Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pani puri/crispy golgappay/pani ke batashay. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Aj main ap logo k liey original pani puri ki recipe share kerrahi hu ap zarur try kerna kio k ye recipe original Pani puri ki recipe hai ap ko zarur achi. #PaniPuri #foodfunvillage. Eating Panipuri ( Fuchka / Golgappa ) - Indian Street Food Kolkata - Bengali Street Food. Sooji Puri for golgappa or pani puri or puchka with step by step photos.
Pani Puri/crispy golgappay/Pani ke batashay is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Pani Puri/crispy golgappay/Pani ke batashay is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have pani puri/crispy golgappay/pani ke batashay using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pani Puri/crispy golgappay/Pani ke batashay:
- Prepare 1 cup semolina (sooji)
- Make ready 1/2 cup all-purpose flour
- Prepare 1/4 cup normal atta (wheat flour)
- Get 1/2 (half) tbspn salt
- Make ready Hot water for kneading
The basic Panipuri / Golgappa filling is made by mashing. A wide variety of pani puri golgappa puri options are available to you, such as certification. In north India, pani puri is called gol gappe, gup chup, pani ke pataashe or phulkis. The signature element of this recipe is a spicy stuffing made out of a potato-chickpea mash and really tangy water, liberally infused with mint leaves.
Instructions to make Pani Puri/crispy golgappay/Pani ke batashay:
- First of all in a bowl add sooji,maida,atta, salt mix it all together make smooth dough don't knead it too much we need to just bind it
- Dough consistency should be like (playdough) cover it and rest it for 15 minutes MAKE SURE NOT SHOULD BE REST MORE THAN IT otherwise pani puri will be soggy
- Now roll it a thin roty that you can see your surface through it and cut round shape with any round lid or cutter
- Now in a wok add oil for deep frying oil should be very hot
- Now one by one or as much you handle it put golgappay circle into oil and press with spoon until it pop up or puff up we need to put the Puri remain in the oil until it becomes puff up
- Now place all the Puri in pot or strainer enjoy with tamarind water boiled chicpeas and boiled potatoes
- For full video subscribe my YouTube channel SHEEZ KITCHEN WITH KIDS to watch full video of this golgappay making thank you like and support everyone 🙂 jazakallah ❤️
Interestingly, in Hoshangabad in Madhya Pradesh. Panipuri (pānīpūrī ) or Fuchka (Phuchka ) or Golgappa is a type of snack that originated in Indian subcontinent, and is one of the most common street foods in India and Bangladesh. Panipuri is a street snack that is extremely popular in India, Bangladesh, Pakistan, and Nepal. Small in size, it consists of a hollow puri that is fried until In North India, panipuri is known as golgappa, gol referring to the crispy shell, and gappa referring to the eating process, since these small snacks are. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. When my favourite " pani puri wallah" is serving me these delightful little puris.
So that’s going to wrap it up for this exceptional food pani puri/crispy golgappay/pani ke batashay recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
