Pani Puri
or Golgappa recipe or Puchka recipe
By VC RECIPE DIARY
Last Updated: February 03, 2022
Last Updated: February 03, 2022
Vegan, Vegetarian
Pani puri is a colossally famous Indian road food of firm, empty, singed mixture balls (puri) loaded down with bubbled potatoes or steamed moong grows or bubbled chickpeas or white peas curry (otherwise called ragda) along with zesty tart water and a sweet chutney. Pani puri is a most loved chaat nibble of numerous people and our own as well. With such countless explosions of tastes and flavors in your mouth when you have pani puri, you can't have one 🙂
What is Pani Puri
Pani Literally means water and here the Puris are singed puffed fresh mixture balls which are empty. By and large, the water or pani is harsh, tart as well as fiery. This zesty pani is offset with the expansion of sweet tamarind chutney.
This sweet chutney is called as Meetha (and that implies sweet) Pani. The fiery water is called as Teekha (and that implies zesty) Pani. Both are included the puri alongside the principle filling which comprises of bubbled potatoes, cooked chickpeas, moong sprouts or a thick dry curry produced using white peas which is called as Ragda.
I don't have any idea who created pani puri or how it appeared. It is one of the well known road food sources in India. Though in Mumbai, we call it pani puri. In the northern states, it is called Golgappa and in Bengal, it is called as Puchka. In Bihar and Jharkand its known as gupchup. So there different ways this road food nibble is made and appreciated.
This is a simple pani puri formula as you don't have to make the sweet tamarind chutney.
The pani formula that I share is zesty, tart as well as sweet. Anyway assuming that you need a more better taste, you can make the sweet chutney.
This pani or flavored water formula is my mother's formula and to save time she would make the pani so that it would have every one of the three significant preferences - hot, tart and sweet. So each of the three preferences - teekha, khatta and meetha taste in only one pani. In any case commonly both the fiery chutney and sweet chutney are made independently.
Pani puri is my most loved chaat since adolescence. I used to have them frequently with my family in the city of Mumbai (Bombay) and it was something I have completely appreciated.
In the event that you are a foodie, there are not many more delectable road food plans from Mumbai that you can without much of a stretch make at home like:
- Ragda Patties
- Pav Bhaji
- Bhel Puri
- Sev Puri
- Misal Pav
Bit by bit Guide
The most effective method to make Pani Puri
1. Wash 1 cup firmly stuffed coriander leaves, ½ cup firmly pressed mint leaves, 2 to 3 green chilies and 1 inch ginger very well in water a couple of times. Channel all the water.
Strip the ginger and generally slash it. Likewise cleave the green chilies. Generally slash the coriander leaves and mint leaves. Try not to involve the stem of mint leaves as they can cause the flavored water to have a severe taste. Just utilize the new mint leaves.
2. Add coriander leaves, mint leaves, ginger and green bean stew in a processor or blender container. For a less hot pani you can add only 1 hacked green stew.
3. Add 1 tablespoon firmly stuffed tamarind and 3.5 to 4 tablespoons jaggery powder or ground jaggery.
On the off chance that you don't have tamarind, then you can utilize 2 tablespoons lemon juice. You can likewise utilize equivalent measures of jaggery and dates. So you can add 2 tablespoons disintegrated jaggery and 2 tablespoons hacked dates.
4. Presently add 1 teaspoon simmered cumin powder, 1 teaspoon chaat masala and salt according to taste. You can likewise utilize a blend of dark salt and pink salt or customary salt. I for one really like to utilize either dark salt or eatable stone salt.
5. Add ⅓ cup water and toil to a smooth consistency.
6. Eliminate the chutney to a bowl or a little skillet.
7. Presently add ½ cup water in the processor container and whirl the container so the chutney along the edges of the container gets blended in with the water.
8. Add this water to the bowl containing the chutney.
9. Then, at that point, add ½ to ¾ cup water. You can add less or more water contingent upon the consistency you need. In any case, don't add a lot of water as then the taste and kind of the flavored water lessens. Likewise really take a look at the taste and in the event that necessary you can add some more jaggery or salt as required.
10. Blend quite well. Cover the container and refrigerate the pani. Prior to refrigerating you can likewise add 1 to 1.5 tablespoons of salted boondi.
Boondi likewise gives a decent taste. It can likewise be made at home or bought effectively from supermarkets.
Making potato filling for pani puri
11. Bubble 2 to 3 medium-sized potatoes. You can bubble or steam the potatoes in a dish, moment pot or burner pressure cooker adding water as required.
