Golgappa recipe

Fry on medium flame until it turns golden brown and crisp from both sides. drain off over kitchen paper to get rid of excess oil. puri is ready for pani puri. once cooled completely, you can store it in an airtight container and use it for a week.

Firstly, in a small blender take ¼ cup mint, ½ cup coriander, 1 inch ginger, 2 chilli and small ball sized tamarind. blend to smooth paste adding water as required. transfer theeka pani puri paste into a large bowl. add 1 tsp chaat masala, 1 tsp cumin powder, pinch hing, ¾ tsp salt and 4 cup cold water. mix well and theeka pani is ready to enjoy with golgappa.

Firstly, in a small bowl take 3 potatoes, ½ onion, and 2 tbsp coriander. also add ½ tsp cumin powder, ½ tsp chaat masala, ¼ tsp pepper powder, ½ tsp chili powder, and ½ tsp salt. mix well making sure everything is well combined. aloo stuffing is ready to enjoy with puchka.

Firstly, just before serving add a handful of boondi to theeka pani and khatta meetha pani. Make a small hole in the center of the puri. Stuff a tsp of prepared aloo stuffing into a puri. Dip into theeka pani or khatta meetha pani and enjoy. finally, pani puri recipe is ready to serve.

Firstly, in a large bowl take 1 cup rava and 2 tbsp maida. Add 3 tbsp oil, crumble and mix well making sure the rava turns moist. Now add ¼ cup hot water and start to knead.knead for 5 to 8 minutes or until the dough is formed. sprinkle water as required and knead to a smooth and soft dough. Cover the dough and rest for 20 minutes. after 20 minutes, continue to knead for 2 more minutes.

Now pinch a very small ball-sized dough. Roll and flatten into a small disk making sure it is thin. Deep fry in hot oil, do not overcrowd the oil. Flip over once the puri puffs up.