Pani puri recipe-Golgappa bengali style

 Pani puri recipe-Golgappa

These mouthwatering crispy balls have in potato mixture with tamarind or mint water evening snack actually invented in North India in Bihar on 100 to 125 years ago. This savory snack born possibly from raj-kachori, someone was trying that raj-kachori with sour tamarind or mint water. Then after it becomes famous everywhere in India, now Pani puri is famous abroad also. I will tell you the special recipe of this pani-puri here. make at home feel your self happy😄🥰.

Zeel Patel / CC BY-SA (https://creativecommons.org/licenses/by-sa/4.0)

Cooking time :1 hour

Serve portion : 10 persons

Ingredients:

(For the crispy puri balls)

Refined flour - 1/2cup

suji/semolina - 1cup

Oil - 3tbsp

Small round shape bottle cap or lid - 1 piece

Oil for fry - 500ml

(Pani-puri inside mixture  ingredients)

Boiled & mash potato - 2big in size

Kaffir lime(Gandho raj lebu) - 2 piece

Roasted Cumin & Coriander powder - 1 tbsp

Tamarind water - 1 small cup

Fresh coriander leaves - 1 small bowel

Boiled red chana/red chickpea - 5 tbsp

Chaat Masala - 2tbsp

Black salt - as required

Boiled Green chili - as required

Roasted peanuts  - 5gm

Red chili powder - 1tbsp small

Sugar - very very less or sprinkle to balancing the taste of potato mixture.

(Pani puri Water ingredients)

Mineral water - 500ml

Tamarind soaked water or fresh Mint pest - 20ml/20gm

Kafer lime /gondoraj lebu juice and wedges - as required for aroma and taste

Black salt  - to taste

Roasted Cumin & Coriander powder - 3 tbsp

Fresh coriander leaves - 1 bowel

Chaat Masala -1tbsp

Red chili powder - 2tbsp

Cooking Method:

• First, start with crispy puri balls, get a big mixing bowl take refined flour and suji or semolina mix them with refind oil, crumble them well.

• Now put hot water 1/4th cup, knead the dough well for 5 minutes. sprinkle water if required and make a medium soft dough not too hard nor too soft.

• Cover and rest the dough for at least 20 minutes.

• After 20 minutes later knead the dough again, now make a sheet of that dough by rolling pin and cute round shaped puri by bottle cap or small round-shaped cutter.
  

  

• And cover the round pani-puri sheet with a semi-wet cloth. (remember if the round sheet of pani-puri dry out it won't be fluffy).
  
  
  

• Now heat the oil and fry the round puri until form to fluffy rounded golden balls.
  

• After fry, all the puri balls keep aside them.

• Now make pani-puri filling potato mixture.

• First, smash the boiled deskin potatoes put roasted cumin & coriander powder, chopped fresh coriander leaves, black salt, tamarind water, boiled red chickpeas, gandhoraj lebu/kaffir lime juice, roasted peanuts, few sprinkles of sugar, chaat masala, red chili powder, boiled green chilies. Now mix the spices with the mashed potato very well. your potato mixture filling is now ready.

• Now time to make tamarind or mint aromatic water for your pani-puri balls.

• First get the mineral water put all the spices into the water, like red chili powder, black salt, roasted cumin & coriander powder, chopped fresh coriander leaves, chaat masala, Mint paste(optional) gondhoraj lebu/kaffir lime juice along with wedges squeeze & leave them into the water. your all setup for pani-puri is ready.

• Make a whole into pani-puri balls put potato filling inside of crispy pani-puri and pour delicious tamarind or mint water into pani-puri balls,

• Now your pani-puries are ready to eat.

This pani-puri recipe which I shared with you guys in Bengali style. if you want another style of pani-puri recipe please let me know in the comment section below. And if you have any questions about this recipe please ask me here.