In a bowl ,take mashed potatoes, add teaspoon red chilli powder,salt, jeera powder , chat masala ,black salt and black chick peas, mix everything. 3) Arrange them in an air fryer in a single layer. While spreading you can lightly oil the surface so that it does not stick. 6228 views | original sound - Naurah Napiha Keep the puri separately. Use a spoon and filter. Street style pani puri made with puri or golgappa, tasty potato stuffing, and different flavors or pani. Mainly originating from Varanasi, it is known by different names in different parts of the country. puri recipe for pani puri: firstly, in a large bowl take 1 cup rava and 2 tbsp maida. Make a small hole in each puri and arrange on a serving plate.. Make the pani water. Add all ingredients in a bowl and with water knead the dough ,set aside for 20 minutes but cover it with wet cloth . 1. Method to prepare Spicily and Delicious Pani Puri. Add one teaspoon of warm water and mix it with your fingers. They will puff up so nicely. Filtered well. If more liquid required, then add little water. Repeat this with remaining dough. Then, add the rest of the pani ingredients until blended well. Stir well and refrigerate. Mix and coat all of them with oil. Soak the Tamarind in the warm water for 15-20 min. Step 3. Keep adding the water until you get an elastic dough that is neither too soft nor too stiff. Let it rest wrapped for about 15 to 20 minutes. 4. Because the fresh produce kind of makes all the difference at the end. Add a little more than 1/2 cup water, tamarind, and gudh in the pan. Cover the dough with a damp muslin cloth and allow to rest for 15 minutes. Pulse it again for 20 seconds. Mix with water and knead the dough until it gains a very smooth creamy texture. 3. For Sweet Pani: Heat up a pan on medium heat. Instructions. in a very thin circle ,as thin as you can make will give you a perfect end product. To eat: One at a time, crack a small hole on top of the thinner side of a pani puri shell then add 1 teaspoon of the potato mixture and 1 1/2 tablespoons of the green mango water. You can microwave this for about 5-6 minutes. Take pani-puri water in a medium bowl. Knead again, and then roll into a large, thin circle and cut out small puri discs . Add a little tamarind chutney. Make sure that remaining dough should be covered. Now grind the spices to a find powder and store it in a bottle. Step 4: For pani, mix mint powder, green chili paste, ginger paste, mango powder, cumin powder, chat masala and salt to taste in . Cara saya buat pani puri. Later take a small portion of this dough and roll into a thick chapati. Making pani puri filling. Place a puri on your plate, and poke a thumb-size hole at the top, either with your finger or the back of a spoon. For Sweet and . Take cup tightly packed mint leaves in a small grinder or blender jar. For Sweet and sour chutney: In a saucepan take tamarind. Now let it rest under wet cloth for about an hour or more. Heat the oil in a pan and add the cumin seeds and turmeric. After that sprinkle 1 tsp chaat masala powder, 2 tsp red chili powder. Allow it to rest for 2-3 hours before serving. Refrigerate the pani for 2-3 hours, or until chilled. Kneading the dough for the Puri Recipe For Pani Puri: In a mixing bowl, add one cup fine un roasted semolina (Sooji/Rava), 1/8 teaspoon baking soda, teaspoon salt and 1 Tablespoon of all purpose flour (maida). Make sure that remaining dough should be covered. Add water and grind well. Turn off the heat. How to make pani recipe for pani puri A) preparing spicy water (teekha pani) 1. Now add 1 ltr cold water to it. With the help of the back of a ladle slightly press it. Step 3: Heat oil in a bottomed pan and deep fry puris from both of sides till the golden and crispy. Garnish . Then add 1 inch ginger and 2 to 3 green chilies, which have been roughly chopped. Adding semolina will make the puris crispy. Whisk in the spices and place in the fridge until ready to use. Strain it into the bowl, pressing down on the leftover residue to get all the juice out. Switch on the gas and simmer this on medium to high heat for 5-6 minutes. First take suji, all-purpose flour, and maida in a big mixing bowl. NOTE : That's it your hajmola pani is ready to enjoy with golgappa. Pop the whole. also, add tsp salt and lemon. Knead a hard dough using some water. Sugar. And pieces. Done. There should be no chunks. Break it up before covering with water. Deep-frying the puris in oil. Ready in 15 minutes and feeds a big crowd (it can be prepped the night before and served the next day). In a bowl mix semolina, urad dal and salt. This also allows the flavors in the water to develop better. I like to serve the sweet chutney separately, but you can mix about 1/4 cup of date-tamarind chutney to the spicy pani and mix well. Coat the baby corns with the masala mixture. For pani: Grind mint leaves, green chili and ginger in a blender till smooth. Pani should be served extremely cold. Then add 1 medium size chopped onion and a few fresh coriander leaves. How to prepare Pani for Paani Puri In a large bowl add powdered hajmola, black salt, salt, roasted powder and crushed green chilli. Add jaggery and water. 1/4 Boondi How to make Mumbai Style Pani Puri Recipe To begin making the Mumbai Style Sukha Pani Puri, firstly make the chutneys by following the recipe on our website. In a bowl, take some hung curd, add 1 tbsp besan, 1 tsp chilli powder, 1 tsp coriander powder, 1/2 tsp jeera powder, 1/2 tsp garam masala powder, 1/4 tsp chaat masala, 1/2 tsp ginger garlic paste, salt and mix well. 8 cups of water Chopped items 1 cup mint leaves 1 cup coriander leaves 1-inch pieces of ginger To taste 3 medium-size lemon 6 tablespoon sugar 2 teaspoon chat masala powder 2 teaspoon black salt or Kala Namak 7-8 tablespoon Boondi (optional) 4 green chili (chopped) Salt Cook for 4- 7 minutes , adjust salt and jaggery if needed . When gudh dissolves completely cook for 2 more minutes. Puris - how to make delicious puris at home. Dip each puri in water and enjoy Pani puri is also known as golgappas. The carb in a single serving of pani puri exceeds 50g, which include minimal dietary fiber and loads of calories from fat. Take a puri and break it a little in the center and add channa, sprouted green grams. Once soaked. 