vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pani Puri (golgappa)

Pani Puri (Golgappa)
SWEET POTATO CHAAT

Sweet Potato Chaat

A tangy and sweet chat made with sweet potatoes mingled in chat masala, chilies, rock sal...

Kara Sev AirFryer

Kara Sev Airfryer

Kara sev is a popular and easy to make Diwali snack recipe....

Jhal Muri - Spicy Puffed Rice Salad

Jhal Muri - Spicy Puffed Rice Salad

Jhaal muri is a popular street food snack of Kolkata. Jhaal means spices and muri are puf...

Pav-bread for pavbhajji

Pav-bread For Pavbhajji

Simple bread used to make pav bhaji, now you can make it at home....

MACARONI CHAT

Macaroni Chat

Macaroni chaat is a instant chatpata chaat recipe for snack and parties. Macaroni chaat r...

KURKUREY ROTI CHAT

Kurkurey Roti Chat

This is a evening snack recipe prepared with fried roti julians and served with chopped o...

Pani Puri (golgappa) Recipe, How To Make Pani Puri (golgappa) Recipe

The popular street food doesn't need any introduction. Learn the recipe of Pani Puri by vahchef.

Crisp semolina puris filled with chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as "golgappas" in northern India and as "poochkas" in West Bengal. Read More..

About Recipe

How to make Pani Puri (Golgappa)

(5 ratings)
2 reviews so far
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Pani Puri (Golgappa)
Author : Vahchef
Main Ingredient : Maida flour
Servings : 0 persons
Published date : November 22, 2016


Ingredients used in Pani Puri (Golgappa)
• All-purpose flour (maida) - 1 cup.
• Semolina (sooji) - half cup.
• Salt - to taste.
• Cumin seeds - 1 tea spoon.
• Mint leaves - 1 bunch.
• Red chilli powder - to taste.
• Cooking oil - to fry.
• Black salt - 1 pinch.
• Green chilies - 3 numbers.
• Ginger paste - 1 tea spoon.
• Tamarind paste - 1 tablespoon.
• Carom seeds - half tea spoon.
• Water - 500 ml.
Method:
  • In a large bowl, mix the all-purpose flour and semolina together and knead into a hard dough. Set aside.
  • Take a portion of dough, roll with rolling pin into a very thin sheat. Cut into small circles with a cookie cutter. Cover it with wet muslin coth.
  • Heat oil in a deep kadai. Once oil get hot, deep-fry puri until they puff up and turns into golden.
  • In a mixie jar add mint leaves, cumin seeds, red chili powder, green chilies, ginger paste, tamarind paste, carom seeds (ajwain) and water. Grind it well.
  • Then strain liquid from the grinded mixture. Set aside the liquid that was strained. Mix salt and black salt as per taste.
  • To eat, punch a hole in the puri, put some paniinside and your Pani puri is ready to eat.





Cooking with images





Articles




 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

vahuser Posted on Thu Jan 27 2011

rerghrthjrj

Reply 0 - Replies
profile image

vahuser Posted on Tue Mar 24 2009

wow i love pani puri(gol gappe)...u r realy amazing chef.......

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter