Homemade Pani Puri Recipe – Calcutta Style Puchka
Calcutta Style Puchkas, also widely known as Pani Puri or Golgappa, are a quintessential Indian street food delicacy. This recipe brings the iconic flavors of Kolkata’s streets right into your kitchen, offering a burst of tangy, spicy, and refreshing sensations in every bite. Whether it’s a hot summer afternoon, a rainy evening, or just a day when you crave a pick-me-up snack, these Puchkas will never fail to uplift your mood. Perfect for parties or family gatherings, this vegetarian snack combines crunchy puris, spicy tamarind water, and a delicious filling.
Recipe Details
- Cuisine: Bengali Recipes
- Course: Snack
- Diet: Vegetarian
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Ingredients
For the Homemade Puri:
| Ingredient | Quantity |
|---|---|
| Homemade Puri (or store-bought puris) | 20 |
For the Sweet Chutney (Date & Tamarind):
| Ingredient | Quantity |
|---|---|
| Sweet Chutney (Date & Tamarind) | 1 cup |
For the Pani (Flavored Tamarind Water):
| Ingredient | Quantity |
|---|---|
| Mint Leaves (Pudina), finely chopped | 2 sprigs |
| Coriander (Dhania) Leaves, finely chopped | 3 sprigs |
| Green Chilli, ground to a paste | 2 (use a mortar and pestle) |
| Red Chilli Powder | 1/2 teaspoon |
| Tamarind Water | 1 cup |
| Cumin Powder (Jeera), roasted | 1 teaspoon |
| Rock Salt | 1 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Kala Chana (Brown Chickpeas), boiled | 1/2 cup |
| Potatoes (Aloo), boiled and mashed | 2 |
| Red Chilli Powder | 1/2 teaspoon |
| Rock Salt | 1 teaspoon |
| Muri Masala (optional, for authentic Calcutta flavor) | 1 teaspoon |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | ~280 kcal |
| Protein | ~6 g |
| Carbohydrates | ~45 g |
| Fat | ~5 g |
| Fiber | ~4 g |
| Sodium | ~600 mg |
Instructions
Step 1: Prepare the Pani (Spiced Tamarind Water)
- In a mixing bowl, combine the finely chopped mint leaves and coriander leaves.
- Add the green chili paste, red chili powder, roasted cumin powder, rock salt, and chaat masala.
- Pour in the tamarind water and mix well to combine all the flavors.
- Adjust salt as per your taste. Chill the prepared pani in the refrigerator for at least 30 minutes to enhance the flavors.
Step 2: Prepare the Filling
- Boil the kala chana and potatoes until soft. Drain the water and set aside.
- Mash the boiled potatoes in a bowl and mix with boiled kala chana.
- Season the mixture with red chili powder, rock salt, muri masala (if using), and salt.
- Combine thoroughly to ensure even seasoning.
Step 3: Assemble the Puchkas
- Gently crack open the top of each puri to create a small hole. Ensure the puris remain intact.
- Stuff each puri with a small portion of the filling mixture.
- Pour a generous amount of the chilled spiced tamarind water into each puri.
Step 4: Serve and Enjoy
- Arrange the filled puris on a serving platter and serve immediately to enjoy the burst of flavors and crunch.
- For an authentic experience, enjoy the Puchkas in one bite, letting the spiced water and filling blend in your mouth.
Tips for Perfect Calcutta-Style Puchkas
- Use fresh mint and coriander leaves to ensure a vibrant and refreshing flavor.
- If you cannot source muri masala, substitute it with a mix of roasted cumin powder, a pinch of mustard powder, and a bit of black salt.
- For extra crunch, prepare homemade puris a day in advance and store them in an airtight container.
- Adjust the spice level in the pani according to your preference by adding more or fewer green chilies.
Bring the nostalgic flavors of Calcutta to your home with this easy and irresistible Puchka recipe. It’s a celebration of Indian street food culture and a delightful snack that connects food lovers across the country. Enjoy every bite of this spicy, tangy, and utterly satisfying dish!
