Pani Poori - Golgappa Recipe, Imli Khatti , How To Make Pani Poori - Golgappa Recipe

“Pani Puri” is amongst the yummiest, mouth-watering and taste bud moving snacks. It is most widely used products in the Indian Chaat group, is the perfect example of an Indian roadside snack food You simply cannot avoid it. Pani Puri is a superb snack for the kids when they arrive from school.  Little round crunchy puris are drenched in mint flavored delicious potato gravy. Preparing Pani Puri in the home is a better means of experiencing and enjoying the lip-smacking snack.

Pani Puri creates a fantastic presentation and it is simply exciting to eat. It is made of some basic ingredients, chana, moong beans and potato mixed with chat masala along with spicy ingredients. Chopped pudhina is sprinkled over the thick masala gravy. It is possible to replace other beans that you've available as well. You place these inside of a puri and add chutney and “pani.” Pani means here a distinctively flavored water.

The Puri are usually made from sooji, Maida, and wheat flour. They're thin and crisp. You may have bought puri ready from the shops. But making Puri in the home is quite simple. It only needs a couple of ingredients. You can store puri in an airtight jar. You can actually use the puri later on to make Ragda Puri, Dahi puri or Dahi batata puri. 

 Based on the location Pani puri has several names in India:

• In Punjab, Haryana, Jharkhand, plus other regions, it is called ‘Gol Gappa’.
• In Rajasthan and Uttar Pradesh, it's called ‘Pani ke Bataashe’.
• In Goa, Gujarat, Andhra Pradesh, Karnataka, Maharashtra, Tamil Nadu, refer to it ‘Pani Puri’.
• In West Bengal, it is actually widely known as ‘Phuchka’.

 Positives and Negatives of Pani Puri:

Advantages are pani puri aids you to heal mouth ulcers, additionally, it provides comfort from acidity.

Drawbacks are: Pani puri generally is a high source of fat affiliated calories. Pani puri isn't a food of high satisfied benefit.