Pani Puri Recipe, Golgappa Recipe & Papdi Chaat Recipe

Pani puri or pani poori, also known as Gol Gappa, is a delicious snack that is liked by everybody. It is very easy to make crispy puries (gol gappa) and tasty pani at home using the following recipe of pani puri.

Recipe type: Cholesterol free
Preparation time: 60 minute

Ingredients For Golgappa or pani Puri

• Sooji (Semolina) fine, 1 cup
• Salt, 1/2 tsp
• Oil for frying
• Water, warm, about 1 cup
• For Pani
  • Tamarind (Imli), 1/2 cup
  • Water, 2 litre
  • Salt to taste
  • Cuminseeds, 1 tsp
  • Red chili powder, 1 tsp
  • Black pepper powdered, 1 tsp
  • Mint, 1 bunch
  • Coriander leaves, 1 Tbsp
  • Lime juice, 1 Tbsp
• For Filling
  • Potatoes, boiled and chopped, 1 cup
  • Chole or white (Kabuli) chana (Chickpeas), boiled, 1/2 cup
  • Tamarind chutney, 1/4 cup

Preparation of Puri

1. Add sufficient warm water to semolina and knead into a stiff dough. Cover it with a wet cloth for 15-20 minutes.
2. Divide the dough into small balls and roll them one by one into chapattis.
3. Cut one chapatti into smaller round shaped puries with a small round lid. Fry in hot oil till they turn golden brown on both the sides. Taken out puries and put on a kitchen paper towel.
4. Repeat for each chapatti.
5. Note / Tips: If the oil is hot and the kneaded flour is hard enough, then the fried puries will absorb very less oil and the puries will be very crisp.
   If the kneaded flour is not hard enough, then you will not be able to fry the puri from both the sides as it will be difficult to turn the puri upside down!

Preparation of Pani

1. Mix mint, coriander leaves and all the spices, add some water and grind into a mint chutney.
2. Soak tamarind in warm water for 1 hour, mash and sieve.
3. Add to chutney, add remaining water and mix well.
4. Note: If you have a packet of Jal Jeera, then add 2-3 tsp of jal jeera to water and mint chutney.

Method for filling: Mix all the ingredients.
Mix all the ingredients of the filling well & keep aside.

How To Serve Pani Puri or Golgappa

Take one puri and make a small hole at the top and put some filling in it and then dip in water and serve golgappe one by one. Or serve 5-6 puries in a plate and some water in a bowl.

When you fry the puris in the above recipe, there will always be some puries that will not popup. These are the papris.

Take 5-6 papris, some boiled chana and potato pieces in a plate and throw some beated curd (yogurt) over it and sprinkle salt, cumin powder, red chili powder. Add some imli chutney.