In Gujarati
Pani puri
  • 250g Pani Puri or gol gappa
  • 125g black chickpeas
  • 100g steamed bean sprouts (lentils should just begin to sprout) - optional
  • 125g potatoes, boiled and coarsely mashed
  • 1 bunch of mint leaves
  • 1/2 bunch of coriander leavessalt to taste
  • 1/4 tsp chilli powder
  • 6 tbsp pani poori masala
  • mint chutney
  • tamarind chutney


  • Wash mint and coriander leaves.
  • Add green chilly, tamarind, ginger, salt & black salt & grind into paste.
  • Filter it.
  • Mix pani puri masala in 2 litres of cold water.
  • Add mint and coriander paste and the ice cubes.
  • Wash chickpeas and soak overnight.
  • Boil the peas in a pan or pressure cooker with water, eating soda, & salt until soft.
  • Add salt, chilly powder to the potatoes and mix in the chickpeas and the bean sprouts, if using.
  • Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
  • Top with a little mint and tamarind chutney.
  • To eat, dip each gol gappa into the prepared water and eat.
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