Crispy Pani Puri - Golgappa or Puchka Recipe
Ingredients:
For the pani (spicy water):
- 1 cup fresh mint leaves
- 1 cup fresh coriander leaves
- 1 green chili, chopped
- 1-inch piece of ginger, peeled and chopped
- 1 tablespoon tamarind pulp
- 1 tablespoon chaat masala
- 1 teaspoon roasted cumin powder
- Salt to taste
- 4 cups water
- 1/2 cup tamarind pulp
- 1/2 cup jaggery or brown sugar
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Water (as needed to adjust consistency)
- 2 medium potatoes, boiled and mashed
- 1/2 cup boiled chickpeas
- 1 small onion, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1 teaspoon chaat masala
- Salt to taste
- 30-40 puris (store-bought or homemade)
- Sev (thin crispy noodles)
- Chopped onions (optional)
- Chopped fresh coriander leaves (optional)
For the pani (spicy water):
- In a blender, add mint leaves, coriander leaves, green chili, ginger, tamarind pulp, chaat masala, roasted cumin powder, and salt.
- Blend everything together, gradually adding water to form a smooth paste.
- Transfer the paste to a large bowl and add water. Mix well. Taste and adjust the seasonings according to your preference. Add more water if needed to achieve a thin consistency.
- Cover the bowl and refrigerate the pani for at least 1 hour to allow the flavors to meld together.
- In a small saucepan, combine tamarind pulp, jaggery or brown sugar, roasted cumin powder, red chili powder, and salt.
- Add water gradually, stirring continuously, until you achieve a smooth and pourable consistency.
- Place the saucepan over medium heat and simmer the chutney for about 5-7 minutes, stirring occasionally, until the jaggery or sugar dissolves and the chutney thickens slightly.
- Remove from heat and let the chutney cool. It will thicken further as it cools. Adjust the consistency by adding more water if needed.
- In a bowl, mix together mashed potatoes, boiled chickpeas, chopped onions, chopped coriander leaves, chaat masala, and salt. Mix well to combine.
- Taste and adjust the seasoning if required.
- Take each puri and gently tap the top to make a small hole. Be careful not to break the puri completely.
- Fill each puri with a spoonful of the prepared filling mixture.
- Arrange the filled puris on a serving plate.
- Just before serving, add a spoonful of the prepared sweet tamarind chutney into each filled puri.
- Stir the refrigerated pani well and pour it into a serving jug.
- To eat, take one filled puri, dip it into the pani and have it.
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