Showing posts with label North Indian. Show all posts

Achari Bhindi Dahiwali | Spicy Okra Curry with Yogurt [Video]

Pan fried okra cooked in a curry made with pickle spices and yogurt.

There are 2 kinds of people in the world, one who love Okra or Bhindi and one that wouldn't be caught dead eating it. I was a latter, I hated bhindi all through my childhood - I mean which kid really enjoys the slime? Until about 5 years ago, when I had run out of veggies to cook for the day, I picked up some fresh bhindi and decided I could try to convert the hate to at least a tolerable feeling. Frankly, all I needed to do that was learn how to cook the okra correctly. See my tips below.

I have the following tips to cook the okra, just right:

The first tip for cooking okra, if you don't like slime, is to never cover it while cooking. Cook the okra in an open pan, always.
Preferably use a flat pan and do not crowd it. A wok or a kadhai, ends up steaming a few pieces of okra at least, and when steamed, okra tends to get slimy.
Be liberal with the oil. If cooking on a stove, use sufficient oil. The oil helps make the okra crispy and stops it from steaming. If you want to use less oil, grill the okra in a pan in the oven. This recipe tastes equally delicious with grilled okra.
Cook okra on medium to high heat stirring regularly. Okra cooked in low heat, again, tends to get slimy.
Avoid adding water to the okra while cooking. Okra loves oil, let it cook in oil alone. Don't add any water or any ingredients that may leave their juices (like tomatoes) until the okra is almost cooked.

Once I had mastered the art of cooking okra, there was no turning back. I've made okra innumerable times since then, and loved it.

This Achari Bhindi Dahiwali translates simply into Pickled Okra in Yogurt. This curry uses the pickling spices used in North Indian pickles. While the okra is not pickled, it is cooked with a spice blend made inspired by the pickles. Pickle spices usually include - fennel seeds (saunf), carom seeds (ajwain), mustard seeds (rai), fenugreek seeds (methi dana), asafoetida (hing) and dried mango powder (amchur). I have reduced the quantity of fenugreek seeds as they are bitter in taste.

To make this recipe vegan, use vegan yogurt like cashew yogurt or coconut yogurt.

To make Achari Bhindi Dahiwali, we first slice the okra lengthwise. You can chop it how you please, lengthwise just made it visually appealing to me. The okra is pan fried with oil. I've made it before by grilling the okra in the oven, the curry tastes the same and uses a lot less oil.

Then the gravy is made by cooking onions and tomatoes with the pickling spices and blending it. Whisked yogurt is added to the gravy to finish it off. Toss in the cooked okra and serve it hot with rotis.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family!

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Achari Bhindi Dahiwali

Okra cooked with Indian pickle spices and whisked yogurt. Bhindi curry made with North Indian achaar masala and dahi.

Recipe Type:  Main
Cuisine:   North Indian
Prep Time: 10 minutes
Cook time: 45 minutes
Yield:   2-3 Servings

Ingredients:

25 small Okra (bhindi)
1 Onion
1 Tomato
1 cup Yogurt (dahi)
4 Tbsp Oil
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Cumin Seeds
1 tbsp Fennel Seeds (Saunf)
1 tsp Mustard Seeds
1 tsp Carom seeds (Ajwain)
4-5 Fenugreek Seeds (Methi dana)
1 tsp Dry Mango Powder (Amchur)
Pinch of Asafoetida (Hing)
Handful of Coriander leaves
Salt to taste

Method:

1. Dry roast the fennel seeds, mustard seeds, carom seeds and fenugreek seeds.
2. Grind them to a fine powder along with the asafoetida and the dry mango powder. Keep aside.
3. Heat 2 Tbsp Oil in a flat pan and add the chopped bhindi to it. Saute until the bhindi are soft and cooked. Never cover the bhindi while cooking, it will tend to get slimy. Remove and keep aside.
4. Heat 1 Tbsp Oil in the same pan and add the ginger garlic paste.
5. Once the ginger-garlic is fragrant, add finely chopped onions and fry until translucent.
6. Add in chopped tomato and stir well.
7. Mix in the achari spice blend we made earlier along with salt and turmeric powder and cook until the tomatoes are soft.
8. Blend into a fine paste with little water once cooled slightly.
9. Heat the remaining oil in a pan and add the cumin seeds.
10. Once they brown slightly, add the blended paste and cook on low heat for 4-5 minutes.
11. Stir in whisked yogurt and red chilli powder. Adjust seasoning if required. Cook for 2-3 minutes on low heat.
12. Add the pan fried bhindi and mix well. Simmer for 4-5 minutes. Garnish with chopped coriander leaves and serve hot with rotis.

