The four-letter word “food” plays a very important role in one’s life. A human without having food is like a smartphone without a sim card. A food recipe is as much important as the food itself. A recipe has no soul but as a cook, we bring soul to the recipe. Today I would to like to share with you all the recipes of the world-famous “golgappe “with its masala and sweet and sour paani, which is known by different names in different places like we call “paani –puri” in Maharashtra, in Haryana, it is called as “paani – patashi”. In Assam, we call it as “phuska” and so on.

Paani – puri is an immensely popular Indian street food liked almost by all people belonging to India as well as people living in foreign countries. Panipuri consists of a round or ball-shaped, hollow puri (a deep-fried crisp flatbread), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, potato mash, onion, or chickpeas. Fuchka differs from Panipuri in content and taste. It uses spiced mashed potatoes as the filling. It is tangy rather than sweetish while the water is sour and spicy.

To make this delicious food we need some home ingredients...

For making puri of 1 kg, we need 1 cup semolina refi, 2 tablespoons plain flour, 3 tablespoons refined oil, 1\4 cup of hot water, and most importantly oil for deep frying.

So to make it first take a large bowl and add 1 cup semolina, 2 tablespoons plain flour, 3 tablespoons oil. After adding them, mix them well make sure the rava becomes moist and then add 1\4 cup hot water and knead it until the dough is formed. Now cover the dough for 20 minutes. After 20 minutes continue to knead for 2 minutes. After that roll and flatten into a small disk, making sure it is thin. Then deep fry in hot oil but do not overcrowd the oil. flip over once the puri puffs up. Then fry on medium flame until it turns golden brown and crisp from both sides Drain off over the kitchen paper to get rid of excess oil. Thus puri is ready to enjoy.

For sweet and sour paani we need 1 cup of tamarind extract, 3 tablespoon jaggery, 1 tablespoon chaat masala, I tablespoon cumin powder, 1\4 tablespoon pepper powder, 1\4 tablespoon Kashmiri red chili powder, asafoetida, 3\4 tablespoon salt, and 3 cups cold water.

For making this, firstly in a large bowl take 1 cup of tamarind extract, 3 tablespoon jaggery, 1 tablespoon chaat masala, I tablespoon cumin powder, 1\4 tablespoon pepper powder, 1\4 tablespoon Kashmiri red chili powder, asafoetida, 3\4 tablespoon salt, and 3 cups cold water. Now mix them well and sweet and sour paani to enjoy with puri.

We can also make spicy paani for which we need ¼ cup mint/pudina, ½ cup coriander, 1-inch ginger,2 chilies, small ball-sized tamarind,1 tsp chaat masala,1 tsp cumin powder, asafetida,¾ tsp salt, 4 cups cold water.

For making it, firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1-inch ginger, 2 chilies, and small ball-sized tamarind. Then blend to smooth paste adding water as required. After that transfer spicy pani puri paste into a large bowl. Then add 1 tsp chaat masala, 1 tsp cumin powder, asafetida ¾ tsp salt, and 4 cups cold water and finally mix well and theeka pani is ready to enjoy.

Paani – puri is thus incomplete without potato stuffing

For making it we need 3 potatoes (boiled and mashed), 1\2 onion ( finely chopped ), 2 tablespoon coriander ( finely chopped), 1\2 tablespoon cumi9n powder, 1\2 tablespoon chaat masala, 1\4 tablespoon pepper powder, 1\2 tablespoon chili powder, and salt according to the taste.

For preparing it to take a large bowl, in it add 3 potatoes, 1\2 onion ( finely chopped ), 2 tablespoons coriander ( finely chopped). After adding it mix them well, then add 1\2 tablespoon cumi9n powder, 1\2 tablespoon chaat masala, 1\4 tablespoon pepper powder, 1\2 tablespoon chili powder, and salt according to the taste. After that mix them well together so that they are well combined. Now potato stuffing is ready to enjoy.

The main point of remembering is the correct way to serve paani-puri. The only ingredient used for serving is 2 tablespoons boondi which are very easily available in the market. Before serving we just need to add a handful of boondi to theeka as well as sweet-sour paani. Then we need to make a small hole in the center of puri, stuff a tablespoon of potato stuffing in the puri. Then dip it into sweet-sour paani, theeka paani and finally paani puri is ready to serve to guests. 

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