How to make PANI PURI -
Golgappa (Pani Puri) is a great Indian street food and everyone favorite. Easy to make and yummy in taste.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Puris (पूरियाँ), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to PANI PURI checkout Puchka, Paani Puri, Puchka, Pani Puri With Aamras . You can also find more Snacks and Starters recipes like Baingan Bharta Toast Pineapple Fritters Chinese Popcorn Prawns-SK Khazana Muesli With Yogurt
PANI PURI Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for PANI PURI Recipe
Puris as required
Potatoes , boiled and peeled 4 medium
Moong sprouts ,blanched 1 1/2 cups
Roasted cumin powder 1 teaspoon
Chaat masala 1 teaspoon
Red chilli powder 1 teaspoon
Black salt (kala namak) to taste
Salt to taste
Boondi 1/2 cup
Ragda 2 cups
Fried papdis as required
Sev to sprinkle
Imli Chutney
Tamarind ,soaked in warm water for 30 minutes 1 cup
Seedless dates ,soaked in warm water for 30 minutes 1 cup
Jaggery (gur) ,melted 1/4 cup
Roasted cumin powder 1 teaspoon
Red chilli powder 1 1/2 teaspoons
Salt to taste
Pudine ka Pani
Mint leaves 1 small bunch
coriander leaves 1/2 small bunch
Green chillies 4-5
Salt to taste
Roasted cumin powder 2 teaspoons
Chaat masala 2 teaspoons
Black salt (kala namak) to taste
Juice of 1 lemon
Ice cubes as required
Method
Step 1
To prepare imli chutney, drain the excess water from tamarind and dates.
Step 2
Strain the tamarind in a bowl and squeeze to get the pulp.
Step 3
Grind dates alongwith some water into a smooth and thick puree.
Step 4
Add the date puree, melted jaggery, cumin powder, chilli powder and salt to the tamarind pulp and mix. Add 1 cup water and mix well.
Step 5
To prepare pudine ka pani, separate the mint leaves from the sprigs.
Step 6
Blend together coriander sprigs, mint leaves and broken green chillies alongwith some water into a smooth mixture. Transfer in a bowl.
Step 7
Add salt, cumin powder, chaat masala, black salt, pani puri masala, lemon juice and 4 cups water to the ground mint leaves mixture and mix well. Add few ice cubes and mix well.
Step 8
Mash the potatoes in another bowl. Add moong sprouts and mix. Add cumin powder, 1 teaspoon chaat masala, chilli powder, black salt and salt and mix well.
Step 9
Add salted boondi to pudine ka pani and mix well.
Step 10
Crack the top of each puri, put some radga, potato-moong mixture, pour some imli chutney and pudine ka pani and serve immediately.
Step 11
To prepare sukka puri, put some potato-moong mixture on fried puris, sprinkle some salt, chaat masala, black salt and sev on top and serve immediately.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