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Lahsuni Methi Mushroom

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Tomato Curry with Okra

Punjabi Dum Aloo

Lahsuni Methi Mushroom | Mushrooms in Garlic Fenugreek Masala [Video Recipe]

A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy.

Do you all have a case of Monday blues? I definitely do, a very strong one. I would love if there were no Mondays. I'm just back from a long weekend, so Monday blues were a lot stronger yesterday. But there was one shining hour that kinda got me out of it. We had potluck at work today and what a blast it was. I took Pani Puri and while it was tasty and all, it is so difficult to carry in a bus. I had to double pack my puris so they would be intact by the time I reached in the bus. Every little hump and bump on the road freaked me out. Luckily, none broke. So hey, all's well that ends well.

I also learnt some very interesting recipes that my friends got, that I hope I can recreate for you guys pretty soon!

Also, can you guys believe its been more than a month that I shared a curry recipe? I checked, it's true. I'm such a curry person, that it surprised me. I've been so lost in making Tofu and cooking with Tofu, like this Chilli Tofu that I shared last week, that I'd completely left the curry train.

So today I present to you - Lahsuni Methi Mushroom. This literally translates to Garlic Fenugreek Mushroom, so you understand what's the dominant flavor here. This recipe is inspired from Prash's Lahsuni Methi Paneer. I loved the idea of adding coconut milk over cream. It kept the recipe rich yet surprisingly light and non greasy.

If you love garlic, this curry has a strong potential to become you favorite. For once, don't count the cloves of garlic you add. The more the merrier in this case. So garlic is the first dominant flavor here and it is something all of us are familiar with and have easy access to.

The second dominant flavor here is Methi Leaves or Fenugreek leaves. This is easily available in India and probably the middle east where it is used in cooking. However, this may be a little tricky to find in the rest of the world. If you cannot find fresh fenugreek leaves, use dried ones. Dry methi leaves are sold as "Kasuri Methi" and should be available in Indian stores. Since the dried leaves are more potent in taste, use half the quantity and add more later if required. You can also replace methi leaves with any other herb that is fragrant.

Lastly, if you don't eat mushrooms, you can make the same curry with potatoes, cauliflower, paneer or tofu.

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Video Recipe

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Lahsuni Methi Mushroom

A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy.

Recipe Type: Main
Cuisine: North Indian
Prep Time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Yield: Serves 2

Ingredients:

200 gms Mushrooms
12 cloves Garlic
1.5 cups Methi leaves, loosely packed
0.5 cups Coconut Milk
1 Onion
1 Tomato
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
3 Tbsp Oil
Salt to taste
Water as required

Method:

1. Clean the mushroom and cut them in half or quarters.
2. Chop 10 of the garlic cloves finely.
3. Roughly chop the methi leaves.
4. Heat 1.5 Tbsp oil in a pan and add the finely chopped garlic.
5. Once the garlic is fragrant, add finely chopped onion and fry until it is translucent.
6. Add finely chopped tomato and half of the methi leaves. Cook until the tomatoes are soft.
7. Add turmeric powder, red chilli powder and salt and cook for 1 minute.
8. Remove from heat and keep aside.
9. Once it is cool, grind to a fine paste using little water.
10. Heat 1 Tbsp of oil and add the garam masala to it.
11. Immediately add the ground paste. Cook for 3-4 minutes.
12. Add the coconut milk, mushrooms and remaining methi leaves.
13. Cover and cook for 4-5 minutes until the mushrooms are cooked.
14. If the curry is too thick, add more coconut milk. Adjust the salt as required.
15. Slice the remaining 2 cloves of garlic and fry in 0.5 Tbsp oil and top the curry with it.
16. Serve hot with rotis.

If you liked this, you may also like:

Bottle gourd dumplings in a tomato based gravy

Lauki Kofta

mix vegetable gravy paneer jalfrezi indian

Vegetable Jalfrezi

Double Beans Masala

Mushroom Palak Recipe | Spinach Mushroom Curry

Delicious vegan spinach and mushroom curry that can be cooked up in no time at all. Healthy and tasty!

