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We hope you got benefit from reading it, now let’s go back to pani puri/ golgappa recipe. You can cook pani puri/ golgappa using 25 ingredients and 4 steps. Here is how you do it.
The ingredients needed to make Pani Puri/ Golgappa:
- Provide 24 Pani Puris (Store Bought)
- Provide 1/4 cup Boondi (Store Bought) (For Garnishing Pani Puri Ka Pani)
- Get For Pani:
- Prepare 1/3 cup Coriander Leaves
- You need 3/4 cup Mint Leaves
- Take 2 Green Chillies
- Use 1/2 inch Ginger
- Take 2 tsp Panipuri Masala (Everest Brand)
- You need 1/2 tsp Chaat Masala
- Take 3/4 tsp Cumin Powder
- Use 1 tbsp Sugar
- You need 3/4 tsp Black Salt
- Get to taste Salt
- Provide 1 tsp Lemon Juice (Optional)
- Use Pulp made from:
- Prepare 25 gms seedless tamarind
- Use 4-5 cups Water
- Get For Ragda:
- Use 1 cup White Peas (Vatana)
- You need 1/2 tsp Turmeric Powder
- Take Pinch Kashmiri Paprika Powder (or as required)
- Use 1 tsp Oil (Optional)
- Take Pinch Asafoetida
- Take 4 cups Water
- You need to taste Salt
Instructions to make Pani Puri/ Golgappa:
- For making Pani Puri Ka Pani: Add all the ingredients except water to a blender and blend. Add little water and blend to a fine paste. Transfer the paste to a bowl and add the remaining water. Mix well. Check salt and spice. Add if needed. Garnish with boondi and chill in refrigerator before serving.
- For making the Ragda: Wash the dried white peas/vatana. Soak the peas/vatana in water, overnight or for 8 to 9 hours. Drain out the water. Rinse the peas/vatana in fresh clean water.
- In a pressure cooker, add the soaked white peas/vatana with turmeric powder, asafoetida, oil and salt. Add water and mix well. Pressure cook for 10 minutes on medium flame. The ragda should not be very thick nor watery. Just slightly thick. Adjust it's consistency. Check the seasoning. Add the red chilli powder to the hot ragda and mix well. Use this ragda for filling for the Pani Puri.
- To serve Ragda Pani Puri: Arrange the puris in a plate with some ragda, and a bowl of pani. Make holes in the puris. Stuff it with 1 tbsp hot ragda and dip it in cold pani and enjoy.
This spiced water is called Golgappe Ka Pani, which brings the real taste to these Golgappas. It can be tangy, spicy or sweet. 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. Potato, onion, chickpeas, coriander chutney stuffed crispy puri drenched in sour and spicy mint flavored water (pudina pani) easily fills one's mouth and takes taste buds on a journey of heaven and it is no wonder that it's a popular street snack along the length and breadth of India and known as gol gappa, puchka, pakodi, Pani Puri, etc. Preparing pudina vala pani and masala for panipuri at home is not only a healthier way of enjoying it but also allows you to customize it the way you like it. The puri or pooris for making pani puri are made from flour or sooji (cream of wheat or rava) or both.
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