Pani Puri (Mumbai Roadside Golgappa) Video by Tarla Dalal

Pani Puri (Mumbai Roadside Golgappa) Video by Tarla Dalal

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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 phudina pani. 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!

Recipe Description for Pani Puri, Mumbai Roadside Pani Puri, Golgappa

Preparation Time: 
Makes 8 plates
Show me for plates


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


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

  1. To make {span class="bold1"}pani puri{/span}, 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 {span class="bold1"}mumbai roadside pani puri{/span} immediately.
  3. Repeat step 1 and 2 to make 47 more puris to make 8 plates in all.

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.
RECIPE SOURCE : Mumbai's Roadside SnacksBuy this cookbook


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