Pani Puri / Gol Gappe Recipe/ Step By Step Recipe/ Showmerecipe.

 The panipuri originated from  region of India, present day South Bihar where it is also known as phulki.  It is originate from Varanasi,Bengal and specifically Kolkata, Phuchka  considered to be the king of this variety of snacks, compared to its cousins like golgappas or panipuris. The English meaning of golgappa is "watery bread" or "crisp sphere eaten."  The filling is made by lightly mashing boiled potatoes with black salt, salt, some spices, a generous portion of tamarind pulp (made by mashing ripe tamarind in tamarind water), chilli (powder/chopped/boiled & pasted). The tamarind water Tetul Jol is made by mixing tamarind and spices/ salt .Preparing pudina vala pani and masala for panipuri at home is not only a healthier way of enjoying it but also allows you to customize it the way you like it.   To make the pani, get the mint, coriander, chilli and tamarind pulp ready. Puree it together for the pani. Refrigerate till served It is very simple to assemble and one can easily find puffed puri at any Indian grocery store or prepare at home with this recipe. 

Ingredients:

For making Gol Gappe:

• 1 cup Semolina / Rava/ Sooji 
• 1 tsp All Purpose Flour /Maida 
• Salt to taste
• Cooking Oil for Frying 

For Spicy Pani or Spicy Water / Mint Water: 

• Half cup Mint leaves
• One bunchCoriander leaves 
• 2tsp Tamarind Pulp 
• 3 nos Green Chillies
• 1 tsp Cumin Powder roasted
• Salt to taste
• 1 tsp Black Salt /Kala Namak 

For Tamarind Chutney/ Khatta meetha pani:

• 1 cup Tamarind
• 1/2 cup Jaggery
• 1/2 tsp Red Chilli powder
• 1 tsp Cumin Powder roasted
• Half liter Water
• 1 tsp Black Salt /Kala Namak
• 2 tsp panipuri masala 
• 2 tbsp bondi

For the Ragda Filling :

• 1 Potato
• 200 gm white vatana/ Channa/Peas
• 1 tomato
• 1 green chilli
• 1/2" ginger 
• 1/2 tsp haldi
• 1 tsp coriander powder 
• 2 tsp Cumin Powder roasted
• 2 tsp Red Chilli powder
• 1 tsp green pudina paste
• 1 tsp tamarind pulp
• Salt to taste 

Method: 

For Gol Gappe or Puri: 

  • In a bowl take semolina, plain flour, salt and knead well to make a stiff dough, leave it bit stiffer than normal, leave it to rest for nearly 45 mins. 
  • Cover it with a wet muslin cloth and let it rest till you get other things ready. Actually if it rests for more it tends to roll out best.
  • Then pinch out very small balls and roll them into small circles.
  • Remember you will be eating these as whole, so make small circles
  • Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.
  • Heat oil in a thick bottomed pan, deep fry the puris
  • The idea is to puff them and fry them till golden brown.
  • Take them out and put them on kitchen paper towel, to get rid of the extra oil. 

For  making Spicy Pani or Spicy Water / Mint Water: 

  • In mixer jar,  add mint leaves,  MintLeaves, CorianderLeaves, Tamarind pulp,Green chillies, ginger  Roasted Cumin powder, Salt to taste, Kala Namak / Black Salt add little water and make paste. Remove in a bowl add pani puri masala, and half lt water and mix nicely garnish salted boondi.
  • Put it in the fridge to cool down. 

For making Meetha Pani/Khatta meetha pani/ Tamarind chutney :

  • In a bowl Tamarind,Jaggery, Red chilli powder, Dry Roasted cumin powder,Black salt, Panipuri masala and half lt water mix nicely,  garnish salted boondi. 

For Ragda Filling: 

Boiled  white vatana,Potato, green chillies, ginger, tomato cover and cook till  vatana is cooked.Now add cumin powder, Red chili powder,  coriander powder,salt and garnish with chop onion and coriander leaves. 

Assembling the Pani Puri / Gol Gappa :

  • Poke a small hole in the center of the Gole Gappa/ Puri
  • Add a tsp of mashed boiled potato.
  • Now add Ragda in the middle of the puri.
  • Add a little of the red tamarind Chutney. 
  • Dip it in the spicy water / pour some spicy water in it.

