Pani puris or golgappas are very popular street food chaat. As soon as I think of pani puris, my mouth starts watering. It's so flavorful and the minty water freshen up your mouth like anything. The flavor is unforgetable
1⁄2 Cup (8 tbs) (Fine variety)
1 Tablespoon (To make the puris crispy)
1⁄4 Cup (4 tbs) (Aternate option - Mix 1/4 cup water + 1/4 cup baking powder)
2 Teaspoon (As required)
1 Cup (16 tbs) (For deep frying)
To prepare the dough:
1. In a bowl mix semolina, urad dal and salt.
2. Add club soda and gradually knead to get a tight smooth dough. If more liquid required, then add little water.
3. Wrap the dough with a kitchen towel and pat some water on it. Let it rest wrapped for about 15 to 20 minutes.
4. Take blueberry size portions of the dough and roll out thin small puris or you can take large portions and roll out a large thin puri and cut small rounds using a sharp edged round mold or round shape cutter. (The puris can also be pressed in a tortilla maker if desired).
5. Deep fry the puris in oil heated up to a medium temperature. Do not make them brown in color.
6. Remove them on to a paper towel to drain the excess oil.
7. Serve the puris/golgappas in your favorite chaat.
If you're in the mood to have pani puri, then this a must try recipe. Chef Bhavna shows us how to make yummy pani puri. This is a very famous Indian street food chaat. It's so flavorful that you should try this recipe. So, don't forget to watch the video.