Does anyone anywhere in the world need any introduction to this dish! If you haven’t tasted, you sure have heard of it. And if you’ve travelled anywhere across India, you’ve for sure seen it being sold on the roadside. This is one dish that has many names, its called gol gappas in Delhi, Puchka in Kolkatta and Pani Puri in Mumbai and Gujarat.
Interestingly every state has its own version of making it too, in Kolkatta the puri’s are stuffed with mashed flavoured potatoes that are spiced up with green chillies, mint and black salt. In Delhi, the very delicious ragda (made of dried white peas) finds its way and in Gujarat the puri is filled with sprouts and potatoes, before its dipped into the sweet-sour-spicy liquid. So there’s no right or wrong way of making these delicious bites, just as there is no specific way of serving it. Why in the cocktail circuits, the puri’s are even filled with Vodka and served set on a shot glass
But here’s the basic recipe
Buy the puri’s ready made. It’s too much of a hassle to make them. You need to make a green chutney, sprouts mix, boiled potatoes, sour and sweet jaggery and date chutney and the spicy pani
For the sour and sweet jaggery and date chutney
- 100 grams of tamarind, shelled and pitted
- 100 grams to jaggery (use sugar free for diabetic friendly version)
- 100 grams of dates, pitted
- 1 tablespoon of cumin seeds
- 1/2 teaspoon of chillie powder
- Cook all the ingredients in the pressure cooker for a good 10 minutes.
- Let cool and liquidise to a dropping consistency.
- Adjust flavours. Cool.
For the Filling
- 100 grams of green moong, soak for 8 hours and boil
- 100 grams of red channa, soak for 8 hours and boil
- 100 grams of potatoes, boiled with salt and turmeric
- Handful of mint and coriander leaves.
- Salt to taste
Mix up all the cooked ingredients and garnish with mint and corainder leaves. Cool before use.
For the Spicy Pani:
- 1 cup mint leaves
- 1/2 cup chopped coriander
- 1 1/2 teaspoon lemon juice
- 2 to 3 green chillies
- 1 inch piece of ginger
- 1 teaspoon black pepper corn
- 1 teaspoon black salt
- 1 teaspoon cumin seeds
- salt to taste
- Grind the ingredients in a mixer.
- Top it up with 1 litre of water and chill for at least 3 hours.
- You could add chopped mint and coriander leaves before serving and a dash of lemon juice.
How to assemble
Serve 10 puris with a large bowl of spicy pani, small ball of filling and and even smaller bowl of sweet chutney.
Take one fluffed up puri, making a whole in the centre on one side. Fill it with the filling, add a bit of the chutney, immerse the puri in he spicy water. and put it in your mouth to enjoy an explosion of flavours.