pani puri recipe | golgappa | puchka | home made pani puri |
by Tarla Dalal
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pani puri recipe | golgappa | puchka | home made pani puri | with amazing 33 images.
pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. When my favourite “ pani puri wallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water.
Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes.
Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas.
Pani Puri, have it spicy sweet or balanced – just the way you like it! It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making home made golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani. The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days.
Make sure, you assemble pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Once you are done don’t forget to have a sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end!
Learn to make pani puri recipe | golgappa | puchka | home made pani puri | with detailed step by step recipe photos below.
For the puris- Combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes.
- Knead and divide the dough into 4 equal portions.
- Roll a portion of the dough into 175 mm. (7”) diameter circle.
- Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.
- Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 42 circles in total.
- Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides.
- Remove and drain on an absorbent paper and store in an air-tight container. Use as required.
For the pani- Soak the tamarind in ¾ cup of warm water for approximately half an hour. Strain out all the pulp through a sieve.
- Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water (approximately ¼ cup).
- Transfer the paste into a large bowl, add 3 cups of water, black salt and salt and mix well.
- If you find the water very spicy, then add jaggery and mix well. Jaggery will balance the spice level making the pani sweet-spicy.
- Chill for at least 2 to 3 hours, so that all the flavours blend very well.
How to serve pani puri- Serve 6 puris with pani in a bowl along with little khajur imli ki chutney, little mixed sprouts and little boondi in a plate.
Handy tips:- As you are rolling the puris out make sure you keep them covered with a damp muslin cloth.
- You can use ragda instead of the sprouts or boondi.
Pani Puri, Paani Puri, Golgappa Recipe recipe with step by step photos
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Pani puri, phoolki, puchka or golgappa, is a popular and beloved chaat recipe from India. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani.The recipe can be modified as per your preference.
If you are making a mixed sprouts stuffing for Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | then you would require some pre-preparation of 2 days which is mentioned in the below given pani puri recipe with detailed step by step photos and videos. If you are making a boiled chana stuffing then it requires soaking overnight and boiling the next day. Also, if you are using potatoes then boil them in a pressure cooker, cool slightly, peel the skin and use. Here are some other pani puri recipes :
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To make homemade puri for pani puri recipe | golgappa | puchka | home made pani puri | in a deep bowl, take semolina.
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Add plain flour. You can even make use of whole wheat flour instead of maida. This will help in binding the dough together.
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Add salt and mix it well.
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Pour chilled soda gradually to make a semi-stiff dough. Instead of soda, you can use normal water but, in that case don’t forget to add baking soda which will help in making fluffy puri.
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Knead very well and our dough for puchka puri is ready. Ensure to knead the dough well for 3-4 minutes so the sooji absorbs the soda and help in making puchka crispy.
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Cover it with a damp muslin cloth and keep aside for 10 minutes.
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To prepare homemade puri for puchka, knead the dough again and divide the dough into 4 equal portions. Keep it covered while you are rolling. At any point, do not leave the dough uncovered, else, the dough will become too dry.
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Roll a portion of the dough into 175 mm. (7”) diameter circle without using any flour for rolling. Roll the circle as thin as possible before cutting them into tiny circles, if it is thick then puri will not turn crispy after deep frying.
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Cut into 7 equal circles using a cookie cutter or a steel box or a lid of approx. 37 mm. (1½“) to 50 mm. (2”) size. As you are rolling the puris out make sure you keep them covered with a damp muslin cloth. Traditionally the dough is divided into marble sized balls and rolled out individually.
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Remove extra dough and mix it with remaining dough.
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Repeat step 2 to 4 and make more circles. Keep doing till the dough is over and you get 40 circles in total.
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Heat the oil in a deep non-stick pan, carefully drop a few circles at a time. Manage the temperature of the oil all throughout frying them or else the puri will brown quickly and stay raw from inside. Do not overcrowd the pan or else the temperature of oil will drop instantly.
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Press it slightly using a perforated spoon till it puffs up and are golden brown.
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Flip and fry the puri till golden brown in colour and crisp from both sides. Keep flipping them once in a while to cook evenly.
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Remove and drain on absorbent paper. It is very important to drain off excess oil otherwise the Golgappa will be greasy and might turn soggy.
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Cool them for at least 4-5 hours before using. Store the golgappa puris in an air-tight container and use as required.
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To make the puri for pani puri recipe | golgappa | puchka | home made pani puri | wash the mint leaves and transfer them to a mixer jar.
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Add coriander leaves.
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Add tamarind pulp to a blender.
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Add ginger and green chillies. You can adjust the green chillies according to your preference of spice, still i will recommend to go according to the recipe as the pani needs to be teekha meetha.
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Add cumin seeds powder. You can add cumin seed if you wish to.
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Blend till smooth using 1½ cups of water.
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Transfer the mixture into a large bowl.
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Add 1½ cups of water.
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Add black salt.
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Add salt.
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Mix well and chill in refrigerator for 2-3 hours so that the flavours blend very well.
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For preparing Mumbai roadside pani puri | homemade pani puri | puchka | | homemade golgappa | crack a small hole in the centre of each of the 6 puris. Make sure you don’t break the puri. Check out this recipe with detailed step by step photos to make puri at home.
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Stuff each puri with mixed sprouts mixture. For an added crunch, add some onions.
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Top it with a little meetha chutney.
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Dip the entire puri in the teekha pudina pani.
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Serve the pani puri | golgappa | puchka | home made pani puri |immediately before it gets soggy and water starts leaking.
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While making the dough for the puri, maida can be replaced with wheat flour. The purpose of adding the flour is to help the dough bind well.
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Instead of soda, you can use normal water but, in that case don’t forget to add baking soda which will help in making fluffy puri.
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Cover the dough with a damp muslin cloth, to prevent it from drying.
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The lid used to make circles in the rolled dough should have a sharp circumference. If it is thick or blunt, you won’t get a perfect round.
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Rolling the puris uniformly is extremely necessary. If the puri is thick at the circumference and thin in the centre, it won’t puff well.
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After frying, it is necessary to cool the puris completely befoe storing, else they might lose their crispiness and turn soggy.
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While buying mint, look for leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning.
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Refrigerating the pani for 2 to 3 hours is necessary for the flavours to blend well.
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Make sure, you assemble pani puri just before serving, else it will get soggy and the crispiness of the puri will be lost.
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Nutrient values (Abbrv) per serving
| Energy | 329 cal |
| Protein | 9.4 g |
| Carbohydrates | 51.8 g |
| Fiber | 6.3 g |
| Fat | 9.1 g |
| Cholesterol | 0 mg |
| Sodium | 20.5 mg |
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