Pani Puri - Golgappa

The first street-food chaat which comes to mind for anyone in Bangalore and also most parts of India is the amazing Pani puri. This simple yet fascinating dish is very easy to prepare and I am sure many of you have already tried it out yourselves. Just thought of sharing my recipe of Pani puri.

This is a recipe which I have improvised on from a cookbook which my mother had. It is a simple and tasty recipe which I have followed lot of times.

It takes about 1 hour for 4-5 servings.

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Ingredients:

For puri:

• Rava - 1 cup

• Maida - 2 tbsp

• Oil - 3 tbsp + for frying

• Warm water - 1/4 cup

For Aloo stuffing:

• Potato - 3 meduim sized (boiled and mashed)

• Onion - 1/2 medium sized (finely chopped)

• Green chilli - 1 (finely chopped)

• Cumin powder - 1/2 tsp

• Chaat masala - 1/2 tsp

• Red chilli powder - 1/2 tsp

• Aamchur powder - 1/2 tsp

• Salt - to taste

For theeka paani:

• Green chillies - 5

• Pudina - 1 bunch

• Citric acid - 1 tsp

• Black salt - 1 tsp

• Common salt - 1 tsp

• Cumin powder - 1 tsp

For meetha paani:

• Tamarind - 100g

• Jaggery - 100g

• Cumin powder - 1 tsp

• Red chilli powder - 1/2 tsp

• Salt - 1/2 tsp

Method:

Firstly, in a large bowl mix rava and maida. Add 3 tbsp oil, crumble and mix well making sure the rava turns moist. Now add warm water little at a time and start to knead. Knead for 5 to 8 minutes or until the dough is formed. Sprinkle water as required and knead to a smooth and soft dough. Cover the dough and rest for 20 minutes. After 20 minutes, continue to knead for 2 more minutes. Roll and flatten the dough making sure it is thin. Cut out small circles using a cap or lid and deep fry in hot oil. Flip over once the puri puffs up. Fry on medium flame until it turns golden brown and crisp from both the sides.

In a mixing bowl, add the boiled and mashed potatoes. Add chopped onion, chopped green chilli, cumin powder, chaat masala,red chilli powder, aamchur powder and salt and mix well.

Grind green chillies, pudina, citric acid, black salt, common salt and cumin powder to form a smooth paste. Dilute the mixture with water as required.

Soak tamarind with jaggery and a little water. Squeeze out the tamarind and add cumin powder, red chilli powder, salt and mix.

For assembling, break a small hole in the puri. Add the aloo stuffing. Add little meetha paani if required. Dip into theeka paani and eat it as a whole.

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The ratios of khatta and meetha paani is as per individual taste. I like adding a spoon of meetha paani into my cup full of khatta paani and dipping the stuffed puri into it. Let me know how you like it.