pani puri recipe | golgappa | puchka (2024)

पानी-पुरी की रेसिपी | गोलगप्पा रेसिपी | होममेड पानी पूरी | - हिन्दी में पढ़ें (Pani Puri, Paani Puri, Golgappa Recipe in Hindi)

Recipe Notes for Pani Puri

1. Pani puri,phoolki,puchkaorgolgappa, is a popular and belovedchaat recipefrom India. Because of the hygiene and cleanliness issue, many people prefer makingpani puri at homefrom scratch. The elements required for makinghomemade golgappaare - 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 forMumbai roadside pani puri | homemade pani puri | puchka | golgappa |then you would require some pre-preparation of 2 days which is mentioned in the below givenpani puri recipewith 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 otherpani puri recipes:

   ● Thai Pani Puri

   ● Fruity Pani Puri

   ● Chocolate Pani Puri

How to make puri at home

1. To make homemade puri forpani puri recipe | golgappa | puchka | home made 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 forpuchka puriis ready. Ensure to knead the dough well for 3-4 minutes so the sooji absorbs the soda and help in makingpuchkacrispy.
   
6. Cover it with a damp muslin cloth and keep aside for 10 minutes.
   
7. To prepare homemade puri forpuchka, 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.
    

For the pani

1. To make the puri forpani puri recipe | golgappa | puchka | home made pani puri|wash the mint leaves and transfer them to a mixer jar.
   
2. Add coriander leaves.
   
3. Add tamarind pulp to a blender.
   
4. Add ginger and green chillies. You can adjust the green chillies according to your preference of spice, still i will recommend to go according to the recipe as the pani needs to be teekha meetha.
   
5. Add cumin seeds powder. You can add cumin seed if you wish to.
   
6. Blend till smooth using 1½ cups of water.
   
7. Transfer the mixture into a large bowl.
   
8. Add 1½ cups of water.
   
9. Add black salt.
   
10. Add salt.
    
11. Mix well and chill in refrigerator for 2-3 hours so that the flavours blend very well.
    

How to make pani puri

1. For preparingMumbai 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 tomake 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 thepani puri | golgappa | puchka | home made pani puri|immediately before it gets soggy and water starts leaking.
   

Tips for pani puri

1. While making the dough for the puri, maida can be replaced with wheat flour. The purpose of adding the flour is to help the dough bind well.
   
2. 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.
   
3. Cover the dough with a damp muslin cloth, to prevent it from drying.
   
4. The lid used to make circles in the rolled dough should have a sharp circumference. If it is thick or blunt, you won’t get a perfect round.
   
5. Rolling the puris uniformly is extremely necessary. If the puri is thick at the circumference and thin in the centre, it won’t puff well.
   
6. After frying, it is necessary to cool the puris completely befoe storing, else they might lose their crispiness and turn soggy.
   
7. While buying mint, look for leaves that have firm, unwilted leaves, are vividly deep green in color with no signs of yellowing or browning.
   
8. Refrigerating the pani for 2 to 3 hours is necessary for the flavours to blend well.
   
9. Make sure, you assemble pani puri just before serving,else it will get soggy and the crispiness of the puri will be lost.
   

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