the center and on the edges using a spatula or ladle, this will puff up the puris.
12. Reduce the heat and fry them until golden.
13. Drain the puris out from the oil using a strain ladle and place on a tissue paper.
14. Let them cool completely. Repeat the steps from 10-14. Then store in an airtight container and use when required.

» For Tamarind Chutney (Imli Ki Chutney):

1. Mash soaked tamarind using hands to make a pulp.
2. Strain it with soup strainer.
3. Add tamarind pulp, and jaggery to a saucepan and stir well. Heat it over medium heat.
4. Boil it for 5 minutes.
5. Add 1 teaspoon amchoor powder, black pepper powder, red chili powder, roasted Cumin powder, and black salt.
6. Mix well and boil for 2-3 minutes over medium heat.
7. Add salt and mix well. Let it boil for 3-4 minutes. This chutney should be a little thin as it thickens after cooling down.
8. This chutney can be refrigerated in a sterilized jar for up to three months.

» For Dhania Pudina Pani:

1. Put a handful of coriander leaves, mint leaves, green chilies, ginger, tamarind water, and 4 tablespoons ice-cold water into a blending jar. Blend it well to make a smooth paste.
2. Pass it through a strainer in a big mixing bowl.
3. Add in the 5 cups of ice-cold water and stir well.
4. Add salt to taste, 1 teaspoon black salt, 1 teaspoon roasted cumin powder, 1 teaspoon chaat masala, ½ teaspoon red chili powder, 1 tablespoon amchoor powder, and 1/4 teaspoon black pepper powder. (you can adjust spices according to your taste).
5. Mix well, until combined Pani is ready, let it chill for 30 minutes.

» For Aloo (Potato) Masala filling:

1. In a mixing bowl, add the boiled and mashed potatoes.
2. Add in the red chili powder, roasted cumin powder, salt, amchoor powder and mix well.
3. Add mint coriander paste, and dried mint powder. (You can adjust spices according to your taste)
4. Mix well to combine.
5. Aloo (Potato) Masala Stuffing is ready.

» For Chickpeas Filling:

1. In a mixing bowl, add the boiled chickpeas.
2. Add in the chopped onions.
3. Now add all the spices and mix well to combine. (you can adjust spices according to your taste)
4. Mash this filling slightly between the two spoons. Chickpeas Masala Stuffing is ready.

» To Assemble:

1. Poke each puri using a thumb or index finger.
2. Add 1 teaspoon of the boiled potato filling, and 1 teaspoon of chickpeas filling in the puri.
3. Drizzle each puri with some tamarind chutney.
4. Stir the green dhania pudina pani first and then pour it in the puri. Serve the pani puri immediately.

RECIPE NOTES

1. I have made two fillings in this recipe - one is basic potato filling, and the other is chickpeas onion filling. You can either use both fillings or just one filling of your choice.
2. For chickpeas filling, I have used white chickpeas, but you can also use black chickpeas.
3. I have added tamarind chutney, but if you want it spicier, then you can add some mint coriander chutney.
4. I did not add any fried boondi to dhania pudina water, but you can surely add it if you like.
5. I have added onions to chickpeas filling, but you can skip that.
6. Make everything in advance, and let the water chill in the refrigerator. This process will better release the flavors of spices into the water. Take it out only when you want to assemble it.
7. Always store the puris in an air-tight container.