Mushrooms cooked in a vibrant spinach curry

How has the week been for you guys? Remember, when I told you how awesome last week was? Well, this week's been kinda okay in comparison. I've been alone at home this week with Raj on a long forced vacation. He had to take 2 weeks off work as per company policy and so he did. He is right now spending time with his parents and sis at their house and I'm all set to travel there today. So while he's away I've been watching endless reruns of "Small Wonder". You remember that show? The show is literally as old as me. But I'm loving the simplicity of the show and it is just plain cute. I miss TV of the 90's. Right now there is barely a series on TV that I can watch without wanting to flip channels.

Back to today's recipe. So when Raj is away or skipping a meal, I only have one thing on my mind - Mushrooms!! The man won't eat mushrooms and it is super boring when I have to cook different things for him and me. So I use the few chances I get to hoard up on Mushrooms. I love Mushrooms and I love Spinach, so what's not to love in a marriage of the two.

While I'm utterly disappointed with my photos for this recipe, I really could not seem to get a good delicious picture. I know I tried, I added props, removed props, changed backgrounds, but nothing seemed to work. But I did not want to keep myself from sharing this recipe, so forgive the photos. It tastes much better than it looks.

So this is actually a very simple vegan curry. It starts by making the spinach puree. There are no filters in the photos, the spinach gravy is really that green. And I'm going to share my secret of How to make the vibrant green gravy

Never ever cover spinach while it is cooking or while it is hot. That's it! Cook spinach in a open pan always.
First boil the water, add the spinach and let it bubble for 4-5 minutes, then remove the pan from heat and let it rest for another 3-4 minutes.
Drain out the spinach and dunk it immediately in cold water. The spinach has to cool down before you move on.
Once the spinach is at room temperature or cooler, puree it. You can add ginger, garlic or green chillies while pureeing the spinach.
Now you have the vibrant green gravy. You will be cooking the spinach again, along with the mushrooms in this case, keep in mind to never cover the spinach, else you will lose the vibrancy.
Also to store this curry, allow the spinach to cool to room temperature before closing the pan/box, so that the color is retained.

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Mushroom Palak | Spinach Mushroom Curry

Curry made by cooking button mushrooms in a vibrant green spinach gravy.

Recipe Type: Side
Cuisine: Indian
Prep Time: 30 minutes
Cook time: 30 minutes
Total time: 60 minutes
Yield: Serves 2

Ingredients:

150 gms Button Mushrooms
300 gms Spinach (3 cups)
2 tsp Oil
0.5 tsp Cumin seeds
1 tsp finely chopped Garlic
1-2 finely chopped Green Chillies
Salt to taste
Water as required

Method:

1. Heat water in a large pot or pan.
2. Once the water comes to a rolling boil, add washed spinach to it.
3. Allow the water to bubble for 4-5 minutes without covering the pan.
4. Remove from heat and allow to rest for 3-4 minutes.
5. Drain the spinach and submerge it in cold water or wash it with cold water until the spinach comes to room temperature or cooler.
6. Grind the spinach into a puree along with the garlic and green chillies. Keep aside.
7. Clean and halve the mushrooms.
8. Heat oil in a pan and add the mushrooms.
9. Add a little salt and allow the mushrooms to sweat.
10. Once the mushrooms are cooked to your liking, add the spinach puree and simmer for 5 minutes.
11. Add salt to taste and mix well.
12. Serve hot with phulka or rotis.
13. To store the Mushroom Palak for later and not lose the vibrant color of the spinach, allow the curry to cool to room temperature and only then cover it and store in fridge

If you liked this, you may also like:

Chhole Palak

Palak Paneer

Mushroom Cafreal

Lauki Kofta Recipe [Video]

Dumpling made from Bottle Gourd and simmered in a creamy tomato and nut based vegan gravy.

So I've had a good last week. My bestie flew in on Sunday and we had one of those "Shop-till-you-drop" evenings, where we managed to fill her empty bag with all sorts of stuff and our tummies with some guilty goodness. She even got me juicy ripe sweet Mankurad Mangoes, a variety only available in Goa and cherished by all back home. I'd forgotten how delicious they tasted. Thank you Nammu!

And then there was a very slow monday at work, which was just fine with me.

Tuesday was Labor Day, so we took full advantage of the holiday and went out to meet more friends.

That's how the week looked like, meeting friends and eating delicious mangoes that reminded me of my seaside state of Goa. And yes, the rains!!!

It's also been raining heavily at nights with strong winds. The kind of nights you want to sit near the window with a cup of hot tea and feel the occasional spray of water on your face. I've been enjoying those.

A good mood also makes me want to cook good food. So I've been whipping up some delicious indulgent treats. Did you check out my last post on Eggless Blueberry Muffins? They are a winner and definitely not to be missed!

