Introduction: Dive into the World of Pani Puri
Pani Puri, Paani Puri, Golgappa Recipe recipe – How to make Pani Puri, Paani Puri, Golgappa Recipe: Pani puris, famously known as “golgappas” in Northern India and “poochkas” in West Bengal, are an irresistible delight. These crisp semolina puris, brimming with sprouts and immersed in chilled mint-flavored water, serve as the perfect snack for a scorching summer afternoon.
Mastering the Art: Crafting Pani Puris at Home
Homemade Goodness
While they can be conveniently purchased, investing the time to master the art of making puris at home is undoubtedly rewarding. Store these delectable puris in an air-tight container and revive their crispiness by baking in a slow oven for 4 to 5 minutes.
Chaat Party Extravaganza
Create a vibrant ambiance by inviting friends over for a chaat party. Serve the tantalizing treats on disposable plates made from dry ‘Sal’ leaves, adding a touch of eco-friendly charm. Conclude the feast on a sweet note with desserts like Baked Boondi, Gulab Jamun, Kesar Malai Kulfi, and Malpuas.
The Pani Puri Experience: A Symphony of Flavors
Customizable Bliss
Whether you prefer it spicy, sweet, or balanced, Pani Puri caters to your taste buds. Witness the skilled vendor punching a tiny hole in each puri, artfully adding fillings, and dipping it in meetha chutney and teekha pani.
Homemade Goodness Revisited
Concerns about hygiene prompt many to embark on the adventure of making Pani Puri at home. The essentials for homemade golgappa include crispy puris, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas, moong, or ragda), and pani (teekha phudina pani and sweet imli pani).
Pro Tips: Enhancing Your Pani Puri Experience
Timing is Key
Assemble Pani Puri only when ready to devour, preventing sogginess and preserving the puris’ delightful crispiness. Conclude your feast with a sip of teekha pani and a sukha puri for a fitting end to this culinary adventure!
Pani Puri, Paani Puri, Golgappa Recipe recipe – How to make Pani Puri, Paani Puri, Golgappa Recipe
Ingredients
For The Puris (makes 42)
- 1/2 cup semolina (rava / sooji)
- 1/2 tbsp plain flour (maida)
- salt to taste
- 1/4 cup chilled soda
- oil for deep-frying
For The Pani (makes 4 Cups)
- 3 cups chopped mint leaves (phudina)
- 2 tbsp chopped coriander (dhania)
- 1/2 cup tamarind (imli)
- 1 tbsp roughly chopped ginger (adrak)
- 1 tbsp roughly chopped green chillies
- 1 tsp roasted cumin seeds (jeera) powder
- 2 tsp black salt (sanchal)
- salt to taste
- 4 tbsp finely chopped (gur) jaggery , optional
Other Ingredients For Pani Puri
- 1 cup dates (khajur) ki chutney
- 1 cup parboiled mixed sprouts
- 1 cup boondi , soaked for 10 minutes and drained
Pani Puri, Paani Puri, Golgappa Recipe recipe – How to make Pani Puri, Paani Puri, Golgappa Recipe
Method
For the Puris:
- In a bowl, combine semolina, plain flour, and salt. Knead the mixture well using chilled soda until a semi-stiff dough is formed.
- Cover the dough with a damp muslin cloth and let it rest for 10 minutes.
- Knead the dough once more and divide it into four equal parts. Roll out each portion into a circle with a diameter of 175 mm (7 inches).
- Use a cookie cutter (37 mm to 50 mm size) to cut each circle into 7 smaller circles.
- Repeat the process until you have 42 circles in total.
- Heat oil in a deep non-stick pan, and deep-fry a few circles at a time. Press each circle slightly with a perforated spoon until it puffs up and turns golden brown on both sides.
- Remove the puris, drain them on absorbent paper, and store in an airtight container until needed.
For the Pani:
- Soak tamarind in ¾ cup of warm water for about half an hour, then strain out the pulp through a sieve.
- In a blender, combine the tamarind pulp with the remaining ingredients (excluding black salt) and grind to a fine paste, adding a little water (approximately ¼ cup).
- Transfer the paste to a large bowl, add 3 cups of water, black salt, and regular salt. Mix well.
- If the water is too spicy, add jaggery to balance the spice level. Mix well.
- Chill the pani for at least 2 to 3 hours to allow the flavors to blend.
How to Serve Pani Puri:
- Present six puris with pani in a bowl.
- Accompany with a small serving of khajur imli ki chutney, mixed sprouts, and boondi on a plate.
Handy Tips:
- Keep the puris covered with a damp muslin cloth while rolling them out.
- You can use ragda instead of sprouts or boondi for variation.
