Pani Puri / Golgappa with Potato Filling

 

 

 

After tasting Pani Puris at Hiranandani Complex, Mumbai we just got addicted to it. We used to go there almos every weekend. . But now in SA, to have Pani Puri either I have to make at home or go very far. There are many varieties in which we can make the filing, potato filling is the popular. You can also add Sev or Boondi to the filling.
 

Ingredients (To Make approximately 25 Pani Puris)

To Make Potato Filling

2 Potatoes

1 Big Onion

1 teaspoon Salt

1 teaspoon Red Chilli Powder

1 teaspoon Pani Puri Powder 

 

To Make Pani

3 teaspoons Pani Puri Powder

3 Cups of Water

 

25 Pani Puris

Corinader-Green Chilli Chutney ( Green Chutney)

Date-Tamarind Chutney (Sweet Chutney)

 

1. To Make Potato Filling : Boil Potatoes for 3 whistles in a pressure cooker. Leave it to cool, remove the skin and mash.

2. Add Salt, Chilli Powder, Pani Puri Powder. Cut Onion to very small Pieces. Add these to the mashed potato. Mix Well. 

3. To Make Pani :   Add Pani Puri Powder to Water and mix well. Keep in the refrigerater until you use. When you are about to serve , take out chilled Pani. Keep Coriander-Green Chilli Chutney and Date-Tamarind Chutney ready. 

4. Take a Puri and put a hole in it by press it with your thumb on the thin side of it. Put Potato filling in it.Repeat the same for all Puris and serve. You can even put 1/2 teaspoon Sweet Chutney and 1/2 teaspoon of Green Chutney and serve. This is for medium spicy Pani Puris. To make more it more spicy add 1/2 teaspoon of Green Chutney more and for sweet Pani Puris add 1/2 teaspoon Sweet Chutney more.

5. Dip these in Pani and Enjoy.