Pani puri recipe in Hindi | Easy Golgappa recipe | puchka recipe | Ojas Kitchen

Pani puri recipe in Hindi | Easy Golgappa recipe | puchka recipe | Ojas Kitchen
#panipuri #golgappa #puchka #panipurichallenge

Pani puri, also known as golgappa, phuchka, or gupchup in different parts of India, is a popular street food snack that has won the hearts of millions across South Asia. Here's an in-depth look at this beloved delicacy:

Origins and Regional Variations
Origins: Pani puri's exact origin is debated, but it's believed to have originated in the northern parts of India. Over time, it has become popular across the entire Indian subcontinent.
Regional Names:
North India: Known as golgappa, typically larger in size with a spicy and tangy filling.
West Bengal and Bangladesh: Called phuchka, often filled with a spicy mashed potato mix.
Maharashtra: Referred to as pani puri, featuring a mix of flavored water (pani) and a stuffing of chickpeas, potatoes, and tamarind chutney.
Odisha and Bihar: Known as gupchup, with variations in the filling and flavored water.
Ingredients
Puris: Small, round, hollow crispy shells made from semolina or wheat flour.
Pani (Flavored Water): The water is flavored with tamarind, mint, green chilies, black salt, chaat masala, and other spices. It’s typically tangy, spicy, and a bit sweet.
Filling: A mixture of boiled potatoes, chickpeas, onions, coriander, and various spices. Some variations include boiled mung beans or sprouts.
Preparation
Making the Puris: Dough is prepared from semolina or wheat flour, rolled into small discs, and deep-fried until they puff up into crispy hollow balls.
Flavored Water (Pani): A tangy and spicy water is prepared by blending mint, coriander, green chilies, tamarind, and various spices, then diluting with water.
Filling: The puris are gently cracked on top and filled with the prepared stuffing.
Assembly: The filled puris are then dipped into the flavored water and served immediately to maintain their crispiness.
Eating Style
Pani puri is typically eaten in one bite. Street vendors often serve it one at a time, with the eater standing at the stall, popping each puri into their mouth as soon as it’s prepared. The burst of flavors from the crisp puri, tangy water, and spicy filling creates a unique and delightful experience.

INGREDIENTS:-

For stuffing :-
Black channa :- 1Cup
Boiled potatoes:-3
Onion :- 2
Red chilli powder:- 1/2tsp
Salt:- 1/2tsp
Coriander powder:-1/2tsp
Roasted cumin powder:- 1/2 tsp

For saur(khatta ) water:-
Green Chilli :-6
Coriander leaves :- 1Cup
Mint leaves :-1Cup
Salt :- 1/2tsp
Chat masala :- 1tsp
Black salt :- 1/2 tsp
Lemon juice:- 2-3
Dry mango powder:-1tsp
Cumin (jeera) powder:- 1tsp
Boondi :- 1/2 cup

For sweet Water :-
Coriander and mint pulp :- 2tbsp
Imli :- 50g
Jaggery(gud) :- 50g
Sugar (chinni) :- 50g
Black salt :- 1/2tsp
Salt :- 1/2tsp
Cumin powder :- 1/2tsp
Chat masala :- 1tsp
Golgappa powder:- 1tsp
Boondi:- 1/2cup
Ice ice ice

For Golgappa
Suji(Rava, semolina) ;- 350g
Refiend oil :- 70g
Oil to fry



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