We all love eating Paani Puris at the corner of our streets or even when we go to an Indian restaurant. There is something very magical about this Indian street food that no one can resist eating it. You call it Golgappa or pani puri? But the fact is everyone starts salivating after hearing the name of Paani Puri. You have at least once visited Sitaram Chandni Chowk or any other famous street food junction just to eat Paani Puris Yes Paani Puris. You can get to eat this Indian street street food in restaurants and malls or you can stand near a cart in the marketand take a view of market with a round of gossip. But not every one of these street vendors is hygienic and you may face health issues if you don’t take care. What can be better than preparing your favorite dish right at your home?
Here we tell you how to make homemade paani puri using hand ground spices.
Here is a list of things that you need to prepare Gol Gappes and their Paani
- 1 Cup Suji (Semolina)
- 1 Tsp Oil
- 1 Tsp Maida
- ¼ Tsp Baking Powder
- ½ Tsp Salt
You can create the paani puri stuffing according to your taste but normally we use
- 2 Boiled Potatoes (Normal Sized)
- ½ Cup Boiled Chickpeas
- Coriander Leaves
- Jeera Powder
- Chat Masala
- Kala Namak
- Lal Mirch Powder
- ½ Cup Mashed Onions
So these were the ingredients you needed for making Gol Gappe and its stuffing. Here are the ingredients that you need to make that tasty paani
- ½ Cup Mint Leaves
- ¾ Cup Coriander Leaves
- 1 Table spoon Tamarind Pulp
- 1 Inch Piece of Ginger
- 1 Green Chilli
- 2 Tsp Jaggery (Gud)
- Hand Ground and Roasted Jeera Powder
- Hand Ground Chat Masala
- Hand Ground Kala Namak Powder
How to Make Paani Puri – Recipe
Now that you have all the basic ingredients for making paani puri, you can easily make this tasty street delicacy of India right at your home. The very first thing that you need to do is create a dough with Suji.
Now that you have prepared the dough, please keep it covered for about 20 minutes. There are basically 2 ways to make Paani Puri. The first way Make small Loiyan from the dough. Store these Loiyon covered with a table cloth or something. One by one all Loiyon nearly 2 inches in diameter round Roll. Now take these dough pieces and fry in oil. They will receive a round shape. Keep them in an open vessel
The second way is to make a large flour dough. Now roll the dough into a round piece with around 12 – 15 cm diameter. Keep it on a flat surface. Take a round bottle cap, cut out small pieces of dough from the bigger piece. Keep all the pieces or loiyan separately and fry them in oil. Let them fry until they get a light brown color. You have got your gol gappe. Let them take a good shape. Keep them out in open.
Making the Stuffing and Paani
For preparing the stuffing for your gol gappas take a bowl and put boiled potato, onions, coriander leaves, mint leaves, chakki Masala chat Masala, roasted jeera powder, kala namak powder, blackpeas or chana, chakki Masala hand ground lal mirch powder and mix all the things well. Your stuffing is ready
For preparing paani for your paani puri you need to take those Coriander and mint leaves, wash them with clean water mix all the spices and coriander leaves in a mixer grinder and make a paste. Take 1 litre of water and mix the paste properly. Make sure the paste entirely mixes up with the water. Do not forget to add Chakki Masala Special Paani Puri Masala for an enriched taste.