Pani Puri | Gol Gappas with Homemade Puris and 4 different Panis

No ratings yet

Pani Puri | Gol Gappas with Homemade Puris and 4 different Panis

Pani puri or the gol gappa is my all time favorite snack and I just cannot have enough of it. Once you get the puri inside your mouth and one bite of it lets you taste this different flavors ranging from sweetness to sour to tangy.

Prep Time15

Cook Time30

Resting time and chilling time3

Course: holiday recipes, Snacks

Cuisine: Indian

Diet: Vegetarian

Servings: Puri's

Calories: 45kcal

Author: Sandhya Ramakrishnan

Equipment

Rolling Pin

Ingredients

Ingredients to make Pani Puri

1 cup Fine rawa/fine sooji
½ cup Wheat flour
needed to make dough Water
½ teaspoon Salt
1 teaspoon Oil to deep fry the puris plus

Ingredients to make Khatta Pani -

½ cup Mint leaves
½ cup Cilantro
2 Green chili
½ cup Green mango grated
½ teaspoon Black salt
¼ teaspoon Salt
1 cup Water

Ingredients to make Meetha Pani –

1 teaspoon Tamarind paste mixed in half a cup of water
3 tablespoon Brown sugar or sugar
½ teaspoon Black salt
¾ teaspoon Roasted cumin powder
½ teaspoon Black pepper powder
1 cup Water

Ingredients to make Khatta Meetha Pani -

½ cup Green mango sliced
½ teaspoon Mint powder
¾ teaspoon Cumin powder
¼ teaspoon Black pepper powder
½ teaspoon Black salt
¼ teaspoon Salt
3 tablespoon Sugar
1 cup Water

Ingredients to make Tikha Pani –

1 teaspoon Tamarind mixed in ½ cup of water
3 teaspoon Sugar
½ teaspoon Roasted cumin powder
½ teaspoon Black salt
¼ teaspoon Black salt
½ teaspoon Chaat masala
1 teaspoon Red chili powder
½ teaspoon Dry mint powder
½ teaspoon Cumin seeds
a pinch Asafetida
½ teaspoon Oil
1 cup Water

Ingredients to make Potato Stuffing –

2 Potatoes boiled
½ teaspoon Dry mint powder
½ teaspoon Red chili powder
½ teaspoon Chaat masala
½ teaspoon Salt
1 tablespoon Cilantro chopped

Instructions

Procedure to make pani puri -

Make soft dough from the sooji and wheat flour adding enough water. Knead the dough for about 5 minutes until it becomes soft and then add the oil. Now again knead the dough for 2-3 minutes and keep it aside for about 30 minutes to rest.
Now make very small balls out of the dough.
Use the roti press to roll out the puris. If you are rolling by hand, roll out even sized puris.
Keep the rolled puris covered under a wet kitchen cloth.
Heat oil in the pan and deep fry the puris until they are light brown and crispy. Drain on a paper towel lined baking sheet.
To further remove any moisture from the puris and make them extra crispy, I kept the tray of puris in a preheated 200 F oven (lowest setting) for about 15 minutes. This ensured that the puris are very crispy.
Once the puris cool down, store them in an airtight container.

Procedure to make Khatta Pani –

In a blender, add all the ingredients except the water and grind it into smooth paste. Add the water and mix well. Refrigerate the water for at least 3-4 hours or add ice cubes before serving.

Procedure to make Meetha Pani –

In a small pan add the tamarind water, sugar and black salt and bring it to a boil. Let it boil for about 5 minutes and then add the water and cumin powder. Mix well and refrigerate.

Procedure to make Khatta Meetha Pani –

In a small pan, add the mangoes and about ½ cup of water and boil well. Let the mangoes cook until soft and mushy.
Grind the cooked mango pulp in a blender and then add the rest of the ingredients to it. Mix well and refrigerate.

Procedure to make Tikha Pani –

In a small pan, boil the tamarind water, sugar and salt for about 5 minutes.
Add the rest of the ingredients (except oil and cumin seeds) and mix well.
Heat a small pan with oil and add the cumin seeds. Fry for about 30 seconds and then add it to the water. Mix well and refrigerate.

Procedure to make Potato Stuffing –

Mash the boiled potatoes and then add the rest of the ingredients to it. Mix well and the stuffing is ready.

To serve –

Make a hole in the puri with your thumb and then place some stuffing inside. Now dip it in water of your choice or mix and match two or more different water and then gobble it down.
Be ready to have some mess around, but the flavors make it all worth it.

Nutrition