Pani Puri, Mumbai Roadside Pani Puri, Golgappa

Pani Puri, Mumbai Roadside Pani Puri, Golgappa

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Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with amazing 50 images

One of the most loved, very famous and tempting Mumbai street food that no one can resist to eat “pani puri”. Who doesn’t love Mumbai roadside pani puri? From kids to elderly people everyone loves eating the mouthwatering puchka. Pani translates to water and puri are puffed crispy dough balls which are hallow. The puri’s are made in different shapes and sizes across India. It is extremely famous in cosmopolitan cities like Mumbai, Delhi and Kolkata.

Pani Puri, have it spicy sweet or balanced – just the way you like it! it is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha chutney and teekha pani. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani.The recipe can be modified as per your preference. If you are making a mixed sprouts stuffing for pani puri then you would require some pre-preparation of 2 days.

For our homemade pani puri, we have made everything at home from the scratch. We have started with making the puri first. To make super-crisp and perfect Puri for Pani Puri, right at home. The semolina and plain flour dough is made with chilled soda, which makes the small puris to puff up while frying. The amount of soda needed to make the dough will differ, depending on the quality of the semolina and flour, so be mindful when mixing. You will really relish the crisp texture of these puris. Once the dough is kneaded, divide it into equal portions, roll into a thin chapatti. Cut into circles using a cookie cutter and deep fry till they puff up.

To make golgappa, we have first made the teekha phudina pani, combine mint leaves (phudina), chopped coriander (dhania), lemon juice, green chillies, ginger (adrak), 2 whole black peppercorns (kalimirch), black salt (sanchal) and cumin seeds (jeera) powder in a mixer jar and blend it into a paste. Transfer the paste to a deep bowl and add 3 cups of chilled water, mix well and our teekha phudina pani is ready. You can keep it in the refrigerator and take it out when serving.

Further we have prepared mixed sprouts mixture for pani puri. Combine parboiled mixed sprouts, boondi (soaked for 10 minutes and drained), mashed potatoes, coriander-cumin seeds (dhania-jeera) powder, chilli powder and black salt (sanchal). Mix everything well. Our mixture is ready!! You can also use ragda as the filling.

To serve this mouthwatering snack pani puri you need to rack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve homemade pani puri immediately.

Make sure, you assemble Mumbai roadside pani puri only when you are eating it or else it will get soggy and the crispiness of the puri will be lost. Here’s a tip for the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours.

Once you are done don’t forget to have a free sip of teekha pani and a sukha puri to bring the delightful experience to a fitting end!

Also try out other popular Mumbai street food snacks like Kaanda Bhajji Pav, Ragda Pattice, Pav Bhaji and Jini Dosa.

Enjoy Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | with step by step detailed recipe photos and videos.

Pani Puri, Mumbai Roadside Pani Puri, Golgappa recipe - How to make Pani Puri, Mumbai Roadside Pani Puri, Golgappa

Preparation Time:    Cooking Time:    Total Time:     Makes 8 plates
Show me for plates

Ingredients


For Pani Puri
48 puris, readily available

For The Teekha Phudina Paani
1 1/4 cups mint leaves (pudina)
1/2 cup chopped coriander (dhania)
2 tbsp lemon juice
1 tbsp roughly chopped green chillies
1/2 tbsp roughly chopped ginger (adrak)
2 whole black peppercorns (kalimirch)
1 tsp black salt (sanchal)
1 1/2 tsp cumin seeds (jeera) powder
salt to taste

To Be Mixed Into A Mixed Sprouts Mixture For Pani Puri
1/2 cup parboiled mixed sprouts
1/4 cup boondi , soaked for 10 minutes and drained
1 cup boiled , peeled and mashed potatoes
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tsp black salt (sanchal)
salt to taste

Other Ingredients
meetha chutney

Method
For the teekha phudina pani

    For the teekha phudina pani
  1. Combine all the ingredients in a deep bowl and blend in a mixer to a fine paste using ¼ cup water.
  2. Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well.

