Pani Puri Recipe (Gol Gappa) Typical Of India

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Pani Puri Recipe (Gol Gappa) Typical Of India - Asian Food - Pani Puri Recipe Typical Of India's Simple Original Specials. The Puri that crisp taste like opaque with a round shape with a central part of kopong (does not contain). The Castle will be enjoyed if not immediately reduced kerenyahannya. Panipuri eaten in one suapan without being bitten. The Castle first perforated section of the quiver and insert kuah pani into it. The castle was not immediately eaten, would be reduced kerenyahannya. Biasannya and can be eaten with Chikpeas plus fries. Pani puri bread or pani poori in street vendors in the area of India.

PANI puri or panipuri is five feet past the famous in India. Panipuri are composed of an empty crisp round foods in it called Pani Puri and enjoyed with IE water soup consisting of tamarind juice, chilli and garam masala. Before being given the pani puri, usually inserted into the first potato, onion and chickpeas. The castle is usually a medium-sized so that it can be directly entered into the mouth. In Northern India Panipuri also known as Gol Gappa (etymology: gol gappa;, crunchy, once heartily).

PURI INGREDIENTS:

• 100 grams of semolina
• 1/2 tbsp plain flour
• 50 ml water (water by measure, according kekalisan)
• 1/4 tsp salt
• 1/2 tsp baking powder
• 500 ml oil for frying

EQUIPMENT:

• 2 wet a clean washcloth

HOW TO MAKE PANI PURI:

1. Mix semolina, flour, salt, and baking soda, mix well.
2. Add water little by little until the dough kalis.
3. Cover the dough with a damp rag and the rest for approximately 10 minutes.
4. Create small bubbles (around 30-40 circle).
5. Pipihkan circle and place it between 2 damp wipe, do one at a time until the entire circle out.
6. FRY in hot oil (deep fry) while in stir slowly. Try the dough is flattened in the oil until it bubbled.
7. Back and forth so that it is cooked evenly
8. The lift when it is brownish
9. We make pani puri dough time is being ended. So after mature castle can be enjoyed along with the gravy of pani.

INGREDIENTS PANI:

• 100 grams (about 1 1/2 cup) chopped mint leaves
• 1 Tbsp chopped coriander leaves
• 1/3 cup of tamarind juice cooked
• 5 green chilies
• 2 cm ginger
• 1 tsp cumin powder
• 1 1/2 tsp salt
• 1 tsp sugar
• 1/2 cups of boiled water
• 1 piece of lime

HOW TO MAKE PANI:

1. Combine mint leaves, coriander, tamarind water, green chilli, ginger, cumin, and water. Blend until smooth.
2. Strain (but don't waste ampasnya because we will cook Chicken Chaka Mint Sauce)
3. Add salt, sugar and lemon juice into the marinade, mix well
4. Serve alongside the Castle

PANI PURI RECIPE (GOL GAPPA)
PURI INGREDIENTS:

• 150 grams of semolina flour
• 1 and a half tablespoons of flour
• 1/4 tsp salt
• 1/2 tsp baking powder
• Water to taste (as kekalisan)
• Oil for frying

THE STUFFING INGREDIENTS: PURI

• 20 g chopped cucumber
• 20 g chopped tomatoes
• 20 grams chopped bell pepper
• 10 grams of finely chopped onions
• 20 grams of sliced boiled potatoes/fritters
• 20 grams of chickpeas/garbanzo
• 2 tbsp powdered mango

GRAVY INGREDIENTS PANI:

• 30 ml boiled water
• 20 ml ripe tamarind water
• 2 tbsp brown sugar
• 1/2 tsp lemon juice water
• 50 g chopped mint leaves
• 1/2 tsp black pepper
• 1/2 tsp salt black
• 1 Tbsp chopped coriander leaves
• 3 green chilies mashed already curly
• 1 tsp cumin powder
• 1 cm ginger
• 2 tbsp panipuri masala

EQUIPMENT:

• 2 lap rather wet clean

HOW TO MAKE A CASTLE:

1. Mix semolina, flour, salt, and baking powder. Stir evenly.
2. Pour water little by little, knead until kalis.
3. Cover with a cloth, let stand for 30 minutes.
4. After 30 minutes, take the dough. Create small bubbles.
5. Gilas until flat, then place a damp rag in between. Do until the dough runs out
6. FRY in hot oil. Try the submerged oil dough to be distended
7. Back and forth until browned, lift.

HOW TO MAKE PANI:

1. Mix all the ingredients and blend until smooth, then strain it.
2. Bolongi puri, enter the material field.
3. How to eat dip puri into pani, then eat.