Can anybody give me the recipes for pani puri/golgappa?!


Question:

Can anybody give me the recipes for pani puri/golgappa?

i need the recipes for the pani and the imli chutney please


Answers:
I'm not exactly sure what you're looking for but I did fine a plain puri recipe, I hope that helps!

2 cups flour
1/2 teaspoon baking powder
1 pinch salt
1 1/2 tablespoons ghee
milk (enough milk to make a smooth dough) or 1/4 cup sour milk (then add less milk to mix dough)
ghee or vegetable oil (for deep frying)

Sift all dry ingredients.
Add ghee.
Mix with milk (or sour milk) into a soft smooth dough.
Roll out into 1/8 inch thickness.
Cut in rounds.
Fry in hot ghee or oil till a pale gold colour.

I am having more trouble with the imli, please try www.recipezaar.com , I hope you can find the recipe you need there!

Here you go:

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Pani Puri recipe - Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled. If pani puri masala is not available, mix 1/4 tsp chilli powderr, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt.

Pani puri recipe Ingredients

250g Pani Puri or gol gappa
125g black chickpeas
100g steamed bean sprouts (lentils should just begin to sprout) - optional
125g potatoes, boiled and coarsely mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani poori masala
mint chutney
tamarind chutney


Method

Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.

Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.

Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.

Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat.
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Imli (tamarind) Chutney

Ingredients
250 grams Green tamarind,
Water - 6 cups +2 cups,
Salt to taste,
500gms Sugar,
Turmeric powder,
Roasted and powdered cumin seeds, red chili, fenugreek seeds, casia leaf.

Method :-

Boil the green tamarind in 6 cups of water, until it becomes very tender. Strain the water, skin and deseed the tamarind. Squeeze out the flesh of the tamarind and preserve it in a container. Into it add 2 cups of water, salt to taste, a pinch of turmeric powder and sugar. Boil the mixture well, till it thickens slightly. Just before removing the container from flame, add the roasted powder of cumin seeds, red chili, fenugreek seeds and casia leaf. Mix well. 'Imli Chutney' is ready to serve.

Contributed by : Sushreeta Chakraborty, Calcutta
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Hope this helps.

Hello there!! If you goto allrecipes.com & type puri in the search bar you will get some great responses. Then look for link that says more recipes like this click it & you are given an even wider variety of recipes on indian cuisine. Also, search using indian cuisine as your keywords that will give you alot more returns on your overall search. Hope this is of assistance!! Best wishes to tasty dishes :)

Pani puri recipe Ingredients

250g Pani Puri or gol gappa
125g black chickpeas
100g steamed bean sprouts (lentils should just begin to sprout) - optional
125g potatoes, boiled and coarsely mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani poori masala
mint chutney
tamarind chutney

Method

Grind the mint and coriander leaves into a paste.
Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.

Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.

Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.

Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat.




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