Gol Gappay/ Pani Puri Recipe - Yummy Traditional

Gol Gappay/ Pani Puri Recipe

Pani puri recipe with step by step photos


Gol gappy | PaniPuri Recipe | How to Make Panipuri Recipe with step-by-step photos

Pani Puri is a popular bite-size chaat consisting of a hollow, crispy-fried puffed ball that is filled with potato, chickpeas, chutney, and flavored water, usually tamarind or mint, and popped into one's mouth whole.

Golgappa or Panipuri is a traditional savory snack sold by street vendors in Pakistan that originated in the country’s northern region and is now popular throughout South Asia and at Pakistani restaurants worldwide, Here is I prepared gol gappa with 2 types of flavored water ( khata pani) alongside meethi chutney, and used boiled chickpeas and potatoes   

gol gappe recipe



Since my childhood, I love this much I ran fast towards the vendor when I heard the voice  Gol Gappa wala Gol Gappa wala immediately asked for the required amount from my mother to buy this tangy and spicy snack, My mother always used to scold me for having this unhygienic snack but who listen of her literally my unforgettable memories of my childhood I never forget it

I wish could go back to my childhood that’s not possible 
Till now I still love to have this but as I grew up and realized this that my mother used to say obviously right totally this snack is unhygienic never know which type of water is being used in making khata pani or which oil is being used in frying puris which type of it, so I put it off having more further from a vendor and decided 

I would try my best of making at home while I am a good cook family’s people also love my cooking, So I started searching and searching in net and surrounding my area just because I had some reservation regarding making gol gappy and not sure that I could make it the same as the market But Alhamdulillah
My first attempt has been successful at all, here I will also tell you tips which will help you make perfect puffy gol gappy

                                                   
how to make panipuri recipe



Because actual works in gol gappy are making puri which should be puffy and crunchy along with hollow inside
Most people have been asking me on Facebook about puffy puri like a market, 

Though a bit hard to have it trust me very enjoyable when you are with your family or friends and having this snack with sound crunch crunch and water is dripping from your chin, Those moments if quite so messy but this desi snack is incomplete without this mess up
So today the recipe will give also tips so let’s begin 

Tips for making perfect gol gappy:
  1. The dough should be soft and smooth but not too hard not to too soft
  2. Kneading dough with plain water does not need to warm or cold water in kneading
  3. Flour and semolina measurements should be equal
  4. After kneading and rolling keep the dough and puris always in the wet cloth/napkin
  5. Never leave the rolled puri in open place
  6. Your puri will never be puffy and hollow                       

                                                                            
gol gappe recipe

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panipuri recipe


Boil the chickpeas and potato

boil-the-chane-and-potato

Gather all ingredients including veggies, and tamarind, and prepare them to set aside
                                      
prepare-all-veggies


To prepare this recipe first we will knead the soft dough of golgappa, weigh the flour and semolina in equal quantity 

    
weigh-the-flour-and-semolina-in-equal-quantity


Sift the flour and semolina then add salt along with baking soda stir to mix them well


And start kneading by adding water gradually to smooth the dough

                                 
start-kneading-dough

Cover it with a wet napkin and leave it to rest for around an hour keep aside

cover-the-dough-with-wet-cloth

Put chopped ingredients and spices in the grinding jug

                   
put-the-ingredients-in-the-jug


Blend them well until they turn to smooth and fine paste, pour water into the green chutney and then strain them out through a strainer, Adjust the salt and consistency of flavored water as needed. Green water is ready to set aside
                     
starin-the-chutney-in-the-strainer

Dry roast the whole spices on low flame for a minute, crush the roasted spices in the mortar, and then, pour ½ cup of water into the tamarind pulp
                      
dry-roast-the-cumin-and-coriander-seeds


Add spices and stir to mix well
                
add-roasted-spices-in-the-tangy-water

Now add ginger powder and red chili flakes_Pour water as needed  
     
add-red-chilli-and-ginger-powder


Now strain them out through a strainer and add citric acid, stir to mix well, and adjust the salt and spices at this stage, Khata pani is ready to set aside

starin-the-water-through-strainer


In a pan put tamarind pulp along with little water and spices
                    
put-tamarind-pulp-with-water-and-spices


Keep mixing on a medium-low flame and add cumin powder, cook chutney until chutney turns to a thick consistency 
                      
cook-chutney-until-it-is-thick


Meethi chutney is done, transfer to the bowl keep aside

chutney-is-done

Now divide the dough in half 

divide-the-dough-into-half

And half dough keep back to the wet napkin to prevent dry
              
keep-covering-the-dough


Take one dough ball and give it to ball shape and then roll like a thin roti approx 8-9 diameter in the round shape, cut the puri with the help of a cutter or any lid and quickly keep back to the wet cloth to prevent dry
                      
cut-the-puri-with-cutter

Repeat the same process with all remaining cloth, and keep covering with a wet cloth

                       
place-all-puri-to-the-wet-cloth


Slide the puri in the oil and rapidly put oil on the puri with the help of a spoon until puffed, Once they started floating in the oil slide other puri and repeat the same last process_Keep flipping until they turn to brown
                     
fry-the-puri


Drain them out from the oil and place them on the colander to remove the excess oil      
  
drain-them-out-puris-from-oil


Repeat the same process with all remaining puris, crispy and crunchy puris are done
              
panipuri




Now take a puri and crack on top stuff some chana and potato
Then add flavored water along with meethi chutney, it is ready to go inside the mouth  
                    


You can store these gol gappy by keeping them in the airtight jar for up to 15 days 
                                           
golgappy recipe







Gol Gappa (also known as Pani puri) is a popular bite-size chaat consisting of a hollow,crispy-fried puffed ball that is filled with potato, chickpeas, chutney, and flavored water.

