Golgappa Recipe - Mouth Watering Pani Puri with Step by Step Photos
Golgappa Also known as Pani Puri or Puchka, the most important thing about this Indian snack is to get its texture and right crunch in it. Golgappa or Pani puri is a favorite chaat snack of many peoples and ours too. You just cannot have to take one because with so many bursts of tastes and flavors in your mouth together. its really so delcicious.
I personally like it to be sweet and spicy with a hint of savoury taste in it. but each individual would have a different taste so you will make some changes as you required. here are some important tips and recommendations for a perfect and crispy gol gappe puri recipe you have to make at home easily.
Make golgappa with step by step photos
Making Golgappa puri
- 2 cup Fine Semolina (rava/sooji)
- 4 tablespoons Maida (all purpose flour)
- Salt to taste
- 4 tablespoons oil
Mix maida, sooji, 4 tablespoons oil and salt in bowl and make soft dough with enough water. cover your dough with damp cloth for 20-25 minutes. now make small puris and deep frying it . puri is ready for pani puri
Making Golgappa pani or spicy water
- 1/2 cup Mint Leaves
- 1/2 cup Coriander Leaves
- chopped1-2 Green Chilli
- 1/2 inch pieces of Ginger
- Soaked tamarind pulp
- 1/4 teaspoons Black Salt (kala namak / sanchal)
- Salt to taste
- Black solt
- 4 cups Water
Firstly, in a small blender take 1/2 cup Mint Leaves, 1/2 cup Coriander Leaves, chopped1-2 Green Chilli, 1/2 inch pieces of Ginger, Hing, 4 teaspoons Soaked tamarind pulp, 1/4 teaspoons Black Salt (kala namak / sanchal), Salt to taste, Black solt blend to smooth paste adding water as required, now transfer theeka pani puri paste into a large bowl and add 1 tsp chaat masala, mix well and theeka pani is ready.
Making Golgappa stuffing
- 1 Cup Dry peas
- 3 to 4 medium sized rinsed potatoes
- ½ teaspoon Kashmiri red chili powder
- ½ teaspoon chaat masala
- ¼ teaspoon black salt
You have to soak dry peas in water for 4 hrs. now take 3 to 4 medium sized rinsed potatoes. Add enough water Also add ½ teaspoon salt. Pressure cook them for 2 to 3 whistles. In another pressure cooker take soaked peas with enough water add ½ teaspoon salt Pressure cook them for 3 to 4 whistles. now remove the potatoes. Let them cool a bit. Then peel and chop them. Add the chopped potatoes to the cooked peas. Sprinkle ½ teaspoon Kashmiri red chili powder, ½ teaspoon chaat masala and ¼ teaspoon black salt or add as required. Golgappa stuffing ready.
Take each puri and make large hole on puri. now stuff these puris with your masala peas and potato stuffing. Serve with Golgappa pani. finally, pani puri recipe is ready to serve.