Pani Puri or Golgappa is one of the most common street foods in Indian subcontinent. Pani Puri consists of a round or ball shaped, hollow puri (a deep-fried crisp flatbread), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chat masala, potato mash, onion or chickpeas. Some source may be taken from https://en.wikipedia.org/wiki/Panipuri.
Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Serves: 2-3
Course: Snacks
Cuisine: Indian
Author: Ayesha Md
Ingredients:
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Serves: 2-3
Course: Snacks
Cuisine: Indian
Author: Ayesha Md
Ingredients:
1 1/2 cup Semolina/Suji
3 tbsp all purpose flour/maida
salt as per taste
3 tsp cooking oil
a pinch of baking soda
Oil for frying
water as required for kneading the dough
Methods:
1) Take a large bowl, add Semolina, all purpose flour, salt, baking soda and oil, crumble and mix well then add water slowly as required and knead into a stiff dough. Cover the dough and rest for at least 15 minutes.
2) Now, divide the dough into 3 equal size and sprinkle some flour on rolling pin and roll it with the help of rolling pin to make 1 inch thick Chapati. With the help of round cookie cutter, cut out into a round or ball shape puri. Set aside.
3) Repeat this process to the rest of the dough.
4) Now, take a non-stick pan and heat enough oil. Now place them one by one into the oil. And fry them on low flame for 2 minutes, then on medium flame for another 5 minutes.
5) You will see that the puris are puffed up. Turning occasionally till they turn light golden. Remove them from the oil and drain in a kitchen paper.
6) Once it gets cool down. Store it in an airtight container.
7) Yours Pani Puri or Golgappa is ready to serve.
8) For assembling, take one Puri or Golgappa at a time, pop the top of the Puri or Golgappa with the help of your thumb, now add chickpeas, potatoes, Imli chutney (tamarind chutney), yogurt and some theekha pani and serve. As shown in the picture.
Note:
1) Oil should be enough hot while frying Puri or Golgappa, otherwise it will not crisp.
2) Only a small batch of Puri or Golgappa should be fried at a time.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....
3 tbsp all purpose flour/maida
salt as per taste
3 tsp cooking oil
a pinch of baking soda
Oil for frying
water as required for kneading the dough
Methods:
1) Take a large bowl, add Semolina, all purpose flour, salt, baking soda and oil, crumble and mix well then add water slowly as required and knead into a stiff dough. Cover the dough and rest for at least 15 minutes.
2) Now, divide the dough into 3 equal size and sprinkle some flour on rolling pin and roll it with the help of rolling pin to make 1 inch thick Chapati. With the help of round cookie cutter, cut out into a round or ball shape puri. Set aside.
3) Repeat this process to the rest of the dough.
4) Now, take a non-stick pan and heat enough oil. Now place them one by one into the oil. And fry them on low flame for 2 minutes, then on medium flame for another 5 minutes.
5) You will see that the puris are puffed up. Turning occasionally till they turn light golden. Remove them from the oil and drain in a kitchen paper.
6) Once it gets cool down. Store it in an airtight container.
7) Yours Pani Puri or Golgappa is ready to serve.
8) For assembling, take one Puri or Golgappa at a time, pop the top of the Puri or Golgappa with the help of your thumb, now add chickpeas, potatoes, Imli chutney (tamarind chutney), yogurt and some theekha pani and serve. As shown in the picture.
Note:
1) Oil should be enough hot while frying Puri or Golgappa, otherwise it will not crisp.
2) Only a small batch of Puri or Golgappa should be fried at a time.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....
2) Now, divide the dough into 3 equal size and sprinkle some flour on rolling pin and roll it with the help of rolling pin to make 1 inch thick Chapati. With the help of round cookie cutter, cut out into a round or ball shape puri. Set aside.
3) Repeat this process to the rest of the dough.
4) Now, take a non-stick pan and heat enough oil. Now place them one by one into the oil. And fry them on low flame for 2 minutes, then on medium flame for another 5 minutes.
5) You will see that the puris are puffed up. Turning occasionally till they turn light golden. Remove them from the oil and drain in a kitchen paper.
6) Once it gets cool down. Store it in an airtight container.
7) Yours Pani Puri or Golgappa is ready to serve.
8) For assembling, take one Puri or Golgappa at a time, pop the top of the Puri or Golgappa with the help of your thumb, now add chickpeas, potatoes, Imli chutney (tamarind chutney), yogurt and some theekha pani and serve. As shown in the picture.
Note:
1) Oil should be enough hot while frying Puri or Golgappa, otherwise it will not crisp.
2) Only a small batch of Puri or Golgappa should be fried at a time.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe....
2) Only a small batch of Puri or Golgappa should be fried at a time.
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