Panipuri, also called golgappa, is a common street snack in several regions of South Asia, in particular in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of mint flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.
Panipuri has various names, depending on the region. In Punjab, Haryana, Jharkhand, and in Pakistan, it is called gol gappa; in Rajasthan and Uttar Pradesh, pani ke bataashe; in Goa, Gujarat, Andhra Pradesh, Karnataka, Maharashtra, and Tamil Nadu, panipuri; in West Bengal, puchka; in Bihar, gup chup; in Chhattisgarh and Odisha,pakodi; and in Madhya Pradesh, phulki. In Bangladesh, it is known as puchka or fuchsia.
There are many variations of pani puri. Like in the state of Uttar Pradesh and West Bengal, there is no major difference in the way in which the puri (stuffing and bread) is made, but the dip is different in the way in which they add tamarind dip. In the state of Maharashtra, the filling of pani puri is mixed with sprouts, spicy chick peas, onions and sweet green mango, but the water is no different than the original version. Punjabis also add spicy chick peas into their pani puri filling. In South India, they add a special Indian spice called “garam masala” into the filling which creates a different taste than the original one. In Andhra Pradesh, people tend to add ginger, masala for snacks and mango powder to their fillings. Most variations of pani puri are found in the filing, whereas the water and the dip have very little regional variation.
I actually have two different recipes to share for making Puris for Pain Puri.
The first one is very easy and my favorite to make these days.
It requires only 3 ingredients to prepare the dough and oil to fry.
Watch video of how to make Puris for PaniPuri
Watch video on how to make mint flavored water for PaniPuris (Full Recipe Video)
Urad flour 1 Tablespoon (To make the puris crispy)
Salt 1 Pinch
Club soda 1/4 Cup (4 tbs) (Alternate option - Mix 1/4 cup water + 1/4 tsp baking soda or 1/2 tsp baking powder)
Oil/Ghee 2 Teaspoon (As required)
Oil 1 Cup (16 tbs) (For deep frying)
To prepare the dough:
1. In a bowl mix semolina, urad dal and salt.
2. Add club soda and gradually knead to get a tight smooth dough. If more liquid required, then add little water.
3. Wrap the dough with a kitchen towel and pat some water on it. Let it rest wrapped for about 15 to 20 minutes.
4. Take blueberry size portions of the dough and roll out thin small puris or you can take large portions and roll out a large thin puri and cut small rounds using a sharp edged round mold or round shape cutter. (The puris can also be pressed in a tortilla maker if desired).
5. Deep fry the puris in oil heated up to a medium temperature. Do not make them brown in color.
6. Remove them on to a paper towel to drain the excess oil.
7. Serve the puris/golgappas in your favorite chaat.
In a deep bowl, combine all the ingredients. Using ¼ cup water, blend in a mixer to a fine paste.
Combine the prepared paste and 3 cups of chilled water in a large bowl and mix well.
Crack a small hole in the centre of each puri and stuff with a little mixed sprouts mixture.
Top it with a little meetha chutney and dip the entire puri in the teekha phudina pani.
I usually make chutneys in bulk and freeze, so anytime I crave for Indian street food, all I need to do is just put few ingredients together and enjoy. I also keep cooked sprouted beans, chana in my freezer, Just make little more than required for the recipes and freeze the rest for later use. This way, you don't have to prepare this kind of elaborate recipes from the scratch.