Pani Puri/ Golgappa

Pani Puri or Golgappas is a popular and favorite street chaat in India. It is a round, hollow crispy puri stuffed with potato, peas, onion seasoned with chaat masala, black salt filled with spicy and tangy pani and served to be gulp in immediately.

Ingredients :

• Home Made Puri - 30 nos.
• Dates Tamarind Chutney as required for serving
• For Pani :
• Everest Pani Puri Masala - 2 tsp
• Pudina leaves - 20
• Green chili seeded - 1
• Lemon Juice - 1 tbsp
• Tamarind Paste - 1 tbsp
• Crushed Jaggery - 1 tbsp
• Water as required
• Salt to taste
•  For Stuffing :
• Potato - 3 medium
• Fresh Green Peas - 1 cup
• Onion - 1 Medium
• Chaat Masala - 2 tsp
• Black Salt as required

Preparation :

To Prepare Puri/Golappa & Dates Tamarind Chutney :

• Prepare Puri/Golappa one day before you are planning to enjoy the pani puri and store them in airtight container. And similarly you can prepare Dates Tamarind Chutney in advance and store it in the refrigerator. Click the link for the recipe.

To Prepare Pani :

• For Pani, make a fine paste of pudina, green chili and lemon juice.
• In a bowl take pudina paste. Add required amount of water,tamarind paste, jaggery and Everest pani puri masala.
• Mix well till jaggery is dissolved. Adjust the tanginess and spice according to your taste. Add pepper powder for more spice.
• Refrigerate for 1 hour to incorporate all the spices together. Strain through a strainer to remove any rough bits. 
• Pani is now ready to be served.

To prepare stuffing :

• Meanwhile cook potatoes and green peas in a pressure cooker.
• Peel the skin of potato and roughly mash potatoes and green peas in a bowl.
• Add chopped onions, chaat masala and required amount of black salt.

To Serve : 

• While serving keep puris, dates tamarind chutney, chilled pani and potato stuffing ready.

• Make a small hole on a puri by tapping slowly on the crisp side.

• Fill some potato stuffing along with some dates-tamarind chutney. Similarly fill 6-7 puris and arrange it in a plate.

• Serve it with a cup of chilled pani. Stir the pani before serving to mix all the masalas.

Tips and Variations :

• Everest Pani puri Masala is easily available in all stores in India. In case if its not handy or not available you can replace it by adding jeera powder, coriander powder and pepper powder.
• For potato stuffing I have used black salt(kala namak) in place of table salt. Black salt gives a different taste for the chaat. 
• Black salt can also be used to prepare pani. Remember that Everest pani puri masala also contains salt. So check and add salt as required.
• No worry if you don't have black salt. It tastes great with table salt too.
• You can even use Green Chutney for filling for strong flavor and spiciness.
• White chana/ chick pea can be used instead of green peas. Soak them overnight and cook it along with potato.