Pani puri is a very famous street food in Indian Subcontinent. Pani is water and puri is puffed, hollow, crisp roundels made with flour and semolina (sooji). It is popularly known as Fuchka in a Kolkata.It is known as pani puri in Mumbai, gol gappa in the northern side.
I remember when I was a school girl or a college girl,it was in my daily routine to have it.
It basically has 4 steps:
1) Bhaja Masala (dry roasted spice powder)
2) Tamarind water/Tetul jol/Imli ka Pani
3) Potato filling/Aloo makha
4) Fuchka/Gol Gappa/Pani Puri
Its is such a dish that taking its name brings water in the mouth. It is a deep fried hollow crisp roundels in which you fill potato stuffing and dip in tamarind water and munch in.
Type- Evening Snacks
Preparation time- 35-40 minutes
Cooking time- For fuchka- 2-3 minutes each batch,for tamarind water- 10-12 minutes,for potato filling- 10-12 minutes
Ingredients for the Fuchka:
- 1 cup sooji/semolina
- 1/4 th cup maida /all purpose flour
- 1/2 tsp salt
- Less that 1/2 cup boiling water (just see how much you need to knead a tight dough)
Ingredients for the bhaja masala/sorry roast spice powder:
- 8-10 whole red chillies
- 2 tbs coriander seeds
- 2 tbs cumin seeds
Ingredients for the Tetul jol/tamarind water:
- 2 tbs of dried tamarind
- Add 1.5 cup of water
- 1 cup water for the thickness of the tamarind water
- 2 tbs bhaja masala/dry roast spice powder
- Salt to taste
- 1/4 th cup chopped coriander leaves
- 1/2-1 tsp black salt
- Juice of whole lime
Ingredients for the potato filling:
- 2-3 medium or 2 large potatoes boiled
- 3 tbs bhaja masala/dry roast spice powder
- Salt to taste
- 1/2-1 tsp black salt
- Juice of 1 lime
- 2 tbs of the tamarind water
- 1/2 cup chopped coriander leaves
- 3-4 chopped green chillies (adjust heat according to your taste bud)
- 1 tsp mango powder/amchur
Procedure for the bhaja masala/dry roast spice powder:
- Dry roast all the spices on a medium flame
- Roast for 5-8 minutes until aroma comes and spices start splattering
- Let them come to room temperature
- And grind them to semi fine powder
- Keep it aside
Procedure for the tamarind water:
-
- In a bowl of water soak tamarind for 15 minutes with 2 cups of water
- Add 2 tbs of the roasted spice
- Add 1 tsp black salt
- Add salt to taste
- Add of 1 lime
- Add 1/4th cup coriander leaves
- Add 1 cup water to dilute it
- Our tamarind water is ready,keep it aside
Procedure for the potato filling/alu makha:
- In a bowl mash the boiled potatoes
- Add 3 tbs of the spice powder
- Add salt to taste+1/2 tsp of black powder
- Add 1/2 cup fresh coriander leaves
- Add juice of 1/2 a lime
- Add 1 tsp amchur or mango powder
- Add 4-5 chopped green chillies (adjust heat according to your taste bud)
- Add 2 tbs of the tamarind water we made and mix and mash
- Our potato filling or alu makha is ready and keep it aside
Procedure for the Fuchka/Gol Gappa/Pani Puri:
- In a bowl add 1 cup sooji or semolina,1/4th cup all purpose flour and 1/2 tsp salt
- Mix everything
- Add 1/2 cup of boiling water,spoon by spoon (we needed 2-3 tbs less of 1/2 cup of water)
- Knead into a tight dough
- Cover and keep for 10 minutes
- After 10 minutes roll it out and cut with a round cookie cutter,we used a 2 1/2 inch cookie cutter,you can use the size you want
- After cutting if you think that your roundels are bit thick,then roll out thin
- Air-dry the roundels for 15-18 minutes
- Fry the Fuchkas on a medium flame,facing the moist part down to oil and the air dry part upwards
- Keep on dabbing until the Fuchkas are puffed up,crisp and light brown
- The main tip to have a puffed ,Fuchka/Gol Gappa is always to put the moist portion facing the oil and air-dry part facing up
- Our Fuchka/Gol Gappa are ready to enjoy
Take one Fuchka/Gol Gappa/Pani Puri,poke the middle and add potato filling inside and dip into the tamarind water and enjoy…..😊
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Never thought this can be made so well at home.very nice….. so end of the craving and waiting to reach kolkata and get a taste of this unique street food. Thanks for the recepi….
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Thank you, bulukaka……once in a month I have to make it on everyone’s demand 😊
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