Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, puri for paani puri (golgappa). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Puri for Paani Puri (Golgappa) is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Puri for Paani Puri (Golgappa) is something that I’ve loved my entire life.
Read Customer Reviews & Find Best Sellers. The oil should be medium hot. Add a tiny piece of the dough ball in the hot.
To get started with this recipe, we must prepare a few components. You can cook puri for paani puri (golgappa) using 4 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Puri for Paani Puri (Golgappa):
- Prepare 1 cup sooji (semolina)
- Get 2 tsp maida (refind flour) (optional)
- Take 1/4 cup wheat flour
- Make ready Water
Pani means water in Hindi and Puri is the puffed, fried Indian bread. Take semolina, maida, baking soda and salt in a wide mouthed bowl and mix well. Add water in small incremental quantities and bind stiff dough. Remove the cloth and knead again until smooth texture.
Steps to make Puri for Paani Puri (Golgappa):
- Mix all the flours and knead a soft dough with water.
- Cover a dough with a wet cloth and keep it for 20 minutes.
- Make small balls from the dough. And flatten them.
- Roll small puris from them.
- Heat oil in a kadai (wok). It should not be extremely hot. And not cold as well.
- Put puris in oil, one by one and press them slightly. Keep flame medium, otherwise puri will catch brown colour immediately but, it will not be crispy. And if flame is low, it will absorb oil.
- Flip them and fry them on the other side too.
- Take the puris out when they are done.
For that lip-smacking street style pani puri, the filling has to be just right. The major chunk of filling consists of boiled and mashed potatoes and kala chana (black gram)/ kabuli chana (chickpeas). The chatpata taste comes from black salt, cumin powder and red chilli powder. The puri for pani puri needs to be crispy, and that is achieved only with the activation of gluten strands in the semolina. That's why it is important to knead the dough well, so it is elastic enough when rolled out without any tearing.
So that’s going to wrap it up with this special food puri for paani puri (golgappa) recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
