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Pani Puri or Golgappa

Pani puri or Golgappa comprises of hollow puri, slightly crushed on the top and filled with mashed potatoes, boiled chickpeas, chopped onions and sweet chutney, then dipped in a chilled mint flavoured tamarind water, and eaten as a whole, in one bite.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Appetizer
Cuisine: Indian
Author: Padma

Ingredients

  • 30 homemade Pani Puris or store bought
  • For pani:
  • 1/2 cup Mint leaves
  • 1/3 cup Coriander leaves
  • 1-2 small Green chillies
  • 1/2 " Ginger chopped
  • 1 teaspoon Lemon juice
  • 1 teaspoon Panipuri masala any brand
  • ¾ teaspoon roasted Cumin powder
  • ½ teaspoon coriander powder
  • ½ teaspoon Red chilli powder
  • ½ teaspoon black salt Kala namak
  • ½ teaspoon Chaat masala
  • ½ teaspoon amchoor powder Dry mango powder
  • Salt to taste
  • 4 to 5 Tablespoons of sweet chutney or ¼ cup tamarind juice and 1 Tablebspoon Sugar
  • 4-5 cups of water
  • For the filling:
  • 3 to 4 potatoes boiled and peeled
  • ½ cup black chickpeas soaked overnight and boiled
  • ¼ cup chopped onions
  • 1 teaspoon red chilli flakes
  • ¼ teaspoon Kala namak black salt
  • ¼ teaspoon Roasted Cumin powder
  • ¼ teaspoon Chaat masala
  • ¼ teaspoon Amchur powder Dry mango powder
  • Salt to taste
  • Residue from pani
  • For Garnish:
  • ½ cup Boondi for Pani
  • 1 small Onion finely chopped
  • 1-2 tablespoon Coriander leaves finely chopped

Instructions

  • For Pani:
  • Grind mint leaves and coriander leaves along with ginger and green chilles to a fine paste.
  • Strain and save the residue for the filling.
  • Add the rest of the ingredients listed under "For Pani" to the liquid.
  • Add 4 to 5 cups of water
  • Now taste the water and adjust the pani taste according to your wish by adding any of the ingredients to balance tall the flavours in the pani.
  • Add boondi and chill the pani for 3-4 hours until the flavours blend well. Keep the pani COLD until serving.
  • For the filling:
  • Take a bowl, add boiled potatoes and mash potatoes.
  • To this add boiled chickpeas and the rest of the ingredients listed under the heading “For the filling” along with the left over residue from the pani and mix well.
  • Assemble and serve Pani Puri:
  • Arrange 8 puris in a plate with some filling, finely chopped onion coriander mixture on the side along with a bowl of pani.
  • Make holes in the puris and stuff it with a little filling and top it with onion-coriander mixture and dip it in cold pani and enjoy!!

Notes

1. Adjust spice levels with red chilli powder and green chilli.
2. The quantity of mint leaves should be more than the quantity of coriander leaves for the pani.
3. For sprouted moong bean filling, you can boil the sprouts of you wish to.
4. Feel free to omit an ingredient or include any of your favourite ingredients.
5. Adjust all the spices, tanginess and sweetness in the pani to suit your taste. There should be a balance of all the flavours.
6. Though you can use the tamarind mixture mixed with sugar directly,
7. I strongly suggest you to use sweet chutney for the pani recipe as it elevates the taste of pani puri to a different level.
8. If you do not have pani puri masala in hand, you can increase the quantity of chaat masala in the recipe.
9. Prep and cook time does not include for making puris for the recipe.
10. You can also garnish with Sev and serve.