PANI PURI RECIPE | PHUCHKA | HOW TO MAKE A PANI PURI - ZAYKA CHEF RECIPE

 PANI PURI RECIPE

SHORT PROCESS FOR PANI PURI

• In a part, add semolina all-purpose flour, salt to taste, and warm water as required.
• knead into a stiff dough using enough warm water, cover it with a wet muslin cloth, and next aside for 20-30 minutes.
• Roll out the dough and cut it with it with the help of a round cutter. Let rest again for 3-5 minutes.
• Deep fry the puri till golden brown color.

FOR PANI PURI'S PANI

• Transfer this into a mixer and grind into a  smooth paste, add little water while grinding.
• Transfer this into a bowl, add black salt. Cumin powder and water mix well and Strain it in a deep container.
• Add tamarind pulp and salted boondi and mix well. 

FOR POTATO MASALA

• In a bowl, Add boil potato and mash well add cumin powder, black salt green moong, chaat masala, and red chili powder mix everything well.
• Serve with puri, ragda, pani, green moong tamarind chutney, and sev.

IN DETAILS FOR PANI PURI RECIPE

When we were kids me and my sister Use to go out for eating golgappas(pani puri) at chaat vala. We use to be amazed. We use to think, how it is possible To blow them like a balloon We use to search for a pump.

That might have been used to Fill air inside the golgappas (pani puri)  and Golgappa (Pani puri) is like that, it's Fascinating, right. All the dishes around the world on one side but every time when you look at the golgappas(panipuri).

You think how air is blown inside it So, today we will blow air inside the golgappa(pani puri). We will be making Pani puri and Pani as well. Here is the 4 parts semolina 4  parts Semolina. 1/2 part maida and here is the warm water. We will add this slowly slowly let me add little salt.

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This is warm water now knead this While kneading this remember one thing. if we have to do little hard work then that is good And there are two types of semolina. One is fine semolina and other is coarse semolina. If you have to make semolina's golgappas( pani puri).

Take coarse semolina See this Its Done. It should be this tight. Here is the wet muslin cloth Now rest the dough for at least 30 minutes. There is no other option People say add baking soda/powder Process will be fast No it won't.

If the dough is not rested for 30 minutes. Your   pani puri  will not be good.Means, if you don't rest the dough You try to make  pani puri but it will become papdi. And you will say ' ZAYKA CHEF RECIPE didn't tell us'. ZAYKA CHEF RECIPE have said that resting is important.

Now its very simple work will make water And for Pani puri water 2 part mint leaves. People are afraid of putting mint because water gets dark and it is a fact that mint makes the water dark. But if you don't add mint, water won't get the taste So its not like that, add more coriander leaves.

Corainder half Mint double The word Chaat Comes from licking (Chaatna).  Apply little oil on the plank Don't roll as thin as you can Roll little less than that. Don't roll too thin also and fat also. After that cut it round of this size Using a cutter.

Cut it okay and cover it. Covering is very important It should not dry. If it dry.There will be skin formation on top and if skin forms It won't rise definitely. Lets try one. Lets go by taking god's name. Wow what a thing. We filled air without pump. Oil medium hot.

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 Take potato mash the potato properly Add little cumin powder. The roasted one little rock salt After that, if you are in Lucknow add chana Or from Mumbai then add moong little chaat masala little red chilli powder little more jeera.

So made this potato mixture Do this work at last moment adding sourness to the water. Because as soon as you add sourness to the water water color will get bad. So add sourness to water When you are about to eat or kitty party is about to start. Add sourness (Tamarind pulp) and ice Done and add boondi to the water. Our water is ready. Now let's establish our Pani puri stall.

PANI PURI RECIPE

• `Preparation time :30 mins
• cooking time: 20 min
• serves: 15-20 min

INGREDIENTS FOR PANI PURI

• 4 Cup semolian (suji)
• 1/2 Cups All purpose flour (maida)
• Salt to taste.
• Warm Water
• Oil for flying

FOR PANI PURI'S PANI

• 2 Cups mint leaves
• 1Cups Coriander
• 1 inch Ginger, Peeled slice
• 2-3 green chillies broken 
• 1/4 Cup jaggery
• 1 Cup Ice Cubes
• Slat to taste
• 2 Cup  water
• 1 tsp Rock Salt
• 1 tbsp  Roosted Cumin powder
• 1.5 tsp Chaat masala
• 1/3Cup Tamarind Pulp
• 1/2 Cup Green moong, Boiled
• 1 tsp Chaat masala
• 1 tsp Red chilli powder

FOR SERVING

Tamarind Chutney

• Sev
•  Salted Boondi
•  Ragda
• Green Moong
• Puri
• Pnai

THANK YOU💓💓💓

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