Pani Puri/ Golgappa – A Popular Indian Street Food Item

My hubbys food requests are becoming more and more challenging as days are passing.. He says i should now explore all areas of cuisine and not confine myself to only idlis and dosas… So his latest request was for the chaat item i had only eaten in roadside stalls, Pani Puri.. Even though this is been made at his place with store bought puris and that is far more easier, this time i had to make the puris at home as we don’t get it here..

                As i was really scared to try them at home, i searched and searched for the best recipes i could find.. Finally i landed up to my favorite recipe book, ‘Dakshin Bharat Dishes’ by Jaya V Shenoy… Her recipe was very easy and healthy with fresh ingredients too… I made a change by substituting the maida by whole wheat flour.. This change also made me very scared of whether the puris would fluff or not… But it surely did as you can see and brought a big smile on my face..

The only unhealthy part of this recipe is the deep fry of puris… But even then, it does not absorb a lot of oil and of course, much healthier compared to store bought ones where you never know how many times the oil has been reused..

So this weekend was a fun filled Pani Puri weekend for us and we did enjoy preparing (and eating!) it together… I must thank my dear husband for helping me with the puri cutting and pics clicking and even posing for the pics.. The hand that you can see in the last two pics are his… Poor him!! What all i make him do! 😉

So if you have a weekend evening where you want to cook something yummy together and of course enjoy gobbling them together, you have a recipe in hand now of the super delicious Pani Puri!
Banao, Khao aur Mazaa Karo!!

Why is home made Pani Puri an Healthier option than Eating out?
1. Have used Whole wheat flour as compared to maida in the puris..
2. Deep fried with fresh oil and not reused ones..
3. Filling is with chickpeas and not potatoes which cuts out the carbs content and increases protein..
4. Hygienic as the veggies used are washed properly..
5. The water used to make the pani is purified water..
6. The ingredients in the pani (flavored water) like pudina and coriander leaves are very healthy and aids in digestion..

So, in all i am not saying to stop the ‘chaat eating’ from stalls but i am sharing an option of making it at home with the same taste but healthier!!

RECIPE:

Adapted from the book : Dakshi Bharat Dishes by Jaya V Shenoy

Ingredients:

For the Puri:
1/2 Cup Whole Wheat Flour
1/2 Cup Semolina/ Rava
1/4 tsp Baking Soda
A pinch of Salt
1/2 Cup Ice Cold Water

Oil for deep frying

For the Chutney:
Tamarind Lump – Lime Size
3 Tbsp Powdered Jaggery
8 Dates
Kala Namak/Rock Salt to taste

For the Pani:
Tamarind Lump- Lime Size
3 Tbsp Powdered Jaggery
8 Dates
1/2 Cup Coriander Leaves
1/2 Cup Mint Leaves
3 Green Chillies
2 Tbsp Pani Puri Masala
[ If you don’t have it, just dry roast a tsp of cumin and 1/2 a tsp of pepper.. Powder them with Cinnamon and a clove..]
Kala Namak/ Rock Salt to taste

For the Filling:
Chick Peas (Boiled and Mashed)
Finely Chopped Onion, Tomato and Coriander leaves
* You can also use sprouted moong for the filling which makes it even healthier..

Recipe:
Preparation:
1. Soak the dates and tamarind for both the chutney and pani in hot water.. Cover and keep it aside for half an hour or till use..

2. Chop the tomatoes, onion and coriander leaves finely and keep aside covered..

3. Soak chickpeas the previous night, pressure cook for 3 whistles, mash the chickpeas and keep aside..
Note: I had made Chole Masala the previous night.. So had taken some of the boiled chickpeas and kept aside in fridge for this..

For the Puri dough:
1.Sift the wheat flour and baking soda together in a bowl..

2.Add semolina and salt..

3.Prepare a smooth dough with ice cold water and apply little oil on its surface..

4.Cover the dough with wet cloth and keep aside for half an hour..

For the Chutney:
Grind 8 of the soaked dates along with the jaggery, tamarind, rock salt and little soaking water to a smooth paste..Keep aside covered till use..

For the Pani:
1. Grind together the remaining dates, tamarind,jaggery, coriander leaves, mint leaves, green chillies and kala namak to a smooth paste adding little water..

2. Sieve this paste and pour it into a jar..

3. Add cold water (5 times the quantity of paste) and pani puri masala and mix well…. Keep it aside till use..

For the Puris:
1. Divide the puri dough in two half… Roll one of the dough into a large slightly thick puri..
2. Take a sharp cutter (Can be a cookie cutter or a lid.. It should be sharp and round in shape) and make equal circles on the puri and remove those circles from the puri..
Note:Keep the puris covered with a wet cloth..

3. Repeat the same with the rest of the dough..

4. Heat oil in a deep pan and bring the oil to medium heat by lowering the flame to medium..
Note: The oil should not be very hot..

5. Add the puris one by one slowly and help it puff by pressing it with the back of the ladle as you do for normal puris..

6. Turn over and cook both the sides till light brown colour..

7. Remove and place on a paper towel so that it soaks all the excess oil..

Pani Puri:

Take a Puri, fill it with the boiled chickpeas, tomato, onion, coriander leaves, chutney..Dip it in pani and enjoy a flavor burst in your mouth!!

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!



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