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Pani Puri recipe|Golgappa recipe

Pani Puri recipe

Do you call it GolGappa or Pani Puri? Start salivating after hearing the name. It is also known as golgappa. If you go to Chandni Chowk or Sitaram Market then do not leave a chance to eat golgappe.

Materials Required - Ingredients for Golgappa - Pani Poori

Wheat flour or flour-half cup
Semolina-1 cup

Method - How to make Pani Poori - Golgappa

Take out the dough and semolina in a vessel and mix it well. Take a dough of whole dough with the help of lukewarm water (knead the dough thoroughly and make a paste)
Cover the kneaded dough and keep it for 20 minutes. Make the whole water in two ways, make the round gappo in the way you like the way.

First method

Make small loaves from kneaded flour. Cover them with cloth and keep them covered. One by one, bring all the elbows round the round in about 2 inches diameter. Keep these belly pariyas covered with cloth and take them down.

Second way

Make a large dough (with a dough equal to a guava) from the dough, 2 mm of this lot. Bare in thick 10-12 inches diameter and with the help of a lid, cut round goal rounds with the help of a lid, remove the spheres and put them in the plate and mix the flour again with the flour, make the loin Cut the balls, cut off all the flour balls and keep them covered. Raise one round and slice it slightly and make it slim, make long round shapes of round gappes or bolts in length and make round round round gaps. All the goals have been made by goppell, so now they take the floor.
1. Garnish the dough a little harder for golgappa.
2. When the fry is pressed and pressed with a pinch.
3. Once the flowers go up, then lighten the gas slightly. 4. Do not keep them open until it becomes cold, otherwise it will become soft.

Put oil in the pan and heat it. In 4-5 puris or embroidery, add as many perfumes, put them in oil and flatten them with a small clove of oil, and after flowering, turn them aside and swap them on a low gas. Keep it crispy and brown in the plate and keep it in the frying pan and fry for a second time. Take out all the water in the same way and take it out in the plate. The water is completely ready.

Water also needs water to eat. The easiest way to make water for round grapp: Take the Jaljiara Masala and stir it in water, add lemon and salt to taste. Water is ready for full water. Cut boiled potatoes and cut them small, if you want, then add roasted cumin and salt in it.

Make sweet chutney and eat and see how the round grapes are made.

To make Golgappa water:

Materials Required - Ingredients for Pani Puri Pani

Green coriander - half cup leaves
Podina - half cup leaves
Tamarind or Amchoor Powder - 2 teaspoons (or 2 lemon juice)
Green Chili -2
Ginger - 1 inch long piece
Roasted cumin -1 - 2 teaspoons
Black pepper - 1/4 teaspoon
Salt - according to taste (a teaspoon)
Black salt - half teaspoon

Method - How to make Golgappa Pani

Wash coriander and pudding leaves with clean water.
Grind all the spices and coriander, grind them with a mixie. Slice the grated masala in 1 liter of water. Take the water made with your hands ready for cumin water.

1 comment:

  1. Woooowwwww mu me pani agaya padhke 😋😋😋 mast bro keep it up