Note:

  • You can make all components of the recipe before hand.
  • Sweet Chutney & Pani Puri Mix – stays well for 2-3 months
  • Mint Coriander Water, 
  • Ragda or the Potato Mixture one or two  days in advance.
  • The sweet and spicy components of the dish can vary based on individual preferences. You can assemble and serve. Or arrange the elements of the dish on a platter and let the individual make his or her own pani puri pieces as per taste

https://showmerecipes.blogspot.com/?m=1

#panipuri #foodie #food #indianfood #streetfood #foodphotography #foodporn #golgappe #golgappa #foodblogger #panipurilovers #chaat #indianstreetfood #foodlover #foodstagram #samosa #bhfyp #instafood #jalebi #rasgulla #kachori #puchka #rasmalai #makananindia #mumbaistreetfood #Showmerecipes #bhelpuri #bhfyp #interesting #recipe #easysnacks #quick #Showmerecipes

Comments

Post a Comment

Would love to hear from you :)

Popular posts from this blog

Pomfret Fish Curry Recipe, Pomfret Fish Curry Recipe Or 'Kujit' In East Indian Method.

Image
Pomfret fish curry recipe, Pomfret fish curry recipe, in East Indian method, called 'Kujit' is one of the authentic recipe. Fish is a stable food prepared in East Indian families. There are varieties of recipes prepared from fish. I am proud to be East Indian (Mumbaikar) and will try to post as many as secret recipes of our culture.  Fish is prepared in different varieties, like different masala prepared, and the most important ingredient to prepare fish curry recipe is bottle masala or fish masala. 'Kujit' is one of the authentic recipe prepared in East Indian families. It is simple, quick and easy.'Kujit' is prepared with sliced onion, tomato, mild spices ground in coconut and vinegar. It has spicy and tangy flavor. Step By Step Method  1. Put oil in the pan and let it become hot. 2. Add curry leaves and let it splutter. 3. Add sliced onion and saute till translucent. 4. Add sliced tomatoes and saute for three minutes. 5. Add turmeri
Read more

Javla Vangi Recipe or Brinjal With Dried Baby Shrimps, Easy Javla Vangi Recipe.

Image
Javla Vangi Recipe or Dried Baby Shrimps with Brinjal is very yummy and tasty recipe.  During monsoon season people store the dried fish and keep. And they prepare this yummy dish, during monsoon, it is served with bakari or chapati. Also can prepare simple dal, rice and serve javla vangi. Preparation Time: 10 minutes Cooking Time: 15 minutes Serves: 3-4 person Step By Step Method 1. Add oil and let it become hot, then add chopped onion and sauté till translucent. 2. Add ginger/garlic paste and sauté for two minutes. 3. Add cubed brinjal and give a stir. 4. Now add mix masala or bottle masala and turmeric powder. 5. Now add the javla or small shrimps and salt and stir well. Add one fourth cup water take a nice boil and cook on slow flame till oil leaves the sides. 6. When done serve hot with chapati or bakari. Ingredients: 3 tbsp oil 2 onion chopped 1 tsp ginger/garlic paste 1 small bowl of javla or small shrimps (clean, wash and
Read more

Fugia Or Fugiyas Recipe, Easy East Indian (Mumbaikar) Style Fugias Recipe.

Image
Fugias is an authentic dish of our East Indian (Mumbaikar) culture. It is served during wedding or any party occasion, fugias are most important and signature dish counted in the East Indian menu. Fugias are prepared all the days of wedding. Tasty, yummy and authentic. It is also prepared during festive occasion in East Indian families. These golden delicious balls we call fugias are still a much sought after delicacy.Enjoy these with Sorpatel, Indal (Vindaloo) or just drop fugia into a bowl of hot tea and spoon them into your mouth. Step By Step Method    1. In a bowl take maida, beaten eggs, ghee, salt, coconut milk and combine the mixture all together.     2. In a small bowl take sugar, yeast and lukewarm water and keep for five minutes till turns to  smooth paste, now add this yeast mixture to the maida. 3.  Add luke warm water and knead it till all merge together and no lumps should remain in the mixture and flour should be thick and light enough to form balls.
Read more