Pani puri is one of the famous mouth watering street side food in North India. Origin from Bihar and got its fame from Calcutta. The puri recipes are called Chaat items in common. This is no 1 street food in Calcutta and all over India. I love to have it in any season and any day for "n" no of times.
The puri used in pani puri is also known as Gol Gappa. Gol means round and gappa means one at a time. Pani puri means spicy mint water served in puri. The pani is of spicy and tangy taste and its main ingredient is mint, which is good for health. Very soon will post the recipe on how to make this spicy and tangy pani for pani puri.
Golgappas are easy to make and can store for few days. With this one puri we can make many varieties of dishes. If you have not tried this then please taste it in a street shop to know the real flavour and you will love it in n matter of time. Making puri at home is hygienic. Let us learn to make gol gappa's/ Puri.
Ingredients:
This recipe yields 60 puri's
Sooji / rava - 1 cup
Maida / All purpose flour - 1/2 cup
Warm water - 1/2 cup or little less
Salt as required
Oil to fry
Method:
1) Mix sooji (fine quality) maida, salt and water in a bowl.
2) Add warm water little by little and mix well to make a dough.
3) Make a smooth dough which should not be too sticky or too hard.
4) Knead it for minimum 5 to 10 mins.
5) Keep it aside for 10 mins closed with damp cloth.
6) After 10 mins again knead the dough for 2 - 3 mins and make balls as if we do for chapathi
7) Rolling this will be a little challenge so i use a drop of oil while rolling which will ease the rolling.
8) It should be evenly rolled so that to get fluffy puri's.
9) I use cookie cutter to cut small puri's from the big one we rolled. If you not have cookie cutter use any of the bottle lid (edges should be fine enough to cut)
10) Place all cut puri's in a damp cloth ( i use kitchen towel or kitchen paper) to maintain the moisture.
11) Heat oil in a pan in medium heat. Can fry 2 - 3 puri's at a time.
12) Puri will immediately puff. Fry it until golden brown.
13) Place it on a tissue to absorb excess oil. Let it cool.
14) Crispy gol gappa's are ready.
Note:
1) Kneading dough 5 - 10 mins yields fluffy puri's.
2) Do not add too much oil while rolling. use just a drop.
3) You can store it in a airtight container. It remains crispy for few days.
4) Can also add pinch of baking soda while kneading dough.
5) If your puri's are not puffing up, slightly apply pressure with slotted spoon so as to puff up the puri.
6) Make sure all the puri's are covered with damp cloth before frying, if it is dried it will not puff up.
7) If the oil is not hot enough then puri will absorb oil and if oil i too hot it will burn the puri.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
The puri used in pani puri is also known as Gol Gappa. Gol means round and gappa means one at a time. Pani puri means spicy mint water served in puri. The pani is of spicy and tangy taste and its main ingredient is mint, which is good for health. Very soon will post the recipe on how to make this spicy and tangy pani for pani puri.
Golgappas are easy to make and can store for few days. With this one puri we can make many varieties of dishes. If you have not tried this then please taste it in a street shop to know the real flavour and you will love it in n matter of time. Making puri at home is hygienic. Let us learn to make gol gappa's/ Puri.
Ingredients:
This recipe yields 60 puri's
Sooji / rava - 1 cup
Maida / All purpose flour - 1/2 cup
Warm water - 1/2 cup or little less
Salt as required
Oil to fry
Method:
1) Mix sooji (fine quality) maida, salt and water in a bowl.
2) Add warm water little by little and mix well to make a dough.
3) Make a smooth dough which should not be too sticky or too hard.
4) Knead it for minimum 5 to 10 mins.
5) Keep it aside for 10 mins closed with damp cloth.
6) After 10 mins again knead the dough for 2 - 3 mins and make balls as if we do for chapathi
7) Rolling this will be a little challenge so i use a drop of oil while rolling which will ease the rolling.
8) It should be evenly rolled so that to get fluffy puri's.
9) I use cookie cutter to cut small puri's from the big one we rolled. If you not have cookie cutter use any of the bottle lid (edges should be fine enough to cut)
10) Place all cut puri's in a damp cloth ( i use kitchen towel or kitchen paper) to maintain the moisture.
11) Heat oil in a pan in medium heat. Can fry 2 - 3 puri's at a time.
12) Puri will immediately puff. Fry it until golden brown.
13) Place it on a tissue to absorb excess oil. Let it cool.
14) Crispy gol gappa's are ready.
Note:
1) Kneading dough 5 - 10 mins yields fluffy puri's.
2) Do not add too much oil while rolling. use just a drop.
3) You can store it in a airtight container. It remains crispy for few days.
4) Can also add pinch of baking soda while kneading dough.
5) If your puri's are not puffing up, slightly apply pressure with slotted spoon so as to puff up the puri.
6) Make sure all the puri's are covered with damp cloth before frying, if it is dried it will not puff up.
7) If the oil is not hot enough then puri will absorb oil and if oil i too hot it will burn the puri.
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here.
No comments:
Post a Comment