Pani Puri Shots. Pani puri shots (a.k.a. golgappa shots or gol gappe shots) are a versatile snack invented in India made of stuffed pani puri (golgappa) placed on top of liquid-filled shot glasses. Pani puri recipe with step by step photos. Pani puri is a popular street food of India, where crisp fried dough balls (puri) are stuffed with potatoes, sprouts, spicy tangy water or sweet chutney.

Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. Pani Puri is said to be the king of chats and is a famous street food in north india. These days we find pani puri stalls more common even in south india too. You can have Pani Puri Shots using 20 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Pani Puri Shots

Prepare 1 cup of fine variety Semolina or Suji.
Prepare 1 tbsp of All Purpose Flour or Maida.
It's 1/2 tsp of Salt.
It's 1/4 cup of Water or as required.
You need 1 tsp of Oil.
It's For of THE PANI -.
Prepare 1/2 cup of Mint Leaves.
Prepare 1 cup of Coriander Leaves.
You need 1 tsp of Black Salt.
Prepare 1 tsp of Dry Mango powder or Amchur.
It's 3-4 of Green Chillies.
You need 4 tbsp of Tamarind pulp.
You need OTHER of STUFFINGS-.
It's as required of Chickpeas boiled.
Prepare as required of Dates Chutney.
Prepare as required of Green Chutney.
Prepare 2-3 of Potatoes boiled and mashed.
Prepare as required of Boondi.
It's as required of Sev.
It's 2-3 of Onions ,chopped.

Making pani puri at home is hygienic and economical. Today we will learn a very easy method to make pani poori at home following our simple recipe. Fully Automated Pani Puri vending business coming to South India Pani Puri, have it spicy sweet or balanced - just the way you like it! It is a delight to watch the vendor skilfully punch a tiny hole in each puri thereafter adding the fillings and dipping it in the meetha.

Pani Puri Shots step by step

For the dough- Make a semi-hard dough with warm water, semolina and all-purpose flour. Cover it up and keep aside for 5 minutes. After 5 mins, take a tsp of oil and knead it again. Kneading is very important. You must knead it for 5 minutes..
After this, cover it up and leave on the counter for 20 minutes. After that, keep Oil for frying on medium-high heat. Roll the puris and deep fry in hot oil but keep checking the heat. Oil should be hot but the heat should be maintained..
Roll out a big chapati and cut using a cookie cutter or any sharp cap of a bottle. Or roll out individual puris and fry..
For the pani, blend all to make a smooth paste. Sieve that and add 4 cups of water to that. Keep in the refrigerator to chill. I make boondi and sev also at home. Check out for these recipes on my profile. Enjoy these puris with the tangy water and your favourite stuffings..

Crisp little puris, stuffed with potato or boondi or sprouted moong and dipped in a tangy solution of raw mango pulp and mint chutney. Recreate the magic of chatpati Pani Puri, an immensely popular street. Dry pani puri served in a paper plate Indian Food Pani Puri. Delicious and tempting indian snack known as pani puri. It is also known as puchka,gol-gappa,gupchup etc.