Nagaland Minister Temjen Imna Along Enjoys Pani Puri
Image Credit: @AlongImna/X

We are all fond of Indian street food. Be it samosas or any type of chaats, nothing can beat the amazing taste and flavours of these desi delights. Every state in the country has some special and unique dishes that are popular in their region but the iconic golgappas are loved all over India. Also known as pani puri or puchka, no one can resist eating them.  

Recently, Nagaland Minister and BJP leader Temjen Imna Along was seen enjoying this street food. The politician shared a picture of himself relishing pani puri on X (formerly Twitter). This was posted along with an apt caption that said, "Whatever you say, the star is street food, both in price and in its flavour." The caption clearly displays minister’s love for Indian street foods and his post quickly grabbed a lot of attention and went viral. 

His picture got more than 700k views along with 26k likes. The netizens even asked him the price of the dish to which he replied one can enjoy as many as five golgappas there for just Rs 10. There were many other interesting comments as well like "Baad me extra sukhi puri aur paani maanga ki nahi (Did you ask from Sukhi Puri later?). 

Golgappas are basically deep-fried balls that are served with a flavourful filling of potato, onion and chickpea along with spicy water made with mint leaves, amchur or cumin. With a little variation, this classic street food is available in every part of the country with different names. It becomes pani puri in Maharashtra, puchka in West Bengal, gupchup in Bihar and Jharkhand and paani ke batashe in Uttar Pradesh. 

If you are also craving for some golgappas, here is an easy recipe to make this street food at home: 

Ingredients: 

For the Pani (Spiced Water): 

  • 1 cup fresh mint leaves 
  • 1/2 cup fresh coriander leaves 
  • 2-3 green chilies (adjust to your spice preference) 
  • 1-inch piece of ginger 
  • 1 small lemon, juiced 
  • 1 tsp roasted cumin powder 
  • 1/2 tsp black salt 
  • 1 tsp chaat masala 
  • Salt to taste 
  • 4-5 cups water

For the Filling: 

  • 1 cup cooked and mashed potatoes 
  • 1 cup cooked chickpeas or boiled moong sprouts 
  • 1 small onion, finely chopped 
  • 1/2 cup tamarind chutney  
  • Sev  
  • Puri shells  

Method: 

To Prepare the Pani (Spiced Water): 

  • In a blender, add mint leaves, coriander leaves, green chilies, ginger, and a little water. Blend to make a smooth paste. 
  • Transfer this paste to a large bowl and add the lemon juice, roasted cumin powder, black salt, chaat masala, regular salt, and water. 
  • Mix well and adjust the spice, salt, and lemon juice to taste. Chill the spiced water in the refrigerator for at least 30 minutes to allow the flavors to meld. 

To Prepare the Filling: 

  • Boil and peel the potatoes, then mash them with a pinch of salt and a dash of chaat masala. 
  • If using chickpeas, make sure they are cooked and ready to use. You can also use boiled moong sprouts. Finely chop the onion. 

To Assemble the Pani Puris: 

  • Carefully make a small hole in the center of each puri shell. Stuff each puri with a small spoonful of mashed potatoes and chickpeas. Add some chopped onions. 

To Serve 

  • Arrange the stuffed puris on a plate. Pour the chilled spiced water (pani) into a jug or bowl. Just before serving, fill each puri with the spiced water. 
  • Drizzle some tamarind chutney over each puri for sweetness. Top with sev for crunchiness. Enjoy.