Recipe: Eating on a Dime 🥗🥗Golgappe or Pani Puri🥗🥗

Recipe: Eating on a Dime 🥗🥗Golgappe or Pani Puri🥗🥗 Delicious, fresh and tasty.

🥗🥗Golgappe or Pani Puri🥗🥗. Panipuri consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, potato mash, onion or chickpeas. Fuchka (or fuska or puska) differs from Panipuri in content and taste. It uses a mixture of boiled yellow peas and spiced mashed potatoes as the filling with.

For that, we need to make pani.

This water is sour, tangy and spicy too.

The spiciness is balanced by sweet tamarind pani.

You can have 🥗🥗Golgappe or Pani Puri🥗🥗 using 19 ingredients and 11 steps. Here is how you cook that.

Ingredients of 🥗🥗Golgappe or Pani Puri🥗🥗

1. You need of For puris.

2. It’s of Semolina(Suji) 2 tblsp all-purpose flour (Maida).

3. Prepare of Salt Oil to deep fry.

4. Prepare of For mint & coriander sweet & tangy water.

5. You need of lemon juice or to taste.

6. It’s of Water 2 tbsp dry roasted Cumin Seed cursed.

7. It’s of Coriander Leaves 3 Green Chillies.

8. Prepare of Mint Leaves 1 tbsp Black Salt or to taste 2 tblsp sugar.

9. You need of For Tamarind sweet & tangy water.

10. You need of tamarind pulp 2 cups water.

11. It’s of dry roasted cumin seeds crashed.

12. You need of red chilli powder or to taste.

13. It’s of black salt or to taste 1 tsp ginger powder 2 tbsp sugar.

14. It’s of For stuffing.

15. You need of medium boiled potatoes (skinless, cut into the cubes).

16. Prepare of boiled chickpeas or(1 can chickpeas).

17. It’s of Salt to taste 1/2 tsp chaat masala or to taste.

18. It’s of small size onion(roughly chopped).

19. You need of Green chutney Tamarind Chutney.

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.

Instead of making atta or soji ke golgappe, you can also make a mix where both atta and sooji are used in equal proportion.

That will give a totally different taste to them.

🥗🥗Golgappe or Pani Puri🥗🥗 instructions

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..

1. 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..

1. 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..

2. 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..

3. Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Dont let them get dark in color. Let them cool. Later store in an airtight container up to one week..

4. 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..

1. 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..

1. 4- To Make The #Stuffing :

In a bowl mix chickpeas, potatoes, onions,chaat masala and salt. Keep aside..

1. 5- For #garnishing (optional step)

handful of roughly chopped fresh coriander fresh pomegranate Daal sev..

1. 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..

1. .

What is the difference between Golgappa and Pani Puri?

Golgappa is the dough ball that makes the base for Pani Puri.

Pani Puri is golgappa stuffed with chutneys and filling.

The similarity is that all three are street food.

They are all made with round puris but the difference is with what goes inside the puri.