Pani Puri at Home Recipe: Quarantine Cooking

After the Dalgona, the homemade Golgappe from the scratch came in trend. Both Instagram and Facebook, even the family groups are filled with photos of Golgappas or Pani puri.

Since it is lockdown, and we have no access to our favourite street food, all we are left with homemade stuff. There is no access to the street gol gappa vendors and stores. So, why not make everything at home!

Also, it is super easy and result will be amazing.

It is known by many names. For instance, ‘Golgappe‘ in Delhi, ‘Pani Puri’ in Mumbai and Puchka in many states.

So, here is a recipe for you all to try and make this street food at your home.

INGREDIENTS

FOR PURI:

  • 1 cup rava / semolina / suji, coarse
  • 2 tbsp maida / plain flour
  • 3 tbsp oil
  • ¼ cup hot water
  • oil, for frying

FOR THEEKA PANI:

  • ¼ cup mint / pudina
  • ½ cup coriander
  • 1 inch ginger
  • 2 chilli
  • small ball sized tamarind
  • 1 tsp chaat masala
  • 1 tsp cumin powder
  • pinch hing / asafoetida
  • ¾ tsp salt
  • 4 cup cold water

FOR KHATTA MEETHA PANI:

  • 1 cup tamarind extract
  • 3 tbsp jaggery / gud
  • 1 tsp chaat masala
  • 1 tsp cumin powder
  • ¼ tsp pepper powder
  • ¼ tsp kashmiri red chilli powder
  • pinch hing / asafoetida
  • ¾ tsp salt
  • 3 cup cold water

FOR ALOO STUFFING:

  • 3 potato / aloo, boiled & mashed
  • ½ onion, finely chopped
  • 2 tbsp coriander, finely chopepd
  • ½ tsp cumin powder
  • ½ tsp chaat masala
  • ¼ tsp pepper powder
  • ½ tsp kashmiri red chilli powder
  • ½ tsp salt

SERVING:

  • 2 tbsp boondi
STEPS:

PURI RECIPE FOR PANI PURI:

  1. take 1 cup rava and 2 tbsp maida in a bowl.
  2. add 3 tbsp oil, crumble and mix well.
  3. After that , add ¼ cup hot water and start to knead.
  4. knead for 5 to 8 minutes and form the dough.
  5. sprinkle water as required and knead to a smooth and soft dough.
  6. cover the dough and rest for 20 minutes.
  7. after that, knead for 2 more minutes.
  8. Take a very small ball sized dough.
  9. roll and flatten into small disk making sure it is thin.
  10. deep fry in hot oil, do not overcrowd the oil.
  11. flip over once the puri puffs up.
  12. fry on medium flame until it turns golden brown.
  13. drain off over kitchen paper to get rid off excess oil.
  14. puri is ready for pani puri. once cooled completely, you can store in an airtight container and use it for a week.

THEEKA PANI PREPARATION:

  1.  take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind in a blender.
  2. blend to smooth paste and add water as required.
  3. After that, transfer theeka pani puri paste into a large bowl.
  4. add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water.
  5. mix well and theeka pani is ready to enjoy with golgappa.

FOR KHATTA MEETHA PANI PREPARATION:

  1. take 1 cup tamarind extract and 3 tbsp jaggery in a bowl.
  2. After that, add 1 tsp chaat masala, 1 tsp cumin powder, ¼ tsp pepper powder, ¼ tsp chilli powder, pinch hing, ¾ tsp salt and 3 cup cold water.
  3. mix well and khatta meetha pani is ready to enjoy with golgappa.

ALOO STUFFING PREPARATION:

  1. take 3 potato, ½ onion and 2 tbsp coriander in a bowl.
  2. Afte that, add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chilli powder and ½ tsp salt.
  3. Also, mix well making sure everything is well combined.
  4. aloo stuffing is ready to enjoy with puchkas,

To conclude, food makes us happier than anything else!

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