1. Mash with fingers and seperate the pulp from the fibers and seeds. 1.Heat oil over medium-high heat in a heavy-bottomed wok/kadai. In a Blender add the Mint leaves / Pudina followed by Cilantro / Dhania then the black pepper and green chillies and the Tamarind / Imli along and water and add a . Pani Puri Recipe is one of the most popular street food snacks all over India. Tap the Puri at the center lightly to make a half inch hole in it. Add about 1 teaspoon of the potato chickpea filling into the puri. Step 4: For pani, mix mint powder, green chili paste, ginger paste, mango powder, cumin powder, chat masala and salt to taste in . 1. The first thing we need to do here is to blanch the tomatoes. But the origin of the golgappa is north India. Place into a flour-dusted bowl, cover with a damp tea towel and leave to stand for 30 minutes. Next add 1 cup tightly packed coriander leaves. 3 green chilies make the pani very spicy. 4. Untuk memasaknya, pani puri ini goreng tidak perlu lama. Make small balls and roll them into flat thin round shaped puri. Heat up a pan on medium heat. Instead, use water at room temperature or chilled water is the best. Heat oil in a pan, fry the puri with a little pressing, so that puri swells. Gently stuff the chole-potato mix into the puri, add the toppings of your choice . Sprinkle onion and sev over it and drizzle a drop of date tamarind chutney over it. Begin making the puris. Enjoy! 2. Now put cilantro and mint in mixie. Gently stuff the chole-potato mix into the puri, add the toppings of your choice . Grind to a smooth, fine paste. Add 3-4 cups of water and stir well to combine. 4) Air fry them at 380 degrees F for 1 - 2 minutes only. You can also serve the various fillings, chutneys, pani, puris on a platter and ask people to assemble themselves. Soak the Tamarind in the warm water for 15-20 min. One serving of Pani Puri gives 329 calories. Mega Marathon Cover it with a damp cloth and keep aside for 20-25 minutes. Do not use any dry flour for rolling the pooris. transfer the garlic paste into the bowl and add 4 cup of water. Add club soda and gradually knead to get a tight smooth dough. 2. Roll the dough into 1 1/2 inch thickness. sprinkle water as required and knead to a smooth and soft dough. Heat the oil on a medium flame. For Pudina Pani. In this recipe, I share 6 different types of pani puri water like mint-coriander pani, garlic (lashun) pani, gud-imli pani, hajma hajam pani, hing pani and jeera pani. Mix with water and knead the dough until it gains a very smooth creamy texture. Knead the flour to puri like consistency. When gudh dissolves completely cook for 2 more minutes. Cover the dough with a damp muslin cloth and allow to rest for 15 minutes. Teekha pani for panipuri is already. Add asafetida, black pepper corns, cloves, dry mango, citric acid and black rock salt to the bowl. Masak guna api kecil sahaja. Set it aside for half an hour. Mix the flours with a few spoonfuls or warm water. now add cup hot water and start to knead. 1. Done. Remove the cloth and knead again until smooth texture. At first, for making pani puri filling or pani puri stuffing in a large bowl add 300 grams of chopped boiled potatoes. First of all take a bowl to add Maida, baking soda, semolina, and a pinch of salt. Then add tamarind juice , black salt , pani puri masala. Fry the onion in the pan once the cumin seeds start to pop and cook gently for 10 minutes so they soften and gain some golden colour. Set it aside for half an hour. Insert toothpicks and shallow . 4. After 30 minutes, divide the dough into 4 portions, and roll them into balls. Blend together chopped mango or tamarind, green chillies, mint, coriander, peppercorns and the spices with 2 cups water till smooth. Also add garam masala, chat masala, salt and cumin powder. If necessary, add a little water. Once the oil is hot, reduce the flame to medium and maintain it throughout. Add khara or plain boondi to pani. To make the puris, place the semolina, flour and a pinch of salt in a bowl, then gradually add the soda water, stirring continuously until the mixture comes together to form a stiff dough. Mix all ingredients thoroughly. Pani puri is one of the most popular Indian street food recipes. Drain on absorbent paper. Instructions. Assemble Pani Puri: Take each puri and gently make a large hole on its top-middle side with a spoon or your index finger or thumb for stuffing. Make sure to use fresh coriander leaves, green chillies and mint. Blend at high, adjust seasoning and serve chilled. 7. 3. Pour the roasted spices in a bowl. Making the puris. After that sprinkle 1 tsp chaat masala powder, 2 tsp red chili powder. 2. (Photo 3) Add water 1 to 2 tablespoon at a time and start kneading the dough. Also chop the green chilies. Drain on absorbent paper. How to make Pani Puri Step 1 Knead the dough To make this easy Pani Puri recipe at home, take a bowl and add semolina, wheat flour, baking soda along with a little salt and water as required and prepare a stiff dough. Method. Let it cool down for 5-10 minutes. Step 3: Heat oil in a bottomed pan and deep fry puris from both of sides till the golden and crispy. Instructions. Today we made 1000 Pani Puris i. Cut small puris with cookie cutter or bottle cover and make all .