After coming to California, the luxury of finding good pani puri was lost so decided to learn how to make it and here is the result.There are some interesting facts about Pani Puri. Pani Puri is also known as Gol Gappa.

Pani Puri Recipe

The name gol gappa refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one time, without biting. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by frying dough in oil. It is known as bataasha in the western region of Uttar Pradesh. Bataasha means something which gets smashed with application of a slight pressure; the bataasha gets smashed as soon as it is placed inside the mouth. It is known as Phoochka in Eastern Indian states like Bihar, Jharkhand and West Bengal, also in Bangladesh. Because of the bursting sound in the mouth when it is eaten, called GUP CHUP in Orissa and South Jharkhand.Phulki in Madhya Pradesh, Chhattisgarh. In several parts of Gujarat and Kutch. It’s commonly known as pakodi, not to be confused with pakoda.

Pani Puri Recipe

Golgappa is supposed to have originated from the town of Benaras in Uttar Pradesh. With the gradual settlement of the people of Uttar Pradesh in different states of the country, the pani puri recipe also has become popular in different states. Varieties of stuffing with some interesting spice combination in this street food refresh the senses.

Pani Puri Recipe

Pani Puri

Ingredients                                            

Pani Puri Recipe

For pani:

1  cup mint leaves

½ cup coriander leaves

2 inch ginger

1 tablespoon roasted cumin powder

1 tablespoon lime juice

½ teaspoon asafetida

2 tablespoon jaggery

2 tablespoon tamarind extract

2-4 green chillies

7-8 dates

Sea Salt to taste

Salt to taste

Other ingredients

Boiled potatoes, mixed sprouts and boondi OR you can use ragda

Readymade Puris

Method

Grind all the ingredients mentioned under to make pani together to a thick chutney.

Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.

Chill for at least 2 to 3 hours after making so that all the flavours have blended properly

Fill with a little sprouts, boondi and chopped onion and immerse it in the chilled pani. Or you can also have the filling of ragda. Sprinkle with sea salt and sev.

Pani Puri Recipe

 

Pani Puri Recipe

 

Pani Puri Recipe

Pani Puri Recipe

 

Pani Puri Recipe

Pani Puri Recipe

Pani Puri Recipe

 

Pani Puri Recipe

 

Pani Puri Recipe

Pani Puri Recipe

Pani Puri Recipe

Pani Puri Recipe

Pani Puri Recipe