Panipuri (Golgappa) Recipe. Through out the post I have noted the important points where things may go wrong. Place them on a tissue to drain excess oil. - Ingredients for Golgappa - Pani Puri. Enjoy this street food recipe with your loved ones. To Make Puri:Mix sooji, maida, baking soda and salt in a wide mouth vessel. Make sure you don’t place it one over other otherwise it will stick to each other. Golgappa has to fry at very low temperature. It is basically prepared with rava and maida. Preparing golgappa puri at home is very easy and better than the store bought one. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying. What should I do? When you add the puri to oil then you should fry it on medium flame, when the puri puff up bring the flame to low and fry it until golden and crispy. Note -Check correct temperature by sliding a pinch of dough in oil. After half an hour, knead the flour again and roll out a few small-sized balls from the prepared dough. Help me out with this. The kneaded dough should be medium soft and not too soft or too hard. Do not add flour while rolling the dough, but you can lightly grease the surface with oil if needed. Can we use that to make the puri for Pani puri? Salt to taste Remove the cloth and knead again until smooth texture. Golgappa doesn’t have any English name, it can be called as sweet and savoury crispy water balls. Thank you, Garima. Now cover the dough with a damp cloth and rest it for about 20-30 minutes. Sorry, your blog cannot share posts by email. Blog at WordPress.com. I don't understand why Puri got soft after it cooled. Add water spoon by spoon while kneading. To make them crispy, bind the hard dough. Once done, transfer the chilli-mint paste to a jug and stir-in tamarind paste, 4 cups of water, boondi, black salt, crushed jaggery, roasted and raw cumin seeds. Hi - We bought Idli rawa instead of usual bombay rawa. But homemade puris are much healthier & tastier as we use fresh ingredients and there are no added preservatives and additives. If necessary, once they puff up switch off the gas to maintain low temperature. Let them cool down and serve. Now add warm water little by little to knead a stiff dough. Rest the dough for 20-25 minutes. Have you ever tried preparing golgappa at home? Roll it out using a rolling pin into round shaped roti with thickness like phulka roti or chapathi (approx 1-2 mm). Cover it with a damp muslin cloth and keep it aside for 30 mins.Now make small equal lemon sized balls of the dough. Learn how to make pani puri. Let the fried golgappa cool down and dry in a big plate or big vessel in room temperature but make sure that you don’t let the fried puri to sit in the air. This pani puri recipe is a sure winner. Add a layer of green and tamarind chutney in them and serve alongside chilled mint pani. Let them cool and keep aside. 1/2 cup Coriander Leaves Nicely puffed up pani puris!! Flip and fry the puris until it is crisp and turns golden. Golgappa recipe for pani puri, Puri recipe for Pani puri | Pani puri recipe. To make puri:  Following all these tips gives you crisp and puffed puri. I don’t know where I got wrong; my puris did not puff up at all. Step 8. Your next step would be to prepare pani for the puris. Roll the dough from all the sides equally. It is the fried and crispy small hollow balls stuffed with flavoured water and boiled potatoes or boiled chickpea. People say that making pani puri at home is difficult. Trust me this recipe is going to be hit. Once the oil is hot add one by one puris into it, press the puri gently with the help of a ladle and it will puff up then float on the top. The dough should have elasticity in it. If you have tried this Golgappa recipe: Indian street food or any other recipe on shellyfoodspot then please take a minute to rate the recipe and leave a comment and let me know how you liked it. Add warm water and knead to make dough of medium soft texture. Roll the dough into a thin circle and cut them into equal sized discs. Do remember to keep them covered with damp muslin cloth while making more balls.Now with the help of some dry maida, roll out thin rotis. You can also store them in a airtight container. Very yummy and tasty snacks continue sharing. Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to email this to a friend (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Skype (Opens in new window), Click to share on Telegram (Opens in new window), Click to share on Pocket (Opens in new window). 1 teaspoon oil 1 tblsp Black Salt (kala namak ) Thickness should be around 1 mm. This site uses Akismet to reduce spam. In a large bowl add 1 cup fine semolina, … Knead till gluten forms. It looks like a normal puri. It is basically prepared with rava and maida. when the dough is prepared, keep it aside for 20-25 minutes by covering it with a damp cloth.