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How to make Pani Puri / Gol Gappa at HOME !!!

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!

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