Pani Puri, also known as Golgappa in some regions of India, is a popular street food that consists of hollow, crispy balls filled with spicy tamarind water, tangy chutneys, mashed potatoes, and chickpeas. Here's a basic recipe for making Pani Puri at home:
For the Puri (Shells):
- 1 cup semolina (sooji/rava)
- 1/4 cup all-purpose flour (maida)
- A pinch of baking soda (optional)
- Water for kneading
- Oil for deep frying
For the Filling:
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled chickpeas (chana)
- Sweet tamarind chutney (to taste)
- Green chutney (to taste)
- Chaat masala (to taste)
- Salt (to taste)
For the Pani (Spicy Water):
- 1/2 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
- 2-3 green chilies (adjust to taste)
- 1-inch piece of ginger
- 1 lemon, juiced
- 1 teaspoon roasted cumin powder
- 1 teaspoon black salt
- Salt (to taste)
- 1/4 cup tamarind pulp
- 2 cups water
1. **Prepare the Puri (Shells):**
- In a mixing bowl, combine semolina, all-purpose flour, baking soda (if using), and a pinch of salt.
- Gradually add water and knead the mixture into a stiff dough.
- Cover the dough with a damp cloth and let it rest for 20-30 minutes.
- After resting, knead the dough again until smooth.
- Divide the dough into small portions and roll them into small balls.
- Roll each ball into a thin, small disc (about 2 inches in diameter).
- Heat oil in a deep frying pan over medium-high heat. The oil should be hot but not smoking.
- Gently slide the rolled dough discs into the hot oil and press them with a slotted spoon until they puff up and turn golden brown.
- Remove the fried puris and drain them on paper towels.
2. **Prepare the Pani (Spicy Water):**
- In a blender, combine mint leaves, coriander leaves, green chilies, ginger, and a little water to make a smooth paste.
- In a large bowl, mix the mint-coriander paste, lemon juice, roasted cumin powder, black salt, regular salt, and tamarind pulp.
- Add 2 cups of water and stir well. Adjust the seasoning to your taste by adding more salt, lemon juice, or water if needed. The pani should be tangy and spicy.
3. **Assemble the Pani Puri:**
- Gently make a small hole in the center of each puri shell to create a cavity.
- Fill each puri with a spoonful of mashed potatoes and boiled chickpeas.
- Add a pinch of chaat masala to each puri.
- Pour the prepared spicy pani into each puri.
- Add a little sweet tamarind chutney and green chutney to each puri according to your taste.
4. **Serve immediately and enjoy your homemade Pani Puri!**
Remember that Pani Puri is all about personal preference, so you can adjust the spice, tanginess, and filling according to your taste. Enjoy this delightful Indian street food!