GOLGAPPA/PANI PURI/ FULKI RECIPE

GOLGAPPA/PANI PURI/ FULKI RECIPE

You can call it Golgappa/Panipuri or Fulki, its a crispy, spicy and mouthwatering recipe you can show your creativity by changing the filling. Try, it's one of the most selling Indian street food.

Sharing vegan and healthy recipe.

GOLGAPPA/PANI PURI/ FULKI RECIPE

INGREDIENT

1 cup fine unroasted sooji (rava or semolina) or 160 grams rava

3 to 4 pinches of baking soda or ⅛ teaspoon of baking soda

1 tablespoon all-purpose flour (maida)

6 tablespoon water or as required

¼ teaspoon salt

1 teaspoon oil

Oil for deep frying

1 cup Dry White Peas

Salt to taste

Ingredients for Pani puri masala

Dry Mango Powder – 50 g

Roasted Cumin Powder – 25 g

Red Chilli Powder – 25 g

Black Pepper Powder – 10 g

Fennel Powder – 10 g

Black Salt – 1 tsp

Salt to taste

Hing – 1/4 tsp

PROCEDURE

Pani Puri Pani (Masala Powder)

1. Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste.
2. Add water while grinding.
3. Transfer this paste in a large glass jug.
4. Add black salt, roasted cumin powder, chaat masala, black pepper powder, lemon juice, sugar and water and mix well.
5. Adjust salt and lemon juice if needed.
6. Add water and mix well.
7. Refrigerate the pani for 3-4 hours.
8. Add boondi just before serving.

Golgappa

1. Mix whole wheat flour, sooji and salt in a bowl.
2. Add warm water and knead to make dough of medium soft texture.
3. Cover the dough with a damp cloth and keep aside for 15 minutes.
4. Knead the dough once again for a minute and divide it into 4 equal parts.
5. Make the balls from the dough.
6. Roll the dough ball on slightly floured surface to make a thin circle.
7. Cut the circle into small 4-5 cm circle using a cookie cutter.
8. Heat oil for frying in a pan.
9. Once the oil is hot, reduce the heat to medium.
10. Slide the puri into the hot oil and fry until they puff up and become golden brown.
11. Gently press the poories with the back of the ladle.
12. It will help to puff them up.
13. Flip the puri and fry from other side as well.
14. Remove the puri on a plate lined with kitchen towel.
15. Fry all the puri in the same manner.
16. Cool them and store in an airtight container.

Filling

1. Wash the peas and soak in enough water for 5-6 hours.
2. Drain the water and add the peas in a pressure cooker along with 2 cups water.
3. Pressure cook for 3-4 whistles on high heat.
4. Remove the pressure cooker from heat and let the pressure release.
5. Open the lid of the cooker and mix the peas using a ladle. Add salt to taste and finely diced onion.

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DISCLAIMER- I have followed the recipe of whisk affair. The recipe mentioned here is taken from Whisk affair.

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