HOME > Chowhound > Home Cooking >

Pani Puri recipe (tags: indian, chaat, pani puri, golgappa)

ns1 Jan 7, 2013 09:28 AM

I've recently become addicted to pani puri. Couple of Q's:

1. I have access to store made pani. How long do these fried things last in airtight containers? Do they get stale quickly?

2. Need a recipe for the filling + water. I've become accustomed to the taste of mint-based water....

  1. Click to Upload a photo (10 MB limit)
  1. boogiebaby RE: ns1 Jan 7, 2013 01:30 PM

    Pani is the spiced water. The small round puffs are the puri. I've never had mint pani before. If you have an indian store near you, get the MDH brand pani masala. It's very good. For the filling, use cubed boiled potato, boiled chickpeas, and chopped onion. You can also add chopped green chillis, chopped cilantro, mint chutney, tamarind chutney etc if you want.

    2 Replies
    1. re: boogiebaby
      ns1 RE: boogiebaby Jan 7, 2013 01:41 PM

      whoops, clearly I meant "puri" and not pani.

      There's usually 2 types of water available correct, one a green color and one a tamarind color.

      What's the green colored water if not mint?

      1. re: ns1
        HappyChow RE: ns1 Jan 7, 2013 06:20 PM

        I have had coriander (dhania) flavored water as well as mint.

    Show Hidden Posts