Uttar Dakshini Panipuri – South Indian Golgappa

Uttar Dakshini Panipuri – South Indian Golgappa

Prep.15 min., Cooking time 15 min., Qty. 2 Plates


For Stuffing:

Potato boiled                                                                     1

Onion small chopped                                                        1

Oil                                                                                      1 ts

Mustard Seeds                                                                  ½ ts

Cumin Seeds                                                                    ¼ ts

Skinned and Split Black Gram                                         ½ ts

Neem Leaves (Curry Leaves)

Asafoetida Powder

Turmeric Powder

Salt to taste

Fresh Coriander Leaves

For Pani (Spiced Water)-1:

Green Chilli whole                                              2

Onion Chopped                                                                 1

Fresh Coriander Leaves                                                   1 tbsp

Tamarind Pulp                                                                  2 tbsp

Sugar                                                                                2 ts

Sesame Seeds                                                                 1 tbsp

Salt to taste

Rasam Powder

Black Salt Powder

For Tempering:

Oil                                                                                      1 ts

Green Chilli chopped                                                        1

Mustard seeds

Cumin Seeds

Neem Leaves (Curry Leaves)

For Pani (Spiced Water)-2:

Coconut Water                                                                  1 cup

Salt to taste

Sugar                                                                                1 ts

Lemon                                                                               ½

Chat Masala                                                                      1 ts

Black Salt to taste

Cumin Powder                                                                  ½ ts

Fresh Mint Leaves chopped                                             2 tbsp

Fresh Coriander Leaves chopped                                    2 tbsp

Fresh Coconut grated                                                       1 tbsp

Puri (Golgappa) for serving. Available in retail stores and supermarkets. Also, in some part of India, available from local panipuri seller on street.



For Stuffing:

Heat oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Curry Leaves. When popped, add Onion and Skinned-Split Black Gram. Cook on medium flame for 3-4 minutes, add Potato, Turmeric Powder and Salt. Mix well. Remove from the flame. Sprinkle Fresh Coriander Leaves and mix well.


For Pani (Spiced Water)-1:

Roast Green Chilli on Flat Cooking Plate or dry Non-stick Pan or grill on the flame.


Beat Roasted Green Chilli, Onoin, Fresh Coriander Leaves. Take this beaten stuff in a mixing bowl. Add Tamarind Pulp, Water, Sugar, Sesame Seeds and Rasam Powder, Salt,  Black Salt Powder and mix well. Keep it a side.


For Tempering:

Heat oil in a pan. Add Mustard Seeds, Cumin Seeds, Curry Leaves. When popped, add chopped Green Chilli. When Chilli is fried. Remove the pan from the flame.


Add this Tempering in the mixture of Spiced Water-1 and mix well. Leave it to cool down. If you like fridge cold, after it gets to normal (room) temperature, you can put it in a fridge to enjoy your taste.


For Pani (Spiced Water)-2:

Just, simply mix well all ingredients of Spiced Water-2 listed above. No cooking or tempering.



Take a Puri. Poke a whole on the puffed top of Puri. Fill in it with stuffing. Prepare all Puri with stuffing. Serve in a plate with bowls of both type of Spiced Water.


You can use table spoon to pour water of your choice or both water together on the stuffing. But for better taste, simply, dip stuffed Puri in bowl of water of your choice or in both water one by one to have mixed taste.


Enjoy combo taste of North and South India.

Share and Enjoy !

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