Recipe: Perfect Pani puri

Pani puri. Pani puri recipe with step by step photos. Pani puri is a popular street food of India, where Pani puri is a favorite chaat snack of many folks and ours too. Panipuri (pānīpūrī ) or Phuchka (Phuchka ) is a type of snack that originated in the Indian subcontinent.

Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to a golden shade, cooled and stored in air tight containers. Crisp Puffed Puri for Golgappa, Pani Puri Or Puchka. The dough for pani puri puri recipe should have medium consistency, it should neither be too soft or thin nor too hard or thick. You can have Pani puri using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Pani puri

1. You need 1/2 cup of Semolina or sooji.
2. It’s 1 rbsp of all purpose flour.
3. Prepare To taste of salt.
4. It’s as needed of Water.
5. You need As needed of Oil for frying.

Pani puri (which is also known as a golgappa and is most commonly referred to as a puchka in Kolkata) is widely available as a street snack in India, and in other countries like Pakistan, Bangladesh. Pani puri is one of the most popular street foods in India. And why not, the essence of gulping a pani puri and realizing each of the spices and flavours put in it feels out of the world. Pani puri, panipuri or pani poori, literally means, "water bread" in Hindi, it's a common street food item in many regions in India, but the actual origin remains unknown. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri Pani Puri, have it spicy sweet or balanced – just the way you like it!

Pani puri instructions

1. In a bowl add samolina,all purpose flour and salt and make a semi stiff dough with the help of sufficient water. Cover it with muslin cloth and keep aside for 10 minutes..
2. After 10 minutes knead the dough and divide the dough into equal portion. Roll a portion of the dough into 175 mm diameter circle. Cut small circles with the help of cookie cutter or a katori approximate 37 mm.in size.keep doing till the dough is over..
3. Heat oil in a pan or kadhai. Deep fry few circles at a time.press it slightly using a perforated spoon till it puffs up..
4. Fry till golden brown in colour. Make all pani puri like this..
5. Serve pani poori with boiled matar,and khatta and meetha pani..

It is a delight to watch the vendor. Mix the sooji flour in bowl with the baking powder, salt and oil. Place all the ingredients for the pani into a blender and blitz for a fair while until smooth. Pani puri or golgappas is my most favorite chaat from childhood. Pani Puri recipe or Golgappas Recipe – puffed puris stuffed with ragda, sometimes moong I am happy to share the pani puri recipe from the streets of Mumbai.