How to proceed to make pani puri

    How to proceed to make pani puri
  1. To make pani puri, crack a small hole in the centre of each of the 6 puris and stuff each puri with a little mixed sprouts mixture.
  2. Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani. Serve the mumbai roadside pani puri immediately.
  3. Repeat step 1 and 2 to make 47 more puris to make 8 plates in all.

Handy tip

    Handy tip
  1. For the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours.
Nutrient values (Abbrv) per plate
Energy207 cal
Protein2.7 g
Carbohydrates15.2 g
Fiber0.7 g
Fat15.2 g
Cholesterol0 mg
Sodium6.1 mg
Pani Puri (Mumbai Roadside Golgappa) Video by Tarla Dalal
Pani Puri, Mumbai Roadside Pani Puri, Golgappa recipe with step by step photos

Recipe Notes for Pani Puri

  1. Pani puri, phoolki, puchka or golgappa, is a popular and beloved chaat recipe from India. Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha phudina pani and sweet imli pani). There are many other versions of pani too like lehsun ka pani, jaljeera, hing jeera pani.The recipe can be modified as per your preference.

    If you are making a mixed sprouts stuffing for Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | then you would require some pre-preparation of 2 days which is mentioned in the below given pani puri recipe with detailed step by step photos and videos. If you are making a boiled chana stuffing then it requires soaking overnight and boiling the next day. Also, if you are using potatoes then boil them in a pressure cooker, cool slightly, peel the skin and use. Here are some other pani puri recipes :

For the teekha phudina pani

  1. For the spicy phudina pani for pani puri recipe, pick and clean the mint leaves.
  2. Wash the mint leaves and transfer them to a mixer jar.
  3. Add chopped coriander.
  4. Add lemon juice. It will prevent the mint pani from turning dark and stay fresh & vibrant green.
  5. Add roughly chopped green chillies. If you don’t prefer so much spice then reduce the quantity of chillies.
  6. Add roughly chopped ginger.
  7. Add whole black peppercorns.
  8. Add black salt. Pudina pani is popularly known for its digestive properties which it gets from ingredients like black peppercorns and sanchal.
  9. Add cumin seeds powder.
  10. Add salt to taste.
  11. Add around ¼ cup of water.
  12. Blend in a mixer to a fine paste.
  13. Transfer this mint paste to a deep bowl Add 3 cups of chilled water.
  14. Mix well. For the teekha phudina pani - if you have time in hand you can use room temperature water and refrigerate it for 3 to 4 hours. Chilling the pani for 3 to 4 hours enhances the flavours. Adding ice cubes will dilute the flavour.

For the mixed sprouts mixture

  1. Take boondi in a bowl.
  2. Add enough water.
  3. Cover it with a lid and keep it aside for 15 minutes.
  4. Drain it well using a strainer.
  5. Transfer the parboiled mixed sprouts to a deep bowl.
  6. Add the soaked and drained boondi.
  7. Now, add the potatoes.
  8. Add coriander-cumin seeds powder for an earthy flavour.
  9. Chilli powder for that spicy kick.
  10. Finally, some black salt (sanchal) and salt to taste.
  11. Mix it very well using your clean hands or a spoon and keep aside.

How to make pani puri

  1. For preparing Mumbai roadside pani puri | homemade pani puri | puchka | | homemade golgappa | crack a small hole in the centre of each of the 6 puris. Make sure you don’t break the puri. Check out this recipe with detailed step by step photos to make puri at home.
  2. Stuff each puri with mixed sprouts mixture. For an added crunch, add some onions.
  3. Top it with a little meetha chutney.
  4. Dip the entire puri in the teekha pudina pani.
  5. Serve the Mumbai roadside pani puri | homemade pani puri | puchka | golgappa | immediately before it gets soggy and water starts leaking.
  6. Repeat step 1 to 5 to make 47 more puris to make 8 pani puri plates in all.

