Pani Puri Recipe "How to make pani puri at home in easy way "

Learn how to make Pani Puri or Golgappa or Puchka. Pani Puri is round and sweet and spicy with a mixture of round potatoes. This pani puri recipe is a definite winner. Here is pani puri recipe in english

• Puri Puri Ingredients List:
• For Puri:
• 1 cup semolina (rava / semolina)
• 3 tablespoons fine wheat flour (maida)
• 1/4 teaspoon baking soda
• 1/2 tsp salt
• Oil for deep frying
• To make pani:
• 1/2 cup tamarind pulp
• 2 cups of water
• 2 teaspoon roasted cumin seeds (cumin) powder
• 2 teaspoons uncooked cumin seeds (cumin seeds)
• 1/2 cup coriander leaves
• 3 Green Chillies (Green Chillies)
• 1 cup Mint Leaves (Mint Leaves)
• 1 teaspoon black salt (black salt)
• 1 teaspoon Bundi
• Jaggery (Gur) by crushing 2 mounds
• To make the stuffing:
• 2 medium boiled potatoes
• 1/2 cup boiled dried yellow peas / small chickpeas
• salt to taste
• Green chutney
• Red tamarind sauce 

•  Make Pani PurI

Semolina, refined flour, baking soda and salt in a wide mouth pot. Now add hot water little by little to make a dough. Hardness should be the same for purity. Cover it with a damp muslin cloth and keep it aside for 30 minutes. 

Now make small equal sized balls of dough. When making more balls, remember to cover them with a damp muslin cloth.

 Now roll out the thin rotis with the help of some dry flour. Round them with the help of a round cookie cutter or lid of any container. 

Points to remember before frying: 

1. Always make sure the oil is hot before frying otherwise the puree will soak in excess oil and not puff. Keep a small test puri. If it rises rapidly then the oil is hot right. 

2. Also the oil should not be hot or the puris will be burnt and black. Heat the oil in a deep frying pan or pan and pour 3 - 4 puris in the pan and fry them with the help of a slated spoon. 

3.While frying, press them in the center, allow them to inhale. We want one in every Puri. Now flip them over and let them cook. 

4.When light brown and crispy, take them out on the kitchen towel. Do not let them darken in color. 

5.Let them cool down. Later store in an airtight container. 

To make pani: 

1.To make a fine paste, grind in a hand blender coriander, mint leaves and green chillies. 

 2.Mix all the ingredients of water with green paste. 

3.Dissolve the jaggery thoroughly. Adjust spices and tangents according to taste. 4.Tension through a wire sieve to remove any rough bits. 

5.Keep in the fridge for 2-3 hours before serving. 

To make the stuffing:

In a bowl, mix yellow peas, roughly mashed potatoes and salt. Keep aside.

 To Serve: 

Make a small hole on a puree by gently tapping the crunchy side. Fill the stuffing in the middle with some pre-prepared green chutney, tamarind chutney and some cold pani. Stir the pan before using to mix all the spices. Enjoy Homemade Pani Puri or Golgappa or Puchka….