Puchka, often referred to as Pani Puri and Golgappa, are easy and delectable meals that can be prepared at home. The streets of Kolkata served as the inspiration for this recipe.
The best street food in India on a hot summer day, a rainy day, really any day you want to feel better is this Pani Puri, or Puchka as they are known in Calcutta. People from all communities in India come together on the streets to share this spicy, acidic, and thirst-quenching street meal
If you’ve never had Pani Puris, Golgappas, or Puchka at home, it’s best to taste them there in order to appreciate the authentic flavors of India. As I previously stated, this recipe is for the Calcutta Style Puchka that you can buy on the city’s streets.
Ingredients for puchka
for puri:
- 1 cup fine Sooji (Semolina)
- 2 tbsp maida / plain flour
- 2 tbsp oil
- ¼ cup hot water
- oil for frying
for aloo stuffing:
- 2 potato/aloo (boiled & mashed)
- ½ onion (finely chopped)
- 1 teaspoon chaat masala
- 1 teaspoon cumin powder
- salt as required
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon pepper powder
- 2 green chili finely chopped
- ½ tsp chaat masala
- 1 tbsp coriander (finely chopped)
Ingredients for the Pani
- 2 tablespoons Tamarind pulp
- Black salt (Kala namak)
- Roasted cumin powder roasted 1 teaspoon
- 2 spring coriander leaves finely chopped
- 1teaspoon red chili powder
- 1 teaspoon chat masala
- 2 green chili ground to paste
- 2 spring mint leaves, finely chopped
Instruction for puchka recipe
puri recipe for pani puri:
- firstly, take 1 cup rava and 2 tbsp maida in a large bowl.
- Add ¼ cup of hot water to this and mix to make a stiff dough. Knead the dough with your hand for 5-6 minutes till the dough is firm and smooth to touch
- The dough should rest for 20 to 25 minutes after being covered with a moist cloth that has been squeezed thoroughly to make sure no additional water is dripping from it.
- after 20 minutes, continue to knead for 2 more minutes.
- Divide it into 4 equal parts and roll one part into a thin rope.
- Keep the other three parts of the dough covered with a wet cloth
- Take a slice, smooth it between your palms, then gently press it to flatten it out a bit.
- Roll it with the aid of a rolling pin into a circle that is between 1 1/2 and 2 inches in diameter. Place the rolled puris on a piece of sturdy plastic that has been dry-cleaned.
- To use up all the dough, simply repeat the steps above to make puris. Alternatively,
- Deep fry in hot oil, do not overcrowd the oil.
- This has significant significance. With a slotted spoon, lightly press the puri as soon as possible. When it puffs up, flip it over.
- Take them out once they are lightly pressed and have a uniformly golden brown color on all sides. Fry each puri in this manner.
- Drain the excess oil over kitchen paper to get rid of it.
- Pani puri is ready for puri. You can use it for a week when it has totally cooled down and been stored in an airtight container.
Aloo filling
- firstly, in a small bowl take the potatoes, onions, green chilies, and 1 tbsp coriander.
- Also add 1 tsp cumin powder, ½ tsp chaat masala, 1 tsp pepper powder, 1 tsp chili powder, and 1 tsp salt.
- Mix well making sure everything is well combined.
- Aloo stuffing is ready for the puchka
to prepare the Pani
- Combine Tamarind pulp, Black salt, Roasted cumin powder, red chili powder, chat masala, green chili paste, mint leaves, and coriander leaves together adding 2 cups of water.
- Adjust the salt and seasonings to suit your taste in the pani mixture
- mix well and the pani is ready to enjoy with golgappa.
Serving
- To serve, poke a hole in the puri with your thumb, fill it with aloo masala, and pour prepared pani into it.
- Add some tamarind chutney if you like. Pop it in your mouth immediately and enjoy!
Serving Suggestions
Along with the pani puri water, the puris, and the filling, You can also serve the following:
- Sweet chutney (made with dates and tamarind)
- Raw, chopped onions
- Chopped coriander leaves
- Lemon wedges
- Red chili powder
- Kala Namak
- Roasted Jeera powder
- Sev for sev puri
- Dahi or yogurt, if someone wants to make themselves a plate of dahi puri
Tips and Variations
- Fry the puri at the medium temperature of the oil.
- The dough should be firm and not very soft.
- You can easily halve or double the recipe according to your needs.
- adjust the amount of spiciness and sweetness depending on your choice.
- additionally, roll the puri slightly thin, or else it will turn soggy once cooled.
FAQs
Q1: Can I make the puris ahead of time?
Yes, you can make the puris ahead of time. Prepare the puri dough and roll them into small circles. Once rolled, stack them with a thin layer of oil or ghee between each puri to prevent sticking. Store the stacked puris in an airtight container and keep them in a cool, dry place until you’re ready to fry them.
Q2: How do I make the spiced water for Puchka?
The spiced water, also known as pani, is a crucial component of Puchka. To make it, you can combine flavors like mint leaves, coriander leaves, green chilies, black salt, cumin powder, tamarind paste, and a few other spices. Blend these ingredients together in a mixer or blender until smooth. Strain the mixture and dilute it with water according to your preferred taste.
Q3: Can I make a sweet version of Puchka?
Yes, you can modify the filling to make a sweet version of Puchka. Instead of the traditional potato filling, you can use sweetened tamarind chutney, sweetened yogurt, and a mixture of fruits like chopped mangoes, pomegranate seeds, or grapes. The spiced water can also be prepared with a hint of sweetness by adding sugar or jaggery.
Q4: How do I assemble and serve Puchka?
To assemble Puchka, gently crack open the puri on top to create a small hole. Fill it with the desired amount of filling—potato or any other variation you prefer. Then, pour the spiced water (pani) into the puri, filling it to the brim. Serve immediately and enjoy the burst of flavors in one bite.
Q5: Can I store leftover puris and filling?
Puris tend to lose their crispness over time, so it’s best to consume them on the same day they are made. However, if you have leftover puris, you can store them in an airtight container at room temperature for a day or two. The filling can be refrigerated in an airtight container for up to 1-2 days.
Conclusion
In the realm of street food, few delights can compare to the sheer joy that Puchka brings. With its crispy shells, flavorful fillings, and the burst of tamarind water, it’s no wonder that Puchka has captured the hearts of food lovers far and wide. Whether you’re a local exploring the streets of India or a traveler seeking a taste of authentic flavors, indulging in Puchka is an experience that promises to leave you craving for more.
Nutrition
| Calories | 470kcal |
| Fat | 38g |
| Sodium |
523mg
|
| Potassium |
415mg
|
| Carbohydrates | 29g |
| Protein | 5g |
| Vitamin A |
616IU
|
| Vitamin C |
19mg
|
| Calcium | 42mg |
Also, read:
- Kadai chicken recipe (Restaurant Style)
- Fish Kabab Recipe
- Chicken lollipop recipe (Drums Of Heaven)
- Chicken Do Pyaza (Murgh do Pyaza)
- Tangdi Kabab Recipe
- Pulao Recipe | Veg Pulao – Recipes Plaza
- Beetroot rice recipe
- Manchurian rice recipe
- Chicken Biryani Recipe
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