Pani Puri. Pani puri is a favorite snack of many folks and ours too. with so many bursts of tastes and flavors in your mouth. In this video I will tell you all the. 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 a popular street food of India, where Pani puri is a favorite chaat snack of many folks and ours too.
With so many bursts of tastes and flavors in your.
You can have Pani Puri using 25 ingredients and 18 steps. Here is how you cook that.
Ingredients of Pani Puri
- It's 3 Cups of Sooji (Semolina).
- It's 1 Cup of Maida / all purpose flour.
- It's as needed of Water to Knead.
- You need 1/2 tbsp of Salt.
- It's as needed of Oil to Deep Fry.
- You need 50 gm of Tamarind (Imli).
- It's 2 Cups of Water.
- You need to Taste of Salt.
- It's 1/2 tbsp of Red Chilli Powder.
- It's 1 tbsp of Saunth (Dry Ginger Powder).
- You need 1 tbsp of Roasted Cumin Powder.
- You need 200 gm of Jaggery.
- You need 200 gm of Chana / bengali gram.
- Prepare 2-3 of Potatoes.
- It's 1 tbsp of Salt.
- You need 1/4 tbsp of Baking Soda (Optional).
- Prepare 1 Packet of Jaljira Powder.
- You need 1 ltr of Water.
- Prepare 1/2 tbsp of Jeera Powder cmin powder.
- Prepare 1/2 tbsp of Lemon Juice.
- Prepare to Taste of Salt.
- You need 1/2 Cup of Bundi/Bundiya.
- You need 1 Cup of Curd.
- Prepare 1/2 tbsp of Sugar.
- It's 4-5 tbsp of Water.
Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes. Pani puri is round puffed balls filled with potato mixture and served with sweet and tangy pani. Pani Puri/Gol Gappa is a popular Indian street food.
Pani Puri instructions
- To Make Golgappa.
- Mix Sooji, Maida & salt properly..
- Now knead the flour by adding small portions of water. Dough should not be very soft or very hard..
- Cover it with a clean wet cloth & keep aside for 30 minutes.
- Make very small portions of the dough & roll them flat. Cut them into small circles using a bowl or any sharp round utensil.
- Deep fry Golgappa balls at low medium flame till they turn light brown..
- To Make Imli Chutney.
- Soak Imli in water for 30-35 mints..
- Take out the flavors from Imli into the water properly using hands. Strain the water..
- Heat this water in a pan. Add salt, red chilli powder, dry ginger powder & jeera powder. Mix & cook at medium flame for 10 mints..
- Now add jaggery & cook for another 10 mints. Stir occasionally. Keep it aside..
- To make Potato & Chana Filling.
- Soak Chana in enough water for 6-8 hrs.
- Pressure cook potatoes with chana, half tbsp baking powder, salt as per your taste for 3-4 whistles or till they get soft enough. Keep aside. To Make Jaljira Water.
- Mix Jaljira powder, jeera powder, salt, lemon juice & bundi in water. Mix properly as per your taste & keep aside..
- To Make Curd Filling.
- Beat curd with 1/2 tbsp Sugar & 4-5 tbsp water..
- Enjoy crunchy yummy golgappas with Imli Chutney, Jaljira Water, Mithi Curd & Chana Filling.
How to make pani puri - with homemade puri, sweet chutney, pani puri pani from scratch. Check out the ingredients and click on it to get the individual recipes. Pani puri is the first chaat I tasted in my life. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri Pani Puri, have it spicy sweet or balanced - just the way you like it! It is a delight to watch the vendor. 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.
