Pani Puri, Paani Puri, Golgappa Recipe
by Tarla Dalal
Added to 1547 cookbooks
This recipe has been viewed 1011029 times
Crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as "golgappas" in northern India and as "poochkas" in West Bengal. When my favourite "panipuriwallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water.
Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes.
Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas .
- Combine the semolina, plain flour and salt and knead very well using chilled soda to make a semi-stiff dough. Cover it with a damp muslin cloth and keep aside for 10 minutes.
- Knead and divide the dough into 4 equal portions.
- Roll a portion of the dough into 175 mm. (7”) diameter circle.
- Cut into 7 equal circles using a cookie cutter of approx. 37 mm. (1½“) to 50 mm. (2”) size.
- Repeat step 3 and 4 to make more circles. Keep doing till the dough is over and you get 40 circles in total.
- Heat the oil in a deep non-stick pan, deep- fry few circles at a time, and press it slightly using a perforated spoon till it puffs up and are golden brown in colour from both the sides.
- Remove and drain on an absorbent paper and store in an air-tight container. Use as required.
- Soak the tamarind in ¾ cup of warm water for approximately half an hour. Strain out all the pulp through a sieve.
- Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water (approximately ¼ cup).
- Transfer the paste into a large bowl, add 3 cups of water, black salt and salt and mix well.
- If you find the water very spicy, then add jaggery and mix well. Jaggery will balance the spice level making the pani sweet-spicy.
- Chill for at least 2 to 3 hours, so that all the flavours blend very well.
- Serve 10 puris with 1 cup of pani in a bowl along with ¼ cup of khajur imli ki chutney, ¼ cup of mixed sprouts and ¼ cup of boondi in a plate.
- As you are rolling the puris out make sure you keep them covered with a damp muslin cloth.
- You can use ragda instead of the sprouts or boondi.
Nutrient values (Abbrv) per serving
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