Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt add only if you have not added while boiling the potatoes and chana in a bowl. Thanks for pointing out. Footer Farrukh Aziz Ansari Farrukh is a microbiologist by qualification turned into a Food enthusiast. Roll out each ball into very thin circles uniformly. Remove and drain on an absorbent paper and store in an air-tight container. Take the puris out and place them on absorbent paper. Add little water at a time and knead it to form a dough.

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Best Puri Recipe for Pani Puri, Golgappa, Puchka – Cubes N Juliennes

So, this the most noteworthy point to follow. Ram Jadhao Ram Jadhao. The dough for pani puri puri recipe should have medium consistency, it should neither be too soft or thin nor too hard or thick. Glgappa View These Related Recipes. Cut into 7 equal circles using a cookie cutter of holgappa. If your Gmail or Facebook email id is registered with Tarladalal. I usually line the jar with kitchen tissue roll and then store the puris. Cover it with a damp cloth and keep aside for minutes.


Really liked it, thank you.

Pani Puri, Paani Puri, Golgappa Recipe, Paani Puri Recipe

Gently press the poories with the back of the ladle. Rinse coriander and mint leaves in water and take all the ingredients of pani.

Retrieved from ” https: I tried it golgapa at home and everyone liked it. Roll the dough portion evenly in step-6 by applying even presser. Slide the puri into the hot oil and fry until they puff glgappa and become golden brown. Knead the dough once again for a minute and divide it into 4 equal parts. All my family members have enjoyed a lot.

Keep flipping them too once in a while. The oil should be very hot first and then reduce it to maintain the flame at medium throughout until we fry them.

Crisp Puffed Puri for Golgappa, Pani Puri Or Puchka

Vaze College of Arts, Science and Commerce. Instructions Mix whole wheat flour, sooji and salt in a bowl.

You are not signed in. The kneading may seem to be difficult at first, but as you proceed, you will definitely get the result. Sprinkle onion and sev over it and drizzle a drop of date tamarind chutney over it. Farrukh is a microbiologist by qualification turned into a Food enthusiast. Review this recipe optional. Repeat the same for all the balls. Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry ‘Sal’ leaves to create an ambience.


I’ve never eaten so much of pani at one go. Trust me, that way they turn out to be just as ship-shape and golgapps as the store-bought ones. Leave a Reply Cancel reply Your email address will not be published. Secondly, at any stage, please do not fry the puchka puri on low flame. Or Sign In here, if you are an existing member.

This will make the puchka puri to puff up. Dip each puri in water and enjoy…. Sometimes we like to eat something spicy and according to me this is perfect to eat.