How To Make Tasty Panipuri or Golgappe At Home Step By Step

Recipe introduction: Pani Puri is a popular street food all over India. Pani Puri consists of a round, hollow puri, fried crisp and filled with a mixture of spicy and tangy water (“pani”). I love different types of Indian street food and it’s my favorite, however Pani puri is on top in my list favorite list.In Bengal and specifically Kolkata, Phuchka is considered to be the king of this variety of snacks, compared to its cousins like Golgappa or Pani Puri. The filling is made by lightly mashing boiled potatoes with black salt, salt, some spices.

Ingredients:

• 7 portions

• 1 pound semolina

• water as needed

• 3 tbsp cumin powder

• 5 green peppers

• a half teaspoon baking soda

• refined oil as needed

• as needed, black salt

• 4 tbsp. crushed jaggery

• 1 cup chick peas, boiled

• as needed tamarind chutney

• 1 tamarind paste cup

• 3 teaspoon cumin powder, roasted

• 1 cup fresh coriander leaves

• 1 cup whole wheat flour

• salt as needed

• 1 1/2 cup fresh mint leaves

• 3 teaspoon boondi

• 4 boiled and mashed potatoes

• green chutney to taste

• as needed, black pepper

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• 1.Preparing Puri :-

• Step:1 -Knead The Dough 

• To make this simple Pani Puri recipe at home, combine semolina, wheat flour, baking soda, a pinch of salt, and enough water to make a stiff dough in a mixing bowl. The puris will be crispier if you add semolina. After that, cover it with a muslin cloth and set it aside for about 30 minutes.

• Step:2- Make Puris

• Knead the flour again after half an hour and roll out a few small balls from the prepared dough. Place the balls on a flat surface and flatten and thin them out with wheat flour to give them the appearance of very small, round puris. You can alternate between rolling out a large puri and cut it to smaller puri.

• Step:3- Deep Fried Puris

• Now, place a pan on medium flame and pour refined oil. Once the oil is sufficiently hot, fry the prepared round-shaped puris. Fry 3-4 at a time while making sure each one puffs all right. Also, keep the flame medium as excess heat might burn the puris.

• Step:4 - Cool The Fried Puris

• Once well-cooked, take them out immediately and place them on a paper towel in order to get rid of extra oil. Let them cool and keep aside. Your next step would be to prepare pani for the puri.

• 2.Preparing Masala:

• Boil 2 potatoes completely and then mash it.

• In a mixing bowl, combine mashed potatoes, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves, and salt (add only if the potatoes and chana were not salted while boiling).

• 3. Preparing Pani:

• To prepare pani for 100th puris add 2 tablespoon of BON pani puri masala in 1 ½ litres of water and stir.

• Add salt, mint leaves paste, green chillies and lime to taste. For added taste use mango powder.

Panipuri/Golgappe 

Chill, strain and serve with chopped boiled potatoes, boiled Bengal gram or soaked boondi as fillers in puris.