Pani Puri (Mumbai Roadside Golgappa) Video by Tarla Dalal Video by Tarla Dalal
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Mumbai Roadside Pani Puri Recipe (Golgappa) Video by Tarla Dalal
Preparation Time
30 Mins
Cooking Time
None Mins
Total Time
30 Mins
Makes
8.00 plates
Ingredients
For Pani Puri
48 puri (chaat) , readily available
For The Teekha Phudina Paani
1 1/4 cups mint leaves (pudina)
1/2 cup chopped coriander (dhania)
2 tbsp lemon juice
1 tbsp roughly chopped green chillies
1/2 tbsp roughly chopped ginger (adrak)
2 whole black peppercorns (kalimirch)
1 tsp black salt (sanchal)
1 1/2 tsp cumin seeds (jeera) powder
salt to taste
To Be Mixed Into A Mixed Sprouts Mixture For Pani Puri
1/2 cup parboiled mixed sprouts
1/4 cup boondi , soaked for 10 minutes and drained
1 cup boiled , peeled and boiled and mashed potatoes
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tsp black salt (sanchal)
salt to taste
Other Ingredients
Method
For the teekha phudina pani
- Combine all the ingredients in a mixer and blend using 1/4 cup of water to a fine paste.
- Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well.
How to proceed to make pani puri
- To make pani puri, crack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture.
- Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve the mumbai roadside pani puri immediately.
- Repeat step 1 and 2 to make 7 more plates.
Handy tip
- For the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours.
See step by step images of Pani Puri, Mumbai Roadside Pani Puri, Golgappa
