Pani Puri/ Golgappa

Name: Pani Puri/ Golgappa
Cuisine: Indian
Ingredients: 24 Pani Puris (Store Bought); 1/4 cup Boondi (Store Bought) (For Garnishing Pani Puri Ka Pani); 1/3 cup Coriander Leaves; 3/4 cup Mint Leaves; 2 Green Chillies; 1/2 inch Ginger; 2 tsp Panipuri Masala (Everest Brand); 1/2 tsp Chaat Masala; 3/4 tsp Cumin Powder; 1 tbsp Sugar; 3/4 tsp Black Salt; to taste Salt; 1 tsp Lemon Juice (Optional); 25 gms seedless tamarind; 4-5 cups Water; 1 cup White Peas (Vatana); 1/2 tsp Turmeric Powder; Pinch Kashmiri Paprika Powder (or as required); 1 tsp Oil (Optional); Pinch Asafoetida; 4 cups Water; to taste Salt

Rosalyn John @rosalyn_kitchen227

#streetfoodofindia
#indiankitchen
#5pm
#chefbypassion

Rosalyn John @rosalyn_kitchen227

#streetfoodofindia
#indiankitchen
#5pm
#chefbypassion

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Ingredients

24Pani Puris (Store Bought)
1/4 cupBoondi (Store Bought) (For Garnishing Pani Puri Ka Pani)
For Pani:
1/3 cupCoriander Leaves
3/4 cupMint Leaves
2Green Chillies
1/2 inchGinger
2 tspPanipuri Masala (Everest Brand)
1/2 tspChaat Masala
3/4 tspCumin Powder
1 tbspSugar
3/4 tspBlack Salt
to tasteSalt
1 tspLemon Juice (Optional)
Pulp made from:
25 gmsseedless tamarind
4-5 cupsWater
For Ragda:
1 cupWhite Peas (Vatana)
1/2 tspTurmeric Powder
PinchKashmiri Paprika Powder (or as required)
1 tspOil (Optional)
PinchAsafoetida
4 cupsWater
to tasteSalt

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Steps

1

For making Pani Puri Ka Pani: Add all the ingredients except water to a blender and blend. Add little water and blend to a fine paste. Transfer the paste to a bowl and add the remaining water. Mix well. Check salt and spice. Add if needed. Garnish with boondi and chill in refrigerator before serving.
2

For making the Ragda: Wash the dried white peas/vatana. Soak the peas/vatana in water, overnight or for 8 to 9 hours. Drain out the water. Rinse the peas/vatana in fresh clean water.
3

In a pressure cooker, add the soaked white peas/vatana with turmeric powder, asafoetida, oil and salt. Add water and mix well. Pressure cook for 10 minutes on medium flame. The ragda should not be very thick nor watery. Just slightly thick. Adjust it's consistency. Check the seasoning. Add the red chilli powder to the hot ragda and mix well. Use this ragda for filling for the Pani Puri.
4

To serve Ragda Pani Puri: Arrange the puris in a plate with some ragda, and a bowl of pani. Make holes in the puris. Stuff it with 1 tbsp hot ragda and dip it in cold pani and enjoy.