Pani Puri Golgappa Recipe

Table of Content

• Best Eggless Cheesy French Toast Indian Style recipe | फ्रेंच टोस्ट-फटाफट बनने वाला स्वादिष्ट नाश्ता-एगलैस। Nisha Madhulika
• Best Aloo Paratha Recipe – Dhaba Style Punjabi Aloo Paratha – Potato Stuffed Paratha
• Top 10 verified ✅ Tiffin Services in North Goa
• Golgappa (Atta & Sooji)
• Let’s explore How to make Golgappa Banane ki vidhi
• - Ingredients for Pani Puri Pani

Golgappa, also known as pani puri, is a popular street food in India. It is made with a crispy fried dough shell filled with a spicy, tangy filling. Making golgappa at home is not as difficult as it may seem. With a few simple ingredients and a little bit of time, you can enjoy this delicious snack in the comfort of your own home.

Roll the dough ball on slightly floured surface to make a thin circle. Roll the dough ball on a lightly floured surface to make a thin circle. Instead of making atta or soji ke golgappe, you can also make a mix where both atta and sooji are used in equal proportion. Cover the dough with a damp cloth at all times except when rolling it.

Best Eggless Cheesy French Toast Indian Style recipe | फ्रेंच टोस्ट-फटाफट बनने वाला स्वादिष्ट नाश्ता-एगलैस। Nisha Madhulika

In the post I have shown making the jaljeera pani and the golgappa stuffing. The golgappa puri can be made of atta or sooji . The atta golgappe are bigger in size than the ones made with sooji. You can add baking soda, but if it’s even a little more in quantity, the puri will not come out properly. Add warm water and knead to make dough of medium-soft texture. Make sure to knead the dough well for 3-4 minutes.

The temperature of the oil is very important for the Golgappe to puff up and remain crispy after cooling. You will have to manage the temperature of the oil all throughout frying them. These are undoubtedly India’s most popular street food and you should never miss a chance to eat these while in India.

Best Aloo Paratha Recipe – Dhaba Style Punjabi Aloo Paratha – Potato Stuffed Paratha

Cover the dough with a damp cloth and allow it to soak up for 15 minutes. Keep all the elements of golgappa before assembling them – jaljeera pani, tamarind chutney, chana and potatoes stuffing. Take the golgappa puri in a small plate. Crack open the top with a spoon or with clean fingers. Pressure cook on medium flame for 18 to 19 minutes.

Dahi chaats are typically made of potato, Indian spices, and Indian sauces. Gupchup and pani puri are two street foods that I enjoy, as is pani puri. Each meal is topped with a sweet chutney, boiled potatoes, and chickpeas, flavored with flavored water. Preheat the oil to high flame, roll each piece of poori out, and deep fry them in hot oil until golden brown and crisp. Pani puris, also known as golgappas in the north and poochkas in the west, are considered a delicacy in both regions. With step-by-step photos, you can learn how to make a delicious pani puri recipe, golgappa puchka, with detailed instructions.

Top 10 verified ✅ Tiffin Services in North Goa

Pani Puri is golgappa stuffed with chutneys and filling. Drain them on a tissue lined plate. It is very important otherwise the oil will not drain out properly and the Golgappe will be greasy. Fry the puri until they are nicely browned to make sure they stay crisp for a long time.

Similarly fry all the Pani Puris and take them out on a plate. Carnappa is healthier than panipuri due to the absence of fillers like white peas. This dish also tastes a little lighter because the potatoes and chickpea are used in the filling.

If you have rolled them thin enough, they will be crispy. We have fry the pooris for longer time. We shouldn’t take them out immediately after they puff up. We have to fry them till they turn golden brown.

When the gol gappas cool down, stuffed them with potato stuffing and serve them with tempting sweet-sour water. I also have a professional background in cooking & baking. Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Golgappa is a favorite snack all over India. This recipe shares the North Indian way of making golgappa pani along with the stuffing – specifically the golgappa you get in Delhi.

Let’s explore How to make Golgappa Banane ki vidhi

In the picture below there are more potatoes as I added them in another chaat recipe. If you’re wondering why your pani puri aren’t as crispy as you’d like them to be, there are a few things that could be the culprit. Maybe you didn’t fry them long enough, or maybe the oil wasn’t hot enough.

In addition, if the dough is too thick, it will not puff. You can also add just one type of chickpea. You can also use just one type of chickpea. Add warm water and knead to make dough of medium soft texture. Crisp, crunchy and an absolutely delicious pop up for the taste buds, Golgappa is a street food loved by one and all. Keep the gol gappas covered for 15 to 20 minutes and then fry them.

Place a spoonful of filling in the center of the disc and bring the edges up to enclose the filling. Pinch the edges together to seal. Repeat with the remaining dough and filling. To cook the golgappas, heat oil in a large frying pan over medium heat. Fry the golgappas in batches until they are golden brown and crispy. Serve hot with the filling of your choice.

Gently press the poories with the back of the ladle. Flip the puri and fry from the other side as well. Gently press the purses with the back of the ladle. Lastly, you can decide the size of these puris.