Panipuri or Fuchka or Gupchup or Golgappa
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Panipuri or Fuchka or Gupchup or Golgappa is a type of street food snack that originated in the Indian subcontinent and is one of the most common street foods in Pakistan, India and Bangladesh. It brings a burst of flavour and is enjoyed by millions of people.
Ingredients
For spicy and Green Water
1 cup Mint Leaves (250 grams)
1 tbsp Cumin Powder
1 tbsp Black Pepper
1 tbsp Chaat masala powder
1 tbsp Himalayan Salt
1 Cup Tamarind Water
1 tbsp Red Chilli Powder
1 tbsp Salt
2 tbsp Lemon Juice
1 Piece Ginger small cut
4 Green Chillies
1 Cup Fresh Coriander
500 ml of Water
Place the mint leaves into a blender. Next, put in your fresh coriander as well as your ginger. Let's also add in the green chillies as well as the salt. Next, add the Himalayan salt as well as the normal salt. Also, we will add in the lemon juice and once done let's blend the entire ingredient. The paste should be thick in texture.
Next, add the pasta into your bowl of water, about three or four spoons worth. Also in the turmeric and Himalayan salt. Also, add in the normal salt and cumin powder. Also, add in the black pepper powder as well as the chilli powder. Let's also add in the chat masala and let's give this a really good mix.
Our green spicy cause is now ready for later.
Tamarind Water
1 tbsp Cumin Powder
1 tbsp Red Chilli Powder
1 tbsp Chaat Masala Powder
1 tbsp Black Pepper
1 tbsp Salt
1 tbsp Himalayan Salt
500 ml Tamarind Water
In your tamarind water add your chilli powder, salt and Himalayan salt in. Also, add in your cumin powder as well as the black pepper. Also, add in the chaat masala. Your tamarind water should now be ready for later.
Pani Puri Stuffing Ingredient
3 Green Chillies Small cut
1 Cup Fresh Coriander (250 grams)
1 tbsp Chaat Masala Powder
1 tbsp Cumin Powder
1 tbsp Himalayan Salt
1 tbsp Black Pepper
1 tbsp Chilli Flakes
1 Cup Tamarind Water
1 tbsp Green Chutney
1 Medium size Onion cut
1 Cup Boiled Black Chana (250 grames)
1 Cup Boiled White Chickpea (250 grams)
5 medium-size Potatoes Boil
In an empty bowl, smash your potatoes into a paste and add some salt to it. Next, add the normal salt to it as well as the cumin powder. Also, add in your black pepper as well as your chilli flakes.
Let's also add the green chillies as well as the black channa and the white chickpeas. Next, let's also add green chutney and onions. Also, add in the chaat masala in as well as the tamarind water. Also, put in the fresh coriander.
Once done, make sure to give your bowl a really good mix to ensure that it's all well mixed. Once done, the stuffing should be ready.
Pani Puri Dough Ingredient
2 tbsp Wheat Flour
1 tbsp Plain Flour
2 Cups Semolina
500 ml of Hot Water
To make our pani puri dough, we will need to add in the semolina, wheat flour and plan flours into an empty bowl and then mix it. Once mixed, let's add some water bit by bit and continue to mix it until it becomes a fine dough.
Once mixed, cover your dough bowl for 15 minutes to allow the dough to settle. After 15 minutes, remove the cover and your dough should now be ready.
Roll out the dough
On the surface of your kitchen top, place some flour on it and roll out the dough until it is a large flat circular shape. Cut some small circle shapes out of them.
Fry our Puri
Place an empty cooking pot on your cooker with some oil and place your smaller circle into the oil to allow it to fry. During the frying process, the puri will slowly start to inflate and slowly start to form into hollow balls.
To make sure that your puri is ready, pick on up and push your thumb through it. It should make a crunching noise.
Fil your Puri with Staffing
Now take your Puri and fill it up with some stuffing from earlier. Ensure to not fill the stuff to the rim to allow yourself to pour some of the earlier sauces in.
Your Pani Puri should now be ready to serve.
Benefits
A single serving of Pani Puri contains
Iron
Magnesium
Manganese
Potassium
Folate
Zinc
Vitamins A, B-6, B-12, C and D
Click the link to see my video: Pani Puri Recipe
Visit My YouTube Channel: Ronys Restaurants
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