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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, 🥗🥗golgappe or pani puri🥗🥗. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

🥗🥗Golgappe or Pani Puri🥗🥗 is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. 🥗🥗Golgappe or Pani Puri🥗🥗 is something which I have loved my whole life. They are fine and they look wonderful.

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. That way, all the ingredients will meld in well and will taste perfect for a summer brunch or supper.

To get started with this recipe, we have to first prepare a few ingredients. You can have 🥗🥗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. Prepare For puris
  2. Take 1 cup Semolina(Suji) 2 tblsp all-purpose flour (Maida)
  3. Get 1/2 tsp Salt Oil to deep fry
  4. Prepare For mint & coriander sweet & tangy water
  5. Take 4 tbsp lemon juice or to taste
  6. Get 2 cups Water 2 tbsp dry roasted Cumin Seed cursed
  7. Get 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. Get For Tamarind sweet & tangy water
  10. Make ready 1/2 cup tamarind pulp 2 cups water
  11. Get 2 tbsp dry roasted cumin seeds crashed
  12. Prepare 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. Take For stuffing
  15. Make ready 2 medium boiled potatoes (skinless, cut into the cubes)
  16. Take 1/2 cup boiled chickpeas or(1 can chickpeas)
  17. Get Salt to taste 1/2 tsp chaat masala or to taste
  18. Make ready 1 small size onion(roughly chopped)
  19. Make ready Green chutney Tamarind Chutney

And now I've mastered the art of making some at home, that we enjoy guilt-free. Well, I'm not talking about the calories of course, rather of the quality, prepared with clean ingredients and fresh water. Fried puri of pani puri, also known as atta golgappa puri (aate ke golgappe) or puchka puri, is rendered with fine semolina (rava) and atta (whole wheat meal). The ones made only of suji are called suji golgappa puri or suji ke golgappe.

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.

Pani puri is all time favorite street food. We can make pani puri at home too. For that, we need to make pani. This water is sour, tangy and spicy too. The spiciness is balanced by sweet tamarind pani.

So that’s going to wrap this up with this exceptional food 🥗🥗golgappe or pani puri🥗🥗 recipe. Thank you very much for your time. 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 save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!