| For reprint rights: Times syndication service. Then, make the prepared pani go through a sieve in order to remove the coarse particles. For making super-crispy puris for Pani Puri or Gol Gappa, you can knead the dough with chilled club soda. To verify, just follow the link in the message, Copyright 2020 Bennett coleman and co. ltd.All rights reserved.The Times of India. Once well-cooked, take them out immediately and place them on a paper towel in order to get rid of extra oil. Now, place a pan on medium flame and pour refined oil. Add a layer of green and tamarind chutney in them and serve alongside chilled mint pani. For that, take a bowl and combine mashed potato along with chickpeas. Add salt and pepper according to your taste. You can alternately roll out a large puri and cut small discs with a round cookie cutter or small bowl. You can store the puris in an air-tight container for about 10-15 minutes, so you can fry them in a large batch for later use. Help us delete comments that do not follow these guidelines by marking them offensive. So first, take out a blender, put green chillies, coriander along with mint leaves and blend until smooth. Once done, put it in the refrigerator to chill. Also, make sure you knead a very hard dough for making your puris. If its’s not of the right consistency, your puris might not swell up. Wondering what to cook today? Let's work together to keep the conversation civil. After half an hour, knead the flour again and roll out a few small-sized balls from the prepared dough. Let them cool and keep aside. You have been successfully subscribed to the Food Newsletter, You have been successfully unsubscribed from the Food Newsletter. Mix the mixture thoroughly. Lastly, take the puris and make a small hole in each using your thumb. This will not only make them swell up easily, but tastier as well. Once the oil is sufficiently hot, fry the prepared round-shaped puris. Stuff the chickpea-potato mixture in equal portions. If uncovered, the air might make the dough dry. Next, place the balls on a flat surface and with the help of wheat flour, flatten and make them thin enough as to give them the appearance of very small, round puris. Adding semolina will make the puris crispy. Fry 3-4 at a time while making sure each one them puffs all right. You can rest the dough for about 1-2 hours, but make sure that you cover it with a damp muslin cloth. Editor's pick on the best recipes, articles and videos. For making those perfect puris, you can roll the ¼th part of the dough nice and thin, and then using a cookie cutter, cut the small puris and fry. Also, keep the flame medium as excess heat might burn the puris. https://recipes.timesofindia.com/us/recipes/pani-puri/rs61048461.cms Then, cover it with a muslin cloth, let it remain aside for about half an hour. Enjoy this street food recipe with your loved ones. To make this easy Pani Puri recipe at home, take a bowl and add semolina, wheat flour, baking soda along with a little salt and water as required and prepare a stiff dough. Sign up to get daily ideas on meals, Wondering what to cook today? Subscribe to get daily ideas on meals. Once done, transfer the chilli-mint paste to a jug and stir-in tamarind paste, 4 cups of water, boondi, black salt, crushed jaggery, roasted and raw cumin seeds. We have sent you a verification email. Refrain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks, name calling or inciting hatred against any community. Now all that remains is to prepare the stuffing for the puris. Your next step would be to prepare pani for the puris.
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