Pani puri

Pani Puri – India’s favourite Snack

Sometimes this famous snack is called Puchka, at other times it is referred to as Pani Puri or Golgappa. It all depends on which part of India you are in. But one thing remains the same. They are everyone’s favourite snack. When people create these delicious snacks it is either done with wheat flour or semolina.

The recipe is not just being made in India though, people across the world are starting to create this recipe. It is becoming an international hit as people realise just how tasty it is.

Ingredients to make 40 to 45 Gol Gappas

Time – 50 minutes

For Golgappe
Semolina – 1.25 cups (200 grams)
Oil – 1/4 cup (70 grams)
Oil – for frying

For Pani
Dry mango chunks – 50 grams
Green coriander 50 grams or 1 cup
Green chilly – 6 to 7
Black pepper – 1/2 tsp
Black salt – 2 tsp
Salt – 1/2 tsp
Roasted cumin powder – 1 tsp
Dry mint – 1 tsp or fresh green coriander leaves – 2 tbsp
Ginger paste – 1 tsp or 1 inch piece

Method for Suji Golgappe

Take the semolina (suji) and place it into a big bowl

Add oil to it.

Mix really well.

Add lukewarm water little by little and knead a soft dough.

This should be even softer than the dough the dough you would make if you were making chapatis.

Cover the dough and put to one side for 20 minutes to give it time to set.

Take half the dough and put it on a rolling plate. keep kneading it until it gets a smooth and soft consistency. This should happen within 3 to 4 minutes.

When the dough is smooth enough, grease your hands with some oil and make small lumps from it. Using the palms of your hands roll them into a round shape. Place the dough ball on to the rolling plate and press it gently.

Gently roll out the dough ball with the help of a rolling pin.

In a wok heat the oil. Place the rolled poori into the oil, meanwhile, make the next one.

The pooris will begin to float on the surface.

Place as many pooris as you have room for in the wok. Keep tossing and pouring oil over the pooris with the help of a ladle and fry until they turn golden brown in colour.

Take out the fried pooris with a sieve, continue for all the pooris.

Cook in a wok until brown
Cook in a wok until brown

Method for Golgapp Pani

Wash the mango chunks to remove any debris. Leave them in the water to soak for approximately four hours. This will allow them to go soft.

Place the chunks of mango into a mixer jar and grind to make a paste.

Strain the paste and place it in a bowl. Discard anything that is left.

Place mint leaves, green chilly, black pepper, ginger paste, black salt, mint powder, roasted cumin powder, salt and some water in a mixture jar and grind to make a paste.

Add coriander-mint paste to the mango pulp, followed by some water and mix well. You can also add gram flour boondi into it if desired.

To serve the gol gappas, peel the boiled potatoes and chop in small chunks. Add roasted cumin powder, salt and some green coriander into it. Also, prepare sweet chutney as well.

Store the semolina pani puri in an airtight container and relish eating for up to 10 to 15 days. Whenever you want to eat gol gappas, just take them out from the container and serve.

If you love this recipe then you will also love our Shawarma Pitta recipe

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