Recipe Notes for Pani Puri: How to make Pani Puri
Pani puri, also known as phoolki, puchka, or golgappa, is a cherished chaat recipe originating from India. Due to concerns about hygiene and cleanliness, many individuals prefer preparing pani puri at home from scratch. The essential components for crafting homemade golgappa include crispy puris, a filling of your choice (such as soaked boondi, boiled potatoes, chickpeas and moong, or ragda), and flavorful pani (spicy mint water and sweet tamarind water). Various pani variations exist, such as lehsun ka pani, jaljeera, and hing jeera pani. The recipe can be customized according to personal preferences.
If you opt for a mixed sprouts stuffing for Mumbai roadside pani puri, homemade pani puri, puchka, or golgappa, you’ll need to engage in some pre-preparation over two days, as detailed in the accompanying pani puri recipe with step-by-step photos and videos. For a boiled chana stuffing, soak the chickpeas overnight and boil them the next day. Additionally, if potatoes are part of your filling, boil them in a pressure cooker, allow them to cool slightly, peel off the skin, and then use them in your preparation. Explore other pani puri recipes for added variety.
How to Make Puri at Home: Pani Puri Recipe
- To prepare homemade puris for the pani puri recipe, golgappa, puchka, or homemade pani puri, follow these steps:
- In a deep bowl, combine semolina and plain flour. Whole wheat flour can be used as an alternative to maida for better binding.
- Add salt and mix well.
- Gradually pour chilled soda into the mixture to create a semi-stiff dough. If using normal water instead, remember to add baking soda for fluffy puris.
- Knead the dough thoroughly for 3-4 minutes, allowing the sooji to absorb the soda and ensure crispy puchkas.
- Cover the dough with a damp muslin cloth and let it rest for 10 minutes.
- Knead the dough again before dividing it into 4 equal portions. Keep the portions covered while rolling to prevent drying.
- Roll a portion into a thin, 175 mm (7”) diameter circle without using flour for rolling.
- Cut out 7 equal circles using a cookie cutter or a lid with dimensions between 37 mm (1½“) to 50 mm (2”).
- Repeat the rolling and cutting process until you have a total of 40 circles.
- Heat oil in a deep non-stick pan. Carefully fry a few circles at a time, maintaining the oil temperature to avoid uneven browning and raw interiors.
- Press each circle slightly with a perforated spoon until it puffs up and turns golden brown.
- Flip and fry the puris until golden brown and crisp on both sides. Ensure they are well-drained on absorbent paper to prevent greasiness.
- Allow the puris to cool for at least 4-5 hours before using.Store them in an airtight container until you are prepared to use them.
For the Pani:
- Wash mint leaves and transfer them to a mixer jar.
- Add coriander leaves, tamarind pulp, ginger, and green chilies to the blender.
- Add cumin seeds powder (or cumin seeds) and blend until smooth using 1½ cups of water.
- Transfer the mixture to a large bowl and add another 1½ cups of water.
- Add black salt and regular salt. Mix well and chill in the refrigerator for 2-3 hours to allow the flavors to blend.
How to Assemble Pani Puri:
- Crack a small hole in the center of each puri without breaking it.
- Fill each puri with mixed sprouts mixture, adding onions for extra crunch.
- Top it with meetha chutney.
- Dip the filled puri in the teekha pudina pani.
- Serve immediately before it gets soggy, and water starts leaking.
Tips for Making Pani Puri:
- Maida can be replaced with wheat flour in the puri dough.
- If using normal water instead of soda, add baking soda for fluffy puris.
- Cover the dough with a damp muslin cloth to prevent drying.
- Use a lid with a sharp circumference for cutting circles in the rolled dough.
- Roll puris uniformly for even puffing.
- Allow puris to cool completely after frying to maintain crispiness.
- Look for fresh, firm mint leaves when buying.
- Refrigerate pani for 2-3 hours for optimal flavor blending.
- Assemble pani puri just before serving to retain crispiness and prevent sogginess.
Conclusion: Pani Puri, Golgappa Recipe
In conclusion, Pani Puri is not just a snack; it’s an experience. Whether relishing the burst of flavors from a street vendor or crafting it at home with love, the joy it brings is unparalleled.
FAQs: Your Pani Puri Queries Answered
Is it possible to use commercially purchased puris to prepare Pani Puri at home?
Yes, while homemade puris are exceptional, store-bought ones can be a convenient alternative.
What are some creative stuffing options for Pani Puri?
Experiment with soaked boondi, boiled potatoes, chickpeas, moong, or ragda for a diverse range of flavors.
How can I keep puris crispy for an extended period?
Store puris in an air-tight container and refresh them by baking in a slow oven for a few minutes.
Are there variations in the types of Pani available?
Indeed, besides the classic teekha and sweet imli pani, explore variations like lehsun ka pani, jaljeera, and hing jeera pani.
Can I prepare a mixed sprouts stuffing without much hassle?
Preparing a mixed sprouts stuffing may require pre-preparation of two days, ensuring a delightful burst of flavors in every bite.
