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Pani puri/puchka/golgappe Recipe

Recipe By Sumeeta P

#street Pani Puri is famous street food. All time favourite recipe. which is popular among everyone from the kids, to the youth, to the old . With so many tasty and lipsmacking flavours bursting in your mouth,.Highly popular in house parties , kitty and in kid's parties. Made with crispy, hollow, fried dough balls (puri) and stuffed with boiled potatoes or boiled white chickpeas (also known as ragda) with spicy means tikkha water (teekha Paani )and a sweet tangy water (meetha Paani ) Pani puri is a favorite and immensely popular chaat in every party.đź‘Ť

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1hr 9minstotal
1hr 9m.total
Pani puri/puchka/golgappe
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Ingredients for Pani puri/puchka/golgappe Recipe

  • 1/20 cup Semolina / rava
  • 1/20 tbsp maida / all-purpose flour
  • 1/10 As Required as per taste
  • 0.03 tsp Baking soda
  • as required Oil for frying
  • as required For Spicy water (Tikha Pani)
  • as required Mint
  • 1/10 tsp Coriander
  • 0.60 g Roughly chopped ginger
  • 1/10 tsp 6-7 chopped g
  • 1/5 tsp Roasted cumin seeds
  • 1/5 cups as needed
  • as required Black salt
  • 0.40 tsp Boondi
  • 1/20 cup For sweet tangy water (Meetha Pani)
  • 1/10 tsp Cumin powder
  • 1/10 tsp Jaggery
  • as required Tamarind
  • 1/5 cups Cumin powder
  • 1/5 Pieces Boiled Potatoes
  • 1/10 tsp Salt
  • 1/10 tsp water
  • as required For potato filling
  • 1/20 cup Roasted cumin powder
  • 1/20 tsp Red chilli powder
  • 1/20 tsp Chaat masala
  • 1/20 tsp Salt
  • 0.03 tsp Chaat masala
  • as required Boiled white chickpeas

Directions: Pani Puri/puchka/golgappe Recipe

  • STEP 1.In a mixing bowl, take rava / suji, maida / all-purpose flour, Salt , add oil and mix well.Now add baking soda. Mix all ingredients thoroughly .Add water start kneading the dough.Keep adding water until you get an elastic dough .
  • STEP 2.Knead the dough for 5 minutes. Add more water if needed. The dough should be such that it should roll easily without any cracks. (While kneading the dough, keep in mind that Rava absorbs water)
  • STEP 3.Cover the dough with a damp cloth or paper towel. Set aside for 30 minutes
  • STEP 4.After the resting time, knead the dough again for 2 to 3 more minutes.
  • STEP 5.Take one part on a rolling board and cover the remaining dough ball with a damp cloth
  • STEP 6.Take one ball on your rolling board and roll it into thin and even round. (If the ball is not rolled evenly, then the poories won’t puff up)
  • STEP 7.Roll it evenly to a diameter of 8 to 9 inches approx. ( It shouldn’t be too thick or thin.
  • STEP 8.Using a round cutter, cut out the circles)
  • STEP 9.Transfer them onto a damp cloth and cover all the puries with another damp cloth. Repeat the same with the other 8 parts.
  • STEP 10.Collect the scraps, knead again and roll it out. Repeat the same process until all the dough is over.
  • STEP 11.Heat oil well. Add one puri to check the thickness and temperature of the puri. (The puri should sizzle, float and puff up immediately)
  • STEP 12.Gently add 3 to 4 puries in the oil. Nudge the puries with a spoon to help them puff up. Fry all the puries on a medium flame.
  • STEP 13.Keep flipping them on both sides until it reaches a light golden brown color and puris are crisp.
  • STEP 14.Take them out on absorbent paper.
  • STEP 15.Fry the remaining puris, in the same way.
  • STEP 16.For Potato filling : Boil 2 medium-sized potatoes.
  • STEP 17.When warm, peel them and mash them
  • STEP 18.Add 1 tsp roasted cumin powder,1 tsp chat masala and salt as required
  • STEP 19.Mix everything well.
  • STEP 20.For ragda filling : Boil 1/2 cup white chick peas. While they're hot, mash them gently until they're soft.
  • STEP 21.Add 1/2 tsp red chilli powder,1/2 tsp cumin powder,1/2 tsp coriander powder,1/4 tsp chaat masala and Salt as required.
  • STEP 22.Mix everything well.
  • STEP 23.For Tikha Pani : In a mixer grinder, take Mint leaves,Coriander leaves, roughly chopped ginger, chopped green chillies and 1 tsp roasted cumin seeds. Grind them thoroughly.
  • STEP 24.Take the coarse paste in a bowl and Add Lemon juice,Black salt and Water and Boondi to it. Mix it well and make it watery.
  • STEP 25.First crack the top of the puri with a spoon or with your fingers or thumb. Then stuff the potato filling in the puri with a spoon.
  • STEP 26.Add a require meetha Pani.
  • STEP 27.Then add a few teaspoons of the green spiced water / Tikha Pani
  • STEP 28.For ragda filling, crack the top of the Puri and stuff ragda in the poori with a spoon.Add a few teaspoons of sweet chutney/ meetha Pani
  • STEP 29.Add a few teaspoons of green spiced water/ Tikha Pani
  • STEP 30.Serve immediately.
Nutrition
value
149
calories per serving
7 g Fat6 g Protein15 g Carbs13 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    6g
  • Carbs
    15g
  • Fiber
    13g

MacroNutrients

  • Carbs
    15g
  • Protein
    6g
  • Fiber
    13g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    344mg
  • Iron
    8mg
  • Vitamin A
    55mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    13mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    176mg
  • Manganese
    2mg
  • Phosphorus
    159mg
  • Selenium
    2mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sumeeta P