Paani Puri/Golgappe. Sooji Puri for golgappa or pani puri or puchka with step by step photos. The perks of making rava puris at home is that fresh oil and ingredients are used to make the puri. Take semolina, maida, baking soda and salt in a wide mouthed bowl and mix well.

Comprehensive nutrition resource for Deep Pani Puri, Golgappa. Nutritional Information, Diet Info and Calories in Pani Puri, Golgappa from Deep. Pani Puri is said to be the king of chats and is a famous street food in north india. You can have Paani Puri/Golgappe using 29 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Paani Puri/Golgappe

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

I'm mouthwatering here 🙂 Tempting clicks. 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 / Golgappa Puri quantity.

Paani Puri/Golgappe step by step

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 : majority of the pani puris I have tried are filled with " ragda " / white chickpeas. But In india People Will Call It with different names. in north indian it is golgappa. in. See and discover other items: pani puri. Disclaimer: While we work to ensure that product information is correct, on occasion. Golgappa is also known as pani puri.