Pani poori recipe I Golgappa
Pani Puri or Golgappas is most favorite chaat for all age groups, It is a popular street food need no introduction, As it is holiday time recently i visited my sweet sister’s place and tried this mouth watering recipe to munch as a great evening snack and liked to share it in my blog. It is an easy to make recipe which needs very simple ingredients… Potato, onion, peas, coriander chutney stuffed with crispy poori’s , sour and spicy mint-flavored water (pudina pani) is filled inside each poori’s which gives an irresistible taste to the taste buds.
Ingredients:
Poori / golgappa’s – 1 pack
Onion – 3 no’s chopped finely
Carrot – 2 no’s grated
Coriander – 1/2 cup chopped
Potato – 2 – 3 no’s
Green peas – 1/2 cup
Sev – 1 cup (optional)
For pani –
Coriander – 1/2 bunch
Mint (pudina) – 1/4 bunch(just for flavor)
Cumin – 1/2 tsp
Pepper corns – 1/2 tsp(adjust to your taste)
Tamarind – marble size ball
Green chilies – 3 – 4 (adjust to your taste)
Salt to taste
Method:
Cut potatoes into two halves and pressure cook it for 5 – 6 whistles by adding water to boil, when it is done peel and mash it properly.
Separately cook green peas drain water in it an mix it with mashed potatoes, add salt and keep ready.
To prepare spicy Pani –
Rinse coriander, mint, green chilies in water, Add all the above ingredients in a blender and blend altogether to a smooth fine paste by adding water.
Transfer the grounded paste into a large bowl, add 1/2 – 1 liter of purified water and dilute it to a thin in consistency, check the taste and add salt if necessary. Stir, strain it with a colander, collect the drained clear and flavored water and set aside or refrigerate it for an hour
To prepare sweet pani –
Tamarind – 2 marble size ball
Jaggery – 1 cup grated (adjust to your taste)
Cumin powder – 1/2 tsp
Chilly powder – 1/2 tsp
Soak tamarind in a cup of lukewarm water for 15 min, when it becomes soft, squeeze it and remove the waste from it, add grated or scraped jaggery into tamarind juice, mix it well until jaggery dissolves in it, finally add cumin and chilly powder, mix and add purified water to thin in consistency. (You may add a little quantity of sweet pani to prepared spicy pani to adjust to your taste or can be served separately).
Keep all the ingredients ready to make pani poori as shown in the above image.
Take each poori, gently make a hole in the center of each poori’s with your thumb, stuff it with mashed potato mixture, add 1 tsp of finely chopped onion, chopped coriander and grated carrot, finally add little sev on the top and keep ready in a plate, serve spicy pani and sweet pani in a separate cup and enjoy golgappa’s or spicy pani poori’s by adding pani into it, eat immediately before it becomes soft or wet.
Tips –
Prepare pani before 2 or 3 hr, refrigerate it at least for an hour.
You can use soaked and cooked chickpeas other than green peas to prepare this recipe.
Always prefer less quantity of Cumin and peppercorns to prepare spicy pani or else it tastes bitter in taste.
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