Pani Puri Recipe | Golgappa Teekha Aur Meetha Pani Recipe | Indian Street Food

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Just the name of Pani-Puri is enough to make anyone drool. ❤ This is undoubtedly the most popular and loved by ALL street food of India which needs no introduction to any Indian. Amongst all the versions of Pani-Puri, I liked the Mumbai or Pune style Pani-Puri the most as they serve the Pani-Puri stuffed with ragda masalateekha, and meetha pani. 🙂
I used to have Pani-Puri often whenever I visit the market with my family while we were in Pune. Actually, the main purpose behind my market visits was Pani-Puri only and my Dad knew this well. 😉 After we moved to Madhya Pradesh, it was little tough for me to adjust my taste buds to a slighter different version of Pani-Puri. 😀 During my 12th Std coaching classes, this became a routine to stop by near the Pani-Puri thela and have at least one plate of Pani-Puri. 😀
You will find Pani-Puri thelas in every corner of the Indian streets. My only concern is how hygienic are those Pani-Puris or how much the vendors focus on the cleanliness of the containers used, the thelas, or the plate they serve in(this never used to bother me in childhood but now I am really concerned). Nowadays, if you have noticed they wear use and throw plastic gloves while making and serving Pani-Puris. That’s nice. 🙂
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My today’s recipe is influenced by Mumbai style Pani-Puri. Feel free to adjust the spice level according to your taste buds. That’s the beauty of homemade food you can adjust them according to your likings. 🙂 You can get the puffed puris from the store or make them at home as they are very easy to make.
Serves 4

  • 28-32 Puris
  • 1 Cup ragda

For Masala Stuffing

  • 3 Boiled and roughly mashed potatoes
  • 1 Tsp chaat masala
  • 1 Tsp red chili powder
  • 2 Tsp black salt

For Hara Teekha Pani

  • 2 Cup coriander leaves
  • ½ Cup mint leaves
  • 2 Green chilies, chopped
  • ½ inch ginger, roughly chopped
  • 1 Tbsp tamarind pulp
  • 1 Tbsp chat masala
  • 1 Tsp black salt
  • Salt as required
  • ¼ Cup masala boondi

For Meetha Pani

  • 6 Dates, seedless
  • ½ Cup grated jaggery
  • 3 Tbsp tamarind pulp
  • 1 Tbsp cumin-coriander powder, roasted
  • 1 Tsp red chili powder
  • ½ Dry ginger powder
  • Black salt as required

Learn Step By Step Recipe With Pictures For Pani Puri Recipe | Golgappa Recipe | Indian Street Food
For Masala Stuffing
In a bowl, take all the ingredients and mix using a fork. Keep the masala stuffing aside
For Hara Teekha Pani
Step 1- In a blender, take mint-coriander leaves, green chilies, ginger and add 1 cup of water. Blend to a smooth puree

Step 2- Transfer the puree to a large bowl and add more water as desired. Add the chat masala, black salt, tamarind pulp and give it a nice stir. Add the masala boondi just before 2mins of serving


For Meetha Pani
Step 1- In a pan, boil dates with 1cup of water for 6-8mins on medium flame. Transfer boiled dates with the water to a blender jar and blend to a smooth puree

Step 2- In the same pan take 2cups of water and add the blended puree to the pan. Boil for 4mins on low flame and then add all the spices, tamarind pulp, and black salt


Step 3- Add grated jaggery and let it simmers for 10-12mins on medium-low flame. When it gets little thick turn off the flame and transfer it a bowl. Let it cool down completely before serving

Assembling Pani-Puri
Take each puri and gently make a medium hole in them. Stuff them with aloo masala and ragda masala. Dip into each water one by one and enjoy these homemade Pani-Puris. 🙂


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