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To make pani puri, make the puri dough out of olive oil, water, and rava, also called semolina, and maida, or white cake flour. Knead the dough, then roll it into a 1/4-inch thick sheet and cut smaller circles out of the dough. Fry the circles in hot oil for about seconds until they’re crispy. For the filling, boil and mash potatoes, then mix in red chili powder, chopped green chilis, onions, chat masala, and coriander leaves.
Peel the potatoes, then roughly chop them. Put them in a pot and cover them with cold water. Bring the water to a boil, then reduce it to a simmer. Cook the potatoes until they're completely soft, and a fork slides through them easily. Mash the potatoes roughly with a fork.
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Add another spoonful of water and mix more. The dough should be course and loose in texture, rather than moist.Add the water very slowly, in small increments, so that you don't end up mixing in too much. Puri dough should never be wet or sticky. For making super-crispy puris for Pani Puri or Gol Gappa, you can knead the dough with chilled club soda. This will not only make them swell up easily, but tastier as well.
For pani, the powder comes as as pani puri powder, or put five to 10 packets of sonaji jaljira powder. Submerge the filled puri in the bowl of pani so that the extra space fills with the spicy water. Don't keep it underwater too long, or it will get soft.
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Guar or xanthan gum will work if used in the cold sauce. If you don’t have them, yuo can use gelatine, but you’ll have to dissolve it in warm liquid first and then add to the cold sauce, then wait to thicken. In South India, especially Kerala and Tamil Nadu, traditional raita is called pachadi. Prepare pani hours in advance and refrigerate it. Take one puri and make small hole on the crisp side by tapping slowly.
Whatever the name is, everyone loves to gorge on this scrumptious snack from street stalls and vendors. But one thing that often concerns us is hygiene management. Most street vendors do not really focus on keeping the stalls clean and washing away everything unsanitary. If this bothers you too, then skip eating pani puri from street stalls and prepare it at home. It is very simple to make street-style pani puri at home.
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Put the coriander mint paste in the same strainer and strain the liquid/ juice of coriander mint paste by pressing it with the help of spoon. Do not discard the left over rough bits; use it while making potato stuffing. For making those perfect puris, you can roll the ¼th part of the dough nice and thin, and then using a cookie cutter, cut the small puris and fry. Once well-cooked, take them out immediately and place them on a paper towel in order to get rid of extra oil.
You can add more chili,lemon and rock salt according to your requirement. Pressure cook chickpeas with water and salt for 6-7 whistles and simmer for 7-8 min. Also, make sure you knead a very hard dough for making your puris. If its’s not of the right consistency, your puris might not swell up. Editor's pick on the best recipes, articles and videos.
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Do not make thick roti otherwise puri will not become crisp and very thin roti will not puff up while frying. Instead of making big thin roti you can also divide the dough into many small portions and rolls each puris individually. Gradually add lukewarm water and knead medium soft or stiff dough. The stiffness of the dough should be just like puri dough. If you wish to chill it, cover the bowl and place it in the refrigerator until you're ready to serve pani puri. Combine everything except the water.Don't add too much sugar.
These are very simple joys of life, and it is unfair to restrict from it, especially children. So if you too restrict your children from having pani puri outside, make it at home, and serve it authentically. It will really make them happy, I am sure. Don't cover the puris when they're finished cooking, or they won't stay crispy.
This article was co-authored by wikiHow Staff. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. This article has been viewed 317,159 times. Tap a puri at the center lightly to make a half-inch hole.
Contrary to popular belief, pani puri can be a very healthy snack. Even though it’s fried the oil there is minimal saturated fat it as the oil is dried up. It is the hygiene quotient that is the main concern, as it uses the hand as a primary mixing tool.
Pani puri differs from region to region, but this basic recipe is an excellent place to start. Then, make the prepared pani go through a sieve in order to remove the coarse particles. Once done, put it in the refrigerator to chill.
You can use a biscuit cutter or the rim of a cup. Cut out as many dough circles as possible from the rolled-out dough. Form it into a ball and place it in the a bowl. This will further improve the texture of the finished puris.
Golgappa recipePlace all the spices and herbs together in a blender, food processor or mortar. Process them until they are ground into a fine paste. Add a little water if necessary to loosen the ingredients and make them easier to grind. Mix the flours with a few spoonfuls or warm water. In a mixing bowl, combine the flours and a pinch of salt. Add one teaspoon of warm water and mix it with your fingers.
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