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  • Writer's pictureNupur Jain

Pani-Puri(Golgappas) Kolkata Style

The most famous and everyone's favourite Pani-puri or Golgappas are small, round shaped crispy puris, filled with various spices and chatpata water/teekha paani. The thought of making the puris for this mouthwatering street food never crossed my mind until the cravings for it kicked in during #lockdown. Feeling proud of having made the Puris at home.

Although these can be found across India, every region has a different way of preparing this street food. Making these today Kolkata style as I totally love the crunch raw onions bring in the masala and the slightly sweet aftertaste of the Teekha pani is just so yum.

All you need is a bunch of ingredients from your pantry to devour these yumm Pani-puris. These consist of three components- Puris, filling and the spicy water. Here's the list of ingredients for everything.

We followed the recipe by @cookingshooking for the puris. Here's the link to the page

For rest of the recipe keep scrolling.

Ingredients(for the filling)-
  • 6-7 Boiled Potatoes- mashed

  • 1 Large- Onion Chopped

  • 1 tbsp- Lal Jeeravan or 1 tsp- Red Chilli Powder

  • 1 tsp- Black Salt

  • 1 tbsp- Coriander leaves finely chopped

  • Salt to taste

  • 1 tbsp- Spiced water prepared for the Puris

  • In a mixing bowl take the mashed potatoes and add the chilli powder, black salt, onions, and coriander leaves.

  • Mix everything together and taste. Add salt as per taste. Add the water and mix again.

  • The filling is ready to be devoured with puris. Peele matar/Black boiled chanas can also be added for the authentic Kolkata style taste.

Ingredients for Teekha Paani-
  • 100 gms - Coriander leaves

  • 50 gms - Pudina/Mint leaves or dry Pudina powder

  • 2-3 Green chillies

  • 2 tsp - Amchur Powder

  • 1 tsp - Chaat Masala, Jaggery powder

  • 1/2 tsp - Jeera(Cumin seeds), Black salt

  • 1 pinch Heeng(asfotedia)

  • Salt to taste

  • Water around a litre.

  • In a big blender jar add coriander, mint leaves, chillies and all the dry spices and make a thick paste. Add a little water at a time to help the mix blend to a fine paste.

  • Once you get a thick paste and everything is well combined, take the mix in a big bowl and slowly add around 700 mls of water stirring continuously.

  • Adjust the salt according to your taste. Chill in a refrigerator before having it with puris.

Serve there puffed puris with a generous filling inside with some Chilled Teekha Pani. Don't forget to have the sookha puri with masala and a dash of black salt.

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