Panipuri is a common street snack in several regions of the Indian subcontinent.
It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (commonly known as imli pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.
Panipuri has various names, depending on the region. In Haryana it is called paani ke patashe; in Madhya Pradesh fulki; in Uttar Pradesh golgappa, in West Bengal, Bangladesh, Odisha, and Nepal, puchka; in parts of Gujarat, pakodi; in parts of Bihar ,South Jharkhand, and Chhattisgarh, gup chup.
Puchka differs from panipuri in terms of content and taste. It uses a mixture of boiled gram and mashed potatoes as the filling and is tangy rather than sweetish while the water is sour and spicy.
These days, I make frequent visit to Dollar Tree store and I find interesting stuff for my kitchen. I recently found some shot glasses at Dollar Tree and thought of making this recipe. They also have this kind of glasses in party supplies if you are looking for disposable ones.
Below is the video of Golgappa Panipuri shots.
These days, I am so loving to use Air Fryer http://amzn.to/2z2Uh5E to fry Golgappas http://amzn.to/2gPhsGx with just a tsp of oil and enjoy anytime we crave for spicy, zesty bites. If you don’t have air fryer and ready to be fried puri, please follow the recipe here of Homemade Golgappa Puri for Panipuri. Or follow the recipe below.
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- Semolina 1/2 Cup (8 tbs) (Fine variety)
- Urad flour 1 Tablespoon (To make the puris crispy)
- Salt 1 Pinch
- Club soda 1/4 Cup (4 tbs) (Alternate option - Mix 1/4 cup water + 1/4 tsp baking soda or 1/2 tsp baking powder)
- Oil/Ghee 2 Teaspoon (As required)
- Oil 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.
- 1. Tortilla maker
- 2. Sharp edged cutter/mold
- 3. Roller pin and board