Gol Gappe or you can call them Pani Puri awesome chaat found in every corner of India. It is also known as Water Balls. Here I am telling you about how to make Pani Puri Ki Puri?
Preparation time: 1 hour
Cook time: 30 min.
Total time: 1 hour 30 min.
Ingredients Required:
1. One cup semolina (suji)
2. Two – three tblsp maida
3. One – fourth baking soda
4. Oil for frying
5. Water to knead the dough
Instructions:
1. Add all ingredients in large bowl for puri.
2. Mix all dry ingredients in a bowl and add little water to form stiff dough.
3. Cover dough from wet cloth and keep aside for 20-30 min.
4. After 20-30 min remove the wet cloth and knead the dough again.
5. Dust some of flour over board, take a medium size ball from dough and roll the ball into a thin large circle.
6. From a biscut cutter or a vati cut out the round disc from large circle.
7. Keep the cut round puri under a wet cloth.
8. Use all dough and make round disc in this manner.
9. Make puris by the method you prefer to use by making yourself small 2 inch circle or by cutting.
10. Heat oil in skillet and slip one puri into oil, the puri will immediately puff and become golden brown, apply little pressure by slotted spoon so as to help the puri puff up if it is not puffing up.
11. Turn the puri with slotted spoon so that other side gets cooked.
12. Turn one more time if you want to brown them.
13. Get it out on kitchen tissue.
14. When it get cool stored puri into airtight container, while making pani puri serve it with boil potatoes, pani and sprouted moong dal chana.
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| Gol Gappe |
Preparation time: 1 hour
Cook time: 30 min.
Total time: 1 hour 30 min.
Ingredients Required:
1. One cup semolina (suji)
2. Two – three tblsp maida
3. One – fourth baking soda
4. Oil for frying
5. Water to knead the dough
Instructions:
1. Add all ingredients in large bowl for puri.
2. Mix all dry ingredients in a bowl and add little water to form stiff dough.
3. Cover dough from wet cloth and keep aside for 20-30 min.
4. After 20-30 min remove the wet cloth and knead the dough again.
5. Dust some of flour over board, take a medium size ball from dough and roll the ball into a thin large circle.
6. From a biscut cutter or a vati cut out the round disc from large circle.
7. Keep the cut round puri under a wet cloth.
8. Use all dough and make round disc in this manner.
9. Make puris by the method you prefer to use by making yourself small 2 inch circle or by cutting.
10. Heat oil in skillet and slip one puri into oil, the puri will immediately puff and become golden brown, apply little pressure by slotted spoon so as to help the puri puff up if it is not puffing up.
11. Turn the puri with slotted spoon so that other side gets cooked.
12. Turn one more time if you want to brown them.
13. Get it out on kitchen tissue.
14. When it get cool stored puri into airtight container, while making pani puri serve it with boil potatoes, pani and sprouted moong dal chana.
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