What is the perfect receipe for Golgappas / Paani poori ?

Answer 1

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Paani Poori
rava - 100g, maida - 100g, mint leaves - 1 cup, coriander leaves - 1 cup, salt - 1/4 teaspoon, green chillies - 2 small, tamarind - lime sized, potatoes - 1/4 kg.
Puris: Mix rava and maida, add water to make a tight dough.ake large chappathis using this flour and cut out small round shapes from the large one.Deep fry these in oil till they become crisp.
Sauce:Grind mint leaves, coriander leaves, salt and green chillies into a thick paste. Soak tamarind for 3 min and extract the juice.Mix the ground paste with the tamarind extract.
Boil potatoes whole and cut into small pieces (Do not mash). Spread 1/4 tsp salt, 1/2 tsp red chilli powder on the potatoes and fry in 4 tsp oil.While serving, make a hole inside each puri and place some amt of sauce inside it. Place a potato piece inside the puris.

Answer 2

Paani
1 cup sonth chutney
2 cups firmly packed mint leaves
75 gm coriander leaves-ground together
6-7 green chillies
2 tbsp roasted and powdered cumin seeds
1 tbsp salt
1 tsp chilli powder
8 cups water

Sonth ki Chutney
100 gm tamarind-soaked in warm water for half an hour at least
3/4 cup broken up jaggery
2 tsp salt
1 tsp powdered black rock salt
1/2 tsp garam masala
1 tsp powdered dry ginger
1/4 tsp powdered black pepper
1/4 tsp chilli powder
1 tsp chaat masala

Paani Poori
24 puffed papri
1 cup boiled and diced potatoes
1 cup boiled chick peas
Paani Poorie ka Paani

METHOD
For the paani poori ka paani, mix all the ingredients together, chill and serve.

For the sonth ki chutney, strain the tamarind through a strainer, adding water, to facilitate this.

Add enough water to the pulp, to make it into a pouring consistency.

Mix in the rest of the ingredients and bring to a boil, lower the heat, and let it simmer, stirring occasionally, till it thickens a bit.

For eating the paani poori, break a hole in the center of the thinner side of the poorie, and fill with a little potato and chick pea and sonth if so desired, then fill with the paani and eat the whole poorie immediately.

Answer 3

Paanipuri or Golgappa pt 1

FOR PURIS
2 cup Very fine semolina, (soji or rava)
Salt to taste
Water
Oil to deep fry
Puri cutter
FOR WATER
1 lt Water
1 bn Mint leaves
1/2 bn Coriander leaves
8 x Green chillies, (8 to 10)
1 x Pingpong ball sized lump tamarind
1 tbl Jaljeera
1/2 tsp Black salt
2 tbl Jaggery
Salt to taste
ACCOMPANIMENTS
1/2 cup Boiled peeled chopped potatoes
1/2 cup Chickpeas soaked overnight
1/2 x Moong, (green gram) soaked overnight or sprouted
1/2 cup Non-sweet boondi
1 cup Tamarind chutney., (refer week on chutneys)

For puris:
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter.
You may use a sharp edged lid of a bottlle, if the size is alright.
Remove the frills formed and mix into remaining dough.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
For the spicy pani:
Wash and drain coriander and mint.
Put in a mixie.
Add all other ingredients except water.
Blend till a smooth paste is formed.
Mix into the water. Stir well for 3-4 minutes.
Strain with a sieve. Do not throw away the residue, refer note.
Place in fridge and chill for 2-3 hours.
For accompaniments:
Chickpeas: Pressure cook till done.
Potatoes: Skin jackets. Cut into tiny cubes.
Boondi: Dip in boiling water for 2 minutes. Drain, press out and cool.
Add crushed jeera, salt and chopped coriander to each accompaniment and mix well.
Put in bowls and place in fridge.
To serve:
Place the crisp cooled puris in a large platter.
Serve chilled water in deep bowls.
Place the accompaniments in centre to be taken as desired.
continued in part 2

Paanipuri or Golgappa pt 2
See part 1

For newcomers to the world of pani puri.
A small hole is made with finger on one side of puri. Some of the accompaniment is place in it.
Add enough tamarind chutney to water as per taste.
Dip the filled puri in the water and place in wide open mouth!!
Do not fill in advance and keep, it will turn soggy.
Making time: Puris- 1 hourPani - 20 minutesAccompaniments-20 minutes
Makes: Puris-35-40 puris Pani-1 litreAccompaniments-4-5 servings
Shelflife: Puris: 10-15 days in airtight containerPani-2-3 days in refrigeratorAccompaniments-1 day
Note that making timings do not include pressure cooking, soaking and chilling times.
Note: The residue left from straining the water may be used for masala in ragda of ragda patties. For recipe of ragda patties look in week on meal-in-a-snack.


