Pani Puri | Golgappas

Here is my all-time favorite – Pani Puri recipe. When it comes to chaat, I cannot skip Pani Puri. It is one of the popular and one of the most common street foods of India. It is also called as golgappas. It is deep fried mini poori filled with lip smacking spicy and sweet flavored pani/water and also with additional filling. Each and every region in India has their own flavored pani puri and there are many varieties of these Pani Puri recipes. Here is my first one.

Happy Ganesh Chaturthi to all VVK readers. :-) This time, I am posting the vinayaka chathurthi recipe at Indian Moms Connect. Check out the Microwave Mawa Mango Mothak (MMMM) recipe there. :-) Now back to Pani Puri.

PaniPuriAfterSetup

Whenever I host potlucks at my home, papdi chaat (recipe coming soon) or Pani Puri will be there for sure. But I never got a chance to post them in blog as I always prepare them for some parties and potlucks and always miss to click the pictures. Thanks to this Mega Marathon and I am super glad that I picked the chaat theme. I usually go with store bought Poori for the potlucks (not that it’s hard to prepare, but semi-homemade always makes it easy and helps me to focus on main course) and that makes this chat super easy. For this marathon, I wanted to try this from scratch but again things became pretty hectic in august and went with store bought poori. I know September will be super hectic and my weekends will also busy with IMC stalls, so I wanted to complete all the cooking before September.  These were some of the recipes that I prepared last week, but posting it early.  At least I am happy that I was able to prepare papdi chaat from scratch. I will post the home made poori recipe soon.

Pani Puri - Golgappas

I usually set up my Pani Puri table with all the fillings and let my guests to add as per their preference. Some may prefer more sweet chutney while others may prefer only the spicy and tangy green pani. As the recipe calls for lot of prep work, let me get into the recipe directly. No more writings. But believe me, this is a simple recipe and all these prep work can be done well ahead.

 Ingredients:

  • Half of medium sized onion  or about 1/4 to 1/3 cup of chopped onion
  • Sev – as required
  • Sweet Chutney – as required
  • Mini Pooris – 15  (I used store bought ones for this recipe)

For Kala Channa Mix:

  • Kala Channa – 1/4 cup
  • Water – 2 cups
  • Salt – 1/4 tsp

For the Pani Puri Chutney:

  • Tightly Packed Pudina – 1/2 cup
  • Tightly packed Cilantro – 1/2 cup
  • Green Chilly – 1
  • Ginger – small piece
  • Black Salt – 1 tsp
  • Pani Puri Masala – 1/2 tsp (Optional)
  • Chaat Masala – 1 tsp
  • Salt – 1/4 tsp
  • Lemon Juice – 3 tbsps
  • Water – 2 cups + 3 tbsps
  • Boondi – 3 to 4 tbsps

For the Potato Mix

  • Small Potatoes – 3
  • Cilantro Chopped – 2 tbsps
  • Amchur Powder – 1/4 tsp
  • Red Chilli Powder – 1/4 tsp

Prep-Work:

  • Chop the cilantro and onions. Keep the pooris ready and also the sev and sweet chutney. If required, dilute the sweet chutney as per your preference.
  • Wash the mint leaves and chip ginger.

Steps:

Preparing Kala Channa:

  • Soak the kala channa over night and pressure cook them for up to 3 whistles by adding 1/4 tsp of salt and with 2 cups of water. For this recipe you need about 1/4 to 1/2 cup of cooked channa. But with the remaining, you can always prepare kala channa chaat. (recipe coming soon)

Preparing the Potato Mix:

  • Microwave the potatoes in potato mode and let it cool. Then peel the skin and mash them down. Cook potatoes as per your preference. I always microwave them.
  • To this mashed pototes, add the chopped cilantro, red chili powder and amchur powder and mix well.
  • Set this aside.

PaniPuriPotatoMix

Preparing Pani Puri Chutney:

  • Grind all the ingredients given under “for pain puri chutney”  by adding 3 tbsps of water. Adjust salt and spice as per your preference. 
  • Then add dilute this chutney with 2 cups of water and add boondhi to this. (I usually save about 2 tbsps of this chutney for my dahi sev puri too)

PaniPuriChutney

Assembling and Serving:

panipurisetup4

As I mentioned in the intro, I usually keep all the condiments and fillings separately and let my guest to add accordingly. But here is what I do for myself,

  • Take as much as pooris you want. (I took 8 in one plate).

panipurisetup1

  • Poke them in the middle with a fork and make sure you don’t break the pooris.

panipurisetup2

  • Now fill it with 1/2 tbsp of kala channa and then with potato mix.
  • Then add the raw onions, sweet chutney and the sev. 

panipurisetup3

  • Just before gobbling, add as much as the pani puri water. 
  • Enjoy the bursting flavors :-)

PaniPuriCloseup

Notes:

  • Adjust the spices and salt as per your preference.
  • I add store bought pani puri masala to my chutney for additional flavor. Jal jeera masala can be used too.
  • The filling can be done in any order.
  • I didn’t add any salt for my potato filling but you can add it too.

