Pani Puri, Mumbai Roadside Pani Puri, Golgappa
by Tarla Dalal
Added to 197 cookbooks
This recipe has been viewed 409883 times
Pani Puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani.
Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end!
Also try out other popular Mumbai street food snacks like Kaanda Bhajji Pav , Ragda Pattice , Pav Bhaji and Jini Dosa .
- Combine all the ingredients in a deep bowl and blend in a mixer to a fine paste using ¼ cup water.
- Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well.
- 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 immediately.
- Repeat step 1 and 2 to make 47 more puris to make 8 plates in all.
- 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.
Nutrient values (Abbrv) per plate
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