Pani Puri Recipe And Pani Puri Water 4 Flavors In Different Indian Styles In 2020
Feel like eating something spice today, But it came to mind that why not eat Golgappe soon as Golgappa name comes,you will have water in your mouth like mine. Golgappe is the most famous street food in India and everyone likes this chaat (DISH) from kids to adult. Golgappa is known by many names like Paani patashi, (Haryana) Pani ke batashe ,Pani Natasha,padaka (Uttar Pradesh) Fulki (Madhya Pradesh) Golgappa, gol gappay or gol gappa (Delhi, Punjab) Phuchka (Bihar, Jharkhand, Nepal, Bengal) Phuska/Puska (Assam) Fuska (Sylhet and Chittagong) Gup-chup (Odisha, Chhattisgarh) Pakodi (Gujarat).
STEP. 1
Add 1/2 bowl of semolina (suji, Rava) and 1/2 bowl of wheat flour in a large bowl. Add 1 tbsp of baking soda in it.
STEP.2
Add little bit water and knead the dough to make Tighter.
STEP.3
Knead the dough for about 3 to 4 minutes. The texture of the Dough should be slightly tighter. When the dough is tighten as you want, cover it with wet cotton cloth and keep aside for 20 minutes.
STEP.4
After 20 minutes, take off the wet cloth from the dough and knead it once again for a minute. Than divide the dough in 3 parts and make balls.
STEP.5
The balls should be covered with wet cotton cloth except rolling the one balls. And roll the ball as thin as possible before cutting them in to tiny circle.
STEP.6
Once rolled the balls thin according to your choice, cut them in to tiny circle with the help of cookie cutter and sharp steel lit as I did.
STEP.6
Take a pan for frying golgappe, pour the oil. When oil get heated up, Slide the small puri into the hot oil and fry until they become golden brown. Gently press the puri with the back of the ladle.Flip the puri and fry from the other side as well and than Remove the puri from the pan.
STEP.7
Your authentic golgappe are ready to eat with different types of pani(golgappa water).
And second are the temperature of the oil is very important for the puri to puff up and remain crispy after cooling. You will have to manage the temperature of the oil.
STEP. 1
Take a blending jar, add the fresh green chilies, cumin seeds, coriander powder, red chili powder, dry mango powder, pink salt, white salt, black pepper powder, chat masala, cubes of ginger,add little amount of water and blend it all to make smooth paste.
STEP.2
Once blending all those ingredients, take a glass and pour the cold water or normal water to Glass according to your need. Take one and half tbsp of Smooth paste and mix it well with water .
STEP.3
After mixing the paste to it, strain the water in to another separate glass and than add pink salt, white salt again, add one pinch of Hing, Roasted cumin seeds to the water and mix it again.
STEP.4
Your chatpata masala pani is ready for golgappe and add boondi just before serving time.
NOTE:- Refrigerate the spicy/Masala pani well good 5 to 6 hours and serve them when water is chilled. You can store it for about 3 days in the refrigerator.
Take a glass, add one and half tbsp of tamarind paste to the glass than add Normal or cold water and mix it well with the water.
STEP.2
Once mixing tamarind paste with water, add black salt, white salt, roasted cumin seeds, 1 tbsp of white sugar and mix it very well till sugar crystals are dissolved.
STEP.3
Your meetha pani is ready for golgappe, you can serve it by spreading boondi according to your choice. And this is mostly likable by the kids.
Add the water to the glass and than add some grated garlic cloves in it, mix it well with the help of spoon, add one pinch of cumin powder, Fennel powder, red chili powder, pink salt, white salt as per taste.
STEP.2
Now your garlic (lehsun) pani is ready and refrigerate the pani for about 5 to 6 hours before serving.
NOTE :- You can not store this garlic pani for long days
STEP. 1
Take a glass, add 1/2 tbsp of hing, white salt, pink salt, 1/2 tbsp of dry mango powder, one pinch of black pepper powder and than add water to the water, mix all of them well.
STEP.2
Once all dry ingredients are mixed it well with the water. Add 1/2 tbsp of masala paste in it and mix well again with the help of spoon.
STEP.3
Your hing pani is ready with in a minute. And add masala boondi just before serving.
NOTE :- Refrigerate the hing pani for about 5 to 6 hours for more tastier. Don't use warm water while making pani puri pani. Instead use room temperature and chilled water is the best.
- Course- street food
- Cuisine- Indian
- Prep time - 25 min
- Cooking time 10 min
- Total time - 35 min
- Difficulty level- easy
INGREDIENTS FOR AUTHENTIC GOLGAPPE RECIPE :-
- semolina-1/2 bowl
- Wheat flour-1/2 bowl
- Baking soda- 1 tbsp
- Normal water- as per required
HOW TO MAKE CRUNCHY GOLGAPPE AT HOME EASILY:-
Add 1/2 bowl of semolina (suji, Rava) and 1/2 bowl of wheat flour in a large bowl. Add 1 tbsp of baking soda in it.
STEP.2
Add little bit water and knead the dough to make Tighter.
STEP.3
Knead the dough for about 3 to 4 minutes. The texture of the Dough should be slightly tighter. When the dough is tighten as you want, cover it with wet cotton cloth and keep aside for 20 minutes.
STEP.4
After 20 minutes, take off the wet cloth from the dough and knead it once again for a minute. Than divide the dough in 3 parts and make balls.
