INGREDIENTS
8 Ways Panipuri (Golgappe)
Servings - 3 - 4
INGREDIENTS
(For Garlic Water)
Garlic - 2 tablespoons
Red chili - 1 1/2 teaspoons
Black salt - 1 teaspoon
Salt - 1/2 teaspoon
Water - 60 milliliters
Water - 800 milliliters
Boondi - 10 grams
(For Asafoetida Water)
Asafoetida - 2 teaspoons
Black salt - 1 teaspoon
Chaat masala - 2 teaspoons
Tamarind paste - 70 grams
Water - 800 milliliters
Boondi - 10 grams
(For Cumin Water)
Roasted cumin powder - 2 tablespoons
Black salt - 1 teaspoon
Chaat masala - 2 teaspoons
Lemon juice - 1 tablespoon
Water - 800 milliliters
Boondi - 10 grams
(For Mint Water)
Mint leaves - 25 grams
Green chili - 20 grams
Black salt - 1 teaspoon
Chaat masala - 1 teaspoon
Water - 60 milliliters
Water - 800 milliliters
Boondi - 10 grams
(For Coriander Water)
Coriander - 25 grams
Mint leaves - 15 grams
Green chili - 2
Black salt - 2 teaspoons
Lemon juice - 1 tablespoon
Water - 60 milliliters
Water - 800 milliliters
Boondi - 10 grams
(For Ginger Water)
Ginger - 90 grams
Jaggery - 1 1/2 tablespoons
Tamarind paste - 70 grams
Red chili - 1 teaspoon
Black salt - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 60 milliliters
Water - 800 milliliters
Boondi - 10 grams
(For Lime Water)
Chaat masala - 2 tablespoons
Black pepper powder - 1 tablespoon
Cumin powder - 1 teaspoon
Black salt - 1 teaspoon
Salt - 1/2 teaspoon
Lemon juice - 60 milliliters
Water - 800 milliliters
Boondi - 10 grams
(For Sweet Tamarind Water)
Tamarind chutney - 2 tablespoons
Cumin powder - 1 teaspoon
Chaat masala - 1 teaspoon
Black salt - 1/2 teaspoon
Lemon juice - 1/2 teaspoon
Water - 800 milliliters
Boondi - 10 grams
(For Potato Filling)
Boiled potatoes - 360 grams
Boiled black chickpeas - 200 grams
Onions - 110 grams
Mint - 1 tablespoon
Coriander - 1 tablespoon
Red chili - 1 tablespoon
Cumin powder - 1 tablespoon
Chaat masala - 1 teaspoon
Salt - 1 teaspoon
Lemon juice - 1 teaspoon
Puris
PREPARATION
(For Garlic Water)
1. In a blender add all the ingredients except water and boondi. Blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 800 milliliters water, 10 grams boondi and mix it well.
3. Keep aside.
(For Asafoetida Water)
1. In a blender add all the ingredients except water and boondi. Blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 800 milliliters water, 10 grams boondi and mix it well.
3. Keep aside.
(For Cumin Water)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.
(For Mint Water)
1. In a blender add all the ingredients except water and boondi. Blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 800 milliliters water, 10 grams boondi and mix it well.
3. Keep aside.
(For Coriander Water)
1. In a blender add all the ingredients except water and boondi. Blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 800 milliliters water, 10 grams boondi and mix it well.
3. Keep aside.
(For Ginger Water)
1. In a blender add all the ingredients except water and boondi. Blend it into a smooth paste.
2. Transfer this mixture into a bowl, add 800 milliliters water, 10 grams boondi and mix it well.
3. Keep aside.
(For Lime Water)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.
(For Sweet Tamarind Water)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.
(For Potato Filling)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.
(Assembling Pani Puri)
1. Take some puris and crack them from top. Fill the potato mixture in it.
2. Top with sweet chutney.
3. Pour the pani in each puri.
4. Enjoy these unique and various flavors pani puris.