Pani Puri, Mumbai Roadside Pani Puri, Golgappa


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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 .

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Pani Puri, Mumbai Roadside Pani Puri, Golgappa recipe - How to make Pani Puri, Mumbai Roadside Pani Puri, Golgappa

Preparation Time:    Cooking Time:    Total Time:     Makes 8 plates
Show me for plates

Ingredients
48 puris , readily available

For The Teekha Phudina Paani
1 1/4 cups mint leaves (phudina)
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
1/2 cup parboiled mixed sprouts
1/4 cup boondi , soaked for 10 minutes and drained
1 cup boiled , peeled 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
meetha chutney
Method
For the teekha phudina pani

  1. Combine all the ingredients in a deep bowl and blend in a mixer to a fine paste using ¼ cup water.
  2. Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well.

How to proceed

  1. Crack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture.
  2. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve immediately.
  3. Repeat step 1 and 2 to make 47 more puris to make 8 plates in all.

Handy tip

  1. 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.

RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook

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Reviews

Pani Puri ( Mumbai Roadside Recipes )
5
 on 07 Apr 15 04:52 PM


Mmmmmm...Looking at the recipe only my mouth started watering!!! I love both the sprouts and the ragda one..Its going to be chaat party time at my place!!!I had tried this recipe before and Iam again making it for my relatives coming over for dinner..