Original perfect pani puri recipe A-Z | Puchka | Golgappa |How to make Pani puri|Home made Pani puri

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3 жыл бұрын

#Panipuri or #puchka or #golgappa, the name itself tempts to many street food lovers. Here I shared complete and detailed recipe for Pani Puri. Lets jump into the recipe...
Ingredients:
**For Poori dough**
#Sooji rava/semolina - 1 cup
#Maida /all purpose flour - 1/4th cup
#Salt - 1/2 spn
#Baking soda - 1 pinch
#Warm water - 1/2 cup
#Oil - 1 spn
**For Peas masala**
#White #peas - 1 cup
#Water - 2 cups
#oil - 2tbspns
Chopped #onions - 1
Chopped green #chilli - 1
#Ginger and #garlic paste -1 spn
Chopped #tomatoes - 2
#Turmeric powder-1/4th spn
#Salt - 1 spn
#Coriander powder - 1 spn
Red #chilli powder - 1 spn
#Chatmasala - 1 spn
#Cumin powder - 1/2 spn
Chopped mint/coriander
#lemon juice
** For Paani**
#Mint leaves - 1 bowlful
#Coriander leaves - handful
Broken green #chillies - 2
#Ginger - small piece
#Salt - 1/2 spn
#Water - 2 cups
#Tamarind juice - 1 cup
Red #chilli powder - 1/2 spn
#Aamchur powder-1/2 spn
#Blacksalt-1/2 spn
#Salt - 1/4th spn
#Chatmasala - 1/4th spn
#Pepper powder-1/4th spn
#Cumin and #coriander powder-1/2 spn
** For Potato masala**
Boiled #potatoes - 4(small)
Red #chilli powder - 1 spn
#Coriander powder-1 spn
#Chatmasala - 1/2 spn
#Blacksalt - 1/4th spn
#Salt - 1/2 spn
Finely chopped #onion - 1
Finely chopped #mint
**For frying Puries **
Oil for deep fry
Procedure:
**For making Poori dough**
1) Into a mixing bowl take Sooji rava/semolina- 1 cup, Maida/all purpose flour-1/4th cup, Salt-1/2 spn, baking soda-1 pinch and mix well.
2) Add warm water- 1/2 cup and knead well. Add water if needed and knead for 8-10 mins. Add Oil-1 spn which prevents sticking. Now soft dough is ready. Cover with wet cloth and rest for 30 mins.
**For making Peas masala**
1) Take White peas-1 cup and soak for 8hrs.
2) After 8hrs, put the white peas into a cookker and add water-2 cups. Pressure cook for 6 whistles till they are cooked well.
3) Take a medium hot pan and add oil- 2tbspns, chopped onions-1, chopped green chilli-1 and fry for 1 min on medium to low flame. Add Ginger and garlic paste-1 spn and fry till raw smell goes off. Add chopped tomatoes-2, Turmeric powder-1/4th spn and fry for 2 mins. Add Salt-1 spn, Coriander powder-1 spn, red chilli powder-1 spn, chat masala-1 spn, cumin powder-1/2 spn and fry for 2 mins. Mash well.
4) Add cooked peas to the mixture and mix well. Cook for 5 mins on medium flame and add chopped mint/coriander. Squeeze lemon juice and serve in a bowl. Your Peas masala is ready.
**For making Paani**
1) Into a mixie jar add mint leaves-1 bowlful, coriander leaves-handful, broken green chillies-2, ginger -small piece, Salt-1/2 spn. Grind it to smooth paste by adding water and transfer to a bowl.
2) Pour some water to the mixie jar and transfer that water also to the bowl. Dilute with 2 cups of water and add tamarind juice-1 cup, Red chilli powder-1/2 spn, Aam chur powder-1/2 spn, Black salt-1/2 spn, Salt-1/4th spn, Chat masala-1/4th spn, Pepper powder-1/4th spn, Cumin and coriander powder-1/2 spn and mix well and adjust the spices.
**For making Potato masala**
1) Take Boiled potatoes-4(small) and peel off the skin and mash them.
2) To the mashed potatoes add Red chilli powder-1 spn, Coriander powder-1 spn, Chat masala-1/2 spn, Black salt-1/4th spn, Salt-1/2 spn, finely chopped onion-1, finely chopped mint and mix everything well. Potato masala is ready.
**For making Puries**
1) Take the dough which is rested for 30 mins. Knead again for 1 min and divide the dough into equal parts.
2) Add Oil-1 spn to the dough which helps in rolling. Roll gently and into thin sheets. Cut with cutter/ bottle cap and take out excess dough and add back to the dough again to roll. Cover with damp cloth till oil heats up.
3) Take oil into a pan and deep fry in medium to high hot oil. Drop one by one. Gently tap so that puries will puff up. Fry till golden brown. Do not over crowd the pan. Take out on tissue lined plate and repeat the same for all puries. Your Puries are ready.
Tips:
- For perfect puris, use hot water/warm water when kneading the dough. Knead for 8-10 minutes till the dough becomes smooth and non-sticky.
- Sooji absorbs water quickly. Don't panic if poured extra water.
- After resting for 30 minutes, knead again and roll into thin sheets.
- Cover with wet cloth until oil gets heated up.
- The oil should not be too hot nor too low. It should be above medium hot oil. Gently tap when you drop puris into hot oil. It will puff up and keep them open. Do not cover them, otherwise they will become soft and soggy.
- Store puris in air tight container for later use.
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@jibbab_yori 3 жыл бұрын

Wow ... so crispy and fluffy looking :) Very tempting recipe...! Sliced onion added flavor...Good !! 20 like