Golgappa(pani puri) Recipe

Cooking Directions

• STEP 1.Prepare the pani puri dough by mixing semolina, all-purpose flour, salt, and water. Knead it into a smooth dough and let it rest for 30 minutes.
• STEP 2.Roll out small puris from the dough and deep fry them until they turn crispy and golden brown.
• STEP 3.Prepare the pani by blending mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, and spices with water. Strain the mixture and refrigerate it.
• STEP 4.Prepare the filling by mashing boiled potatoes and mixing them with boiled chickpeas, chopped onions, and spices.
• STEP 5.To serve, make a small hole in each puri, fill it with the potato-chickpea mixture, and dip it in the chilled pani. Enjoy the burst of flavors!

Cooking Tips

• Make sure the puris are rolled out thin to ensure they turn crispy when fried.
• Adjust the spiciness and tanginess of the pani according to your taste preferences.
• You can also add sweet tamarind chutney to the filling for an extra burst of flavor.
• Serve the golgappas immediately after assembling to maintain their crispiness.

Storage and Serving

• Store the puris in an airtight container to maintain their crispiness for a few days.
• The pani can be refrigerated for up to 2 days.
• Serve the golgappas as a snack or appetizer at parties or enjoy them as a quick street food snack.