Golgappa or Pani Puri, also known as Pani Puri, is a delicious and popular Indian street flavor.
If you want this taste in your home, you can prepare this taste in your home!
https://egepazarindan.com/besan-ladyo-tarifi-nasil-yapilir/ How to make Indian Pani Puri?
Materials for Golgappa Recipe
For outer part (Puri)
1 cup of semolina
3 tablespoons thin wheat flour
1/4 teaspoon of baking powder
1/2 teaspoon salt
Oil to fry
For Pani:
1/2 cup of iron
2 cups of water
2 tablespoons roasted cumin seed powder
2 tablespoons of cumin seeds
1/2 cups of fresh coriander leaves
3 green fresh pepper
1 cup of fresh mint leaves
1 tablespoon of black salt (kalan namak)
1 tablespoon of boondi
2 tablespoons crushed jaggary
For internal mortar:
2 Middle Boiled Potatoes
1/2 cup boiled yellow peas
Green Indian Pickle
Red iron pickle
Salt
Preparation of
For Puri: Mix the semolina, flour, baking powder and salt in a large mouth container. Now add warm water gradually to knead a hard dough. Cover a damp cheesecloth and leave for 30 minutes on the edge.
At the end of the time, make balls of equal lemon size from the dough.
Open the dough in the form of thin rounds. You can round a round cookie pattern or the cover of any container.
Always make sure that the oil is hot before frying, otherwise puree will absorb excess oil and do not swell.
In addition, the oil should not be too hot, otherwise puree will burn and darken.
In a deep pan, put 3-4 doughs in the hot oil and fry with a corrugated spoon.
Make it swelling by pressing it in the middle while frying.
Remove on a kitchen towel when they are light brown and crisp. Do not allow the colors to be very darker.
After cooling, you can store it in an air -proof container.
For Pani: To make a thin paste, grind the coriander, mint leaves and green peppers in a hand blender.
Mix all other ingredients of Pani with green dough. Adjust the spices and sharpness according to your taste.
If there is any püt, pass it through a wire strainer to get rid of it. Leave in the refrigerator for 2-3 hours before serving.
Preparation of the inner material: Mix the yellow peas in a bowl, masty crushed potatoes and salt. Keep it on the edge. For service:
Slowly hit the crispy side and drill a small hole on the mash. Fill a little green Indian pickled, iron pickle, internal material and pre -prepared cooled pani. And enjoy Golgappa.
Enjoy your meal!
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