Pani puri

Name: Pani puri
Total time: 3600 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup wheat flour; 1 tbsp semolina; 1 tbsp oil; 1/2 cup hot water; 1 bunch coriander leaves; 1/4 cup mint leaves; 4-5 green chillies; to taste Black salt; 1/2 tsp cumin seeds; 1 tsp chaat masala; 2 lemons

Neha Dua @cook_90450

#GA4
#week26
#panipuri

Crisp, crunchy and an absolutely delicious pop up for the taste buds, Golgappa is a street food loved by one and all. I use aata and suji in Puri.. make it really crispy.

#GA4
#week26
#panipuri

Crisp, crunchy and an absolutely delicious pop up for the taste buds, Golgappa is a street food loved by one and all. I use aata and suji in Puri.. make it really crispy.

Neha Dua @cook_90450

#GA4
#week26
#panipuri

Crisp, crunchy and an absolutely delicious pop up for the taste buds, Golgappa is a street food loved by one and all. I use aata and suji in Puri.. make it really crispy.

#GA4
#week26
#panipuri

Crisp, crunchy and an absolutely delicious pop up for the taste buds, Golgappa is a street food loved by one and all. I use aata and suji in Puri.. make it really crispy.

Saved

Ingredients

1 hours

8 servings

1 cupwheat flour
1 tbspsemolina
1 tbspoil
1/2 cuphot water
For tikkha pani
1 bunch coriander leaves
1/4 cupmint leaves
4-5green chillies
to tasteBlack salt
1/2 tspcumin seeds
1 tspchaat masala
2lemons

Saved

Steps

1 hours

1

In a bowl, mix whole wheat flour and semolina, oil and pinch of baking soda.
2

Add little water at a time and knead it to form a dough. Dough should neither be too hard/thick nor too soft/thin or sticky. It should have medium.
3

Cover the dough with a damp muslin cloth or tea towel, keep it aside for 30 mins
4

Roll out each ball into very thin circles uniformly.The thickness of each circle should not be more than 1.5 mm.With a help of a steel glass or bowl having a diameter of 4 to 5cms cut out discs from the rolled circles.
5

Heat enough oil in a heavy bottom and deep kadhai till hot. Once the oil is hot, reduce the flame to medium and maintain it throughout. Slowly and gently slide the atta suji golgappa discs into the oil.Flip and fry till golden brown and crisp.
6

Take the atta golgappa puri out and place them on absorbent paper. Puri for pani puris is ready.
7

For tikkha pani
8

Blend fresh coriander, mint leaves, green chili, black salt,cumin seeds and add chaat masala also, in blender. And make a fine paste.
9

Now add in paste four cup of water. And two lemons juice.
10

Add bundi before panipuri. And boiled potatoes and pomegranate add in Puri and tikkha pani.
11

Finally enjoy panipuri with your family and friends.