Pani Patasha | How to make Pani Patasha

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By Ridhima Mohil
Created on 10th Jul 2017
  • Pani Patasha, How to make Pani Patasha
Pani Patashaby Ridhima Mohil
  • Pani Patasha | How to make Pani Patasha (0 likes)

  • 1 review
    Rate It!
  • By Ridhima Mohil
    Created on 10th Jul 2017

About Pani Patasha

Popular Street Food of India best known as Golgappa in North India.

The delicious and mouthwatering Pani Patasha is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Pani Patasha is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Pani Patasha. Ridhima Mohil shared Pani Patasha recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Pani Patasha. Try this delicious Pani Patasha recipe at home and surprise your family and friends. You can connect with the Ridhima Mohil of Pani Patasha by commenting on the page. In case you have any questions around the ingredients or cooking process. The Pani Patasha can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Pani Patasha with other users

  • Prep Time20mins
  • Cook Time15mins
  • Serves6People
Pani Patasha

Ingredients to make Pani Patasha

  • 1/2 cup fine semolina (rava / sooji)
  • 2 tablespoon hot oil
  • hot water for making the dough
  • For The Pani
  • 1 1/2 cups chopped mint leaves (phudina)
  • 1 tablespoon chopped coriander (dhania)
  • 1 1/2 teaspoon of jaljeera powder
  • 4 to 5 green chillies
  • 1 teaspoon roasted cumin seeds (jeera) powder
  • Salt to taste

How to make Pani Patasha

  1. Take semolina in a bowl and add 2 teaspoons of hot oil and mix the oil equally. Now add hot water and knead the dough making it a stiff dough.
  2. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
  3. Now divide the dough in equal portions and roll to a circle form.
  4. Deep fry in a kadhai in hot oil on a medium flame till they turn golden brown
  5. Remove, drain on absorbent paper and store in an air-tight container.
  6. For the pani
  7. Take two bowls of water and mix chopped mint leaves, coriander, jaljeera, chillies and roasted jeera powder. Add salt as per the taste.
  8. Crack a small hole in the centre of each puri.
  9. Add sprouts or boondi or boiled potato and immerse in the pani and eat it immediately.

Reviews for Pani Patasha (1)

Amrisha Vohra3 months ago
looks good!
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