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Pani Puri
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Pani Puri Recipe | Golgappa | Puchkas | How to Make Pani Puri Recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Pani Puri Recipe is one of the famous mouth-watering street-side foods. In north India, this recipe is called as golgappas, they are crispy puri filled with spicy and tangling water (pani) with white peas as stuffing.

Course: Appetizer
Cuisine: Indian
Keyword: golgappa, Pani Puri Recipe, Puchkas
Servings: 6
Calories: 160 kcal
Author: Uppada Lakshmi
Ingredients
Pani Puri Ingredient Measurement: 1 cup = 200 grams.
  • White peas – 1 cup
  • Water – required qty.
  • Tamarind – large lemon size.
  • Coriander leaves – 1 cup
  • Mint leaves – 1 cup
  • Green chillies – 4 No.
  • Ginger – 2 No. 1-inch size
  • Rock salt – 1 tbsp.
  • Iodized salt – 2 ½ tbsp.
  • Lemon – ½ piece
  • Black pepper powder – ¾ tbsp.
  • Roasted jeera powder – ¾ tbsp.
  • Chat masala – ¾ tbsp.
  • Red chilli powder – ½ tbsp.
  • Potatoes – 250 gms.
  • Semolina rava – 250 gms.
  • Wheat flour – 1 cup
  • Eating soda – ¼ tbsp.
  • Onions – 2 No. finely chopped
  • Coriander powder - ¼ tbsp.
  • Oil to deep fry.
Instructions
How to make pani puri recipe:
  1. Pani puri or Golgappa can be divided into four parts as shown below:
Preparation:
  1. Soaking white peas will save the time of cooking and gives you a good flavour. So soak peas for 6 hours.
  2. If you are planning to make this recipe for an evening then it’s a good idea to soak during mornings.
  3. Once soaked, put them in a pressure cooker and cook for 4 whistle blows to get mashed or soft peas. If you like to stuff medium-boiled then cook for only 3 whistles.
  4. Pressure cook potatoes by adding little water and cook for 2 whistle blows.
  5. Soak tamarind by adding little water and keep aside.
Making of Pani:
  1. For many street vendors this is the important point to attract people with its flavor.
  2. In a mixer grinder put ginger, green chillies, mint and coriander leaves, 1 tbsp. each rock (black salt) and iodised (crystal salt) and grind for a second.
  3. Add little water and grind to a smooth paste. Street vendors make this recipe in large quantity and keep aside. Whenever pani is out of stock they mix this spice paste and water.
  4. Extract tamarind pulp and keep aside.
  5. When you are ready to make pani, mix green paste, tamarind pulp, little black pepper, jeera powder(roasted tastes good), lemon juice, spice powder ( garam masala or chat masala), salt and red chilli powder (optional as per your spiciness) and mix well.
Making of Stuffing:
  1. Mash white peas with a masher and keep aside.
  2. Similarly, mash potatoes with fork or masher and keep aside.
  3. When you are ready to make the stuffing, mix potato mash and white peas, add finely sliced onions, coriander leaves, a little salt, black pepper, coriander powder, jeera powder and red chilli powder.
  4. Mix all ingredients and keep aside.
Making of Puri:
  1. In a wide plate add semolina rava, wheat flour, rice flour (optional), salt and soda (optional).
  2. Mix all ingredients and add water in small batches and knead the dough like a chapati dough.
  3. Keep aside for 15 minutes covered with a wet cloth so that rava soaks and becomes soft.
  4. Divide dough into small portions and roll them to make chapati shape.
  5. Try to make large shape so that they need to cut into a circular shape with a mould.
  6. Cut them and keep aside.
  7. Heat oil in a kadai, to check the temperature, put the small dough and check.
  8. Wheat oil is ready, put puri in oil and deep fry till they swell like a ball and turn its colour to a golden brown.

Recipe Video