Pani puri, AKA golgappa, AKA phuchhka. A supposedly delicious street snack from India which I had never had. UNTIL THIS WEEKEND!
S and I have been searching Boston far and wide for a place that serves pani puri, to no avail (just kidding, we kept asking at our favorite place and they just never had it, even though it was listed on the menu). SO, with the craziness of finals/interviews over, we finally set aside some time this weekend to try making our own!
Have you ever been to an Indian grocery store? I personally find them very exciting, just because there are SO many things that I have never even seen/much less sampled. As someone dying to travel to India, I feel like going to an authentic store can be one way to live vicariously. A girl can dream, right…
For most of our pani puri supplies, we stopped by our go-to spot for Indian groceries, Little India in Somerville (which conveniently sells alcoholic beverages too, in case you need to pick some up!). The rest we got at the Market Basket right next door – super convenient.
The recipe we used was modified from this post by Veg Recipes of India. Thanks for the guidance!
We ended up cheating and buying both the pani (water) and the puri (puffed shells) ready-made. But wait! It’s not as bad as it seems. S, who happens to be first-generation Indian, said no one really makes the pani, so that made me feel a little better…
What to pick up from the Indian grocery:
- Coriander powder
- Cumin powder
- Black salt
- Chaat masala powder
- Tamarind chutney
- Pani puri mix/concentrate
- Pre-made puri
Ingredients you can get at a regular store:
- Potato (1-2 medium)
- Chickpeas (the recipe doesn’t call for this, but S wishes we had added some)
A lot of the spices in Indian groceries tend to be sold in bags. We’ve been dabbling in Indian cuisine for a while, so we finally committed and picked up a case of mason jars to hold all our bagged spices!
The recipe itself is decently simple if you have the right ingredients –
- Boil the potatoes.
- Once they are completely done (should be soft all the way through), peel and cut them into little chunks, small enough to fit in a puri.
- Finely chop the onion and mix in with the potatoes and spices.
- Dish out some of the chutney into one bowl, and the pani into another.
- Crack the top of the puri and add in some of the potato + onion mix.
- Top with chutney and douse with a heavy spoonful of pani.
❤ ❤ ❤
This is my first blog post! I’m excited to finally be starting my blog to express my love of food and photography 🙂 Do you have any comments on this first post? Were there too many photos? Is my white balance completely wacko? Do you want a clearer recipe? I would love to hear from you!