Name: Pani puri/golgappe /puchka recipe by Ruchiajay Mahant at BetterButter
Prep time: 360 min
Cook time: 20 min
Total time: 380 min
Yield: 5
Ingredients: One cup semolina; 1//4 th cup oil; 1/4 th cup water; Oil for frying; For pani:half cup Corriander leaves; Half cup mint leaves; Small piece of ginger; 2 green chillies; 3-4 tsp tamarind pulp; Salt as per taste; Sugar as per taste to make it sweet and sour; 2 tsp jeera powder; One litre water; One medium size potatoes; 3-4 tsp boiled moong dal(optional)

ABOUT Pani puri/golgappe /puchka RECIPE

Street food no one can ignore from kids to elder.Loved by all .one of the best street food

Ingredients Serving: 5

One cup semolina
1//4 th cup oil
1/4 th cup water
Oil for frying
For pani:half cup Corriander leaves
Half cup mint leaves
Small piece of ginger
2 green chillies
3-4 tsp tamarind pulp
Salt as per taste
Sugar as per taste to make it sweet and sour
2 tsp jeera powder
One litre water
One medium size potatoes
3-4 tsp boiled moong dal(optional)

Instructions

PANI PURI/ PUCHKA/GOLGAPPE BY RUCHIAJAY MAHANT
ONE CUP SEMOLINA/SUJI/RAVA
1/4 TH CUP OIL
MIX BOTH SUJI AND OIL
ADD 1/4 TH CUP WATER IN SMALL PORTION TO KNEAD DOUGH.LET IT REST FOR 20 MINUTES.
AFTER 20 MINUTES AGAIN KNEAD IT FOR FEW MINUTES TILL IT'S SMOOTH...NOW DIVIDE IN SMALL BALLS
PRESS EACH BALLS IN HAND AND THEN ROLL DOWN IN ANY SHAPE .I PREFERED OVAL SHAPE
MAKE FEW TOGETHER
HEAT OIL AND FRY 3-5 AT A TIME, AT MEDIUM FLAME.TILL THEY ARE CRISP AND GOLDEN FROM BOTH SIDES
COLLECT THEM AND LET IT COOL FOR 2 HRS
YOU CAN HAVE IT PLAIN OR CAN ADD FILLING OF MASHED POTATOES AND MOONG DAL ALONG WITH SALT,PEPPER
FOR PANI.GRIND MINT,CORRIANDER LEAVES,GREEN CHILLI,GINGER,SALT,JEERA,IMLI PULP,SUGAR.TO IT ADD WATER
NOW REFRIGERATE PANI FOR 6 HRS AND THEN STRAIN IT AND SERVE IT .

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