Ingredients for Puri:
  1. 100g, all-purpose flour
  2. 100g, semolina suji
  3. ¼ tsp, salt
  4. 4-5 pinches, baking soda
  5. ½ glass, of water
  6. Oil as required for frying
For Stuffing:
  1. 1 cup, boiled chickpeas
  2. ½ cup, boiled potato
For Flavored green water:
  1. ½ cup, coriander, and mint leaves chopped
  2. 2 cloves, of garlic
  3. ½ inch piece, ginger
  4. 4-5 pcs, green chilies
  5. Salt to taste
  6. ½ tsp, cumin seeds roasted
  7. ¼ tsp, black peppercorn
  8. 1 jug, of cold water
  9. ½ cup, tamarind pulp soaked
For Khata pani:
  1. 1 jug, of water
  2. I tbsp, coriander seeds roasted
  3. 1/2 tsp, cumin seeds roasted
  4. ½ cup, tamarind pulp soaked
  5. 1 tsp, black salt
  6. Regular salt if needed
  7. 1 tsp, mango powder
  8. 1 tsp, ginger powder
  9. 1 tsp, red chili flakes
  10. 4-5 pinches, citric acid
For Sweet Chutney:
  1. 100g, tamarind pulp soaked
  2. 1 ½ tsp, sugar
  3. ½ tsp, salt
  4. 1 tsp, red chili powder
  5. ½ tsp, cumin powder
  6. ½ cup, of water
How to Make Panipuri?
  1. To prepare this recipe first we will knead the soft dough of Gol Gappa 
  2. If I talk to me then I must weigh of ingredients before mixing or cooking so here I did the weight of flour and semolina
  3. Both have the equal measurement you can see in the picture
  4. Sift the flour and semolina 
  5. Then add salt along with baking soda and stir to mix them well
  6. And start kneading by adding water gradually to smooth the dough
  7. Note: the dough should not be too hard not to too soft it is just like a normal roti/chapati dough
  8. Cover it with a wet napkin and leave it to rest for around an hour keep aside
  9. Meanwhile, we prepare tangy water for the Gol Gappa
  10. First dry roast the whole spices cumin and black pepper  on low flame for a minute, crush them in the mortar 
  11. And put chopped coriander, mint, ginger, garlic, and green chilies in the grinding jug
  12. Then add salt and ground roasted spices along with tamarind pulp
  13. Blend them well until they turn to smooth and fine paste
  14. Pour water into the green chutney and then strain them out through a strainer
  15. Adjust the salt and consistency of flavored water as needed
  16. Green water is ready to set aside
  17. Dry roast the coriander and cumin seeds on low flame for a minutes
  18. Crush the roasted spices in the mortar and then
  19. Pour ½ cup of water into the tamarind pulp
  20. Add crushed masala along with black salt and mango powder to the tamarind pulp
  21. Stir to mix well
  22. Now add ginger powder and red chili flakes
  23. Pour water as needed  
  24. Now strain them out through a strainer and add citric acid
  25. Stir to mix well and adjust the salt and spices at this stage
  26. Khata pani is ready to set aside
  27.  In a pan put tamarind pulp along with little water Then Add salt, sugar, and red chili powder
  28. Keep mixing on a medium-low flame and add cumin powder
  29. Cook chutney until chutney turns to a thick consistency 
  30. Transfer to the bowl and keep aside
  31. Now divide the dough into half and half dough keep back to the wet napkin to prevent dry
  32. Take one dough ball and give it to ball shape and then
  33. Roll as a thin roti approx 8-9 diameter in the round shape     
  34. Cut the puri with the help of a cutter or any lid and
  35. Quickly keep back to the wet cloth to prevent dry
  36. Repeat the same process with all remaining cloth
  37. And keep covering with a wet cloth
  38. Medium heat the oil in the wok on medium flame
  39. To check the oil temperature put a small piece of dough if it comes quickly on top is ready to oil for frying  
  40. Slide the puri into the oil and rapidly put oil on the puri with the help of a spoon
  41. Once they started floating in the oil slide other puri and repeat the same last process
  42. At this stage keep the flame low to prevent burn Accordingly capacity of wok you can fry puris
  43. Keep flipping until they turn brown
  44. Drain them out from the oil and place them on the colander to remove the excess oil         
  45. Repeat the same process with all remaining puris
  46. Crispy and crunchy Puris are done
  47. You can store this gol gappy by keeping it in the airtight jar for up to 15 days
  48. Now take a puri and crack on top stuff some chana and potato
  49. Then add flavored water along with meethi chutney
  50. It is ready to go inside the mouth  
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