While I was onto to cooking good food, I made this Lauki Kofta in a creamy spicy tomato based gravy too. One more into the indulgent basket. The only reason I feel a little less guilty about this one is because of the Bottle Gourd or Lauki - it is super healthy. Bottle Gourd is full of water and fiber and is perfect for summers. It is known to cool down your body plus help you reduce weight.

Although I know it is good for me, I am not particularly fond of bottle gourd. But this is one of the only ways I really enjoy it. It is also a sneaky way to make your kids / family eat this bundle of health.

Traditionally, koftas are dumplings made of meat, but this is a vegan version of the same. Also, koftas are usually deep fried. I tried to make it slightly healthier by shallow frying them in a Paddu Tava. You can bake them or shallow fry them in a regular pan too.

Shallow frying in a paddu tava

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Video Recipe

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Lauki Kofta

Bottle gourd dumplings in a tomato based gravy

Recipe Type: Main
Cuisine: Indian
Prep Time: 30 minutes
Cook time: 45 minutes
Yield: 2-3 Servings

Ingredients:

For the Lauki Kofta

1 whole or 2.5 cups grated Lauki or Bottle gourd
3-4 Tbsp Besan / Gram flour
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 tsp Salt
Oil to fry the Kofta

For the Creamy Tomato Gravy

2 medium Onions
2 medium Tomatoes
0.25 cup Cashews
0.5 tsp Garam masala
1 tsp Red Chilli powder
1 tsp Cumin Seeds
2 Tbsp Oil
Salt to taste
Water as required
Coriander leaves for garnishing

Method:

To make the Lauki Kofta

1. Peel and grate the lauki. Squeeze out as much water as you can from the lauki and keep the water aside to use later.
2. Add the garam masala, red chilli powder, ginger-garlic paste, besan and salt.
3. Mix well. If the dough is too stiff, add a little of the water set aside. If the dough is too watery, add more besan.
4. Shape the dough into koftas.
5. At this point, you can choose how to cook the koftas, you can deep fry them until golden brown or shallow fry them. I fried in a paddu tava. You can use a regular pan to shallow fry, however you may need to flatten the koftas a little bit. You can also bake or deep fry the koftas.
6. Fry them until golden brown and crisp. Keep the kofta aside.

To make Creamy Tomato Gravy

7. Soak cashews in warm water and keep aside. You can use almonds instead.
8. Grind together the onion, tomato and ginger-garlic paste with a little water until smooth.
9. Heat oil in a pan and add the cumin seeds.
10. Once the cumin seeds brown, add the onion-tomato paste and cook on low flame until the water evaporates.
11. In the meanwhile, grind the cashew or almonds into a fine paste using a little water.
12. Once the gravy thickens, add the red chilli powder, garam masala and cashew paste. Mix well.
13. Add the squeezed lauki water as required. Add more water for a thinner consistency.
14. Add salt and mix well.
15. Simmer for 4-5 minutes on low heat.
16. Add the koftas and garnish with finely chopped coriander leaves.
17. Serve hot with rice or roti.

If you liked this, you may also like:

Babycorn Masala

Dal Fry

How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

Gujrati Undhiyu

Chhole Palak | Chickpeas and Spinach Curry

Chhole Palak - Vibrant mildly spiced curry made with spinach and chickpeas. Guilt-free and hearty. Get ready for compliments!!

This week I resurrected two things, a phone and this recipe of Chhole Palak.

I am an Engineer, yet (or may be that is exactly why) I believe in if it isn’t broken, don’t fix it. So while my little nokia brick phone continued to work fine over the years, I never thought I needed a new phone. I had friends grumbling that I’m the only one who is not on WhatsApp while their grandma’s had embraced the new technology. My dad actually did it before me. Finally, 3 years ago, I agreed to move on with the world and buy a smartphone.

I was so used to a little thing that fit into my pockets and could be dropped a hundred times (sometimes in water too) and nothing would ever happen to it. I guess I kinda did the same thing to my not-so-robust smartphone and now it is broken. The verdict is out – it can never be fixed. My trusty (not so trusty anymore, isn’t it?) smartphone is gone and will never be back. At least I got my data off it. But by the time I decide what my next smartphone should be, I resurrected my little nokia brick phone and guess what? It works like a dream, till date.

I’ve been off all social media for a week. No WhatsApp, no Instagram, no Pinterest. Not good news for the blogger in me, but very good news for the reader in me. I had so much time; I finished 2 books in 4 days and was craving for more. I have a temporary smart phone now, but I also have 2 more books that I’m determined to finish. Wish me luck.

The second thing, I resurrected was this 2 year old recipe – Chhole Palak. Smooth vibrant green spinach gravy with just a hint of chilli and garlic and soft salty well cooked chickpeas. Pair it with some soft Naan bread or whole wheat rotis, and be ready to accept all those compliments.

Now the first thing I think of when I see spinach is Palak Paneer. The famous spinach and cottage cheese curry. Two years ago we went to a restaurant and had their palak pindi chhole and loved it. That was the first time I tried to make Chhole Palak. I wish I could smuggle that recipe out from the chef who prepared it, but until then, I'm trying out my own versions. While the restaurant version had finely minced spinach, I went ahead and blended it into a silky smooth puree just like in Palak Paneer. See how vibrant that green is? Secret to how to maintain that brilliant green is in the recipe below.

This was the first time I ever ate spinach with chickpeas. Common knowledge has it that spinach pairs really well with all types of cheese, but adding chickpeas, was definitely a revelation to me. I love chickpeas; there is no doubt about it. Whenever I cook chickpeas, I always make extra. They are brilliant to snack on, especially in the form of this Chhole Chaat or chickpea salad. Flavor rules always, but there is something else that has kept me coming back to this recipe. It is guilt free and filling. On the day I took it for lunch, it kept me from feeling hungry for a long time. Perfect for the days when I am looking for a healthy meal with minimal effort.

If you like this recipe, do not forget to share it with your friends and family!

You can follow One Teaspoon Of Life is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

If you liked this, you may also like:

Palak Paneer - Spinach and cottage cheese curry
Palak Dal - Dhal made with spinach and spices.
Pindi Chhole - Simple curry made with chickpeas and tea.
Amritsari Chhole - Chickpeas cooked with tea and then added to a tomato based spicy masala.

Chhole Palak | Chickpeas in Spinach Gravy

Chickpeas cooked in a spiced gravy made with spinach

Recipe Type: Main Course
Cuisine: North Indian
Prep Time: 8 hours
Cook time: 45 minutes
Yield: 2 Servings

Ingredients:

1 cup uncooked Chickpeas (Chhole) or 1 Tin of Chickpeas

3 cups chopped Spinach

1 large Onion

2-3 cloves of Garlic

1/2 inch piece Ginger

1-2 Green Chillies

1 tsp Cumin seeds

3-4 tsp Mustard Oil

Salt

Method:

Soak the chickpeas overnight or for 6-8 hrs (if using uncooked ones).
Boil them with 1-2 tsp of salt and water until they are done and not mushy.
Drain the water and keep aside.
Wash the spinach thoroughly and drain it.
Heat water in a large pot and once it comes to a boil, add the spinach in.
Boil the spinach for 7-8 minutes without covering the pot. Turn off the heat and allow the spinach to stay in the hot water for another 2-3 minutes.
Drain the spinach and immediately immerse in cold water or water with ice cold water. This is what retains the vibrant green of the spinach.
Grind the ginger, garlic, onion and green chillies together with a little water until smooth.
Heat oil in a kadhai/pan and add the cumin seeds.
Once they are slightly browned, add the onion puree and fry until slightly browned or for 3-5 minutes on low heat.
Add the spinach and mix well. Simmer on low heat for 5 minutes. Do not cover. Covering the spinach while it cooks turns it from bright green to a more brownish green.
Add chickpeas and cook for another 2-3 mins.
Add salt. Be aware of the fact that the chickpeas are already salted.
Serve hot with rice/roti/naan.
If you plan to store it for later, allow it to cool to room temperature before covering the curry, else it will lose the vibrant green color.

Pani Puri Recipe| Golgappa Recipe | Puchka Recipe [Video]

Pani Puri recipe with step by step Video instructions. The KING of Indian Street food - Pani Puri or Golgappa or Puchka. Crispy fried dough balls stuffed with a potato pea mash, sweet tamarind chutney and a chilled spicy coriander-mint water.

In a hurry? Jump to Video or Jump to Recipe

How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

What kind of a place would the world be if there was no street food? Boring???

I think Street Food talks a lot more than Restaurant food. Street food is like the soul of the place. You learn so much more about the culture and people just by looking at the street food being sold. While restaurant food is usually mellowed down and modified to suit the palate of the customers it serves, street food is bold and original. If you haven't eaten street food, you probably haven't tasted the city yet.

