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homemade pani puri recipe, homemade golgappa recipe, easy street food at home, Imli water,
Muqadas Meherban

Homemade Pani Puri Recipe

Get ready for a treat! Here, I’m sharing with you all, how to make homemade pani puri recipe. And here’s a secret: it only takes 30 minutes!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 people
Course: Appetizer, Snack, Street Food
Cuisine: Indian, Pakistani, South Asian
Calories: 280
Ingredients Equipment Method

Ingredients
  

For the Tamarind(Imli) Water
  • 100 grams Tamarind (Imli)
  • 1 cup water (For initial soaking and cooking)
  • 3 cups Water
  • 2 tsp Regular Salt
  • 1 tsp Black Salt
  • 1 tsp Roasted cumin powder
  • ½ tsp Dried coriander powder
  • ½ tsp Kashmiri red chili powder
  • 2 tsp Chaat masala
  • 1 tsp Fresh lemon
  • ½ tsp Ajwain (Carom seeds)
  • ½ tsp Mint chutney
  • 4 tbsp thick tamarind pulp (Extracted from the Imli, we'll cover how)
  • A small handful of fresh mint leaves
  • A sprinkle of fresh coriander
For the Hearty Quick Pani Puri Filling
  • 3 cups Boiled potatoes
  • 2 cups Boiled white chickpeas
  • 1 Medium onion (Finely chopped)
  • 1 Tomato (Finely diced)
  • 2 Green chilies (Chopped fine)
  • 1 tsp Salt.
  • 1 tsp Black salt.
  • 1 tsp Chaat masala
  • 1 tsp Lemon juice
  • ½ tsp Mint chutney
  • 2 tsp Thick tamarind pulp.
  • 1 tsp Dried mint leaves (Crushed, rub 'em in your palms first for aroma)
  • A handful of fresh coriander (Chopped)
For the Crispy Puris
  • ¾ cup Vegetable oil for deep frying (Enough to submerge a few at a time)

Equipment

  • 4 Mixing Bowls (1 for soaking tamarind, 1 for mixing tamarind water, 1 for the potato–chickpea filling, 1 for keeping fried puris)
  • 1 Small cooking pot (For boiling tamarind/Imli)
  • 1 Deep frying pan (To fry the readymade puris)
  • 1 Strainer (To separate tamarind pulp from seeds/fibers)
  • 1 Slotted spoon (To take out fried puris from oil without excess oil)
  • 2 Measuring cups & spoons (For accurate quantities of spices, salt, water, tamarind, etc.)
  • 1 Gloves (For squeezing tamarind pulp)

Method
 

Ready, Set, Crunch! Step-by-Step to Golgappa Recipe in 30 Minutes
  1. Okay, so let's get this thing going. I have timed it out; it is about 25-30 minutes with some multitasking together. We will begin with the Imli water as this is the base of the flavor followed by the filling and then frying. Go with it and taste test one thing at a time; it all comes down to what is satisfying your tongue.
Step 1: Unleash the Tamarind Tango (About 10 Minutes)
  1. Start with the Ilmi. In a pot, add 100 grams Tamarind and add 1 cup water and simmer on medium heat 4 minutes. Stir occasionally, so that it does not stick.
  2. What is the use of cooking? Raw tamarind is a little harsh on the system in some cases, perhaps upsets the gall bladder in some people, so this softens it up, and strengthens the flavors.
  3. Drain the water in some pot and allow the tamarind to cool slightly. Wear gloves; tamarind is sticky! Squeeze it with your fingers or a spoon against a strainer to remove seeds and fibers. What you will end up with is a thick, flavourful tamarind extract. Take about 4 tablespoons out to the pani and leave the rest to make the stuffing. Peasy, and you now have a base of killer tamarind water to use in golgappa.
Step 2: The Tamarind Water Potion that will BLOW Your Mind (3-4 Minutes)
  1. Take a big bowl and pour into it 3 cups Water (room temperature or chilled). Seasoning, add 2 tsp Regular Salt 1 tsp Black Salt1 tsp Roasted cumin powder, ½ tsp Dried coriander powder, ½ tsp Kashmiri red chili powder, and 2 tsp Chaat masala. Add a squeeze of that 1 tsp Fresh lemon, ½ tsp Ajwain and then stir in ½ tsp Mint chutney. Whisk it up until it all dissolves.
  2. The exciting part now is, gradually add starting with 4 tbsp thick tamarind pulp. If weak, add a little more; and in case too strong, mix with water. Finish by stirring in the A sprinkle of fresh coriander and A small handful of fresh mint leaves. Cover and refrigerate to chill as you attend the next steps. Our pani puri pani recipe is now all set and ready and that classic sour spicy flavour is what makes golgappas so legendary!
Step 3: Stuff It Like a Boss: The Homemade Pani Puri Filling (7-8 Minutes)
  1. In a third bowl combine the 3 cups Boiled potatoesand 2 cups Boiled white chickpeas, mash if you want but not necessarily and mix into a chunky non-smooth mixture. Chop 1 Medium onion , 1 Tomato and 2 Green chiliesto have some texture. Season with 1 tsp Salt., 1 tsp Black salt., 1 tsp Chaat masala, and 1 tsp Lemon juice. Be mindful that the pani itself is hot, so don't over spice it.
  2. Add ½ tsp Mint chutney, 2 tsp Thick tamarind pulp., 1 tsp Dried mint leaves. Finally add the choppedA handful of fresh coriander. Stir until mixed together Boom, your filling is complete, and it is so crunchy and tangy!
Step 4: Fry, Fill, and Feast: The Grand Finale (8-10 Minutes)
  1. Put ¾ cup Vegetable oil in a deep pan over medium-high, 2-3 inches of oil will suffice. Test with a small bit of puri; the bit should fizz and flit. Fry 7-8 readymade puris at a time, 1-2 min. per side until they are golden and puffed up. Not too many at a time or they won't be crisp, they will be steamed. Put on kitchen paper to absorb excess oil.
To serve:
  1. Use a small hole to each puri, then spoon 1 -2 teaspoons of filling into each, and dunk into chilled pani. Eat immediately to feel the max! Serve with additional pani, lemon wedges and perhaps some sev to be fancy. And now you have homemade golgappas which come as good as the street stall, in half an hour.