Recipe of Homemade Panipuri ni puri

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, panipuri ni puri. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

The stuffed puri is then swiftly dipped in tamarind water, the pani, filling the hollow; finally, the whole thing is to be eaten in one gulp, or guppa. You can get different sizes of the puri to fit different for bite sizes. Puri ingredients Fine semolina, flour, and salt are the main ingredients to make this crispy puri for paani puri. I've tried various combinations of making this puri, so I can share a foolproof recipe here with you guys.

Panipuri ni puri is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Panipuri ni puri is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook panipuri ni puri using 5 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Panipuri ni puri:

1. Make ready 1 cup semolina (sooji)
2. Get 2 spoon all-purpose flour (maida)
3. Make ready as needed Sparkling water (plane soda)
4. Get 2 cup Oil for frying
5. Prepare To taste Salt

Ahi tamare maida karta soji vadare levi. Golgappa Puri, a round shaped small crispy puri that is small enough to easily fit in your mouth, is a basic ingredient in many chaat recipes like pani puri, dahi puri etc. This puri is hollow that allows you to make a hole on top and fill it with varieties of stuffing like boiled potato, sprouted moong beans, boiled chickpeas, ragda etc., top. Panipuri consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, potato mash, onion or chickpeas.

Instructions to make Panipuri ni puri:

1. Mix all dry ingredients and sieve it
2. Now add soda as required and make dough not to hard not to soft. Now cover with wet cloth and leave it for 15 minutes.
3. Now make small small ball and keep cover with wet cloth and now start to make small puri.
4. Keep puri on wet cloth and cover with wet cloth. (or fry at a time)
5. Make oil hot and then fry it on low flame until it's golden brown. Puri is ready.
6. Tips….. when you make panipuri water… strain water and left over green paste add in potato chana panipuri masala. It's test is like restaurant style panipuri… and for masala puri cut some coriander add roasted jeera powder, black salt, chat masala and lemon.

This puri is hollow that allows you to make a hole on top and fill it with varieties of stuffing like boiled potato, sprouted moong beans, boiled chickpeas, ragda etc., top. Panipuri consists of a round or ball-shaped, hollow puri (a deep-fried crisp crepe), filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili powder, chaat masala, potato mash, onion or chickpeas. Fuchka (or fuska or puska) differs from Panipuri in content and taste. It uses a mixture of boiled yellow peas and spiced mashed potatoes as the filling with. pani puris are known as "golgappas" in Northern India and as "poochkas" in West Bengal. pani puri is crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. Potato, onion, chickpeas, coriander chutney stuffed crispy puri drenched in sour and spicy mint flavored water (pudina pani) easily fills one's mouth and takes taste buds on a journey of heaven and it is no wonder that it's a popular street snack along the length and breadth of India and known as gol gappa, puchka, pakodi, Pani Puri, etc.

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