India wouldn't be India if it were not for its "Chaat". Chaat refers to a variety of savory sweet tangy food sold on the roadsides from either small stalls or little food carts. And according to me, the most popular Chaat has always been - Pani Puri, also known as Golgappa in the North and Puchka towards the East. Names may vary, but the love for this dish does not. You can find Pani Puri being sold in every nook and corner of any city in India. But each one has their own favorite stall that they are extremely loyal to. Our favorite, is the Bihari guy outside a supermarket in Jayanagar 4th Block. He makes the crispest puri there is. I have never made my own Puris, that is an experiment for some other day. Buying is a lot easier.

Puris are crispy hollow balls made of deep fried dough. These balls are gently tapped with fingers to make a hole on one side. Then comes the stuffing, the stuffing varies according to the region you are in. It can be a potato mash, potato-green pea mash, sprouts, black chana, chickpeas etc. A little bit of this stuffed is stuffed into the puri. Then comes the celebration - the Pani or water. The Pani awakens every teeny weeny taste bud in your mouth. It is sour, it is spicy, it is salty. Made of mint, coriander, tamarind, chillies and spices, it is a flavor bomb. One of the essential ingredients for making the perfect pani is Black Salt or Kala Namak. A funky smelling salt that has its origin in the Himalayas. The pani is stirred before dipping the puri in it to fill up the puri with this wonderful Pani. Now if you want, you can add jaggery or sugar to the Pani to make it slightly sweet, or you can make the Date Tamarind Chutney like it is traditionally done and spoon in a little of it along with the Pani to get a slightly sweet Pani Puri. Keeping the sweet chutney separate from the Pani allows you to adjust the sweetness according to each individual's taste.

Once the puri is filled with the pani, it has to be eaten immediately. Eating a Pani Puri can be tricky if you have never had it. You have to eat the puri in one go. It is like a filled water balloon, you try to cut it in half and all the water will be out and you will be left with a soggy puri.

My love for Pani Puri comes from my Dad. He never missed a chance to eat a plate of pani puri, neither does Raj. When I am shopping for weekly groceries at the super market, he's outside sneaking a plate of pani puri. In this one matter, we are definitely made for each other. We are 2 bottomless holes when it comes to pani puris. We can just keep on going!!

If you like this recipe, do not forget to share it with your friends and family!

Video Recipe

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Pani Puri | Golgappa | Puchka Recipe

Pani Puri | Golgappa | Puchka is an Indian Street food or Chaat item in which crispy fried dough balls are stuffed with mashed potatoes, spicy coriander-mint water and a sweet tamarind chutney.

Recipe Type: Snacks
Cuisine: Indian
Prep Time: 8 hours (includes soaking time for peas)
Cook time: 45 minutes
Yield: Makes 100

Author: Anupama

Ingredients:

To make the Pani:

0.75 -1 cup chopped Coriander leaves
0.75 -1 cup chopped Mint leaves
1 litre cold Water
Lemon sized piece of Tamarind
2-3 green Chillies
1 tsp Cumin Powder
2 tsp Chaat Masala
Black Salt to taste

To make the Potato-Pea Stuffing:

5-6 Potatoes
3/4 cup dried Green Peas
1 tsp Chaat Masala
Salt to taste
Water as required

To Assemble the Pani Puri:

100 Puris
1 bowl Date Tamarind Chutney

Method:

To make the Potato-Pea Stuffing:

1. Soak the dried green peas overnight or for 6-8 hours.
2. Drain and boil them until done. I usually pressure cook them for 2-3 whistles.
3. Boil and peel the potatoes.
4. Mash together the potatoes and the green peas.
5. Add in salt and chaat masala and mix well. Keep it slightly under seasoned as the pani is already salty.

To make the Pani:

6. Soak the tamarind in a cup of water for 15 minutes and squeeze out the liquid. Remove the pulp and keep the tamarind juice aside.
7. Blend together the coriander leaves, mint leaves and green chilli with a little water into a smooth puree.
8. Add the puree to 1 litre of water , preferably cold.
9. Add the cumin powder, tamarind juice, black salt and chaat masala to taste.
Chill the green pani in the fridge until serving. Alternately, you can add ice to the pani to serve immediately.
10. Strain the water before serving.

To Assemble the Pani Puri:

11. Gently tap a hole in the puri using your finger.
12. Spoon in the potato stuffing into the puri.
13. Now pour in the date tamarind chutney if you like the pani puri to be slightly sweet.
14. Spoon in the green pani and eat immediately.

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