PANI PURI (GOLGAPPE)

Name: PANI PURI (GOLGAPPE)
Cuisine: Asian, Indian
Ingredients: 3 potatoes, chopped and boiled; 1/4 cup roasted chana dal; 1 tsp kashmiri chilli powder; 1/2 tsp chaat masala; 1/4 tsp black salt; 1/4 tsp salt; Chilli; Onion; Coriander; 2 bunch mint; 1/2 bunch coriander; 1 knob Ginger; 1 Green chilli; 2 cups water; 1 tbsp Tamarind paste; 1/2 tsp chaat masala; 1/4 tsp black salt; 1/ tsp salt; 1/4 tsp ginger powder; 1/2 cup dates; 1/4 cup jaggery; 2 tbsp tamarind paste; 1/2 tsp cumin; 1/2 tsp Kashmiri chilli powder; 1/2 tsp ginger; 1/ tsp black salt; puri, dried and ready-to-fry

5 steps

My favourite street food in the whole world is Indian Pani Puri also known as Gol Gappe. Pani - means water, and Puri refers to the little dough balls. They're crispy and filled with tangy, herby, spiced water as well as a spiced potato mix. It's a flavourful, textural delight that you MUST TRY!

Updated at: Thu, 17 Aug 2023 08:02:26 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories213.5 kcal (11%)

Total Fat1.3 g (2%)

Carbs50 g (19%)

Sugars21.7 g (24%)

Protein4.9 g (10%)

Sodium1059.9 mg (53%)

Fiber7.5 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

MASALA POTATOES

Step 1

peel, chop and boil your potatoes til fork tender (about 15-20 minutes depending on how large you have cubed your potatoes). Strain and add to a bowl. Mash potato roughly, leaving some small chunks for texture. Stir through all other masala potato ingredients and set aside.

PANI WATER

Step 2

Into a blender place the 2 cups water, coriander, mint, ginger and green chilli. Blend til smooth then strain with a cheese cloth. Whisk in all other pani ingredients and set in fridge to chill slightly.

DATE AND TAMARIND CHUTNEY

Step 3

Place pitted dates in a small saucepan and just cover with water. boil for around 5 minutes to soften. Transfer to blender with the water and all other ingredients and blend til smooth.

FRYING PURI

Step 4

Fill a pot with a couple inches of oil. Heat oil and fry puri for a few minutes til puffed up then set aside on some paper towel to strain.

HOW TO EAT

Step 5

Fill and eat pani puri one at a time for the best experience. Use your thumb to poke a hole in your puri. fill with a pinch of potato mixture and a small dollop of date and tamarind chuntney. Fill with the pani water and eat IMMEDIATELY.