Pani Puri with 5 Flavoured Pani I Golgappe I पानी पुरी और 5 स्वाद के पानी I Pankaj Bhadouria

Pani Puri, Golgappe, Phuchka, call it by any name, it is India’s favourite Street food!
And today I am sharing with you the recipe of not just 1 but 5 different Pani to enjoy your Pani Puri. These 5 flavours of Pani Puri are Mint Coriander Pani, Hing Pani, Jeera PAni, Hajma Hajam Pani & Meetha Pani. I have shared the Pani Puri recipe, these 5 pani and the stuffing too. If you find making puris very difficult, you can use the ready to fry Pani Puris too that are easily available.


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Recipe :
Pani Puri with 5 Flavoured Pani
Preparation Time: 1 hour
Cooking Time: 20 minutes
Serves: 3-4
Ingredients:
For Puri:
1 cup Rawa
1/8 cup Flour
1/8 cup Atta
2 tsp oil
½ tsp salt
Oil to fry

1. Mint-Coriander Pani:
½ cup Mint leaves
1 cup Coriander leaves
5 green chilli
Salt to taste
1 tsp black salt
2 tsp dry mango powder
2 tsp roasted cumin powder
1 tsp fennel seeds powder
Pinch of hing
1 tsp chaat masala
4 tsp lemon juice
3 cup water

2. For Hing Pani:
1 tsp hing
2 tsp black salt
2 tsp chaat masala
¼ cup tamarind paste
3 cup water
3 tbsp fried boondi

3. For Jeera Pani:
2 tbsp roasted Cumin seeds
1 tsp red chilli powder
1 tsp black salt
½ tsp cumin seeds
2 tsp chaat masala
3 cup water
4 tbsp Lemon Juice
3 tbsp fried boondi

4. For Hajma Hajam Pani:
½ cup imli pulp
½ cup powder sugar
2 tbsp grated ginger
2 tsp roasted jeera
1 tsp black salt
1 tsp salt
1 tsp red chilli powder
½ tsp hing
3 cup water
3 tbsp fried boondi

5. Meetha Tamarind Pani:
1.5 litre water
250 gm tamarind
400 gm jaggery
1 tbsp red chilli powder
1 tbsp dry ginger powder
1 tbsp jeera powder
Salt to taste
3 cup water
2 tsp melon seeds
3 tbsp fried boondi

For Potato Stuffing:
3 big size boiled and mashed potatoes
¼ cup boiled black chana

Method:
To make puri. Mix together all dry ingredients well add the oil. Add sufficient water to knead to a stiff yet smooth dough. Cover the dough and rest for 30 minutes. Kniead the dough again for 2 minutes. Break into marble sized balls and roll out into thin puris. Cover the puris and rest for 3-4 hours. Heat sufficient oil in a pan. Add the puris underside down in the oil first and cook till the puris fluff up. Flip and cook till golden brown. Remove the puris and rest the puris for 24 hours for crisp puris.
To make Mint Coriander Pani:
In a mixture jar, add mint leaves, coriander leaves, green chili, lemon juice and grind. Pass theough a strainer to get the extract. Add salt, black salt, dry mango powder, roasted cumin powder, fennel seeds powder, hing, chaat masala and
3 cup water and mix well.
Refrigerate water for 2 hours.
Serve mint coriander water with fried boondis.
To make Hing pani:
Take hing in a pan. lightly roast till the hing is fragrant. Immediately add water. Add the rest of the ingredients, mix well and chill to serve.
To make Meetha Tamarind Pani:
Chop the jaggery. Take jaggery and imli pulp in a pan, cook till the jaggery is completely dissolved. Add the remainng ingredients and mix well. Chill and serve.
Serve tamarind water with melon seeds and fried boondi.
To make Hajma Hajam Pani:
In a mixing bowl, add imli pulp, powder sugar, grated ginger, roasted jeera, black salt, salt, red chili powder, and hing. Mix well.
Add 3 cups water and mix well.
Refrigerate water for 2 hours
Serve hajma hajam pani with fried boondi.
Making jeera pani:
In a pan, roast jeera till it slightly golden brown.
In a mixture jar, add roasted jeera, black salt, chaat masala, lemon juice, and water. Grind it into a smooth paste.
Take out paste into mixing bowl. add 3 cups of water and mix well.
Refrigerate water for 2 hours
Serve jeera pani with fried boondi.
To makepotato stuffing:
In a mixing bowl, mix together boiled and mashed potatoes, boiled coriander leaves
Potato stuffing is ready. Serve with puri.
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