How to make Phuchka or Golgappa

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WilhelmGer

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Golgappa is a very tasty dish from India.It is a mouthwatering snack. Once you try it,You will never forget the taste again.It is also called Panipuri
HOW IS PANI MADE IN A PANI PURI RECIPE?
To prepare pani, which is also called theeka pani, take mint leaves, coriander leaves, ginger, chili, and tamarind in a mixer. blend to a smooth paste adding the required amount of water. transfer to the bowl and add chat masala, cumin powder, and hing, salt, and water. to enhance the flavor of pani, you can prepare them in advance and keep them in the refrigerator and take it out just before serving.

HOW IS THE STUFFING MADE IN PANI PURI?
Generally, there are myriad ways in preparing the stuffing for the pani puri. take a bowl, add smashed aloo, chopped onions, coriander leaves, cumin powder, chaat masala, pepper powder, chili powder, and salt. the other variations are adding cooked chickpeas, moong sprouts along with the smashed aloo, or thick dry curry made up of peas which are also called ragda can be added as stuffing to the puri.

HOW IS SWEET CHUTNEY OR MEETHI PANI MADE?
Sweet chutney or meethi pani is made of tamarind and jaggery which is mixed with chaat masala, cumin powder, pepper powder, chili powder, hing, and salt. add water to it depending on the consistency and taste. this helps to balance the taste with that of spice water or theeka pani and makes the pani puri flavorful and tasty.

HOW TO PREPARE PURI FOR PANI PURI?
Take a cup of rava and 2 tbsp of maida to it. add oil, crumble, and mix well. add hot water and knead it well until the smooth and soft dough is formed. let it rest for 20 mins. after 20 mins, take a ball-sized dough, and roll it using a rolling pin to a small disc-shaped uniformly rolled thin puri. if they are rolled too thick, they get soft after frying. if the dough is not rolled uniformly, it won’t puff which makes the poori soft. fry the pooris in hot oil on a medium to high flame. these puris puff up immediately when they are put in the hot oil and do not take much time. as preservatives are not added to this fresh homemade puri, consume it immediately and do not preserve it for future use.

Recipe:-
for puri:
▢1 cup rava / semolina / suji, coarse
▢2 tbsp maida / plain flour
▢3 tbsp oil
▢¼ cup hot water
▢oil, for frying
for theeka pani:
▢¼ cup mint / pudina
▢½ cup coriander
▢1 inch ginger
▢2 chilli
▢small ball sized tamarind
▢1 tsp chaat masala
▢1 tsp cumin powder
▢pinch hing / asafoetida
▢¾ tsp salt
▢4 cup cold water
for khatta meetha pani:
▢1 cup tamarind extract
▢3 tbsp jaggery / gud
▢1 tsp chaat masala
▢1 tsp cumin powder
▢¼ tsp pepper powder
▢¼ tsp kashmiri red chilli powder
▢pinch hing / asafoetida
▢¾ tsp salt
▢3 cup cold water
for aloo stuffing:
▢3 potato / aloo, boiled & mashed
▢½ onion, finely chopped
▢2 tbsp coriander, finely chopepd
▢½ tsp cumin powder
▢½ tsp chaat masala
▢¼ tsp pepper powder
▢½ tsp kashmiri red chilli powder
▢½ tsp salt
 
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