Small deep fried puffed bread stuffed with Potatoes and spices. This is dipped into a vessel of tangy water and comes out filled with the water. It is put into the mouth and the tangy water, crispy bread and the spicy Potatoes just fills the mouth and takes you to another level nearer to heaven. A favorite street side snack, Golgappa is available all over India and is called by different names with different filling. This is also called as “Puchka” in West Bengal, “Pani ke Baththashe” in Uttar Pradesh and with Green Gram filling it is called as “Pani Puri” in Maharashtra.
Time Required: 30 Minutes
10 Small Puri
For the Filling:
1tbsp Boiled Brown Chik Peas
A pinch tsp Chili Powder
1/4 tsp Green Chili paste
A pinch of Kala Namak/Black Salt
1/4 tsp Roasted Jeera Powder
1/4 tsp Coriander Powder
1/2 tbsp Coriander Leaves, Chopped
Salt to taste
For the tangy water/Pani:
2 Glasses of water
2tbsp Meethi Chutney/Sweet Chutney
1tsp Jal Jeera Powder
1/2tsp Chili Paste or Chili Powder
Salt to taste
Boil and peel the Potato. In a mixing bowl mash the Potato along with the boiled Chik Peas and add the other ingredients for the filling and mix well.
Mix all the ingredients for Pani and chill for an hour.
Take a Puri and break one side of the puri without damaging the base. Fill a spoon of Potato mixture into it.
Now dip the stuffed Puri in the tangy water and remove it by filling the tangy water in it and serve immediately.