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PANI PURI(GUP-CHUP/GOL GAPPA) Recipe | | Starters and Snacks Recipe by madhavi |
| | INGREDIENTS | For puri:
Rava - 2 cups
mida - 1\4 cup
salt to taste
oil 1\4 cup
oil for frying
For pani:
tamarind lemon size
green chilles - 3
bunch of dhaniya leaves(cilantro)
bunch of mint
leaves ground to a paste.
black salt - 1 tea spoon
ordinary salt to taste
dhana jeera powder - 1 tea spoon
black pepper powder 1\2 tea spoon.
For masala:
Boiled chana (or) peas, aloo, raw onions (optional)
For sweet water (as served in some states)
water, sugar, jeera powder, black salt (a little) | | METHOD | 1. For spicy water:
Soak tamarind in water and take extract of it and dilute adding more water of desired amount (make sure the water is sour enough don't dilute too much) mix the ground paste and all the other ingredients and taste, adjust salt according to your taste. If too spicy make it little sour by adding lime juice or simply dilute your choice.
2. For sweet water:
Mix all the ingredients and taste, adjust to your taste if you think some thing is less.
3. For puris:
Mix all the mentioned ingredients and knead it to a soft dough of chapati consistency. Heat oil in a kadai and roll the dough into small, small puris of ping-pong ball size or size that fits in your mouth easily and fry them. For some reason if the puris stop fluffing apply / brush little water over the rolled puris and fry them.
Puris will not fluff if the dough gets dry.
4. To Serve:
Break open the top of puri, put some boiled mashed aloo, peas or chana, raw onions(optional) dip in sipcy or seewt water and at a gulp put it in mouth and enjoy. |
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Feedback on recipe
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Name: monikanagar
City: Australia
Comments: Its very good Receipe.Puris comes out nicely. Will u pls tell me we make thin ball.
thanks madhavi
Name: madhavi
City: USA
Comments: Thanks for the feedback monikanagar,can you be pls more clear about what you asked me so that i can reply back. Thanks again.
Name: monika
City: Australia
Comments: yea, Madhavi i put self raising flour in rawa. coz of thatmay be puris didn't come out chrispy . can we use sifraising or not.
I was asking when we make puri how much dough i have to take .
Name: madhavi
City: USA
Comments: Hi monika
You can add self rising flour but make sure you add more oil before mixing this will make them crisp.And while you are making balls there are two methods one is making a big puri and cutting it into small puris using a bottle cap or cookie cutter.second one is making one at a time,if u r making one at a time make sure there are no cracks on the small dough ball apply little water to your hands if needed and roll it into a smooth surface ball and then press/roll it little thick so tht the puri will fluff as soon as you put in hot oil.And lastly oil should be always hot just similar as for ordinary wheat pooris,maintain constant temp.
If you get the feel once making the puris ,from next time you will make your own variations in proportion and reciepe belive me i think it will work for you.All the best happy cooking!
Name: deepmala
City: USA
Comments: hi madhavi,
i m deepmala,i m also in USA,in which area r u living,actually i know one lady in USA,she is also madhavi,so i want to check
only.i m in SUNNYVALE
if u know me,plz reply soon
deepmala
Name: madhavi
City: IL
Comments: hey deepmala i used to live in south dakota now i'm in chicago.
Name: nuour
City: canada
Comments: i don't get it!!!
Name: nupur
City: canada
Comments: i don't get itat all!
Name: sim
City: bangkok
Comments: hi everybody.have seen so many golagappa receipe but no receipe was perfect.will try this one too madhvi
Name: Avnee
City: Nairobi
Comments: Hi Madhvi, your receipe has question marks in places of quantity of some of the ingredients.....maybe its my browser, could you please email me the full receipe for pani puri. thanks.
Name: Avnee
City: Nairobi
Comments: Hi Madhvi, your receipe has question marks in places of quantity of some of the ingredients.....maybe its my browser, could you please email me the full receipe for pani puri. thanks.
Name: adam
City: birmingham
Comments: can you send me a video of someone making panipuri tried so many ways but they just seem to go flat
Name: POONAM SHARMA
City: Edmonton
Comments: Thanks for the reciepe.Itried to make puris but these were not puffed fully what may be the reason.Please do reply.
Thanks Again.
Name: Radha
City: Thamesmead
Comments: It is the best you got to try it.
Name: Chhaya Angadi
City: Mumbai
Comments: Could you give your reciepe for sweet chutney?
Name: anu
City: bangalore
Comments: good website.. i want news letter
Name: neeta
City: Bangalore
Comments: I saw the receipe for Pani.
How much water should I take?
Name: rrachna
City: Delhi
Comments: hi friends!
I wnt to learn golgappa which is made out of atta. can anyone help me to learn the recipe.
Name: piyush
City: kota
Comments: rt
Name: piyush sharma
City: kota
Comments: hi
Name: jasbir canadian
City: Brampton
Comments: Add some chhat masala in water and water should be refrigrated also add small quantity of green corriender in water and serve chilled with pani puri enjoy CHEERS !
Name: priyanka
City: hyderabad
Comments: i have loved this puris after trying.they r so crispy.if u wanna more crispy add little corn flour
Name: DadyLymnonline
City: New York
Comments: what I was looking for, thanks
Name: puja
City: delhi
Comments: hi
i want to know how to make aata puri for pani puri
thanks
puja
Name: kapa
City: japan
Comments: this recipe is excellent.i vil definitely try it.thanq
Name: Huien Tsang
City: japan
Comments: recipe is good.but for making more chatpata give recipe fasttt i have to eat
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Name: prithvi
City: hyderabad
Comments: Hi madhavi,can u tell me how to make pani puris with out adding maida or wheat flour.i need gluten free pani puries
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Name: Sudha
City: Montreal
Comments: Golguppas get SOFT after few minutes...why NOT secret or Tip how to keep then fluffy...as we see in shopsrestaurants..it stays for days.
Thanks
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