Gol gappa is one of the most popular dish in all over the India .
The English meaning of golgappa is “watery bread” or “crisp sphere eaten”.
It is known as bataasha in the Western region of Uttar Pradesh.
It is known as Puchka or Phulki in Eastern Indian states like Bihar, Jharkhand and West Bengal
It is known as Gup chup in Odisha and South Jharkhand Because of the bursting sound in the mouth when it is eaten.
It is known as Gol-Gappa or Pani Pataase in Madhya Pradesh, Gup-Chup or Gol-Gappa or Panipuri in Chhattisgarh.
One needs to break open the golgappe and stuff the mixture into it and put tamarind water in it. Papadi are those golgappa which are mostly flat. All the stuffing goes on the top of the papadi.
Some places shopkeepers offer panipuris prepared on a whole plate, but the popular way for them to be served is one-at-a-time from a roadside shops.
Panipuris are also eaten with curd and different types of masalas such asonion, sev. etc.
Pani comes from the Hindi word for water . Paani is made with flavoured water. Some examples are nimbu ka pani (lemon juice in water), pudine ka pani (mint in water) and khajur ka pani (dates mixed in water), imli ka pani (tamarind in water). Across India you will find varieties is paani e.g., in north part of india people prefer to have cold flavored water but in south part people prefer warm water with golgappa. Spices in paani may also vary across the different parts of India.
I am just crazy for Panipuris If i am in market, i can’t come at home without eating Pani puri . I don’t like sweet but with tamarind juice and spicy mashed potatoes just love it…. Ohhhhhh mouth watering !!!!!!!!!!!!!!!!!!!!!!!
Most of the time people think- it is tough to make. But I think if you are eager to learn, it is not that much tough. Additionally- Hygienically, it is good to make it in home only.
Lets see how to make tasty PaaniPuri:
Ingredients For Puri :–
1 cup Semolina (suji)
Oil for deep frying .
warm water .
Ingredeints For pani
2 Lemon OR
2 tbsp tamarind.
1/2 cup coriander leaves
1/4 cup Mint leaves
2 red chilli (whole)
5-6 Black pepper
1 tsp black salt
1 tsp cumin powder
4-5 green chilli
1/2 tbsp dry ginger powder
Ingredients for stuffing :-
1 cup Chpola / Matar (soaked over night and boiled )
salt to taste
red chilli powder
Take a bowl and add all semolina . make a soft dough .
Apply some oil on it.
rest for 30-35 min .Now divide into 3 part
Now take a 1 part.
Roll it like a chapati .as shown in pic.
Now take a small size round cutter.
Now cut into small pieces.
Take 1 small pieces and roll it again. you can roll it round as your choice .
Take a pan with heated oil.
Carefully slide 4-5 pieces in oil. press them carefully .
Turn them over and deep frying them over low flame until they Turn Dark Browne.It has golden brown so take them out .
(press it softly with spatula while frying the bhature where you need to press the center part lightly with a frying spoon so as to help it to puff up)
Golgappa is ready ……….
Method for pani
Now mix all ingredients and grand it make a paste .
Now take a bowl . Add 1 lit water .and mix all paste
Now add roasted cumin seeds and dry ginger powder and mix it .
Now pani is ready .!!!!!!
Method for stuffing
Add all ingredients and mix it .
You can chose your stuffing as you want like Boodi , sev , kala chana etc.
Stuffing is ready !!!
Spicy Golgappa is ready !!!!!!!!!!!!!!!!
OHhhhhhhhhhhhhh mouth watering Now i m going to finish it ….. 😀