Pani Puri (Golgappa – Puchka) - South Asian Recipe

Pani Puri (Golgappa – Puchka)

🌍 South Asian, India (pan-regional) Difficulty: ●●●○○

Pani puri's origin is debated between Uttar Pradesh (golgappa), Bengal (puchka), and Maharashtra — each region fiercely claims superiority.

Ingredients

• 150 g semolina (suji)
• 50 g all-purpose flour
• ½ tsp salt
• Oil for frying
• (Pani (spiced water)) 60 g fresh mint leaves
• 30 g fresh cilantro
• 3 tbsp tamarind paste
• 2 green chilies
• 1 tsp cumin powder (roasted)
• 1 tsp black salt
• 1 tsp chaat masala
• 1 tsp sugar
• 600 ml chilled water
• Salt to taste
• (Filling) Boiled and mashed chickpeas
• Boiled potato, diced
• Chaat masala, black salt

Method

1. Kneading — Knead semolina, flour, and salt with water into stiff dough. Rest 30 min covered.
2. Rolling — Roll very thin (2 mm). Cut into 3 cm circles.
3. Deep frying — Deep fry in hot oil — they should puff immediately. Drain, cool, store airtight.
4. Blending — Blend all pani ingredients except water. Strain through sieve. Mix into cold water. Chill.
5. Step 5 — To serve: poke hole in puri, fill with chickpea-potato mixture, dip into pani, eat whole in one bite.

Tags: semolina, all-purpose flour, oil for frying, ) 60 g fresh mint leaves, fresh cilantro · Source: Brittani's Almanac