pani puri recipe | golgappa | puchka recipe | pani poori recipe

pani puri recipe | golgappa | puchka recipe | pani poori recipe with detailed photo and video recipe. perhaps one of the most common and popular indian street food recipe. basically it is a combination of street food recipe made with small puri balls filled with spiced and mashed aloo and a specially made spiced water. it is often served as a dessert snack after having spicy chaat recipes.

pani puri recipe | golgappa | puchka recipe | pani poori recipe with step by step photo and video recipe. indian street food recipes are world famous because of the taste, flavour and combination of spices. most of them are either made with or with the combination of deep-fried snacks in a chaat chutney. but there are some other unique water-based street food recipes and pani puri recipe or golgappa is one such popular

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street food snack.

as i explained earlier, this is a unique chaat recipe or street food compared to other indin chaat recipes. compared to others, it deals more with water and less of curry and snacks. hence it is typically served at the end of chaat recipes meal. however there is a myriad variation to this famous street food. in mumbai is known as pani puri recipe, which changes its name in new delhi as golgappa recipe. if we come further east it is known as puchka recipe and the combination is slightly different in it. the combination is more of savoury pani with spiced and mashed aloo. in mumbai or even in north india the pani taste is more of a sweet and spicy water. i personally like it to be sweet and spicy with a hint of savoury taste in it. but each individual would have a different taste and i have shown both the variation in this recipe post.

as i explained earlier, this is a uniqu

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for puri:

  • ▢1 cup rava / semolina / suji (coarse)
  • ▢2 tbsp maida / plain flour
  • ▢3 tbsp oil
  • ▢¼ cup hot water
  • ▢oil (for frying)

for theeka pani:

  • ▢¼ cup mint / pudina
  • ▢½ cup coriander
  • ▢1 inch ginger
  • ▢2 chilli
  • ▢small ball sized tamarind
  • ▢1 tsp chaat masala
  • ▢1 tsp cumin powder
  • ▢pinch hing / asafoetida
  • ▢¾ tsp salt
  • ▢4 cup cold water

for khatta meetha pani:

  • ▢1 cup tamarind extract
  • ▢3 tbsp jaggery / gud
  • ▢1 tsp chaat masala
  • ▢1 tsp cumin powder
  • ▢¼ tsp pepper powder
  • ▢¼ tsp kashmiri red chilli powder
  • ▢pinch hing / asafoetida
  • ▢¾ tsp salt
  • ▢3 cup cold water

for aloo stuffing:

  • ▢3 potato / aloo (boiled & mashed)
  • ▢½ onion (finely chopped)
  • ▢2 tbsp coriander (finely chopepd)
  • ▢½ tsp cumin powder
  • ▢½ tsp chaat masala
  • ▢¼ tsp pepper powder
  • ▢½ tsp kashmiri red chilli powder
  • ▢½ tsp salt

for serving:

  • ▢2 tbsp boondi
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puri recipe for pani puri:

  • firstly, in a large bowl take 1 cup rava and 2 tbsp maida.
  • add 3 tbsp oil, crumble and mix well making sure the rava turns moist.
  • now add ¼ cup hot water and start to knead.
  • knead for 5 to 8 minutes or until the dough is formed.
  • sprinkle water as required and knead to a smooth and soft dough.
  • cover the dough and rest for 20 minutes.
  • after 20 minutes, continue to knead for 2 more minutes.
  • now pinch a very small ball sized dough.
  • roll and flatten into small disk making sure it is thin.
  • deep fry in hot oil, do not overcrowd the oil.
  • flip over once the puri puffs up.
  • fry on medium flame until it turns golden brown and crisp from both the sides.
  • drain off over kitchen paper to get rid off excess oil.
  • puri is ready for pani puri. once cooled completely, you can store in an airtight container and use it for a week.

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