Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, mouth watering pani puri (golgappay) at home. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Mouth watering Pani Puri (Golgappay) at home is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Mouth watering Pani Puri (Golgappay) at home is something which I have loved my whole life.
Preparing pudina vala pani for panipuri and its masala at home is very simple with this pani puri recipe's step by step photos. Potato, onion, chickpeas, coriander chutney stuffed crispy puri drenched in sour and spicy mint flavored water (pudina pani) easily fills one's mouth and takes taste. Pani Puri's are also known as Golgappa or Gol Gappe and are famous street food snacks in Indian and Pakistan.
To begin with this particular recipe, we must prepare a few components. You can have mouth watering pani puri (golgappay) at home using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Mouth watering Pani Puri (Golgappay) at home:
- Prepare Gol Gappay Water:
- Get )1/2 tsp Chaat masala
- Take )1/2 tsp Sonth (Dry ginger powder)
- Get )Paani (Water) 5 Cup
- Get ) Namak (Salt) 1 Pinch
- Take )Imli (Tamarind) 1 cup (Soak in 1 cup water)
- Prepare Dough:
- Take Sooji (Semolina)
- Make ready Maida (All-purpose flour)
- Get Namak (Salt) ½ tsp or to taste
- Prepare Paani (Water) as required
- Get Oil for frying
It consists of a round, hollow p. Pani Literally translates to water and here the Puris are fried puffed crisp dough Whereas in Mumbai, we call it pani puri. In the northern states, its called Golgappa and in bengal, its For the stuffing, you can use your choice of fillings. At home we prefer moong sprouts or ragda.
Instructions to make Mouth watering Pani Puri (Golgappay) at home:
- In pot,add water,tamarind pulp,chaat masala,salt,,dry ginger powder and,mix it and bring it to boil. - -Strain and set aside to cool down.
- In bowl, add semolina,all-purpose flour,salt and water,mix and knead well to form a dough. - -Cover with damp cloth for 30 minutes. - -Knead again until smooth (5-6 mins) and divide the dough into two balls. - -Grease working surface with oil and roll the ball with the help of rolling pin into a flat round circle.
- With the help of cutter,cut into round shapes/small circles and roll again Poori size shouldn't more than 2 inches. - -Cover pooris with damp cloth. - -Heat oil in frying pan and fry on low flame. Flip and press slightly. - -Fry until crispy and golden.
- Poke a small hole in the center of the Gol Gappa (or Poori). - -Add some boiled chickpeas and boiled potato. - -Add a little meethi chutney,green chutney,yoghurt. - -Sprinkle little onion (finely chopped) and sev nimco, again add little meethi chutney,green chutney,yoghurt and sprinkle some chaat masala. - -Pour some spicy water in it or dip it in the spicy water.
I prepared this pani puri at home. They are known as " golgappas " in northern India and as" Each region or home have their own version of Pani Puri, in terms of fillings. Mix semolina, all purpose flour in a wide mouth vessel. Now add warm water little by little to knead a. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making home made golgappa are - crispy puri. finally, golgappa puri is ready to prepare pani puri or bhel puri.
So that is going to wrap it up for this special food mouth watering pani puri (golgappay) at home recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
