Pani Puri Recipe - Golgappa, Puchka

 
Pani Puri Recipe - Golgappa, Puchka

Pani Puri Recipe - Golgappa, Puchka

From tangy to sweet, spicy to sour, the combination of all flavors makes this heavenly dish an irresistible snack. This dish is served differently in different cultures and cities. Some have boiled chickpea fillings, others serve boiled potatoes.

And still others have their own combinations of flavored water. Here's a filling recipe with sprouted moong that's both delicious and healthy.

Recipe for Pani Puri: Golgappa, Puchka

Puris (approximately 50) (crisp, puffed puris are used for pani puri) For the filling, 100 gms steamed moong sprouts (whole green gramme)

To make the sweet water:  Pani Puri Recipe - Golgappa, Puchka

tamarind (1/2 cup) (discard the seeds, if any) - Soaking in water overnight

Approximately 5-6 dates soaked in water overnight

1/2 cup jaggery, grated or crumbled (soaked in some water till it melts)

1/2 teaspoon red chilli powder

1/2 teaspoon sugar

3/4 tbsp ready-made pani puri masala powder (e.g. Everest)- It is easily available in stores.

1 teaspoon powdered roasted cumin

Season with salt to taste

a few ice cubes (optional)

Water

Grind the following ingredients with a little water:  Pani Puri Recipe - Golgappa, Puchka

1 cup coriander, finely chopped

12 cup mint leaves, finely chopped

1 green chili 14 inch fresh ginger (peel it and chop it roughly)

If desired, season with rock salt, black salt, chat masala, amchur powder, or other spices. To make the sweet water, boil the dates in a pot until tender. Remove the pits and grind the dates (adding little water if required).

In a cooker, bring the tamarind to a boil. To obtain the pulp, grind it and strain it. Combine the tamarind pulp, jaggery water, and date paste. Stir in the sugar and red chili powder to combine. Check the seasoning and season with salt if necessary.

Pani Puri Recipe - Golgappa, Puchka

To make the spicy water, combine a glass of water with the coriander-mint paste and stir to combine. Pass this through a mesh strainer (at least twice) to obtain clear, flavored water. To that, add the cumin powder and the ready-made pani puri masala powder.

Check the seasoning and stir to combine. Season with salt to taste. Add water to achieve the desired consistency. Add ice cubes to both panis or chill for a few hours in the refrigerator. You can even combine both flavored waters to make a single sweet and spicy water.

Pani Puri Recipe - Golgappa, Puchka

conclusion

The traditional way to eat pani puri is to dip it in flavored water. If you don't want to do that, simply use a spoon to pour the flavored waters of your choice into the cracked puris.

Article By Reshma