How To Make Pani Puri Recipes, Golgappa, Puchuka? | Lipika, Krishna
The Pani Puri Recipes is one of the famous and tasty Indian snacks , in North India it's called Golgappa Recipes and in East India it's known as Puchuka Recipes.
Ingredients:-
For The Puris
1 cup fine semolina (Sooji)
1 tbsp plain flour (Maida)
6 tbsp soda (Bottled)
salt according to taste
For The Pani
3 cups chopped mint leaves (Phudina)
2 tbsp chopped coriander (Dhania)
1/2 cup tamarind (Imli)
2 inch ginger (Adrak)
5 to 6 green chillies
2 tsp roasted cumin seeds (Jeera) powder
2 tsp black salt (Sanchal)
salt according to taste
Other Ingredients
1 recipe khajur tamarind ki chutney
1 cup boiled sprouts
1 cup boondi , soaked & drained
Method :- Pani Puri Recipe, Golgappa Recipe, Puchuka Recipe
Method For the puris
- Combine the plain flour, semolina, soda water & salt to make a dough and knead properly. Take it to rest under a wet muslin cloth for 10-15 minutes.
- Divide the dough into 60 small & equal parts and roll each parts into 35-40 mm circle.
- Place these small circles in a damp cloth for 3-5 minutes.
- Take a kadhai deep fry in hot oil on a medium flame till it puff up golden brown in colour (take a slotted spoon and press each puri till they puff up).
- Remove puri drain oil on absorbent paper & store puris in an air tight container.
Method For the pani (Tasty water)
- Soak the tamarind (Imli) in 1 cup of water for 1-2 hour. Strain out all the pulp with a sieve.
- Mix this pulp with all ingredients except the black salt and grind to a fine paste.
- Take a large bowl and mix the paste with 1 1/2 litre of water & add black salt.
- Take this tasty water for Chill at least 2-3 hours or add Ice for chill.
Final Method of Pani Puri/ Golgappa/ Puchuka Recipes
Press and crack in the center of each puri & fill with little boondi or sprouts and add chutney after immerse it in the tasty chilled pani(water) and eat immediately.
