To make Mumbai Pani Puri recipe at home is quite easy. The only challenge is to make all the ingredients like spicy water, sweet chutney, spice powder, ragda, green sprouts, boiled potatoes and then assembling and eating. Now the filling of pani puri differs from Mumbai to North and again it’s different in Calcutta.
Pani Puri recipe or Golgappas Recipe – puffed puris stuffed with ragda, sometimes moong sprouts, sometimes boiled potatoes and sweet-spicy water. I am happy to share the pani puri recipe from the streets of Mumbai.
Strain the water into a pitcher before serving. You can make this water and keep it in the fridge for 1-2 days ahead of time. To assemble pani puri: tap the center of the puri to make a small hole, then stuff the puri with potatoes and chickpeas, and pour the water inside to fill up the puri, then put the whole thing in your mouth and enjoy!
Make a small hole in the centre of each puri with your thumb. The puris are quite delicate so be careful while breaking them. Add about 1/2 teaspoon of the moong-khara boondi mixture to each puri. Fill the puris with date tamarind chutney and then fill in the green chutney and serve immediately.