STEP.5
The balls should be covered with wet cotton cloth except rolling the one balls. And roll the ball as thin as possible before cutting them in to tiny circle.
STEP.6
Once rolled the balls thin according to your choice, cut them in to tiny circle with the help of cookie cutter and sharp steel lit as I did.
STEP.6
Take a pan for frying golgappe, pour the oil. When oil get heated up, Slide the small puri into the hot oil and fry until they become golden brown. Gently press the puri with the back of the ladle.Flip the puri and fry from the other side as well and than Remove the puri from the pan.
STEP.7
Your authentic golgappe are ready to eat with different types of pani(golgappa water).
WHY PEOPLE PREFER TO MAKE THESE GOLGAPPE AT HOME:-
One of the reason is that you can make it healthier without using any chemical and any preservatives. I always prefer to make it at home Because it is good for our health.WHY GOLGAPPE TURNS SOGGY:-
This is the most common things while making puris. There are two things that your puri turned in to soggy. First is roll the bolls as thin as possible.And second are the temperature of the oil is very important for the puri to puff up and remain crispy after cooling. You will have to manage the temperature of the oil.
WHY THE PURIS ARE NOT TURNS IN TO CRISPY:-
There are also two things that golgappe are not turns out crispy and crunchy. First is You have to roll the dough very thin. If it’s not thin, your puri will not turn out crispy. And second are We should keep the ratio of semolina and flour equally.INGREDIENTS FOR CHATPATA MASALA PANI(spice water for pairing with golgappa):-
- Green chilies- 3 Or 4
- Cumin seeds- 1/2 tbsp
- Coriander powder- 1/2 tbso
- Red chill powder- as per taste
- Dry mango powder- 1 tbsp
- Pink salt- as per taste
- White salt- as per taste
- Black pepper powder- 1/2 tbsp
- Chat masala powder- 1/2 tbsp
- Ginger- 5 to 6 cubes
- Hing- one pinch
- Roasted Cumin seeds- little bit
- Boondi- used while serving time
- Water- as per required
HOW TO MAKE CHATPATA MASALA PANI FOR PANI PURI:-
STEP. 1
Take a blending jar, add the fresh green chilies, cumin seeds, coriander powder, red chili powder, dry mango powder, pink salt, white salt, black pepper powder, chat masala, cubes of ginger,add little amount of water and blend it all to make smooth paste.
STEP.2
Once blending all those ingredients, take a glass and pour the cold water or normal water to Glass according to your need. Take one and half tbsp of Smooth paste and mix it well with water .
STEP.3
After mixing the paste to it, strain the water in to another separate glass and than add pink salt, white salt again, add one pinch of Hing, Roasted cumin seeds to the water and mix it again.
STEP.4
Your chatpata masala pani is ready for golgappe and add boondi just before serving time.
NOTE:- Refrigerate the spicy/Masala pani well good 5 to 6 hours and serve them when water is chilled. You can store it for about 3 days in the refrigerator.
INGREDIENTS FOR MEETHA PANI:-
- Tamarind paste- one and half tbsp
- Pink salt - as per taste
- White salt - 1/2 tbsp
- Roasted cumin seeds- little bit
- Sugar- 1 tbsp
- Water- as per required
HOW TO MAKE MEETHA PANI FOR GOLGAPPE:-
STEP.1Take a glass, add one and half tbsp of tamarind paste to the glass than add Normal or cold water and mix it well with the water.
STEP.2
Once mixing tamarind paste with water, add black salt, white salt, roasted cumin seeds, 1 tbsp of white sugar and mix it very well till sugar crystals are dissolved.
STEP.3
Your meetha pani is ready for golgappe, you can serve it by spreading boondi according to your choice. And this is mostly likable by the kids.
INGREDIENTS FOR GARLIC (LEHSUN) PANI:-
- Garlic cloves- 6 to 7
- Cumin powder- 1/2 tbsp
- Red chili powder- as per taste
- Pink salt- one pinch
- White salt- as per taste
- Fennel powder- 1/2 tbsp
- Water- as per required.
HOW TO MAKE HING PANI FOR GOLGAPPE:-
STEP.1Add the water to the glass and than add some grated garlic cloves in it, mix it well with the help of spoon, add one pinch of cumin powder, Fennel powder, red chili powder, pink salt, white salt as per taste.
STEP.2
Now your garlic (lehsun) pani is ready and refrigerate the pani for about 5 to 6 hours before serving.
NOTE :- You can not store this garlic pani for long days
INGREDIENTS FOR HING PANI:-
- Hing- 1/4 tbsp
- Pink salt- one pinch
- White salt- as per taste
- Dry mango powder-1/2 tbsp
- Black pepper powder-1/4 tbsp
- Masala paste- 1/2 tbsp
- Water- as per required
- Boondi- just for serving time.
HOW TO MAKE HING PANI:-
STEP. 1
Take a glass, add 1/2 tbsp of hing, white salt, pink salt, 1/2 tbsp of dry mango powder, one pinch of black pepper powder and than add water to the water, mix all of them well.
STEP.2
Once all dry ingredients are mixed it well with the water. Add 1/2 tbsp of masala paste in it and mix well again with the help of spoon.
STEP.3
Your hing pani is ready with in a minute. And add masala boondi just before serving.
NOTE :- Refrigerate the hing pani for about 5 to 6 hours for more tastier. Don't use warm water while making pani puri pani. Instead use room temperature and chilled water is the best.
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