Pani Puri recipe from scratch! Golgappa | Puchka
Panipuri has different variations and names in different regions. In Mumbai it is pain puri, in Kolkata it is called puchka, In Delhi it is called golgappa etc. The word chaat comes from licking(chaatna) So it is said Unless and until you don't lick (Chaat) the plate Its not the chaat. Nowadays chaat breaks maximum diets but the origin of chaat was for a typical diet which was beneficial to our health.Our body sometimes needs lots of spices we need cumin, carom seeds when the season is changing or when the water is not good but if you eat spices like this you can't.So giving spices through small portion food, that road is called chaat. It is said that when Shahjahanabad was settled that is today's Delhi(When the capital changed from Agra to Delhi). The water of Yamuna was not good for the people. So, people were taking time to adjust and Shahjan also got sick. So, it was told to them that see if you have to cut the side effect of water then you have to start eating food prepared in spices and ghee but the portion should be less otherwise your stomach will get upset. So it said that chaat got famous after After Shahjahanabad was settled in Delhi.
The intro became quite big so let's start making our pani-puri without wasting any more time!
Dough making for puri and frying:
- Take a parat(thali) and add 4 cups Semolina and 1/2 cup All-purpose flour.
- Mix and add salt as per taste.
- Start kneading the dough but make sure that the water used while kneading should be warm-luke. (Knead the dough tight, make the bowl of dough press somewhere with your finger if the dough bounces back that means the dough is perfect.)
- Cover the dough with a cloth and keep it for rest about 30-35 minutes. People say add baking soda/powder to fast the process, no it won't.)
- Roll out the dough thin and cut it into a circle shape with the help of a round cutter. Cover it with a cloth and let them rest again for 3-5 mins.
- Then deep fry the puri's till golden brown. Then keep it on tissue paper so the extra oil gets removed.
Spicy pani(teekha pani):
- In a large bowl take 2 cups Mint leaves + 1 cup Coriander leaves. Add 1 inch peeled and sliced ginger.
- Add 2-3 chopped chilies and 1/4 cup of jaggery. Now put some ice cubes and 2 cups of water.
- Add these all into a mixture and grind it very well.
- Put it into the bowl and add 2 cups of water again. Add salt as per taste,1 tablespoon of rock salt, 1 teaspoon of cumin powder and 1 tablespoon of chaat masala.
- Then mix well and drain it through the strainer into another bowl.
- Add tamarind pulp and salted boondi.
Potato Stuffing:
- In a mixing bowl, take 2 large-sized boiled and peeled potatoes and mash well.
- Add 1 tablespoon of cumin powder, 1 tablespoon of black pepper and chaat masala, 1 tablespoon of red chili powder.
- Mix well and then add 1/2 cup of boiled moong.
- You can also make ragda instead of potato stuffing.
Ragda:
- Soak the white peas overnight. Next day drain them and rinse with fresh water.
- Put them into the pressure cooker with some turmeric powder, asafoetida, salt as per taste and 2 tablespoons of oil and 2.5 cups of water.
- Pressure cooker them for about 20 minutes on medium-low flame.(The time can vary depending upon the quality of peas). So, you make sure that cook the peas properly.
- Open the lid of the cooker and they the pressure settles down, add 2 tablespoons of red chili powder and mix well.
- Your ragda is ready!
Serving time:
- Take a puri and hole it in the center.
- Then fill it with stuffing then add some chopped onions, chaat masala, sev, daal. Deep it into the tikha pani.
- Cheers! Your panipuri is ready.
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