EASY PANI PURI (GOLGAPPA / PUCHKA) RECIPE

 

Panipuri is a street snack that is extremely popular in India. Small in size, it consists of a hollow puri that is fried until crispy, then stuffed with a combination of flavored water called pani, tamarind chutney, chaat masala, potatoes, onions, hot chillis, and chickpeas.

In North India, panipuri is known as golgappa, gol referring to the crispy shell, and gappa referring to the eating process, since these small snacks are typically eaten one at a time.

 Pani puri has 3 important elements – the pani, the puri, and the filling. Let’s break it down!

 GETTING THE FILLING RIGHT -

For the street style pani puri, the filling has to be just right. The major chunk of filling consists of boiled and mashed potatoes and kala chana (black gram)/ kabuli chana (chickpeas). The chatpata taste comes from black salt, cumin powder and red chilli powder.

CRISPY CRUNCHY GOLDEN BROWN PURI –

Getting the puri crispy is all about the right formula. We want crispy puris that hold their shape but aren’t too stubborn and remain crunchy when we try to poke them to fill them up with masala and pani.

 TIPS TO MAKE THE BEST PURI –

1. For the puri dough, use semolina/sooji and a small quantity of wheat flour as a binding agent. Look for fine semolina.
2. Add hot (but not boiling) water VERY CAREFULLY while mixing the dough, too much water can result in soggy fried lumps rather than crispy puri. The dough should be firm and not too soft.
3. It’s important to knead the dough well to make it smooth.
4. Roll the dough out as thin and evenly or else they WILL get soggy. If the dough is unevenly rolled out, it will result in thick edges or spots that won’t puff up.
5. Roll out a bigger circle of dough evenly and use a cutter to cut circles in it.
6. When frying the puri, the oil’s temperature has to be controlled between medium to high flame. This will help the puri puff up instantly, and cook them properly so that they remain crisp even after cooling down
7. Gently tap the puri in oil while frying for evenly puffed puri.

INGREDIENTS –

 FOR MAKING PURI –

• ½ cup fine Sooji (Semolina)
• 2 tablespoons Atta (Whole Wheat flour)
• ¼ cup hot but not boiling Water (+/- 1 teaspoon)

FOR THE ALOO FILLING -

• 2 boiled and peeled Potatoes
• ¼ cup boiled Kala Chana or Kabuli Chana (Black Gram or Chickpeas)
• ¼ teaspoon Black Salt
• ½ teaspoon roasted Jeera Powder (roasted ground Cumin)
• ½ teaspoon Red Chilli Powder (adjust to taste)

FOR THE JALJEERA PANI –

• ½ cup chopped raw Mango/ 1 lime sized seedless Tamarind (use either)
• 2 Green Chillies or Serrano Peppers (adjust to taste)
• 1 1/2 cup fresh Pudina leaves (Mint leaves)
• ¼ cup fresh Coriander leaves
• 3 Peppercorns
• ½ teaspoon Jeera (Cumin)
• ¼ teaspoon Red Chilli Powder
• 1 teaspoon Black Salt
• 1/2 teaspoon Sugar
• Adjust lime juice and black salt to taste

 Read Other Recipes –

1. SCHEZWAN BABY POTATOES RECIPE
2. KUNDRU FRY | IVY GORD FRY
3. BEDMI POORI RECIPE
4. PUNJABI ALOO MATAR
5. आम की पूरियां | MANGO POORI RECIPE
6. PANEER CHEESE SANDWICH

INSTRUCTIONS TO MAKE –

MAKING PURI –

1. Mix together sooji and atta in a bowl. Add ¼ cup hot water to this and mix to make a stiff dough. Knead the dough with your hand for 5-6 minutes till the dough is firm and smooth to touch.
2. Cover the dough with a wet cloth (squeeze it well so that the cloth is wet but does not have extra water dripping from it) and rest it for 20-25 minutes.
3. Knead the dough again for a minute or two once rested. Divide it into 4 equal parts and roll out one part into a thin rope. Keep the other three parts of dough covered with a wet cloth.
4. Roll the dough out into a big circle and use a cookie cutter to cut it.
5. Heat oil in a karahi till it is very hot but not smoking, drop one puri in the hot oil.
6. Immediately press the puri lightly with a slotted spoon; and once it puffs up, turn it over. Press them lightly so that they are evenly golden brown from all sides, and then take them out.
7. Fry all the puris in this way.
8. Wait for them to cool completely and then store them in an airtight container.

FOR MAKING ALOO FILLING –

1. Lightly mash the boiled chana and potato with your hand and mix it with all the other ingredients for the filling. 
2. Set aside.

FOR THE PANI –

1. Blend together chopped mango or tamarind, green chillies, mint, coriander, peppercorns and the spices with 2 cups water till smooth.
2. Place a strainer over a big bowl and line the strainer with a mulmul cloth if you have one.
3. Strain it into the bowl, pressing down on the leftover residue to get all the juice out.
4. Once done discard the leftover residue and add another glass of water to the pani.
5. Taste and adjust the seasoning and if needed add some lemon juice.
6. Chill the pani and add some soaked and lightly squeezed boondi to it if you like.

To serve, poke a hole in the puri with your thumb, fill it with aloo masala and pour pani into it. Add some tamarind chutney if you like. Pop it in your mouth immediately and enjoy!

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