Golgappa or Pani Puri

Pani Puri, Puchka, Golgappa or Golgappe whatever you call it, these mashed potato stuffed mini puri’s dipped in a tangy Pudina/ Mint Pani, Pomegranate/ Anar Pani or Tamarind/Imli Pani is the most popular Street food owing to its sweet and sour taste! However their are various versions of the same including Dahi Puchka, Nimbu Puchka or Mitha Puchka! If you know the basic you can go ahead and create your own version each time. So here is my tried and tasted 100% full proof  Puchka recipe. This recipe includes the quintessential Pudina Pani but you will shortly get the links for the different Pani variations I try owing to the fact that the basic puri and stuffing would remain same. Get the puris, pani and stuffing ready and assemble just before you serve. Here is my version with Pudina pani, go ahead and give ùmy version of Golgappa Shots a try!

Preparation Time : 1 hour

: 4-6 persons

Golgappa or Pani Puri shots
Golgappa or Pani Puri shots

Ingredients :

For the Puri ( Makes 25 to 30 puris) :

Suji/ Sooji /Rava/ Semolina) : 1 cup
Baking soda / powder : 1/4 teaspoon
All purpose flour / Maida : 1 tablespoon
Water as required for a stiff dough
Salt as per taste
Refined oil : 1 tablespoon for dough
Refined for deep frying

Method :

Mix sooji, maida, baking soda and salt in a bowl. Add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins.

Now make small equal sized balls of the dough. Roll out thin rotis by dusting a little maida. Cut out small round puris  with the help of a round cookie cutter or lid of any small container or glass.

For frying the puris, heat oil in a pan or kadhai. Ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. The oil should not be smoking hot else the puris will get burnt and dark. Test with a small amount of dough and then slowly place 3 – 4 puris in the kadai and fry them with the help of a slotted spoon. While frying, press them in the center allow them to puff up. There should be a pocket in each and every puri to stuff our potato filling so puffing up of the puris is essential. Now flip them over. Take them out on a kitchen towel when they are light brown and crisp. Don’t let them get dark in color. Let them cool. You can store these puris in an airtight container for 7-10 days and use as required. There might be some puris which do not puff up. You can use these as Papdi for garnish or later for making Papdi chaat.

For the Potato filling

Potato : 4-5 medium, boiled, peeled and mashed
Kala Chana / black chickpeas: 1/2 cup, boiled (Cooked for 7-8 whistles in a pressure cooker)
Red Chilli Powder : 1/2 teaspoon
Coriander Powder : 1/4 teaspoon
Cumin Powder : 1/4 teaspoon
Chaat Masala Powder : 1 tablespoon
Onion : 1 large, finely chopped (optional)
Coriander Leaves :2 tablespoons, finely chopped (optional)
Green chili : 1,finely chopped  (optional)
Salt to taste

Method :

In a big bowl take the mashed potatoes, kala chana, onion, coriander leaves, cumin and coriander powder, chaat masala powder, red chili powder, green chili and salt. Mix well and keep aside. Your stuffing is ready. You can make this stuffing a day before and store it in the refrigerator. Use within 24 hours.

For the Pudina Pani :

Mint Leaves : 1/2 cup, roughly chopped
Coriander Leaves : 1/2 cup, roughly chopped
Green Chilli : 2-3, chopped
Ginger : 1 inch piece, chopped
Lemon : 3-4 medium 
Sugar / Jaggery : 3 tablespoons
Red chili / Black Pepper Powder : 1/2 teaspoon
Chaat Masala Powder : 1 teaspoon
Black Salt / kala namak / salt : As per taste
Boondi : 1/4 cup (Unsweetened Boondi is used but incase you are using the sweetened dry Boondi then omit the extra sugar to be added)
Water : 4 cups

Method :

In a mixer grinder add the mint leaves, coriander leaves, ginger, green chilies, lemon juice. Add a little water and grind to a fine paste. Take the paste in a big bowl and add 4 cups of water. Mix well. Add salt, sugar, pepper or red chili powder, and chaat masala or jaggery if you are using. Add the boondi to the pani.
Chill the pani in the refrigerator until use.

Serving Suggestions :

I like to serve the Pani Puri in shot glasses to add a dramatic effect. To serve, pour the Pani in the shot glasses to fill 75% of the glasses.

Now, crack the top of the puri with a spoon or with your thumb. Stuff a spoonfull of the boiled potato-chana  filling in the poori. Place the poori over the glasses and serve. You can also garnish with sev, bhujia or chopped fresh coriander.

To eat, stir the pani first and then pour it in the puri. Relish the puri immediately in a go or else the puri will become soggy. If you like sweet Pani puris then add some sweet Tamarind chutney in the Puri and then dip in the Pani. If you are serving in shot glasses then make sure you set it with a plate for more Pani puri’s, a small spoon to stir the Pani and a napkin.


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