Pani Puri / Golgappa / Phuchka
Who cannot fall in love with this delicious Indian snack that just fills your mouth with bursting flavors. Loved by young and old, boys and girls, and men and women!
For 4 Person(s)
- 0.5 cup(s) sooji (fine semolina)
- 0.5 tablespoon(s) maida (all purpose flour)
- 3 tablespoon(s) club soda
- 1 tablespoon(s) salt, or as desired
- 2 small potatoes, slightly cooked and mashed with salt
- 1 cup(s) tamarind chutney
- 1.5 cup(s) chopped mint leaves
- 1 tablespoon(s) chopped cilantro
- 0.33 cup(s) tamarind
- 1 inch ginger
- 5 Whole green chilies
- 1 teaspoon(s) ground cumin seed (roasted)
- 1.5 teaspoon(s) black salt
- 1 liter(s) water
- 1 teaspoon(s) salt, or as desired
Pani Puri / Golgappa / Phuchka Directions
- Mix semolina, plain flour, soda water and salt. Knead well to make semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
- Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
- Heat oil in a kadhai. Deep-fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
- Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an airtight container.
- Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
- Add mint leaves, chopped coriander, ginger, chilies, and cumin seed. Add a little water and mix to a smooth consistency using a blender.
- Transfer the paste into a large bowl. Add 1 liter of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
- Refrigerate for about 2 hours to ensure proper blending.
- How to serve: Pani-Puri is to be eaten as soon as it is served. Poke a small hole in the center of each puri. Add small quantity of mashed fried potatoes as filling. Add a little imli (tamarind) chutney. Dip in pani so that puri is filled with it.