GolgappaPaniPuri

How I serve for kid:

  • For kiddo, I skip raw onions and kala channa too. I only add potato mix, sweet chutney and sev. He likes the mild pani puri water so I add about 2 tsps of it. :-)

Pani Puri | Golgappas
Pani Puri or Golgappa - deep fried mini poori filled with lip smacking spicy and sweet flavored pani/water and with potato filling.
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Prep Time
8 hr
Cook Time
30 min
Total Time
8 hr 30 min
Prep Time
8 hr
Cook Time
30 min
Total Time
8 hr 30 min
Ingredients
  1. Half of medium sized onion or about 1/4 to 1/3 cup of chopped onion
  2. Sev - as required
  3. Sweet Chutney - as required
  4. Mini Pooris - 15 (I used store bought ones for this recipe)
For Kala Channa Mix
  1. Kala Channa - 1/4 cup
  2. Water - 2 cups
  3. Salt - 1/4 tsp
For the Pani Puri Chutney
  1. Tightly Packed Pudina - 1/2 cup
  2. Tightly packed Cilantro - 1/2 cup
  3. Green Chilly - 1
  4. Ginger - small piece
  5. Black Salt - 1 tsp
  6. Pani Puri Masala - 1/2 tsp (Optional)
  7. Chaat Masala - 1 tsp
  8. Salt - 1/4 tsp
  9. Lemon Juice - 3 tbsps
  10. Water - 2 cups + 3 tbsps
  11. Boondi - 3 to 4 tbsps
  12. For the Potato Mix
  13. Small Potatoes - 3
  14. Cilantro Chopped - 2 tbsps
  15. Amchur Powder - 1/4 tsp
  16. Red Chilli Powder - 1/4 tsp
Prep-Work
  1. Chop the cilantro and onions. Keep the pooris ready and also the sev and sweet chutney. If required, dilute the sweet chutney as per your preference.
  2. Wash the mint leaves and chip ginger.
Steps
Preparing Kala Channa
  1. Soak the kala channa over night and pressure cook them for up to 3 whistles by adding 1/4 tsp of salt and with 2 cups of water. For this recipe you need about 1/4 to 1/2 cup of cooked channa. But with the remaining, you can always prepare kala channa chaat. (recipe coming soon)
Preparing the Potato Mix
  1. Microwave the potatoes in potato mode and let it cool. Then peel the skin and mash them down. Cook potatoes as per your preference. I always microwave them.
  2. To this mashed pototes, add the chopped cilantro, red chili powder and amchur powder and mix well.
  3. Set this aside.
Preparing Pani Puri Chutney
  1. Grind all the ingredients given under “for pain puri chutney” by adding 3 tbsps of water. Adjust salt and spice as per your preference.
  2. Then add dilute this chutney with 2 cups of water and add boondhi to this. (I usually save about 2 tbsps of this chutney for my dahi sev puri too)
Assembling and Serving
  1. As I mentioned in the intro, I usually keep all the condiments and fillings separately and let my guest to add accordingly. But here is what I do for myself,
  2. Take as much as pooris you want. (I took 8 in one plate).
  3. Poke them in the middle with a fork and make sure you don’t break the pooris.
  4. Now fill it with 1/2 tbsp of kala channa and then with potato mix.
  5. Then add the raw onions, sweet chutney and the sev.
  6. Just before gobbling, add as much as the pani puri water.
  7. Enjoy the bursting flavors :-)
Notes
  1. Adjust the spices and salt as per your preference.
  2. I add store bought pani puri masala to my chutney for additional flavor. Jal jeera masala can be used too.
  3. The filling can be done in any order.
  4. I didn’t add any salt for my potato filling but you can add it too.
How I serve for kid
  1. For kiddo, I skip raw onions and kala channa too. I only add potato mix, sweet chutney and sev. He likes the mild pani puri water so I add about 2 tsps of it. :-)
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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