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Pani Puri Recipe in Hindi: Golgappa or Puchka Recipe


Jan 22, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

The explosion of flavours when a pani puri bursts in your mouth is pure heaven. Fondly known as golgappa in Delhi and puchka in Kolkata, this popular street food assumes slightly different avatars in different parts of India. Enjoy it at home with Sadaf Hussain's recipe in Hindi.

INGREDIENTS

    Puri:
    1 cup sooji (semolina flour)
    1/4 cup whole-wheat flour
    1/4 teaspoon salt
    Water to knead
    Corn or vegetable oil, for frying
    Stuffing (Kolkata/bihari style):
    2 tbsp soaked and boiled black chickpeas (kala chana)
    2 tbsp chopped onion
    Salt and ground black pepper
    Red chili powder
    1/4 cup fresh chopped dhania
    2 large potatoes, boiled, peeled and cubed
    3 teaspoons lemon juice
    2 teaspoons chaat masala
    Stuffing (Delhi style):
    2 tbsp boiled yellow (split) peas
    Salt and ground black pepper
    Red chili powder
    2 large potatoes, boiled, peeled and cubed
    3 teaspoons lemon juice
    Pani (Spiced Water):
    ½ cup mint leaves
    ½ cup coriander
    1 green chilli
    1 tsp ginger powder
    1 tsp chaat masala
    ½ tsp cumin powder
    ¼ tsp black salt
    ¼ cup tamarind juice/pulp
    4 tbsp boondi
    4 cups water

DIRECTIONS

For puri:
Mix sooji, wheat flour and salt in a large bowl and knead with water to make soft dough. Let it rest for about 30 minutes.
Heat the oil over medium heat to deep fry the puris.
Roll the dough into approximately 1 1/4-inch-diameter discs.
Slip the discs into the hot oil and fry them till they turn light brown.
Drain on a paper-towel and let cool. They will continue to crisp as they cool.

For the stuffing:
Mash the boiled potato and mix all the ingredients together.

For the pani:
Grind mint, coriander, ginger powder, tamarind pulp, green chilli and water together in a mixer.
Add chaat masala, cumin powder and black salt.
Mix with extra water and adjust the seasoning.

To make pani puris:
Stuff puri with aloo mixture and pour pani inside it.
Enjoy and don’t let the puris break before they reach your mouth!

About Sadaf HussainFollow On

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Sadaf Hussain is a MasterChef India 2016 finalist, TedX speaker and food and travel enthusiast. When he's not cooking delicious dishes for IFN Hindi, he blogs at www.foodandstreets.com.

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