Calcutta Style Puchka / Golgappa / Pani Puri

pani-puri

Calcutta Style Puchka or Golgappa or pani puri, is the king of street foods. Street food is like ultimate moksha to me, however depressed I am , feeling low, one thought of golgappa or chat or any street food brings a sparkle in my eyes. The name literally means water in fried breads, hence, tamarind water and potato mixture in fried puris it is. The blend of simple spices like moodi masala, green chilli paste, jeera powder is an amazing experience brought together. 

Every state has a different version of these, like in North India, the puris are semolina puris and filling is plain boiled potatoes and sweet and sour cold pani to go along with it. Unlike that, the east indian version has flour puris with spiced potatoes with boiled black chana and spicy and tangy pani to go along with it. 

Ingredients

  • 20 store bought puris’s
  • ½ cup chopped onions
  • For the pani:
  • 5 cups water
  • 1 cup finely chopped mint
  • 1 cup finely chopped coriander
  • 1 tablespoon chopped green chilli
  • ½ teaspoon of chilli powder
  • 2 tablespoons tamarind pulp
  • 1 tablespoon black salt
  • 1 tablespoon roasted and powdered cumin
  • 1 tablespoon chaat masala powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • For the filling
  • ½ cup boiled black chick peas/kala channa
  • 2 boiled and mashed potatoes
  • 1 teaspoon chilli powder
  • 1 teaspoon black salt
  • 1 teaspoon green chilli paste.
  • Salt to taste
  • 1 teaspoon finely chopped coriander leaves
  • 1 tsp roasted cumin powder
  • 1 tsp chat masala
  • 1/2 cup finely chopped onions

Directions for Puchka

  1. For PaniBlend all the ingredients except the water and strain, discard the residue. Add the water and dilute and adjust the spices as per your tastebuds.You may refrigerate it, but i don’t believe so, thats a typical delhi style, that does taste good, but this type of puchka doesn’t require this, its used just as it is prepared.
  2. For FillingMix all the ingredients and set aside. Be generous with the spices, believe me you cannot be accurate with the measures. Keep tasting it in between and keep adjusting depending on your palettes.
  • Calcutta Style Puchka Recipe
    Serves 4
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    Prep Time
    30 min
    Cook Time
    20 min
    Total Time
    50 min
    Prep Time
    30 min
    Cook Time
    20 min
    Total Time
    50 min
    Ingredients
    1. 1. 20 store bought puris’s
    2. 2. ½ cup chopped onions
    For the pani
    1. 1. 5 cups water
    2. 2. 1 cup finely chopped mint
    3. 3. 1 cup finely chopped coriander
    4. 4. 1 tablespoon chopped green chilli
    5. 5. ½ teaspoon of chilli powder
    6. 6. 2 tablespoons tamarind pulp
    7. 7. 1 tablespoon black salt
    8. 8. 1 tablespoon roasted and powdered cumin
    9. 9. 1 tablespoon chaat masala powder
    10. 10. 1/2 tsp red chilli powder
    11. 11. Salt to taste
    12. For the filling
    13. 1. ½ cup boiled black chick peas/kala channa
    14. 2. 2 boiled and mashed potatoes
    15. 3. 1 teaspoon chilli powder
    16. 4. 1 teaspoon black salt
    17. 5. 1 teaspoon green chilli paste.
    18. 6. Salt to taste
    19. 7. 1 teaspoon finely chopped coriander leaves
    20. 8. 1 tsp roasted cumin powder
    21. 9. 1 tsp chat masala
    22. 10. 1/2 cup finely chopped onions
    Instructions
    1. For Pani
    2. Blend all the ingredients except the water and strain, discard the residue. Add the water and dilute and adjust the spices as per your tastebuds. You may refrigerate it, but i don't believe so, thats a typical delhi style, that does taste good, but this type of puchka doesn't require this, its used just as it is prepared.
    3. For Filling
    4. Mix all the ingredients and set aside. Be generous with the spices, believe me you cannot be accurate with the measures.
    5. Keep tasting it in between and keep adjusting depending on your palettes.
    The Food Saga http://thefoodsaga.com/
    When madam Sia declared MBP June as Street food, i had to make puchkas as my entry. Thanks for choosing my favourite food as a theme.   
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