PANI PURI

Golgappa (Pani Puri) is a great Indian street food and everyone favorite. Easy to make and yummy in taste. This is a Sanjeev Kapoor exclusive recipe.

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PANI PURI
Main Ingredients Puris, Potatoes
Cuisine Indian
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 0-5 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for PANI PURI

  • as required Puris
  • 4 medium Potatoes , boiled and peeled
  • 1 1/2 cups Moong sprouts ,blanched
  • 1 teaspoon Roasted cumin powder
  • 1 teaspoon Chaat masala
  • 1 teaspoon Red chilli powder
  • to taste Black salt (kala namak)
  • to taste Salt
  • 1/2 cup Boondi
  • 2 cups Ragda
  • as required Fried papdis
  • to sprinkle Sev
  • Imli Chutney
  • 1 cup Tamarind ,soaked in warm water for 30 minutes
  • 1 cup Seedless dates ,soaked in warm water for 30 minutes
  • 1/4 cup Jaggery (gur) ,melted
  • 1 teaspoon Roasted cumin powder
  • 1 1/2 teaspoons Red chilli powder
  • to taste Salt
  • Pudine ka Pani
  • 1 small bunch Mint leaves
  • 1/2 small bunch coriander leaves
  • 4-5 Green chillies
  • to taste Salt
  • 2 teaspoons Roasted cumin powder
  • 2 teaspoons Chaat masala
  • to taste Black salt (kala namak)
  • Juice of 1 lemon
  • as required Ice cubes

Method

  1. To prepare imli chutney, drain the excess water from tamarind and dates.
  2. Strain the tamarind in a bowl and squeeze to get the pulp.
  3. Grind dates alongwith some water into a smooth and thick puree.
  4. Add the date puree, melted jaggery, cumin powder, chilli powder and salt to the tamarind pulp and mix. Add 1 cup water and mix well.
  5. To prepare pudine ka pani, separate the mint leaves from the sprigs.
  6. Blend together coriander sprigs, mint leaves and broken green chillies alongwith some water into a smooth mixture. Transfer in a bowl.
  7. Add salt, cumin powder, chaat masala, black salt, pani puri masala, lemon juice and 4 cups water to the ground mint leaves mixture and mix well. Add few ice cubes and mix well.
  8. Mash the potatoes in another bowl. Add moong sprouts and mix. Add cumin powder, 1 teaspoon chaat masala, chilli powder, black salt and salt and mix well.
  9. Add salted boondi to pudine ka pani and mix well.
  10. Crack the top of each puri, put some radga, potato-moong mixture, pour some imli chutney and pudine ka pani and serve immediately.
  11. To prepare sukka puri, put some potato-moong mixture on fried puris, sprinkle some salt, chaat masala, black salt and sev on top and serve immediately.