Pani Patasha | How to make Pani Patasha

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ByRidhima 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.

Pani Patasha is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of North Indian cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Pani Patasha at your home. Pani Patasha by Ridhima Mohil will help you to prepare the perfect Pani Patasha at your home. You don't need any extra effort or time to prepare this. It just needs 20 minute for the preparation and 15 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Pani Patasha.

  • Prep Time20mins
  • Cook Time15mins
  • Serves6People
Pani Patasha

Ingredients to make Pani Patasha

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

How to make Pani Patasha

  1. Take semolina a bowl and add 2 tsp 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 bowl 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 Vohraa month ago
looks good!
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