Crispy and Tangy Golgappa Recipe - How to Make Pani Puri at Home

• 1 cup Semolina (Sooji)
• 1/4 cup All-purpose Flour (Maida)
• Salt to taste
• Water as required
• Oil for frying

For the Filling:

• 2 medium-sized boiled potatoes, mashed
• 1/2 cup boiled chickpeas
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped coriander leaves
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp chaat masala
• Salt to taste

For the Flavored Water:

• 2 cups water
• 1/4 cup tamarind paste
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 2 green chillies, chopped
• 1/2 tsp roasted cumin powder
• 1/2 tsp black salt
• Salt to taste

Instructions:

1. Add the semolina, all-purpose flour, salt, and water in a mixing bowl. Knead well until it forms a smooth dough.
2. Cover the dough and let it rest for 30 minutes.
3. Roll the dough into a thin sheet and cut small rounds using a cookie cutter or any other round object.
4. Heat oil in a frying pan and deep fry the puris until they turn golden brown and crisp.
5. Drain the puris on a paper towel and set them aside.
6. Add the boiled potatoes, chickpeas, chopped onions, coriander leaves, cumin powder, coriander powder, chaat masala, and salt in a mixing bowl. Mix well.
7. Make a small hole in the centre of each puri and fill it with the potato mixture.
8. For the flavoured water, blend the mint leaves, coriander leaves, green chillies, roasted cumin powder, black salt, salt, and tamarind paste in a blender until smooth.
9. Pour the flavoured water into the filled puris.
10. Serve immediately and enjoy the tangy and spicy flavours of golgappa.

Tips:

• You can adjust the spice level of the flavoured water according to your taste preference.
• You can also add a teaspoon of sugar to the flavoured water to balance the flavours.
• Ensure that the puris are rolled out thin to get crispy golgappa.