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Before you jump to Puri for Paani Puri (Golgappa) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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Thus, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to puri for paani puri (golgappa) recipe. To cook puri for paani puri (golgappa) you need 4 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Puri for Paani Puri (Golgappa):
- Use 1 cup sooji (semolina)
- Take 2 tsp maida (refind flour) (optional)
- Provide 1/4 cup wheat flour
- Use Water
Instructions to make Puri for Paani Puri (Golgappa):
- Mix all the flours and knead a soft dough with water.
- Cover a dough with a wet cloth and keep it for 20 minutes.
- Make small balls from the dough. And flatten them.
- Roll small puris from them.
- Heat oil in a kadai (wok). It should not be extremely hot. And not cold as well.
- Put puris in oil, one by one and press them slightly. Keep flame medium, otherwise puri will catch brown colour immediately but, it will not be crispy. And if flame is low, it will absorb oil.
- Flip them and fry them on the other side too.
- Take the puris out when they are done.
For that lip-smacking street style pani puri, the filling has to be just right. The major chunk of filling consists of boiled and mashed potatoes and kala chana (black gram)/ kabuli chana (chickpeas). The chatpata taste comes from black salt, cumin powder and red chilli powder. The puri for pani puri needs to be crispy, and that is achieved only with the activation of gluten strands in the semolina. That's why it is important to knead the dough well, so it is elastic enough when rolled out without any tearing.
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