Paani Puri/Golgappe. Sooji Puri for golgappa or pani puri or puchka with step by step photos. Take semolina, maida, baking soda and salt in a wide mouthed bowl and mix well. This Golgappa Puri Recipe is a quick and easy.

Pani Poori - Golgappa Recipe, Imli Khatti , How To Make Pani Poori - Golgappa Recipe. Pani puri flavored water mixture used in filling the small round poori is a concoction. Pani puri or pani poori, also known as Gol Gappa (in Hindi गोल गप्पा, पानी पूरी, पानी पतासिये, Phuchuka in West Bengal) is a delicious snack that is liked by everybody. You can cook Paani Puri/Golgappe using 29 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Paani Puri/Golgappe

Prepare For of Paani/Jaljeera ::.
Prepare 2 cups of mint leaves.
You need 1 cup of coriander leaves.
You need 1 of boiled green mango.
You need 2 of lemon (juice).
It's 4 of or to taste green chillies.
Prepare 1" of chopped ginger.
Prepare 1 tbsp of Chaat masala.
Prepare 2 tsp of or to taste salt.
Prepare 2 tsp of or to taste black salt.
Prepare 2 tsp of roasted cumin powder.
Prepare 1/8 tsp of asafoetida.
You need 1/2 cup of or to taste namkeen boondi.
It's 1ltr of chilled or normal water.
It's for of Puri/Golgappe/Puchki ::.
It's 1/2 cup of suji/Rava.
You need 1/2 cup of wheat flour.
Prepare 1 tsp of salt.
You need as required of Oil for deep frying.
Prepare for of Puri Stuffing.
You need 4 of boiled potatoes.
It's 1 tbsp of chopped coriander leaves.
Prepare 1/2 tsp of sugar powder.
You need 1/2 tsp of or to taste red chilli powder.
It's 1/4 tsp of salt.
You need 1/4 tsp of black salt.
It's 1/2 tsp of roasted cumin powder.
It's 1 tbsp of tamarind chutney.
You need 1 tbsp of namkeen 'o' no bhujia.

Gol Gappay (Pani Puri) is a very popular pakistani and Indian street food. Each golgappa is stuffed with fresh garbanzo beans (chick peas) and boiled potatoes. Pani Puri is said to be the king of chats and is a famous street food in north india. I'm mouthwatering here 🙂 Tempting clicks.

Paani Puri/Golgappe instructions

For Paani/Jaljeera :: soak the boondi in water for 5 minutes. Take out the mango pulp. Keep aside..
Take a mixer jar and make a smooth paste by combining all ingredients except the boondi and Chaat masala. Add water as needed. Put the mint paste in a bowl. Keep aside..
Now drain the water from the boondi and lightly squeeze out the excess water with help of palm. Keep aside..
Take chilled/normal water in the big bowl. Sieve the mint paste or mix the paste in the water as it is. Now add Chaat masala & mix well. Garnish with boondi, Now jaljeera is ready to serve with puri..
For Puri/Golgappe/Puchki :.
Take a mixing bowl. Add salt to the wheat flour and suji. Knead the soft dough (like a roti dough) by adding lukewarm water as needed. Greasing the dough with little oil and cover with a wet cloth for 30 minutes..
The dough is ready to making Golgappe. Now make a big thin round shape roti. Take round shape cookies cutter and cut Golgappe. Apply the same Process to prepare all Golgappe. Cover with a wet cloth. Keep aside..
Heat oil in a wok on medium flame. Add 4-6 Golgappe at a time. On medium to low flame turn over and deep-frying until becomes lightly golden. Apply the same Process for all Golgappas. Put on the plate. Switch off the gas..
For Stuffing the Golgappas ::.
Peel and mash the boiled potato. Combine all the stuffing ingredients. Mix well. Keep aside..
Make hole in the middle of the and fill the stuffing inside the Golgappas. Ready to serve..
Now Golgappas put in a serving plate and Paani/Jaljeera pour in a serving bowl. Enjoy!!l.

Pani Puri / Golgappa Puri quantity. Comprehensive nutrition resource for Deep Pani Puri, Golgappa. For pani of 'pani puri', you can either buy the. Related products from Deep: Farsi Puri, Spicy. Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers.