Golgappa | Pani Puri

0 0
Golgappa | Pani Puri

Share it on your social network:

Or you can just copy and share this url

Ingredients

Theeka Pani:
¼ cup mint
½ cup coriander
1 inch Ginger
2 Chilli
small ball sized tamarind
1 tsp Chaat masala
1 tsp cumin powder
a pinch hing
¾ tsp Salt
4 cup cold water
Khatta Meetha Pani:
 1 cup tamarind extract
3 tbsp jaggery
1 tsp Chaat masala
1 tsp cumin powder
¼ tsp pepper powder
¼ tsp chilli powder
a pinch hing
¾ tsp Salt
3 cup cold water
Aloo Stuffing:
3 potatoes
½ Onion
2 tbsp coriander
½ tsp cumin powder
½ tsp Chaat masala
¼ tsp pepper powder
½ tsp chilli powder
½ tsp Salt
  • Medium

Ingredients

  • Theeka Pani:

  • Khatta Meetha Pani:

  • Aloo Stuffing:

Directions

Share

Everyone wants golgappa, or, as I say, pani puri, or, as it’s also called, puchka!

Recipe provided by Manan Mittal, a super talented Indian foodie that goes under the name food diaries on Instagram. Thanks Manan for sharing this recipe with us!

How to Make the Golgappa:

  1. Mix the whole wheat flour, sooji, and salt in a bowl.
  2. Add warm water and knead to make a dough with medium-soft texture.
  3. Cover the dough with a damp cloth and leave aside for 15 minutes.
  4. Knead the dough once again for a minute and divide into 4 equal parts. Roll (IS IT ONE DOUGH OR FOUR?) the dough ball on a lightly floured surface to make a thin circle.
  5. Cut the circle into small 4-5 cm circles using a knife or a bowl with a sharp edge.
  6. Heat the oil in a pan. Slide the golgappa into the hot oil and fry until they puff up and become golden brown. Gently press them with the back of a ladle.
  7. Flip the golgappa and fry the other side. Remove the golgappa and put on a plate.

How to Make the Theeka Pani (Spicy Water for the Filling):

  1. First, put the mint, coriander, ginger, chilli, and tamarind in a small blender.
  2. Blend to a smooth paste adding water as required.
  3. Transfer the theeka pani paste to a large bowl.
  4. Add chaat masala, ground cumin, hing, salt, and cold water.
  5. Mix well and the theeka pani is ready to enjoy with the golguppa.

How to Make Khatta Meetha Pani (Sweet and Sour Water for the Filling):

  1. Firstly, put the tamarind extract and jaggery in a large bowl.
  2. Add chaat masala, ground cumin, ground pepper, chilli powder, hing, salt and cold water.
  3. Mix well and khatta meetha pani is ready to enjoy with golguppa.

How to Make the Aloo Stuffing (Potato Stuffing):

  1. First, put the potato, onion, and coriander in a small bowl.
  2. Add ground cumin, chaat masala, ground pepper, chilli powder and salt.
  3. Mix well making sure everything is well combined.
  4. The aloo stuffing is now ready to enjoy with the golguppa.

How to Assemble Golguppa for Serving:

  1. Just before serving, add a handful of boondi to the theeka pani and the khatta meetha pani.
  2. Make a small hole in the centre of the golgappa.
  3. Stuff a tsp of prepared aloo stuffing into the golgappa.
  4. Dip in the theeka pani or khatta meetha pani.
  5. Finally, your golguppa, or pani puri, is ready to serve.
Golguppa
Golgappa; Photo credit: f_o_o_ddiaries

 

Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Kashsh-e-Bademjan
previous
Kashk-e-Bademjan
How to Make Kohlrabi Ravioli Stuffed with an Zesty Avocado Cream with a Pea Purée:
next
Kohlrabi Ravioli Stuffed with Avocado Cream and Pea Purée
Kashsh-e-Bademjan
previous
Kashk-e-Bademjan
How to Make Kohlrabi Ravioli Stuffed with an Zesty Avocado Cream with a Pea Purée:
next
Kohlrabi Ravioli Stuffed with Avocado Cream and Pea Purée