How to make puri at home

  1. To make homemade puri for pani puri, in a deep bowl, take semolina.
  2. Add plain flour. You can even make use of whole wheat flour instead of maida. This will help in binding the dough together.
  3. Add salt and mix it well.
  4. Pour chilled soda gradually to make a semi-stiff dough. Instead of soda, you can use normal water but, in that case don’t forget to add baking soda which will help in making fluffy puri.
  5. Knead very well and our dough for puchka puri is ready. Ensure to knead the dough well for 3-4 minutes so the sooji absorbs the soda and help in making puchka crispy.
  6. Cover it with a damp muslin cloth and keep aside for 10 minutes.
  7. To prepare homemade puri for puchka, knead the dough again and divide the dough into 4 equal portions. Keep it covered while you are rolling. At any point, do not leave the dough uncovered, else, the dough will become too dry.
  8. Roll a portion of the dough into 175 mm. (7”) diameter circle without using any flour for rolling. Roll the circle as thin as possible before cutting them into tiny circles, if it is thick then puri will not turn crispy after deep frying.
  9. Cut into 7 equal circles using a cookie cutter or a steel box or a lid of approx. 37 mm. (1½“) to 50 mm. (2”) size. As you are rolling the puris out make sure you keep them covered with a damp muslin cloth. Traditionally the dough is divided into marble sized balls and rolled out individually.
  10. Remove extra dough and mix it with remaining dough.
  11. Repeat step 2 to 4 and make more circles. Keep doing till the dough is over and you get 40 circles in total.
  12. Heat the oil in a deep non-stick pan, carefully drop a few circles at a time. Manage the temperature of the oil all throughout frying them or else the puri will brown quickly and stay raw from inside. Do not overcrowd the pan or else the temperature of oil will drop instantly.
  13. Press it slightly using a perforated spoon till it puffs up and are golden brown.
  14. Flip and fry the puri till golden brown in colour and crisp from both sides. Keep flipping them once in a while to cook evenly.
  15. Remove and drain on absorbent paper. It is very important to drain off excess oil otherwise the Golgappa will be greasy and might turn soggy.
  16. Cool them for at least 4-5 hours before using. Store the golgappa puris in an air-tight container and use as required.

Reviews

Pani Puri, Mumbai Roadside Pani Puri, Golgappa
 on 27 Oct 19 11:21 PM
5

Mam I tried the same at hime and it was great. Puri I bought from Market but I would love to know how to make crispy Puri. Please tell the receipe
Tarla Dalal
28 Oct 19 10:52 AM
   Here you go. Thanks for the feedback. https://www.tarladalal.com/Puri-For-Pani-Puri-Puri-For-Golgappa-Golgappa-Puri-2808r
Pani Puri, Mumbai Roadside Pani Puri, Golgappa
 on 28 Sep 19 06:44 PM
5

Tarla Dalal
29 Sep 19 12:35 PM
   Bena, thanks for your feedback and glad you liked pain puri recipe.
Pani Puri, Mumbai Roadside Pani Puri, Golgappa
 on 16 Nov 18 10:07 AM
5

u didn''t tell how to make puri at home.plz tell
Tarla Dalal
17 Nov 18 08:44 AM
   Hi Payal, We have a recipe on how to make pani puri at home. the recipe link is given below. https://www.tarladalal.com/Pani-Puri-Paani-Puri-Golgappa-Recipe-2806r
Pani Puri, Mumbai Roadside Pani Puri, Golgappa
 on 30 Oct 18 03:28 PM
5

Pani Puri, Mumbai Roadside Pani Puri, Golgappa
 on 02 Oct 18 04:30 PM
5

Pani Puri ( Mumbai Roadside Recipes )
 on 07 Apr 15 04:52 PM
5

Mmmmmm...Looking at the recipe only my mouth started watering!!! I love both the sprouts and the ragda one..Its going to be chaat party time at my place!!!I had tried this recipe before and Iam again making it for my relatives coming over for dinner..