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.
Prep Time8 hrs
Cook Time30 mins
Total Time8 hrs 30 mins
- 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
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.
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.
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)
Assembling and Serving
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).
Poke them in the middle with a fork and make sure you don’t break the pooris.
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.
Just before gobbling, add as much as the pani puri water.
Enjoy the bursting flavors :-)
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.
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. :-)