Tuesday, October 6, 2015

Pani Puri Recipe | Golgappa Recipe | How to Make Puris For pani Puri | Golgappa - Street Food Recipe

Puri Recipe For Golgappa
Pani Puri Recipe with step by step pictures. Pani Puri or Golgappa is a popular Indian street food snack and my most favorite of all chaats. Golgappa is  nothing but a crispy hallow puris stuffed with mashed potato, Sweet Tamarind chutney, some onions, cilantro and finally dipped in Spicy Mint Flavored Pani(water in Hindi) and the whole puri dunked in pani, then the whole stuff is stuffed into mouth..mmmm delicious!! The name itself enough to make me drool.
 Pani Puri Recipe
Pani Puri can be served as such with pani alone or simply have it with sweet chutney alone like my kids prefer. My kids love Pani Puri a lot, they love to have it with sweet chutney and Boondi alone.
This recipe was pending in my draft for long time, as I did not take step wise pictures earlier. Last week, again i made this and took step wise pictures for easy understanding and am here with my all time favorite chaat. I saved the Puris to make Dahi Puri & Masala Puri, so keep watching for the recipes coming up soon. For the Puri recipe, I referred Vah Chef's video and this is a no fail recipe. You can make super crispy and puffy puris easily. Now off to the recipe..
Golgappa - Street Food Recipe

 How to Make Puris For pani Puri
Pani Puri Recipe / How To Make Puris For Golgappa
Prep Time : 20 minutes | Cook Time : 20 minutes
Recipe Category : Snack
Makes 23-24 Puris
For Puris
  1. Rava/Sooji/Semolina   1/2 cup
  2. Maida/All Purpose Flour  1 to 1.5 tsp
  3. Oil   1/4-1/2 tsp
  4. Salt   to taste
  5. Baking Soda  a generous pinch(optional,i added)
  6. Sugar  1/4 tsp
  7. Oil  to deep fry
  8. Warm water  as needed to make dough
  • In a wide bowl add sooji, baking soda, salt, sugar and mix well.
  • Drizzle warm water and mix well and now add 1-1.5 tsp maida and make it to a soft dough. Add less water if required.
  • Now to the dough, add few drops of oil and knead well for 4-5 minutes until you get a soft and pliable dough.The kneading process is important, the gluten should be formed and the dough should get elastic that helps the puris to be crisp and puffy. 
  • The dough should be soft and stiff, not a loose dough like roti dough.
  • Then rest the dough for minimum 15-20 minutes covered with damp cloth.
  • After the rest time, knead the dough again for 1 minute and divide the dough into 2 equal portion and work with one portion at a time.
  • On a lightly floured surface, roll the dough to a large round. Make sure there is no cracks in the rolled dough. 
  • keep on rolling to a thin and even round. the pooris have to be thinly rolled. 
  • If you cannot roll it thin, then roll as much as you can and cut out small discs using cutter or bottle rim, and again roll the each cut out roundels into thin round, like i have done and arrange in a plate and cover it with a damp cloth until you are done with all the dough.
  • Rolling the dough thin, helps to cook the puris crisp. If you fry thick roundels in oil then the base will not be crisp after frying.
  • Collect the rolled out egdes and knead them lightly. roll the edges too and make pooris the same way. in this way make all the pooris and keep them covered in a moist kitchen towel. 
  • Heat oil in a kadai to deep fry the puris, the oil should be medium hot. add a tiny piece of the dough ball in the hot oil. if the ball steadily comes up to the surface, the oil is hot and the pooris can be fried now.
  • Now drop the cut out roundels into the hot oil gently from side ways, they will puff up quickly as soon as you add them to the hot oil. Drop 3 or 4 depending on the size of the kadai and quantity of oil you use.
  • Then flip other side and let it cook after the hizzing sound stops, this way the puris turn nice golden color and gets a crispy texture.
  • Once done, remove from the oil using slotted spatula and drain the excess oil paper towel.
  • That's it..The crispy puris are ready. You can enjoy the puris with Pani or you can make Dahi Puri, Sev Puri, Masala Puri etc.
  • After the puris cooled down completely store it in an air tight container.
Ingredients For Pani
  1. Mint Leaves   1 cup
  2. Coriander leaves  1/2 cup
  3. Green chilli   1 or 2 no.
  4. Ginger  1/2" piece
  5. Tamarind Paste  1 -1.5 tsp
  6. Black Salt   1/2 tsp or salt to taste
  7. Sugar  1/4 tsp
  8. Bhuna Jeera/Roasted Cumin Powder   3/4 tsp
  9. Chaat Masala Powder   1/2 tsp(optional)
  • In a blender, add mint leaves, coriander leaves, ginger, green chilli, tamarind and blend it to a fine coarse paste.
  • Now transfer the ground paste to a mixing bowl, add bhuna jeera, chaat masala, black salt, sugar and mix well.
  • Add 2-3 cups of cold/chilled water and check for spicy/sour taste and adjust accordingly.
  • While serving sprinkle some boondis to the pani and serve.
To Serve Pani Puri, You need
  • Puris   25(from above method or you can use store bought too)
  • Pani  1 cup or as needed
  • Boiled Potato, mashed or chopped  1/2 cup
  • Boiled Mung Bean/Whole Moong   1/3 cup
  • Finely chopped onions  1/4 cup
  • Cilantro  few
  • Sweet Tamarind Chutney
  • Boondi
  • Plain Sev
To Assemble :
  • Crack a small hole in the center of each puri.
  • Fill with some sprouts, a bit of boiled potato.
  • Then top with a little Sweet tamarind chutney.
  • Then Dunk the puri in the chilled pani and eat immediately.
Golgappa - Street Food Recipe

