Gol gappy | PaniPuri Recipe | How to Make Panipuri Recipe with step-by-step photos
Pani Puri is a famous
bite-size 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, Here is 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 that’s not
possible
Till now I still love to have this but as I grew
up and realized this 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’s people 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
gappy and was not sure that I could make it 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 gappy
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 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:
- The dough should be soft and smooth but not too
hard not to too soft
- Kneading dough with plain water does not need warm
or cold water in kneading
- Flour and semolina measurements should be equal
- After kneading and rolling keep the dough and
puris always in the wet cloth/napkin
- Never leave the rolled puri in an open place
- Your puri will never be puffy and hollow
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Boil the chickpeas and 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 quantity.
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 keep it aside.
Put chopped ingredients and spices in the grinding jug.
Blend them well until they turn to a 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.
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.
Add spices and stir to mix well.
Now add ginger powder and red chili flakes_Pour water as needed.
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.e
In a pan
put tamarind pulp along with a little water and spices
Keep mixing on a medium-low flame and add cumin
powder, cook chutney until chutney turns to a thick consistency.
Meethi chutney is done, transfer it to the bowl and keep it aside.
Now divide the dough in half.
Half dough
keep back on the wet napkin to prevent dry.
Take one dough ball and give it to ball shape
and then roll it like a thin roti approx 8-9 diameter in round shape, cut the puri with the help of a cutter or any lid
and quickly keep it back to the wet cloth to prevent
dry.
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 floating in the oil slide the other puri and repeat the same last process flipping until they turn brown.
Drain them out from the 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, it is ready to go inside the mouth
You can store this gol gappy by keeping them in an airtight jar for up to 15 days.