🥗🥗Golgappe or Pani Puri🥗🥗
🥗🥗Golgappe or Pani Puri🥗🥗

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, 🥗🥗golgappe or pani puri🥗🥗. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

🥗🥗Golgappe or Pani Puri🥗🥗 is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. 🥗🥗Golgappe or Pani Puri🥗🥗 is something which I’ve loved my entire life. They’re fine and they look fantastic.

The true story of pani puri is lost in the pages of history but it is believed that during the time of Mughal Emperor Shah Jahan there was a cholera outbreak which is why people ended up having to. Mainly, eating pani puri or golgappe is more lip-smacking when you are generous with the black salt or red chilli powder. So, sprinkle them up well and enjoy a chilled mouthful munch.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 🥗🥗golgappe or pani puri🥗🥗 using 19 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make 🥗🥗Golgappe or Pani Puri🥗🥗:
  1. Make ready For puris
  2. Prepare 1 cup Semolina(Suji) 2 tblsp all-purpose flour (Maida)
  3. Take 1/2 tsp Salt Oil to deep fry
  4. Take For mint & coriander sweet & tangy water
  5. Make ready 4 tbsp lemon juice or to taste
  6. Make ready 2 cups Water 2 tbsp dry roasted Cumin Seed cursed
  7. Make ready 1/2 cup Coriander Leaves 3 Green Chillies
  8. Prepare 1 cup Mint Leaves 1 tbsp Black Salt or to taste 2 tblsp sugar
  9. Make ready For Tamarind sweet & tangy water
  10. Take 1/2 cup tamarind pulp 2 cups water
  11. Prepare 2 tbsp dry roasted cumin seeds crashed
  12. Take 1 tsp red chilli powder or to taste
  13. Prepare 1 tbsp black salt or to taste 1 tsp ginger powder 2 tbsp sugar
  14. Get For stuffing
  15. Take 2 medium boiled potatoes (skinless, cut into the cubes)
  16. Take 1/2 cup boiled chickpeas or(1 can chickpeas)
  17. Make ready Salt to taste 1/2 tsp chaat masala or to taste
  18. Take 1 small size onion(roughly chopped)
  19. Get Green chutney Tamarind Chutney

For the golgappe made with sooji, you can check this post - Golgappa puri. For the meetha pani or imli chutney, you can refer to these two recipes - Sweet chutney or Imli chutney. Tips and tricks to make the perfect puri for pani puri. It's been a while I've shared some chaat recipes aka Indian street food on the blog here.

Steps to make 🥗🥗Golgappe or Pani Puri🥗🥗:
  1. 1- How to make #puris: - - Mix sooji, maida and salt in a large bowl. Now add water little by little to knead a stiff dough(The stiffness should be same like a puris). Cover it with a dump cloth and keep it aside for 30_35 minutes.
  2. Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp cloth while making more balls. - - Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.
  3. Points to remember before frying - Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
  4. Also the oil should not be smoking hot or the puris will get burnt and dark. - Heat oil in a deep bottom pan or wok and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon. - While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.
  5. Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don't let them get dark in color. - Let them cool. Later store in an airtight container up to one week.
  6. 2- To Make a #mint & #coriander #tangy water : - - Grind in a blender coriander, mint leaves and green chillies to make a fine paste. - Mix all the ingredients of the pani along with the green paste. Dissolve the sugar properly. Adjust the spices and tanginess according to your taste. - - Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.
  7. 3- To make a #Tamarind #sweet & #tangy water: - - Add In a large mixing jug water and all the tamanrind sweet and tangy ingredients mix very well and - Keep in the refrigerator for 2 -3 hrs before serving.
  8. 4- To Make The #Stuffing : - - In a bowl mix chickpeas, potatoes, onions,chaat masala and salt. Keep aside.
  9. 5- For #garnishing (optional step) - - handful of roughly chopped fresh coriander - fresh pomegranate - Daal sev.
  10. 6- for #assembling: - - Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled tang water prepared earlier. Stir the pani before using to mix all the masalas. - before serving sprinkle some fresh coriander leaves fresh pomegranate seeds and daal sev.

Ever since I've been in the US I've lost track of the last time I indulged in some chaat. Pani puri recipe or Golgappa recipe or Puchka recipe - This is the most popular Indian street food and loved by everyone whether kids or adults. You will find many thela or street vendors in every area of the city, but I doubt about the hygiene and cleanliness. You can use the dried peas ragda as pani puri masala instead of using masala of mashed potato and black chickpea. Take it out of refrigerator just before serving.

So that is going to wrap this up for this special food 🥗🥗golgappe or pani puri🥗🥗 recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!