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Pani puri Recipe

It is very tasty and yummy.

  • Prep time:
  • 30mins
  • cook time:
  • 15mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Easy

Cuisine : NA

Course : NA

Tags

  • #UtsavWeek2
Ingredients

Ingredients For Pani puri Recipe

Methods
  • 1. To make semolina pani puri, first of all, prepare semolina by kneading it. Fine semolina is used for this. Take out the semolina in a big bowl. Add oil and mix well. Put lukewarm water little by little in semolina and prepare a soft dough even from chapatti flour. Cover the dough and keep it aside for 20 minutes to set. The semolina flour will be ready by swelling. The dough has been set, keep the oil in the pan on the gas for heating. Take half of the dough and put it on the wheel and mash it well, toast it to make the dough smooth. In about 3-4 minutes, the dough becomes smooth and ready.
  • 2. When the semolina dough becomes smooth, apply oil on your hands, break small balls from the dough and prepare them by making them round. Take a ball and place it on the wheel, press it lightly with your hand and by applying slight pressure from the rolling pin, roll out a little thick poori. When the oil is sufficiently hot, put the rolled poori in it, put the other poori in it and see that the poori starts to swell on its own, in this way put as many pooris as they can in the pan. Now, by rotating the ladle, pour the water over the poori by tossing the oil, and prepare it by frying till it becomes golden brown. Take out the prepared pooris in a mesh porridge placed on top of the plate and prepare all the water by frying it in the same way, the extra oil comes out from the pooris and comes in the plate kept below the porridge. Poori for pani puri is ready.
  • 3. Wash and soak the sour mango in water for 3-4 hours, so that it becomes soft and ready. Put the khatai in a mixer jar and make a fine paste. Filter the paste and take it out in a bowl, remove the remaining fibers in the sieve. Make a fine paste by adding coriander leaves, green chili, black pepper, ginger paste, black salt, mint powder, roasted cumin powder, salt and little water in a mixer jar.
  • 4. Add coriander-mint paste and water to the sifted sourdough pulp and mix it well. Delicious water for gol gappas is ready. We can also add gram flour to it. To serve pani puri, peel the boiled potatoes and cut them into small pieces, add roasted cumin, salt and some green coriander to it, prepare potatoes and prepare sweet chutney. Keep sooji pani puri in an air tight container and take it out of the container and eat it comfortably for 10-15 days whenever you feel like eating gol gappas.

Products used in Recipe

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