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 https://www.youtube.com/watch?v=OtQftx4TUh0&t=212s
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.