Gol Gappay/ Pani Puri Recipe

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

Pani Puri is a famous bite-sized chaat consisting of a hollow, crispy-fried puffed ball 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. I prepared gol gappa with 2 types of flavored water ( khata pani) alongside meethi chutney, and used boiled chickpeas and potatoes.   

Since my childhood, I have loved this much that I ran fast towards the vendor when I heard the voice of 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, but that’s not possible 

Till now I still love to have this, but as I grew up and realized thi,s my mother used to say, obviously right totally this snack is unhygienic never know which type of water is being used in making that 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 to make it at home, while I am a good cook, my family also loves my cooking. So I started searching and searching on the net and surrounding my area just because I had some reservations regarding making gol gappas and was not sure that I could make them the same as the market,  but Alhamdulillah

My first attempt has not been successful at all. Here I will also tell you tips that will help you make the perfect puffy gol gappa

                                                   

Because actual work in gol gappi is making puri, which should be puffy and crunchy, along with a hollow inside

Most people have been asking me on Facebook about puffy puri like a market, 

Though a bit hard to trust me, it's very enjoyable when you are with your family or friends and having this snack with sound crunch crunch and water dripping from your chin. Those moments are quite a mess, but this desi snack is incomplete without this mess up

So today, the recipe will also give tips, so let’s begin 

Tips for making perfect gol gappa:

1. The dough should be soft and smooth, but not too hard, not too soft
2. Kneading dough with plain water does not need 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 a wet cloth/napkin
5. Never leave the rolled puri in an open place
6. Your puri will never be puffy and hollow                       

                                                                            

If you have tried this Panipuri, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil the chickpeas and the potato.

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

                                      

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

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

And start kneading by adding water gradually to smooth the dough.

                                 

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

Put chopped ingredients and spices in the grinding jug.

                   

Blend them well until they turn into a fine paste. Pour water into the green chutney, then strain it. Adjust the salt and consistency of flavored water as needed. Green water is ready to be set aside.

                     

Dry roast the whole spices on a low flame for a minute, crush the roasted spices in the mortar, and then pour a cup of water into the tamarind pulp.

                      

Add spices and stir to mix well.

                

Now add ginger powder and red chili flakes.  

     

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 be set aside.

In a pan, put tam,arind pulp, along with a little water and spice.

                    

Keep mixing on a medium-low flame and add cumin powder, the k chutney until it thickens to a thick consistency. 

                      

Meethi chutney is done, transfer it to the bowl and keep it aside.

Now divide the dough in half. 

Half the dough back on the wet napkin to prevent drying.

         

Take one dough ball and give it a Ball shape and then roll it like a thin roti, approximately 8-9 inches in radius, and a shape. Cut it with the help of a cutter or any lid and quickly return it to the wet cloth to prevent drying.

                

Repeat the same process with all remaining cloth, and keep covering with a 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 in the oil slide, the other puri and repeat the same last step, flipping until they turn brown.

                     

Drain them from oil and place them on the colander to remove the excess oil.      
  

Repeat the same process with all remaining puris; crispy and crunchy puris are done.

              

Now take a puri and crack on top stuff, some chana and potato

Then add flavored water along with meethi chutney, and it is ready to go inside the mouth  

                    

You can store these gol gappas by wrapping them in an airtight jar for up to 15 days. 

                                           

Veggie Samosa Recipe

Veggie Samosa || Crispy Vegetable Samosa || How to Make Vegetable Samosa with step-by-step photos

 Veggie Samosa is a delicious small triangular fried snack that originally came from India and right after spread all over the world. Samosas are also the most popular Pakistani appetizer/snack; it has a flaky crust and are filled with spiced potatoes, peas, chicken, mince, or eggs.

Wrapped in a thin pastry and fried to perfection, served with mint chutney or ketchup. But here I am using dough to make a samosa instead of a samosa sheet (manda Patti). I prefer to make samosa from the dough as it becomes more delicious than samosa Patti.

It may take you some time, but never compromise with taste

Samosa dough is prepared with all-purpose flour by adding carom seeds, ghee, and salt. The water quantity is just around 50 ml, a bit tight dough, neither too hard nor too soft.

One thing to keep in mind, samosas and namakpare don’t require a puffy crust. These snacks are just flaky and crispy crust that actually comes from the dough texture. Either you knead soft/dough or keep the quantity of ghee less or more. In both cases, you can't get the desirable result of a samosa, so be careful to knead the dough. Let’s begin. 

If you have tried this Veggie Samosa Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make a samosa, first we take all the ingredients. 

       

Prepare all veggies besides boiled vegetables, remove the skin of half potatoes and half of them, let the rest be with the skin, then coarsely chop and set aside until required.

Make a flour batter (like)for binding, even water can be used, but flour batter is the best binding agent.

                                           

In a bowl, I add flour along with all the ingredients

                                     

Mix them together for 5 minutes till they turn into a crumbly texture. 
                         

                   

Start kneading the dough by adding just 2-3 tbsp water, gradually add water till the dough is formed and tight.

                         

I have explained in the above description how they should be made for samosa, cover the dough with a plastic wrap, cling wrap, nd leave it to rest for around 30 minutes.

                               

Heat the oil in a wok, add spices, and let it crackle for 30 seconds on medium flame.

                                       

Then add boiled veggies, potatoes, and peas. Fry them with oil for 3-4 minutes on medium flame.

           

Add chopped onion to the veggies.

Further, stir to mix well for 5 minutes on a medium flame.       

                 

     

Keep stirring by adding all remaining spices, give it a good stir to combine well for 2-3 minutes. 

                     

Coarsely mash the veggie mixture with a hand masher.                

Now the veggie mixture is ready.

Transfer to the plate and keep aside.

                                 

Take the dough out of the bowl and punch it for 1-2 minutes. Roll the dough on a rolling board/slab like a thick rope. 

                       

Divide the dough rope into equal portions, around 2 inches wide.

                        

Take one portion at a time and give it a ball shape.
                                                       

Press it, then roll about 2-3 inches into a round shape.           

  

Cut in half. Now work with a half circle at a time.

                     

Apply the flour batter around the edges using a brush or fingertips. Now fold it in half as shown.

    

                               

You can see the cone shape is ready, the two or three spoonfuls of stuffing in it don’t overstuff

            

Apply the water to the inside edges of the cone and press it to seal it properly. 

Repeat the same shaping process for the rest. Keep the shaped one covered with a kitchen towel so that they don’t dry out...

Shape 2:

If you are not fully sure that you will be able to make the acute shape of a samosa, then here I have shared the method for your ease

You can make the samosa to give another shape, too, like potli samosa, probably heard the name before

Just roll the dough in the same manner and place the stuffing in the center of a rolled ball

Gather all edges from all sides, and give it a little curve in the right direction, as shown in the picture below. The potli samosa is ready to make        

                                     

Once you are almost done shaping the heated oil on a medium flame for deep frying the samosa, the temperature of the oil should be just hot.

Not as hot as frying pakora oil. If the oil is too hot, you will not get a flaky crust. Try checking by adding a small dough ball; it should stay in the bottom for a few seconds and then come on top steadily. If it comes on top quickly, that means the oil is too hot.

             

Slide 2 to 3 samosas at a time carefully into the hot oil. Now lower the heat and continue frying, turning occasionally for an even brown.

                                                         

You can see they start to get brown until evenly nice golden brown color from both sides, drain out the samosas from the oil. 

         

                         

Transfer the kitchen towel to remove excess oil, and repeat the same process with the rest of the samosas. 

      

Veggie samosas are ready to be enjoyed with green chutney and ketchup.