Squeeze the fresh lemon juice and stir to combine. Take tamarind and jaggery in a small bowl. Pour the prepared ground mixture into a large bowl or pitcher. Crush the papdis or golgappas in the stuffing. Once cool to touch, peel the skin and roughly mash the potatoes. Then soak in enough water for 8-10 hours or overnight. Since the main ingredient changes, the flavor of the water changes drastically. 6. Add hot/warm water and let it rest for 30 minutes. 8. Add pani puri masala powder. And don’t forget to share this article on your favorite social networking sites ? Puchkas are same as our golgappas or pani poori or batashas. kolkta style panipuri aloo masala recipe,puchka masala,golgappa masala,kolkata puchka aloo masala. Stir well. Add roasted cumin powder and fennel seeds powder. Once cool to touch, peel the skin and roughly mash the potatoes. Serve this tangy and spicy stuffing with crispy golgappa and tangy water. Take a big bowl and add mashed potatoes, chopped onion, boiled black chickpeas(chana). also, add some onions. how to make Kolkata puchka masala (step by step directions with pictures) : Veg Pulao Recipe | how to make vegetable Pulao in pressure cooker. 2. Pani puri recipe or Golgappa recipe or Puchka recipe – This is the most popular Indian street food and loved by everyone, US measuring cups are used (1 cup = 240 ml), Dry Kala chana (black chickpeas or desi chana), soaked for 8 hours and boiled till soft, Black chickpeas, + teekha pani ingredients mentioned above minus lemon juice, *Nutrition information is a rough estimate for 1 serving. Spicy mashed potatoes and chana are given a great twist and topped with crunchy, crushed puris and tangy lemon juice giving you a lip-smacking recipe. If making sprouted moong stuffing, start 2 days before since sprouting moong process will take two days. The water in Kolkatta is made with tamarind. Same goes for stuffing as well. Drain the liquid and let the chana cool down completely. Aloo masala stuffing is ready. If your mint-coriander mixture is not ground properly, then you may need to strain the pani. https://www.vegrecipesofindia.com/pani-puri-recipe-mumbai-pani-puri-recipe 3. Then add all spice powder like salt, black salt, chat masala, red chili powder, roasted cumin powder, chili flakes. Add this tamarind jaggery water to the prepared mint coriander pani. If making sprouted moong stuffing, start 2 days before since. After 30 minutes, squeeze the tamarind slightly and dissolve it well. If you want to make it both pani then make the ½ quantity of tikha pani and ½ of khatta meetha. If making kala chana stuffing, do this a day before: Wash the chana under running cold water till water runs clear. Take washed mint leaves and coriander leaves in the blender jar. On the day of making pani puri, Also boil the potatoes in the pressure cooker till they are soft. Every state has a different name, but basically, these are puffed crisp balls, which are filled with a spicy mix of potatoes, some lentil, and a nice tangy spicy water. Kolkata style panipuri aloo masala is a spicy and tangy masala stuffing that can soothe your hunger pangs. Take a big bowl and add mashed potatoes, chopped onion, boiled black chickpeas(chana). Now this will go immediately in your mouth before it gets soggy and water starts licking. Start by gently making a hole in the center of the puri. Calcutta Style Puchkas also was known as Pani Puri and Golgappa is a simple and delicious recipe to make at home. 7. So go ahead and make these tempting aloo masala and accelerate your taste buds. Spicy mashed potatoes and chana are given a great twist and topped with crunchy, crushed puris and tangy lemon juice giving you a lip-smacking recipe. Serve this tangy and spicy stuffing with crispy golgappa and tangy water. Aloo masala stuffing is ready. The next day, discard the soaking water, take chana into the pressure cooker, add fresh water and pressure cook it for 2 whistles on high + 20-25 minutes on low-medium heat or till chana are soft. Add remaining 3 cups of water. ⇒Do give this recipe a try and share your comments below with me. It is optional, though. On the day of making it, Also boil the potatoes in the pressure cooker till they are soft. It is totally a personal taste, so adjust according to your taste. The black chana stuffing is authentic when we talk of Puchkas, but you could also use white peas, or Moong sprouts or just potatoes is also fine. It can be served as a snack or appetizer for the get-together. Mash them well together and check the salt and spices and adjust to suit your taste. Crush the papdis or golgappas in the stuffing. Want to make it perfect first time? The water here in Gujarat is made by using citric acid, though the water which is made at home lemon is used. Mash them well together and check the salt and spices and adjust to suit your taste. follow the same instruction mentioned above for tikha pani, but do not add lemon juice. Your email address will not be published. finally, do check my recipes collection like street food recipe collection, further do not forget to visit my other recipes like. You have to taste the masala to adjust the spices, you could make the masala spicier or tangier. #Special Note: Want to reduce cooking/preparation time, then don’t forget to read the recipe notes/tips at the end ? also add black pepper powder, black salt, regular salt as per your taste, ginger and green chilies. Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !! At the day of making, boil the sprouted moong for 1 whistle only on medium heat in the pressure cooker. This recipe is inspired from the streets of Calcutta. We don't want the bite of any ingredients in the water. Use a light hand so that you don’t mash the potatoes or grind the papri to a fine powder—we want them to remain chunky. Grind it till everything is smooth and ground. Take all the potato masala ingredients in a bowl. Stir well to combine. firstly, in a large bowl soak ½ cup black chana in enough water for 6 hours. Serving suggestion: Serve this spicy aloo masala with crispy golgappas and tangy water. Then add all spice powder like salt, black salt, chat masala, red chili powder, roasted cumin powder, chili flakes. ¼ cup boiled Kala Chana or Kabuli Chana (Black Gram or Chickpeas) If you have tamarind date chutney on hand, then you can add 2-3 tablespoons of it in the mint-coriander pani instead of soaking tamarind and jaggery to make khatta meetha pani. The ingredients measurements given above for each stuffing and pani are enough for 40-50 puris. The flavor of the water varies in each state. Let the pressure go down by itself the open the lid. If making kala chana stuffing, do this a day before: Wash the chana under running cold water till … Taste the water and adjust the salt or lemon juice as needed. Rice Murukku Recipe (Murukulu or Jantikalu). Kolkata style panipuri aloo masala is a spicy and tangy masala stuffing that can soothe your hunger pangs. Similarly, mix sprouted moong masala ingredients in a bowl. Keep in the refrigerator. . Now add green chutney and lemon juice. 4. So go ahead and make these tempting aloo masala and accelerate your taste buds. Drain the liquid and let boiled sprouts cool completely. The water at the Delhi vendors has dry mango. It is a spicy, tangy and thirst quenching street food that brings people together from all communities in India on the streets.
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