Pani Puri Recipe or Gol Gappa Recipe
Gol Gappa, also known as Pani Puri, is more popular Indian street food in India. It looks like a ball which hollows from inside and to taste it we need to fill it with either chutney or flavoured water. Every state has its own unique different ways to make such as to taste found in Haryana, Nepal ,Bihar odisha ,Uttar Pradesh ,Madhya Pradesh and Chhattisgarh. Pani puri recipe can be made very easily anytime at home or anywhere also in different varities. We find different flavours like chilli, chaat masala, tarmrind, cumin, asafoetida(hing) in water (sweetly, salty, sour).
Table of Contents
Recipe Time
Preparing time: 30 mintues Cook time: 10 mintues Serve: 4 people
Pani Puri Ingredients of Atta (whole wheat flour)
- 1 ½ cup Semolina (Rava/Sooji)
- 1 cup Maida/whole wheat flour
- ½ salt
- Pinch of baking soda
- 1 tbsp Oil for kneading
- Hot water
- Oil for frying
Gol Gappa Ingredients of Semolina
- 2 cup Semolina (Rava/Sooji)
- 1 tbsp Whole Wheat flour
- ½ salt
- Pinch baking soda
- 1 tbsp Oil for kneading
- Hot water
- Oil for frying
Process to Make Gol Gappa or Pani Puri Recipe at Home
To make gol gappe or pani puri recipe of semolina we need maida (all purpose flour) make a dough. In a vessel add semolina, pinch of baking soda and salt to taste then maida to it and add oil drop by drop to make a structure like kinetic sand after that add water to make entire dough. By preparing the stuff gently wrap it in wet cloth for 30 minutes then remove the cloth from it. After 45 minutes and knead for sometime so that dough should be oily and do this process again with wet clothes for an hour.
To make pani puri recipe prepare small balls of dough and press it by hands. Roll the dough as thin as possible before cutting them to make a small circles it should be roll gently and equally.
After making small circles give it a size of 2 inches with the help of circle shape cutter then keep the texture of dough of pani puri for 10 to 15 minute. After that turn on the gas and keep the pan on high flame to heat it well then one by one slip the gol gappa in hot oil and fry it from both side until golden brown.
Take out the gol gappa from pan and keep it to be cool and drain with tissue paper. After 2 hour it will be ready to enjoy with different spicy filling. Serve it with spice potato, chickpea spice, sweet and tangy water.
Note: While making semolina dough don’t keep it too tight or in atta (whole wheat flour) keep dough tight and oily.
