How can i make puchka

Use as required. Strain out all the pulp through a sieve. Transfer the paste into a large bowl, add 3 cups of water, black salt and salt and mix well. If you find the water very spicy, then add jaggery and mix well. Jaggery will balance the spice level making the pani sweet-spicy. Chill for at least 2 to 3 hours, so that all the flavours blend very well.

How to serve pani puri How to serve pani puri Serve 6 puris with pani in a bowl along with little khajur imli ki chutney, little mixed sprouts and little boondi in a plate. Handy tips: Handy tips: As you are rolling the puris out make sure you keep them covered with a damp muslin cloth. You can use ragda instead of the sprouts or boondi. Nutrient values Abbrv per serving Energy cal Protein 9. The elements required for making homemade golgappa are - crispy puri, a stuffing of your choice soaked boondi, boiled potatoes, chickpeas and moong or ragda and pani teekha phudina pani and sweet imli pani.

There are many other versions of pani too like lehsun ka pani, jaljeera , hing jeera pani. If you are making a mixed sprouts stuffing for Mumbai roadside pani puri homemade pani puri puchka golgappa then you would require some pre-preparation of 2 days which is mentioned in the below given pani puri recipe with detailed step by step photos and videos.

If you are making a boiled chana stuffing then it requires soaking overnight and boiling the next day. Also, if you are using potatoes then boil them in a pressure cooker, cool slightly, peel the skin and use. Post your comment.

Traditionally, puri for pani puri is deep fried. Here, I am sharing a no fry recipe for making these puri using air fryer.

Pani puri is a popular street food, loved by all ages. Pani puri, also known as Gol gappe, puckha, pani ke batashe, is named depending upon the region. In India, I remember growing up as a kid, I was so crazy about this pani puri. I could eat pani puri for breakfast, lunch, dinner. Oh ya…and still crave for more…LOL!!! Things change as you grow older, I still absolutely love these, but the fact the puri where deep-fried, it happened like a once a year treat. These taste heavenly, and the fact these puri are not deep fried, I could eat these puri whole day.

I make these air fry pani puri quite often and my whole family devoured it. I absolutely dislike deep frying. Not only it is unhealthy, but is so much time consuming. I make my pani puri at home, I use air fryer to air fry these puri. These air fried pani puri are so easy to make and are way more healthier than the deep fried ones.

Air fry pani puri tastes amazing, these are thousand times better than the deep fried ones. I bet you, if you try these air fry pani puri once, you will never go back to the deep fried ones, ever again!!

Take few drops of oil on to your hand. Take few puri, and gently rub the puri between your palms. I made few batches with and few without oil. The only visual difference was that the ones with oil, had a nice shine and were slightly dark in color, than the ones without oil. As per taste, not much noticeable difference. Pani puri are best enjoyed with some spicy potato and black chickpeas filling and some flavorful pani water.

I have shared 3 different flavors of pani water from traditional mint-cilantro, to more trendy strawberry and pineapple ones. Making pani puri is a such a fun activity to do with your kids. I just keep everything in the separate bowls, and let my kids make their own pani puri. They can make the puri according to their taste, add more or less filling or pani.

My daughter is crazy about strawberry pani and my son devoured pineapple one. At one time I used to make puri at home too, it is hard work and you have done so well. Beautiful made puris. Next time onwards I am not going to buy from outside. I will follow your recipe. Thanks for sharing. How beautiful those puris looks, puffy pooris looks just prefect to make some pani puris without any hesitation. These homemade pooris look so perfect and crunchy, better than market bought ones.

Loved the detailed recipe about this and how it can be made in 3 ways. Love your detailed explanation as to how to make perfect puris for pani puri at home. Love our post and it reminds me of the time when my mother in law and I would make tonnes of puris at home for dinner parties.

I should make them at home again. Puri looks so perfect. Just like store bought. Thanks for sharing detailed step by step recipe. You made the whole process so easy. Lovely click. Awesome share.

Perfect little puris… so tempting. I have been trying some recipes bust mostly not a great show. So I will try this tested version soon. Even I miss Indian street food after coming to US.. Those Puris look perfect. Homemade puris are always so much more better than the store bought ones.

Would love to try it sometime. I know that […]. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

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Cuisine: Indian. Prep Time: 15 minutes. Cook Time: 20 minutes. Resting time for dough: 30 minutes. Total Time: 1 hour 5 minutes. Servings: 40 puris approx.

Author: Freda Dias. Instructions How to make rava pani puri dough? In a medium-sized bowl, add rava, flour, baking soda, and salt. Now add water, tablespoons at a time, and knead a smooth, elastic dough that is neither too soft nor too stiff, takes about minutes to knead the dough.

Cover the dough with a damp kitchen napkin, set aside for 30 minutes. Rolling out the dough After the resting period, knead the dough again for another 5 minutes.

Grease the rolling pin and the board or work surface with oil. The rolled out dough should not be too thick as the puris won't puff up, and they should neither be so thin that you can see the surface of the board through it. Gently slide a few puris in the oil, fry on medium-high heat,you will see them rising on top and puffing up within a few seconds.

Notes Do not try to roll out the entire dough, especially if you are a beginner, as you may have spots of uneven thickness. Rolling a smaller part of the dough gives an even thickness, which in turn helps most puris puff up. If you followed all the steps correctly and still find that even though the puri puffed up they are soft and not as crisp, then how do you troubleshoot that?

It is very easy, turn on the oven and preheat it to the lowest temperature for about 15 minutes. Switch off the oven and place all the puris in a baking tray, and bake for about 15 minutes. They will crisp up.

Once it is completely cool, transfer to an airtight container. Comments Hi Freda, The quality of explanation is amazing. Hey Sheldon! Thank you! Yes, you are right, it is a typo, thanks for pointing it out. Very happy to hear that! Hi Preeti! So glad you loved it! Thanks so much for your postive review! Preheated oven means only in heated kadhai or on heated oil mam? If not can you please post a recipe for dried papad Regards, Satya.

Hi Shikha! Glad to know it turned out well!