Puchka/ Golgappa/ Panipuri Recipe

By WhenWeEat

Preparation Time: 20-25 minutes

Category:  Snacks, Fast Food, Appetiser

Made for: 7 adults

In most of the recipes you will find directions on how to make panipuri filling or how to make panipuri water. But what about the ‘Puri’ itself? What if you want a healthy alternative to the delicious golgappas served on street?

Majority of us think that making golgappa at home is an arduous ordeal. But it is not. As you can see, we have categorized it under Quick Recipes. Making panipuri at home is really easy and not at all time consuming.

As you know, I, Green Chilli (co-author of this site) is the laziest of the lot. I hate to go to shops on holidays unlike others and always find a way to manage stuff by doing minimal work.

It all started on a Sunday evening when I was finished with my afternoon movie watching and was craving for Puchka. But being a lazy lassie, I did not want to take a single step out of my Home Sweet Home. So, what to do? Should I kill my wish to have Golgappa? What if I die very next day? What if the world ends because of some hellish Tornado! What I if the government bans Panipuri Stalls from tomorrow!  *dramatic pause*

All these scary thoughts started haunting me! Therefore, I did not waste any more time and headed towards the kitchen, armed with an idea of cracking the recipe of the world’s best snack known to some as Puchkha, to others as Gol Gappa and the rest as Pani Puri.

Ingredients:

Particulars	:	Quantity
Atta (Flour)	:	½  Cup
Maida flour	:	½ Cup
Semolina	:	1 Cup
Baking Powder/Cooking Soda	:	½ Table Spoon
Potato	:	4 big size
Salt	:	As per taste
Coriander Leave	:	½ Small Bowl Chopped
Tamarind	:	2-3
Dry Mango(Khatai)	:	2 slices
Coriander Powder	:	3 Tables Spoon
Cumin Powder	:	3 Tables Spoon
Red Chili Powder	:	As per Taste
Sugar	:	1 full tables spoon for 1 cup of water
Drinking Water	:	For Kneading & Khatta Pani
Oil	:	For deep Frying

How to make Puchka/How to make Golgappa/ How to make Panipuri:

Section 1: Kneading the Dough

Step1: Take a bowl and mix atta, maida & semolina evenly.

Step 2: Add a pinch of salt (as per your taste) and baking powder/cooking soda and knead the dough tight with water.

Step 3: Keep the dough aside for few minutes to let it set.

Section 2: Prepare the Stuffing

Step 1: Boil the potatoes in a pressure cooker.

Step 2: Drain out the water, take them out in a bowl, peel the potato skin and mash with your hands to make a paste;

Step 3: Take a skillet or frying pan and roast dry cumin powder & coriander powder together and sprinkle a full spoon of the same onto the potato paste add red chili powder, salt (as per your taste) and chopped coriander (1 table spoon) and mix with your hands.

Section 3: Preparing the Khatta Pani for Golgappa

Step 1: Take a bowl of hot water, dip all the tamarinds and dry mangoes and leave it for 10 minutes.

Step 2: Mash a bit and sprinkle rest of the cumin & coriander powder, now add salt, sugar and mix properly.

Step 3:  Add chopped coriander leaves and stir the water, keep it aside and let it cool.

Frying Puris/Golgappa/Puchka

Step 1: Take small balls out of the dough and roll it like thin chapatti with a rolling pin and base.

Step 2: Use any rounded medium sized bottle cap with sharp edges as cutter to cut equal sized small circles out of the chapatti.

Step 3: Take a frying pan or Kadai and pour oil for deep frying and let the oil heat for few minutes.

Step 4: Start deep frying those Puris until it gets light brownish in colour

Step 5: Drain extra oil and take the Puris out in a separate bowl

How to Serve Puchka/Golguppa/Panipuri

Serve the dish in the following manner:

Step 1: Make a small hole in the Puri.

Step 2: Put a small amount of potato paste into it.

Step 3: Pour tamarind water into the hole.

Do not waste time and gulp it :D

Few tips for making the dish:

1. You can use a tiny sharp edged bowl for cutting the chapatti into circles.

2. Chapati should be thin.

3. You can use lemon instead of Dry Mango.

4. You may use sprouts, green peas along with potato filling.

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