Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, pani puri. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
सबसे आसन तरीका रोड जैसी पानी पूरी बनाने का - puchka pani puri golgappa recipe - cookingshooking. Preparing pudina vala pani for panipuri and its masala at home is very simple with this pani puri recipe's step by step photos. Pani puri recipe with step by step photos.
Pani puri is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Pani puri is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook pani puri using 21 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Pani puri:
- Prepare For gol Gappa
- Make ready 1 cup Fine Semolina (rava/sooji)
- Take 2 tablespoons Maida (all purpose of flour
- Make ready 1/4 teaspoon Baking Soda
- Take to taste Salt
- Prepare Oil, for deep frying
- Make ready 1 small round shaped Lid to cut puris
- Make ready For Puri filling
- Get 1 cup Boiled channa
- Prepare Add 1 to 1.5 tablespoon chopped coriander leaves
- Make ready Then add ¼ teaspoon red chili powder
- Make ready 1 teaspoon chaat masala
- Take 1 teaspoon roasted cumin powder
- Get add salt as per taste
- Get For khattq Pani
- Prepare Dry Mango Powder – 50 g Roasted Cumin Powder – 25 g
- Get 25 g Red Chilli Powder –
- Take 10 g Black Pepper Powder –
- Make ready 10 g Fennel Powder –
- Get 1 tsp Black Salt –
- Take to taste Salt
They are served filled with spicy water, chickpeas and potatoes. The pani puri originated from the Mughal region of India, present day South Bihar where it is also Pani puri, also known as phoochka, gol gappa or gup chup, is a popular street snack in India, Nepal. This is the most popular name and is used most commonly among people. It stems from the western parts of the country - Maharashtra, Gujarat, Madhya Pradesh, Karnataka, Tamil Nadu and.
Steps to make Pani puri:
- Take semolina, maida, baking soda and salt in a wide mouthed bowl and mix well. - - Add water in small incremental quantities and bind stiff dough. - - Cover it with a damp cloth and keep aside for 20-25 minutes. - - Remove the cloth and knead again until smooth texture. - - Divide dough into 4 equal portions. Take each portion and give it a round shape like ball. Press it between your palms and place on rolling board.
- Roll it out using a rolling pin into round shaped roti with thickness like phulka roti or chapathi (approx 1-2 mm). Do not roll it very thin or very thick. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying. Hi - - Make small round puris by cutting it using a round shaped small lid
- Heat oil in a deep frying pan over medium flame for deep frying. When oil is medium hot, take 5-6 puris and slide them gently in oil (do not drop them together – do it one after another). Press each puri a little with spatula (to puff them up). Deep fry them until crispy and light golden brown
- Add 1 to 1.5 tablespoon chopped coriander leaves - Then add ¼ teaspoon red chili powder, 1 teaspoon chaat masala and 1 teaspoon roasted cumin powder. Also add salt as per taste.
- Roasted Cumin Powder – 25 g - - Red Chilli Powder – 25 g - - Black Pepper Powder – 10 g - - Fennel Powder – 10 g - - Black Salt – 1 tsp - - Salt to taste Mix all the ingredients well and store in a jar. - - When you want to use it, Add 2 litres of water to the paste and 2 tbsp of Pani Puri Masala Powder and mix well.pani Puri Pani is ready
- In a bowl add boiled channa,Add 1 to 1.5 tablespoon chopped coriander leaves - Then add ¼ teaspoon red chili powder, 1 teaspoon chaat masala and 1 teaspoon roasted cumin powder. Also add salt as per taste.
- Keep everything ready before you start assembling the pani puri.
- First crack the top pooris with the spoon or your fingers. Then stuff the boiled channa filling in the pooris. - - Then add a few teaspoons of the khattq meetha pani or as per your choice
- The pani puri is ready to serve. they have to be had immediately. Or else the puris become soggy.
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. Paani puri, Puchka, Gol-Gappa, Paani batasha, Gupchup, Phuki, many even call it the soul-food. . . .did you drool though? A good dose of Pani Puri, for every Indian, is pure joy personified. Isn't it? pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot. Pani puri (which is also known as a golgappa and is most commonly referred to as a puchka in Kolkata) is widely available as a street snack in India, and in other countries like Pakistan, Bangladesh.
So that is going to wrap this up for this exceptional food pani puri recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