When warm, strip them and slash them into little 3D shapes. You can likewise add some steamed or bubbled moong sprouts. A few finely slashed onions can likewise be added. I have added 1 little estimated finely slashed onion.
12. Add 1 to 1.5 tablespoon cleaved coriander leaves.
13. Then, at that point, add ¼ teaspoon red bean stew powder, 1 teaspoon chaat masala and 1 teaspoon cooked cumin powder. Additionally add salt according to taste.
14. Mix and blend well overall. Keep to the side.
Collecting Pani Puri
15. Keep everything prepared before you begin collecting the pani puri. The potato filling, pooris and the flavored water.
In the photographs underneath, I have made sweet tamarind dates chutney, just to show the collecting.
First break the highest point of the puri with a spoon or with your fingers or thumb. Then, at that point, stuff the potato filling in the puri with a spoon.
Add a couple of teaspoons of sweet chutney or according to your decision. The expansion of sweet chutney is discretionary for the pani formula partook here.
16. Then, at that point, add a couple of teaspoons of the green flavored water or according to your decision.
17. The pani puri is prepared to serve. Pop in your mouth, eat each nibble and partake in the explosion of different flavors and surfaces. Try to eat them quickly as you set up every puri.
They must be had right away. Or probably the puris become soaked. To make a Mumbai style pani puri formula, use ragda or moong sprouts as the filling.
Accommodating Tips for Pani Puri
The puri or pooris for making pani puri are produced using flour or sooji (cream of wheat or rava) or both. These can be brought prepared from the stores or can be made at home as well.
If you have any desire to make pooris at home, then actually take a look at this post - > Puri formula for golgappa.
For the stuffing, you can utilize your selection of fillings. At home we lean toward moong sprouts or ragda. You can likewise utilize bubbled potatoes and onions. Indeed, even bubbled white chickpeas or dark chickpeas can be utilized alongside bubbled potatoes.
Gather everything before you start to make pani puri.
You can set up the flavored water before a couple of hours and afterward chill it in the cooler. You can likewise make it short-term and keep it in the refrigerator.
Adding ice shapes might weaken the taste and kind of the water.
Expansion of dark salt gives a great taste and flavor. So assuming that conceivable do attempt to add dark salt in the pani formula.
Pani Puri
By VC FOOD DIARY
Pani puri is a well known Indian road food of fresh, singed, empty mixture balls that are loaded down with bubbled potatoes, steamed moong sprouts, fiery tart water and sweet chutney.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Fixings
For Pani Puri Stuffing - * Check Notes For Other Options
▢2 to 3 potatoes - medium-sized
▢1 onion - little to medium-sized, discretionary
▢1 to 1.5 tablespoons cleaved coriander leaves (cilantro)
▢1 teaspoon cooked cumin powder
▢1 teaspoon chaat masala powder
▢¼ teaspoon red bean stew powder - discretionary
▢dark salt or customary salt or pink salt, as required
For Pani Recipe
▢½ cup cleaved mint leaves - firmly pressed,
▢1 cup hacked coriander leaves - firmly stuffed (cilantro)
▢1 inch ginger - slashed
▢2 to 3 green chilies - slashed (for a less zesty pani, add around 1 green bean stew)
the Lotter
▢1 tablespoon tamarind - firmly stuffed
▢3.5 to 4 tablespoons jaggery powder or ground/hacked jaggery or sugar, add as required - actually take a look at point 6 in notes
▢1 teaspoon simmered cumin powder
▢1 teaspoon chaat masala powder
▢⅓ cup water for mixing
▢1 to 1.25 cups water to be added later, add water according to the consistency you need
▢1 to 1.5 tablespoons boondi (singed little gram flour balls), discretionary
▢dark salt or standard salt, add as required
Different Ingredients
▢24 to 30 puris you could purchase these puris readymade or make them at home
▢1 little bowl Tamarind Chutney or tamarind dates chutney - discretionary
#1. Teekha pani or pudina pani:
- 1 ¼ cups Mint leaves tightly packed
- ½ cup Cilantro or coriander leaves tightly packed
- 1 inch Ginger
- 2-3 Green chilies Add more for more spicy water
- ½ teaspoon Pani puri masala powder
- ¼ teaspoon Black pepper powder
- ½ teaspoon Black salt (Kala namak)
- Salt to taste
- 2 tablespoons Lemon juice
- 4 cups Chilled water
- 1-2 tablespoons Boondi for garnishing
OR #2. Khatta meetha pani:
- 2 tablespoons Tamarind seedless
- 3 tablespoons Jaggery (Gur)
- ½ cup Warm water
- ½ teaspoon Roasted cumin powder
- ½ teaspoon Fennel seeds powder
- + teekha pani ingredients mentioned above minus lemon juice
Directions
Making Pani Puri Stuffing
- Heat up the potatoes till they are cooked totally.
