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

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, 🥗🥗golgappe or pani puri🥗🥗. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

🥗🥗Golgappe or Pani Puri🥗🥗 is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. 🥗🥗Golgappe or Pani Puri🥗🥗 is something that I’ve loved my whole life.

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

The ingredients needed to make 🥗🥗Golgappe or Pani Puri🥗🥗:
  1. Get 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. Make ready 4 tbsp lemon juice or to taste
  6. Get 2 cups Water 2 tbsp dry roasted Cumin Seed cursed
  7. Prepare 1/2 cup Coriander Leaves 3 Green Chillies
  8. Take 1 cup Mint Leaves 1 tbsp Black Salt or to taste 2 tblsp sugar
  9. Take For Tamarind sweet & tangy water
  10. Get 1/2 cup tamarind pulp 2 cups water
  11. Prepare 2 tbsp dry roasted cumin seeds crashed
  12. Take 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. Get For stuffing
  15. Make ready 2 medium boiled potatoes (skinless, cut into the cubes)
  16. Prepare 1/2 cup boiled chickpeas or(1 can chickpeas)
  17. Get Salt to taste 1/2 tsp chaat masala or to taste
  18. Take 1 small size onion(roughly chopped)
  19. Make ready Green chutney Tamarind Chutney
Instructions 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.

So that’s going to wrap it up with this special food 🥗🥗golgappe or pani puri🥗🥗 recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!