Have fun with this I did.

Answer 4

some information
Crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as "Golgappas" in Northern India and as "Poochkas" in West Bengal.
When my favourite "panipuriwallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more!
Sprouts can be replaced by hot ragda to complement the chilled mint water.
Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes.



For the puris

1/2 cup fine semolina (rawa)
1/2 tablespoon plain flour (maida)
3 tablespoons soda water (bottled)
salt to taste

for the pani

1 1/2 cups chopped mint leaves
1 tablespoon chopped coriander
1/3 cup tamarind (imli)
25 mm. (1") piece ginger
4 to 5 green chillies
1 teaspoon roasted cumin seed (jeera) powder
1 1/2 teaspoons black salt (sanchal)
salt to taste

Other ingredients
1 recipe Khajur Imli ki Chutney
1/2 cup mixed sprouts, boiled
1/2 cup Boondi, soaked and drained

For the puris
1. Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
3. Place these circles under a damp cloth for about 5 minutes.
4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (Press each puri using a slotted spoon till they puff up in the oil).
5. Remove, drain on absorbent paper and store in an air-tight container.

For the pani
1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
4. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to proceed
1. Crack a small hole in the centre of each puri.
2. Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.



Handy Tip(s)
1. You can use ragda instead of the sprouts or boondi.

Answer 5

Pani Puri

Crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as "Golgappas" in Northern India and as "Poochkas" in West Bengal. When my favourite "panipuriwallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water. Making the puris takes some time to master and although they can be bought

Cooking Time : 25 mins.
Preparation Time : 25 mins.
Serves/Makes : Serves 4.

Ingredients

For the puris

1/2 cup fine semolina (rawa)
1/2 tablespoon plain flour (maida)
3 tablespoons soda water (bottled)
salt to taste

for the pani

1 1/2 cups chopped mint leaves
1 tablespoon chopped coriander
1/3 cup tamarind (imli)
25 mm. (1") piece ginger
4 to 5 green chillies
1 teaspoon roasted cumin seed (jeera) powder
1 1/2 teaspoons black salt (sanchal)
salt to taste

Other ingredients
1 recipe Khajur Imli ki Chutney
1/2 cup mixed sprouts, boiled
1/2 cup Boondi, soaked and drained

For the puris
1. Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½") circles.
3. Place these circles under a damp cloth for about 5 minutes.
4. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (Press each puri using a slotted spoon till they puff up in the oil).
5. Remove, drain on absorbent paper and store in an air-tight container.

For the pani
1. Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
2. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
4. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

How to proceed
1. Crack a small hole in the centre of each puri.
2. Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.

Handy Tip(s)
1. You can use ragda instead of the sprouts or boondi.

Answer 6

Ingredients Method
1 cup boiled channa
1 onion finely chopped
1 cucumber finely chopped
1 tomato finely chopped
1 capsicum finely chopped
1 boiled potato, peeled and chopped
1 tbsp. Fresh coriander finely chopped
5-6 golgappa puris (optional)
1/2 tsp. chaat masala
1 tbsp. white vinegar
2 green chillies finely chopped
1/2 tsp. ginger grated
1/2 tsp. garlic grated
salt to taste
1 tsp. butter
1 tsp. cornflour


Heat butter in nonstick pan.

Add ginger, garlic, stir.

Add onion, capsicum, stir till tender.

Add all other vegetables, stirfry one minute.

Dissolve cornflour, vinegar, salt, in 1/2 cup water.

Pour over vegetables, stir and sizzle for one more minute.

Take off fire, add channa and toss well.

Just before serving sprinkle crushed golgappas over dish.

Serve hot immediately, with slices of fresh bread or pavs.

Answer 7

i love them.......dont know how to make them.