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–+ servings

Pani puri recipe | homemade pani puri recipe | golgappa recipe

Author Nehas Cook Book
4.50 from 2 votes
Prep Time 20 minutes
Cook Time 40 minutes
Rest time 1 hour
Total Time 2 hours
Course chaat, Street Food
Cuisine Indian
Servings 6 servings

Ingredients
 

For panipuri puri

  • 1 cup semolina - coarse rava
  • 4 tbsp maida
  • ½ cup hot water or as required
  • Oil for frying

For pani puri water

tamarind pulp

  • 1 cup or 70 grm tamarind
  • 1 cup hot water

Green paste

  • ½ cup mint leaves
  • 1 cup coriander leaves
  • 6-7 green chilli
  • 1 inch ginger
  • 5 tbsp prepared tamarind pulp
  • 3 tbsp jaggery
  • ½ cup water
  • Some ice cubes

Pani

  • Prepared green paste
  • 1.5 litre water
  • 1 tbsp cumin powder
  • 1 tbsp black salt
  • 1 tbsp chaat masala
  • 1 tbsp jaljeera masala
  • Salt to taste
  • Pinch of hing
  • ¼ tsp black pepper
  • Garnish with coriander leaves - fried boondi, red chilli flakes

For pani puri masala

  • 5-6 medium size boiled potatoes
  • ½ cup boiled black chana
  • 1 tbsp ginger green chilli paste
  • 1 chopped onion
  • Salt to taste
  • 1 tsp black salt
  • 1 tsp roasted cumin powder
  • 1 tsp red chilli flex
  • 1 lemon juice
  • 1 tsp chaat masala
  • Some coriander leaves
  • 5-6 crushed poori

Instructions

Making puri for pani puri

  • In a mixing bowl, 1 cup coarse rava (semolina) and 4 tbsp maida. Mix well.
  • Heat ½ cup water and knead tight and stiff dough.
  • Cover dough with moist cloth and rest for at least 1hrs.
  • Now take small size ball from dough. make all dough ball into same way.
  • roll thin puri from dough ball. Make all puri into same way.
  • Cover rolled puri with cloth. Do not dry rolled puri otherwise it will not be puff up.
  • Heat oil on medium heat. Add rolled puri and sprinkle some hot oil on it. Puri puffs up immediately due to moisture contain on its upper surface.
  • Fry all puri into same way.
  • Store fried puri into air-tight container.

Making pani puri water

  • In a mixing bowl, add 1 cup tamarind and 1 cup hot water. Soak tamarind till it become soft.
  • Now strain tamarind pulp and keep it aside.
  • In a mixture jar, add coriander leaves, mint leaves, green chilli, ginger, tamarind pulp, jaggery, water and ice cubes. Grind it into thick paste.
  • Take out grinded paste into mixing bowl. Add 1.5 litre water and mix well.
  • Then add cumin powder, black salt, chaat masala, jaljeera masala, salt, hing and black pepper powder. Mix well.
  • Garnish with coriander leaves, fried boondi and red chilli flakes.
  • Refrigerator pani for 2 hrs so masala flavor absorbs in it.
  • Serve street style pani with puri and masala.

Making potato masala for pani puri

  • In a mixing bowl, mashed boiled potatoes with hand.
  • Add boiled chana, chopped onion, black salt, roasted cumin powder, red chilli flex, lemon juice, chaat masala, coriander leaves and crushed puri. Mix well.
  • Street style potato masala is ready to serve with puri.

Assembling pani puri

  • Take one puri and make a hole into center.
  • Fill with potato masala and pani puri water.

Notes

For crispy puri
  • Use coarse rava or semolina for crispy puris.
  • Maida provides binding to the dough; do not substitute it with wheat flour.
  • Add hot water and knead the dough tightly and stiffly for puris. Do not knead it into a soft consistency.
  • Cover the dough with a moist cloth and let it rest for at least 1 hour so it sets properly.
  • Roll the puris thinly for pani puri.
  • Cover the rolled puris with a cloth. Do not let the rolled puris dry out; otherwise, they will not puff up.
  • While frying, lightly press the puris and sprinkle hot oil on them.
  • Fry the puris on medium heat.
For pani puri water
  • Jaggery balances the flavor of all the spices.
  • Adding ice cubes helps retain the green color of the paste.
  • You can use pani puri masala instead of jaljeera powder.