How to make Pani Puri at home

Sometimes called Pani-Puri, the innumerable chaats and snacks showcase a myriad of flavors and textures – sweet, salty, tangy, spicy, soft and crispy, that is the epitome of Pakistani snack/food

Here you will find recipe to Pani Puri (aka Gol Gappay) which are small airy balls made of flour and semolina rolled out into very small puris (roti, bread) and deep fried to a golden shade.

And then cooled and stored in air tight containers.

The puri hollow puri is then slightly crushed from the top and filled with the yummy ingredients, and the recipe changes from places to places and bring flavors that every time tastes different.

Sometimes mashed potatoes, chopped onions and sweet chutney, then dipped in a chilly-mint flavored tangy water mouth watering and eaten as a whole in one mouthful. As you savor the pani puri, you can literally feel the explosion of flavors in your mouth, an assortment of crisp, tangy, spicy tastes.

Lets check out the process.

How to make Puri (gol gappa) recipe?

Overall time

  • Preparation Time: 10 mins
  • Sitting time: 30 mins
  • Cooking time: about 20 to 30 mins
  • Serves 8-10 persons
  • Cuisine: Pakistani

 

Ingredients:

  • 1/2 tbsp maida/all-purpose flour
  • 2 tbsps urad dal flour
  • 1 1/4 cups ravva/semolina/sooji (very fine variety)
  • Salt to taste
  • Water for kneading
  • Oil for deep frying

Steps

  1. Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 15 mins.
  2. While the dough is resting.
    (i) Prepare the pani (water) required for the puchka.
    (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use.
    (iii) Chop a large onion finely and keep aside until use.
  3. Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. Keep them covered.
  4. Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
  5. Cool and store in an air tight container and use when required.

Be mindful oil is hot enough before frying the puri. If it isn’t then roti will absorb a lot of oil — which we do not want (oil is a big no-no, remember?). If you’ve made it ahead of time then I’d suggest to lightly warm it up in oven for about 3 to 4 mins before serving. Of course we do not recommend Microwave Oven for obvious reasons. Note to self: finer the sooji, the better a puri will be.

How to prepare Pani (water) for Pani Puri?

Overall time

  • Preparation Time: ~10 mins
  • Serves 8-10 persons
  • Cuisine: Pakistani

 

Ingredients:

  • 6-7 Cups cold water
  • 1/2 Cup packed pudina leaves
  • 1 Green chili fresh
  • Small piece ginger
  • 1 tablespoon amchur powder
  • 1/2 tablespoon chaat masala powder
  • 1/4 tablespoon cumin pwd
  • Pinch of black salt (optional)
  • Fresh coriander leaves for garnishing
  • Salt to taste

Steps

As you can guess, steps are pretty straight forward:

  1. Make a paste of mint leaves, green chili and ginger and keep aside
  2. Take a vessel, add the cold water in it, followed by the green mint paste and combine well.
  3. Add cumin powder, chaat masala powder, amchur powder, black salt, and normal salt to taste.
  4. Garnish with coriander leaves. Chill in refrigerator till use.

Be mindful oil is hot enough before frying the puri. If it isn’t then roti will absorb a lot of oil — which we do not want (oil is a big no-no, remember?). If you’ve made it ahead of time then I’d suggest to lightly warm it up in oven for about 3 to 4 mins before serving. Of course we do not recommend Microwave Oven for obvious reasons. Note to self: finer the sooji, the better a puri will be.

How to eat Pani Puri (Gol Gappay) at home?

Of course we are here to help, if you do not know how to eat gol gappay.

First rule, do not break it! Or you lose.

Take a Puri in your hand or put on your palm and lightly press the top to make a hole in the puri. Stuff with a tablespoon of spicy mashed potato, 1/2 tablespoon of chopped onions, 1 tablespoon of sweet chutney, pour 2 tablespoon of the prepared chilled mint pani and stuff the whole Gol Gappa in your mouth.

And then, live a little.

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