- Strip them and afterward cleave them.
- Finely cleave the onion if utilizing it.
- In a little bowl, blend the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and dark salt or customary salt. Blend well and keep to the side.
Making Pani (Spiced Water)
- In a blender add every one of the fixings referenced above for the pani.
- Add water and drudgery to a fine chutney.
- Eliminate the green chutney in an enormous bowl. Flush the blender container with ½ cup water first and afterward add this water in the bowl. Then add ½ to ¾ cup more water.
- Blend well. Really take a look at the flavoring. Add more salt or jeera powder or chaat masala or jaggery whenever required. On the off chance that you need a flimsy pani, you could add some water. Be that as it may, continue to actually take a look at the flavoring, according as you would prefer.
- Add the boondi to the pani.
- You can cool the pani in the refrigerator or add some ice 3D shapes to it.
Collecting Pani Puri
- Break the highest point of the puri with a spoon.
- Add 2 to 3 teaspoons of the bubbled potato-onion filling in the poori.
- Mix the green pani first and afterward add it in the poori. Alternatively you can add some sweet chutney in the puri.
- Serve the pani puri quickly any other way the pre-arranged puri with stuffing and water will become wet.
- You can likewise make individual segments with the puris, potato-onion blend and the pani. Allow the person to gather the pani puri for himself/herself according to his/her taste.
Making teekha pani or spicy water:
- Take washed mint leaves and coriander leaves in the blender jar.
- Add pani puri masala powder. also add black pepper powder, black salt, regular salt as per your taste, ginger and green chilies.
- Add 1 cup of water.
- Grind it till everything is smooth and ground.
- Pour the prepared ground mixture into a large bowl or pitcher. Add remaining 3 cups of water.
- Squeeze the fresh lemon juice and stir to combine.
- Taste the water and adjust the salt or lemon juice as needed. Keep in the refrigerator.
making khatta meetha pani,
- Take tamarind and jaggery in a small bowl.
- Add hot/warm water and let it rest for 30 minutes.
- follow the same instruction mentioned above for tikha pani, but do not add lemon juice.
- After 30 minutes, squeeze the tamarind slightly and dissolve it well.
- Add roasted cumin powder and fennel seeds powder. Stir well to combine.
- Add this tamarind jaggery water to the prepared mint coriander pani. Stir well.
Making stuffing or masala:
- Take all the potato masala ingredients in a bowl
- Mix well to combine and it is ready.
- Similarly, mix sprouted moong masala ingredients in a bowl.
Assembling and eating pani puri recipe:
- Start by gently making a hole in the center of the puri.
- Make sure not to break it.
- Add 1-2 teaspoons of stuffing.
- also, add some onions. It is optional, though.
- Now fill the puri with water.
- Now this will go immediately in your mouth before it gets soggy and water starts licking.
Notes
1. Pani puri stuffing thoughts
Other stuffing blends for pani puri Or a mix of these:
Steamed moong sprouts
Bubbled white chickpeas (kabuli chana)
Bubbled dark chickpeas (kala chana)
Bubbled potatoes
Slashed onions
Slashed coriander leaves (cilantro)
Ragda - a dry white peas curry
2. To make the pani hot and fiery, You can add another green stew.
3. Guarantee that your puri is fresh and not delicate. On the off chance that in the event that the puri has become delicate, gently cook them in a skillet blending frequently until fresh.
4. Make a point to utilize new spices. Try not to involve the stems of mint leaves as they can make the zesty water severe.
5. Try not to add an excessive amount of water to the zesty chutney as you don't need the flavors to become weakened.
6. Rather than just jaggery powder, you can likewise add 1.5 tablespoons slashed seedless dates and 1.5 tablespoons of powdered jaggery. The pleasantness can be changed by your taste inclinations by adding less or a greater amount of the dates and jaggery.
Nutrition
Calories: 877kcal | Carbohydrates: 134g | Protein: 22g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 2149mg | Potassium: 1089mg | Fiber: 17g | Sugar: 18g | Vitamin A: 802IU | Vitamin C: 49mg | Calcium: 125mg | Iron: 4mg
*Nutrition information is a rough estimate for 1 serving
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