Description
Experience the ultimate Indian street food with this Golgappe (Pani Puri) recipe! These crispy puris are filled with a delicious potato-chickpea mixture and paired with spicy, tangy mint pani for an explosion of flavors in every bite. Perfect for snacks, parties, or festive treats, this homemade pani puri recipe will transport you straight to the streets of India!
Ingredients
Units
Scale
For the Puris:
- 1 cup semolina (suji)
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon salt
- 1/4 cup water (adjust as needed)
- Oil for frying
For the Filling:
- 2 boiled potatoes (mashed)
- 1/2 cup boiled chickpeas or black chana
- 1/4 teaspoon chaat masala
- 1/4 teaspoon cumin powder
- Salt to taste
- 1 tablespoon chopped cilantro
For the Spicy & Tangy Pani:
- 2 cups chilled water
- 1/4 cup mint leaves
- 1/4 cup cilantro leaves
- 1-inch ginger
- 1 green chili
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon black salt
- 1/2 teaspoon chaat masala
- 1 tablespoon tamarind pulp
Instructions
-
Prepare the Puris:
- In a bowl, mix semolina, all-purpose flour, and salt.
- Gradually add water and knead into a stiff dough. Cover and let it rest for 20 minutes.
- Roll out the dough thinly and cut small 1.5-inch circles.
- Heat oil in a deep pan and fry the puris until puffed and crispy. Drain on paper towels.
-
Make the Filling:
- In a bowl, mix mashed potatoes, boiled chickpeas, chaat masala, cumin powder, salt, and cilantro.
-
Prepare the Pani:
- Blend mint leaves, cilantro, ginger, green chili, tamarind pulp, and water until smooth.
- Strain the mixture and mix in roasted cumin powder, black salt, and chaat masala.
- Chill in the refrigerator for at least 30 minutes for enhanced flavor.
-
Assemble the Golgappe:
- Lightly crack the top of each puffed puri.
- Fill with potato-chickpea mixture and pour in chilled spiced pani.
-
Serve & Enjoy:
- Eat immediately for the best crispy and flavorful experience!
Notes
- For extra crunch, store-bought puris can be used.
- Adjust spice levels in the pani by adding more green chilies or tamarind.
- Serve with sweet tamarind chutney for a balance of flavors.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Snack, Street Food
- Method: Deep-Fried
- Cuisine: Indian
