Pani Puri / Golgappe

 

 

My little one requested me to make golgappe at home… and here is my recipe which turned out mouth watering good…

Ingredients For Pani
Mint Leaves	1/2 bunch (or cup full loosely packed)
Coriander Leaves	2 tbsp
Roasted Cumin	2 tsp
Black Salt	1 1/2 tsp or to taste
Tamarind Paste	1 tsp
Green Chilli	1 - 2
Water	1 1/2 lt
Chanky Chaat Masala	1 tsp
Amchur Powder	1/2 tsp
Lemon	2
For Mithi Chatney
Tamarind	1/2 Cup
Water	2 cups
Jaggery	3/4 cup
Red Chilli Powder	1/2 tsp
Garam Masala	1/4 tsp
Sauf Powder	1/3 tsp
Ginger Powder	1/2 tsp
Cumin Powder	1/2 tsp
Black Salt	1/4 tsp
For Aloo & Channa
Boiled Potato	2 medium sized
Kabuli Chole or Kala Channa	1/3 cup
Red Chilli Powder	1/3 tsp
Roased Jeera Powder	1/2 tsp
Black Salt	To Taste

Method

For Pani

• Grind together – Mint, Coriander, Black Salt, Roasted Jeera, Tamarind paste and Green Chilli into a smooth paste with very little water.
• Take out the paste into a big bowl and pour in 1 1/2 ltrs of water, juice of 2 lemons, chanky chaat malasa and amchur powder. Mix well and keep it in fridge till use.
• At the time of serving, strain the water and take out all the pulp. Do not throw away the pulp save it in case you need more water.

For Mithi Chatney

• Soak tamarind in water for about 10 – 15 minutes and then put in on fire alongwith jaggery and red chilli powder.  Cook till the water is hot and not boiling (say for about 10 min). Set aside to cool.
• Once cooled, mash and take out all the pulp.  You can add more water to extract all the pulp (I used 1 cup more to take out the pulp).
• Put it back on fire and add in all the remaining ingredients and cook till the puree thickens.  Cool and store in fridge in an air tight glass bottle/container. 

For Aloo Mix

• Dice the boiled potato into small cubes. 
• Soak, cook and slightly mash the chole or channe (both are fine)
• Mix everything (aloo, chole and the masalas) together.

At the time of serving, fill each puri first with aloo mix, then add the mithi chatney and finally fill pani and serve.

Notes

I used store bought panipuri/golgappe papad and fried them at home.  These are better than the ready-made ones.