1000 PANI PURI | Golgappa Recipe Cooking in South Indian Village | How to make Pani Puri Recipe

semolina

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrition.

tamarind

🥗Healthier: date chutney

💰Cheaper: apple cider vinegar

Date chutney provides sweetness with less acidity.

chickpeas

🥗Healthier: black beans

💰Cheaper: split peas

Black beans are high in protein and fiber.

boiled potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes add sweetness and nutrients.

Mix semolina and water in a bowl until a dough forms.

Knead the dough for a few minutes until smooth.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the dough into small balls and roll each ball into thin circles.

Heat oil in a deep pan over medium heat until shimmering.

Fry the rolled circles until they puff up and turn golden brown, about 2-3 minutes.

Remove the puris from oil and drain on paper towels.

Prepare the pani by blending tamarind, green chilies, cumin, and spices with water until smooth.

Add lemon juice and black salt to the pani, adjusting flavors as needed.

Assemble by cracking a puri, filling it with boiled potatoes and chickpeas.

Serve with chilled pani and enjoy immediately.

Cooking Techniques

Spice Level:

Allergens