Golgappa, also known as pani puri, is a popular Indian street food. Here's a basic recipe to make it at home:
**Ingredients
*
- Puri shells (readily available in Indian stores or homemade)
- For the Filling:
- Boiled and mashed potatoes
- Boiled chickpeas
- Tamarind chutney
- Green chutney (coriander and mint chutney)
- Chaat masala
- Red chili powder
- Cumin powder
- Salt to taste
**For the Pani (Spiced Water)*
- 1 cup tamarind pulp
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 1 green chili (adjust to taste)
- 1-inch piece of ginger
- 1 teaspoon cumin powder
- 1 teaspoon black salt
- 1 teaspoon regular salt
- 1 tablespoon roasted ground cumin seeds
- 1/2 cup jaggery or sugar
- 4 cups water
**Instructions*
1. Prepare the Pani:
- Blend tamarind pulp, mint leaves, coriander leaves, green chili, and ginger with some water until smooth.
- Add the remaining ingredients (cumin powder, black salt, regular salt, cumin seeds, and jaggery/sugar) to the mixture and blend again until everything is well combined.
- Adjust the taste by adding more salt, sugar, or water as needed.
- Refrigerate the pani for a couple of hours before using.
2. Assemble Golgappa:
- Gently make a hole in the center of each puri shell, creating a hollow space for the filling.
- Fill each puri with a mixture of mashed potatoes and boiled chickpeas.
- Add tamarind chutney and green chutney to taste.
- Sprinkle with chaat masala, red chili powder, and cumin powder.
- Finally, dip the filled puri into the prepared pani and enjoy!
Golgappa is typically served immediately after assembling to maintain its crispness. You can adjust the spice levels and ingredients to suit your taste.
**Ingredients
*- Puri shells (readily available in Indian stores or homemade)
- For the Filling:
- Boiled and mashed potatoes
- Boiled chickpeas
- Tamarind chutney
- Green chutney (coriander and mint chutney)
- Chaat masala
- Red chili powder
- Cumin powder
- Salt to taste
**For the Pani (Spiced Water)
*- 1 cup tamarind pulp
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 1 green chili (adjust to taste)
- 1-inch piece of ginger
- 1 teaspoon cumin powder
- 1 teaspoon black salt
- 1 teaspoon regular salt
- 1 tablespoon roasted ground cumin seeds
- 1/2 cup jaggery or sugar
- 4 cups water
**Instructions
*1. Prepare the Pani:
- Blend tamarind pulp, mint leaves, coriander leaves, green chili, and ginger with some water until smooth.
- Add the remaining ingredients (cumin powder, black salt, regular salt, cumin seeds, and jaggery/sugar) to the mixture and blend again until everything is well combined.
- Adjust the taste by adding more salt, sugar, or water as needed.
- Refrigerate the pani for a couple of hours before using.
2. Assemble Golgappa:
- Gently make a hole in the center of each puri shell, creating a hollow space for the filling.
- Fill each puri with a mixture of mashed potatoes and boiled chickpeas.
- Add tamarind chutney and green chutney to taste.
- Sprinkle with chaat masala, red chili powder, and cumin powder.
- Finally, dip the filled puri into the prepared pani and enjoy!
Golgappa is typically served immediately after assembling to maintain its crispness. You can adjust the spice levels and ingredients to suit your taste.