Delicious Recipes

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, 🥗🥗golgappe or pani puri🥗🥗. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

🥗🥗Golgappe or Pani Puri🥗🥗 is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. 🥗🥗Golgappe or Pani Puri🥗🥗 is something that I’ve loved my entire life. They’re nice 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. The jaljeera pani can be made a few hours before and then refrigerated.

To begin with this recipe, we must prepare a few components. You can have 🥗🥗golgappe or pani puri🥗🥗 using 19 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make 🥗🥗Golgappe or Pani Puri🥗🥗:

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

Because of the hygiene and cleanliness issue, many people prefer making pani puri at home from scratch. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice (soaked boondi, boiled potatoes, chickpeas and moong or ragda) and pani (teekha. Pani Puri is also called as Golgappe and Puchka in different parts of India. It is composed of different elements, namely puri (round, hollow, crispy and deep-fried), pani (flavorful water made of tamarind, green chilies, mint and coriander leaves) and a stuffing (made of potatoes and/or chickpeas, onions and spices).

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 also called as Golgappe and Puchka in different parts of India. It is composed of different elements, namely puri (round, hollow, crispy and deep-fried), pani (flavorful water made of tamarind, green chilies, mint and coriander leaves) and a stuffing (made of potatoes and/or chickpeas, onions and spices). Pani puri is all time favorite street food. We can make pani puri at home too. For that, we need to make pani.

So that is going to wrap it up with this exceptional food 🥗🥗golgappe or pani puri🥗🥗 recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!