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Paanipuri or Golgappa Recipe

Paanipuri or Golgappa is a popular Indian Snack
Author :
On :
Thursday, 17 April, 2014
Category :
Kid friendly Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • For puris:
  • 2 cups very fine semolina (soji or rava)
  • Salt to taste
  • Water
  • Oil to deep fry
  • Puri cutter
  • For spicy pani:
  • 1 litre water
  • 1 bunch Mint leaves
  • 1/2 bunch Coriander leaves
  • 8-10 Green chillies
  • 1 ping pong ball sized lump Tamarind
  • 1 tbsp jaljeera
  • 1/2 tsp black salt
  • 2 tbsp Jaggery
  • Salt to taste
  • For accompaniments:
  • 1/2 cup boiled, peeled, chopped Potatoes
  • 1/2 cup chickpeas, soaked overnight
  • 1/2 cup moong (green gram), soaked overnight or sprouted
  • 1/2 cup non-sweet boondi
  • 1 cup Tamarind chutney
  • How to Make Paanipuri or Golgappa:

    1. For puris:
    2. Take soji, salt and enough water and knead into a soft dough.
    3. Let it stand covered with wet cloth for 15-20 mins.
    4. Take a fist sized lump and make a ball.
    5. With the help of some dry maida or soji, roll into big thin rounds.
    6. Cut small puris from it with a cutter.
    7. You may use a sharp edged lid of a bottle if the size is alright.
    8. Remove the frills formed and mix into remaining dough.
    9. Heat oil in a pan and deep fry puris till very light brown and crisp.
    10. Drain and keep aside in a colander or over kitchen paper for a while for oil to dry out.
    11. Store in an airtight container when cool.
    12. For spicy pani:
    13. Wash and drain coriander and mint.
    14. Put in a mixie.
    15. Add all other ingredients except water.
    16. Blend till a smooth paste is formed.
    17. Mix into the water. Stir well for 3-4 mins.
    18. Strain with a sieve.
    19. Place in fridge and chill for 2-3 hours.
    20. For accompaniments:
    21. Pressure cook chickpeas till done.
    22. Skin jackets of potatoes and cut into tiny cubes.
    23. Dip boondi in boiling water for 2 mins, drain, press out and cool.
    24. Add crushed jeera, salt and chopped coriander to chickpeas, potatoes, boondi and mix well.
    25. Put in bowls and place in fridge.
    26. To serve:
    27. Place the crisp cooled puris in a large platter.
    28. Serve chilled water in deep bowls.
    29. Place the accompaniments in centre to be taken as desired.


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