Gol gappay (pani puri)
Gol gappay (pani puri)

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, gol gappay (pani puri). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

How to make Gol gappa or Pani Puri Recipe at Home. A complete Recipe Easy and Quick a detailed Recipe Video by Kitchen With Amna Step by Step tutorial Video. In pani puri, the puri is filled with some grams and then dipped in sour water of tamarind or green mint chutney.

Gol gappay (pani puri) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Gol gappay (pani puri) is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have gol gappay (pani puri) using 14 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Gol gappay (pani puri):
  1. Take suji
  2. Take oil
  3. Prepare flour maida
  4. Take Oil for frying
  5. Make ready Salt
  6. Get grm tamarind
  7. Make ready potato
  8. Prepare onion
  9. Make ready cup Moong sprout
  10. Prepare baking soda
  11. Prepare chaat masala
  12. Take tsp black salt
  13. Take Lemon mint
  14. Prepare yoghurt

It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato. *Directions for Gol gappay. Mix the white flour and semolina together and knead into a hard dough. Deep fry in cooking oil until golden. *Directions for Dip(pani). Pani Ke Patashe: Haryana Gol Gappa: Pakistan and India.

Steps to make Gol gappay (pani puri):
  1. DOUGH: First take suji, all-purpose flour and maida in a big mixing bowl. Add oil mix well.Now add baking soda. Mix all ingredients thoroughly. Add water 1 to 2 tbsp at a time and start kneading the dough. Keep adding the water until you get an elastic dough that is neither too soft nor too stiff. Knead the dough for 5 minutes. Add more water if needed. The dough should such that it should roll easily without any cracks. While kneading the dough, keep in mind that Rava absorb
  2. Cover the dough with a damp cloth or paper towel Set aside for 30 minutes. - After the resting time, knead the dough again for 2 to 3 more minutes.
  3. PURI MAKING :now divide the dough into two or three parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining parts of the dough covered with the moist kitchen towel.
  4. Roll to a large round. You see there are no cracks in the rolled dough and the dough has a good elasticity. You can flip the entire rolled dough without it breaking or tearing apart.keep on rolling to a thin and even round. The pooris have to be thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough is not rolled evenly, then the pooris won’t puff up.
  5. With a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. Using a cookie cutter gives even shape and size to the pooris. You can also make small balls and roll them. But then the pooris won’t have an even and uniform shape.
  6. Remove the dough edges and place the small roundels in a plate without them touching each other. Keep these pooris covered with a moist kitchen towel. Collect the edges and knead them lightly. Roll the edges too and make pooris the same way. In this way make all the pooris and keep them covered in a moist kitchen towel. You can also roll them and fry.
  7. FOR FILLING :Boil 2 to 3 medium potatoes. When warm, peel them and chop them in small cubes. You can also add some boiled moong sprouts. Some finely chopped onions can also be added.
  8. KHATTA PANI : in a bowl, add tamarind water, black salt, mint, lemon juice, chaat masala and mix it well.
  9. Now fill pani puri with boiled potato,moong sprouts, yoghurt and onions serve wth khatta pani

Pani ke bataashe / Patashi Rajasthan: Uttar Pradesh Panipuri: Hilly part of neighbouring country Nepal, Madhya Pradesh, Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu Phuchka: Bangladesh, West Bengal Gup chup: Odisha, South. Paani patashi (Haryana) Pani ke batashe (Uttar Pradesh) Fulki (Madhya Pradesh) Golgappa, gol gappay or gol gappa (Delhi, Punjab) Fuchka ফুচকা Panipuri consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani). Urdu Recipes of Gol Gappay And Panipuri, Easy Gol Gappa And Pani Puri food recipes in Urdu and English. Make easily at home with complete Step by Step instructions, and videos. Large collection of Pakistani and international recipies in Urdu.

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