 Pani Puri Recipe

Sunday, October 4, 2015

Homemade Flour Tortillas Recipe | Flour Tortilla Recipe Without Lard | Vegan Flour Tortilla Recipe

Flour Tortillas Recipe
Homemade Flour Tortillas Recipe with step by step photos. Tortilla is a soft, round flat bread that is prepared using White or Wheat Flour or Maize. Flour tortillas are used to make Soft Flour Tacos, Quesadilla, Burritos & Wraps. We rarely eat Quesadilla/Burritos at Qdoba & Chipotle. We like Mexican dishes and I wanted to recreat some of our favorite recipes at home. Initially, I used to buy ready made flour tortillas but V doesn't like the flavor and taste of those ready made ones. So, we completely stopped buying the ready made ones. Few weeks back, my little one asked me whether he can have school lunch/hot lunch from school. Even Though I pack his favorite dishes for lunch box he still impressed with the hot lunch served at school.

Thursday, October 1, 2015

Aloo Kulcha Recipe | Amritsari Aloo Kulcha | Punjabi Aloo Kulcha Recipe | Stove Top Aloo Kulcha Recipe

Aloo Kulcha Recipe
Amritsari Aloo Kulcha recipe with step by step photos. Aloo Kulcha is a popular Punjabi flat bread that is prepared using aloo/potato stuffing. Traditionally, kulchas are prepared in a clay oven but alternatively, you can make soft and puffy kulchas on stove top method too. This recipe is a fail proof recipe and it doesn't involve yeast to make dough. I have already shared Plain Kulcha and I followed the same method for making dough.
The potato stuffing I used here, is a simple recipe without any sauteing or use of fancy ingredients. Just a few simple ingredients/spices from your pantry is enough. Adding ajwain seeds to the stuffing gives good flavor and also aids in digestion. My kids loved this Aloo Kulcha a lot and asked me to make for their lunchbox sometime. Not only kids, even adults will love this soft and yummy kulchas a lot. You can even use this potato stuffing to make Aloo Paratha.

Tuesday, September 29, 2015

Spicy Rice Murukku Recipe | Chilli Onion Murukku Recipe | Rice Murukku(Chakli) With Onion & Green Chilli

Onion Murukku Recipe
Rice Murukku/Mullu Murukku is my favorite of all murukku recipes. I have already shared the recipe for crispy and melt in mouth Rice Murukku with Pottukadalai flour. This Murukku recipe was similar to my previous recipe but with ground chilli and onion paste. Long Back, V bought a Rice Murukku packet from near by Indian store and it was so spicy and tasted different from the regular Rice Murukku. The Foodie/Food blogger mind started guessing the ingredients and came to know that the murukku was prepared using onion/shallots, green chilli along with other usual ingredients from the Ingredients Label. From that time I wanted to try Murukku with green chillies and shallots. And last week, tried this spicy Chaklis, followed my Rice Murukku recipe and to it added some ground chilli and onion paste. Spiciness from green chilli, mild sweetness from onion paired perfectly with Murukku. It tasted similar to onion fryums and we loved it a lot. These crunchy and spicy murukku makes a perfect tea time snack or even a side dish for Sambar Sadham & Rasam & Rice!

Monday, September 28, 2015

Yellow Peas Masala | Sundal Masala Recipe | Yellow Peas & Chickpeas Masala Curry

Yellow Peas Masala Recipe
Yellow Peas Masala/Sundal Masala is an interesting and healthy snack recipe that is similar to Chaat/Ragda Recipe. But this Sundal Masala is entirely different from North Indian Style chaats. More or less like a bean soup with simple spices. This kind of sundal masala is one of the popular street food of Tamil Nadu. In my home town, Salem, during evening time you could find lots of road side shop where they sell bhaji, bonda, pakora, thaatu vadai set, this Peas Masala & Chaats. And near to our house there was a small shop which was well known for all varieties of savory snacks. We have tasted almost all of their snack items and especially their Samosa Chaat & Cutlets are my favorite. It was a small shop with good hygienic environment.

Wednesday, September 16, 2015

Aval Pidikozhukattai Recipe | Red Poha Pidi Kozhukattai | Poha Sweet Modak Recipe | Aval Inippu Pidi Kozhukattai Recipe

Aval Pidi Kozhukattai
Happy Ganesh Chaturthi Wishes To all Who celebrate the occasion. May Lord Ganesha Fill your Home With Prosperity, Fortune & Good Health. Finally, I am here with a quick Neivedyam recipe, Aval Pidi Kozhukattai recipe for Ganesh Chaturthi Ocassion.
Aval Pidi kozhukattai is one such easy and simple recipe that can be prepared within 20 minutes or less. Pidi Kozhukattai is a super easy ones when compared to the kozhukkati with stuffing. No need to worry about the crack, shape and filling. Also this kozhukkati was soft and yummy. My kids loved it a lot. I used Red Poha but you can also use regular poha variety.

Monday, September 14, 2015

Kulcha Recipe | How To Make Plain Kulcha Recipe | Kulcha Recipe - Stove Top Method | Easy Kulcha Recipe In 2 Ways

I am trying to update my blog at least twice or thrice in a week but due to one or the other reasons I couldn't update it regularly. I have handful of recipes lying in my draft for long time, also every week I cook at least one recipe for blog but still no boost to sit and write the post. Finally, I am here with my Kulcha Recipe post which i wanted to post 2 weeks back. One more reason for this kulcha post took time, that I don't have step wise pictures.