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Pani Puri (golgappa)

Pani Puri (Golgappa)
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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.
  • 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.

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Recent comments

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vahuser Posted on Thu Jan 27 2011


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vahuser Posted on Tue Mar 24 2009

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

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