HOW TO MAKE PANI POORI

The panipuri originated from the Magadh region of India, present day South Bihar where it is also known as phoolki. The English meaning of golgappa is "watery Indian/pakistani bread" or"crisp sphere eaten."Pani poori, also known as phoochka, gol gappa or gup chup, is a popular street snack in India, Nepal and Pakistan. The name pani poori literally means "water in fried bread." It consists of a round, hollow poori shell filled with a spicy potato-based stuffing and dipped in a watery sauce, or pani, to fill up the hollow inside the dough. Pani poori differs from region to region, but this basic recipe is an excellent place to start.

These are so popular and favorite that no special introduction is needed! These round pooris are known as gol gappas in Northern India and Poochkas in West Bengal. These tempting gol gappas are prepared with semolina and wheat flour as well. Gol gappas prepared with wheat flour are light in weight as compared to sooji gol gappas. It is not at all difficult to make these puffed and crispy gol gappas. Why don’t you try it yourself? So, here’s the recipe for making wheat flour gol gappas which is really easy to follow.

Directions

Getting ready:

Sieve wheat flour in a mixing bowl to knead the dough for making the golgappas.

Making:

Combine wheat flour and semolina in the same mixing bowl. Mix thoroughly.

Knead stiff and tight dough for making the gol gappas with adding water in little parts.

After 30 minutes, apply some oil on hands and knead the dough for 4-5 minutes to smooth it.

Cover again with the wet cloth for half hour and again knead for 4-5 more minutes. Repeat this process one more time.

Now divide the dough in small and equal lumps.

Roll these lumps to a smooth flat dough balls. Keep the dough balls covered to prevent them from drying.

Lift one dough ball at a time and roll out into 2 inch diameter poori.

Place this rolled poori on a wet muslin cloth and cover with another muslin cloth. Roll out all the dough balls and cover them with wet cloth to prevent from drying. Keep them covered for another 15 to 20 minutes.

In hot oil, place as many pooris as possible at once.

Press down with a ladle to get puffy gol gappas. Deep fry the pooris until golden brown and crispy.

Drain out the fried pooris in a sieve kept above the plate to remove the excess oil. Likewise prepare all the gol gappas. Gol gappa puris are ready.

Serving:

Serve these tempting and crispy atta gol gappas with mouth drooling zingy-sweet and sour pani and enjoy.

Suggestions:

Knead stiff and really smooth dough for the gol gappas.

Make sure you roll out the pooris evenly. They should not be thin at center and thick at the corners. If this is the case then the gol gappas will not puff up.

Press the gol gappas with ladle to puff them up.

For 60 to 70 gol gappas

Time – 80 minutes

Author: Nisha Madhulika

Recipe type: Snack Cuisine: Indian

Prep time:  10 mins Cook time:  70 mins Total time:  1 hour 20 mins

Serves: 4

Ingredients

Wheat flour – 1 cup (150 grams)

Semolina – 3 tbsp (30 grams)

Oil – for frying

Instructions:

1. Combine wheat flour and semolina in a big mixing bowl and knead stiff and tight dough with adding water in little parts. Cover with a wet cloth and keep aside for 30 minutes first.
2. After 30 minutes, knead the dough with your oil greased hands for up to 4 to 5 minutes to smooth it.
3. Cover again with the wet cloth for half hour and again knead for 3 to 4 more minutes. Repeat this process one more time.
4. Now divide the dough in small lumps and roll these lumps to a smooth flat dough balls. Keep the dough balls covered.
5. Lift one dough ball at a time and roll out into 2 inch diameter poori. Place this rolled poori on a wet muslin cloth and cover with another muslin cloth.
6. Roll out all the dough balls and cover them with wet cloth to prevent from drying. Keep them covered for another 10 to 15 minutes.
7. In hot oil, place as many pooris as possible at once and press down with a ladle to get puffy gol gappas. Deep fry the pooris until golden brown and crispy.
8. Drain out the fried pooris in a sieve kept above the plate to remove the excess oil. Likewise prepare all the gol gappas.
9. Let the gol gappas cool down and then serve these tempting and crispy atta gol gappas with mouth drooling zingy-sweet pani and enjoy.

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Dahi Baingan Recipe

Dahi Baingan recipe | dahi baigana | brinjal curry in curd with detailed photo and video recipe. a unique way of preparing eggplant curry with deep fried brinjal and spiced and cooked yoghurt curry. it is a popular curry from the bengali and odia cuisine, but similar curry is prepared from the kashmiri cuisine too. it can be an ideal curry for lunch or dinner when served with roti/ chapathi.

Ingredients for making Dahi Baingan / सामग्री:

• Brinjal - 1 medium size; (बैंगन)
• Curd - 1 cup; (दही)
• Mint Leaves - as per requirement; (पुदीने के पत्ते)
• Salt as per taste; (स्वाद के अनुसार नमक)
• Red Chilli Powder - 1 tea spoon; (लाल मिर्च पाउडर)
• Turmeric Powder - 1 tea spoon; (हल्दी पाउडर)
• Cumin Seeds Powder - 1/2 tea spoon; (जीरा पाउडर)
• Black Pepper Powder - 1/2 tea spoon; (काली मिर्च पाउडर)
• Mustard Oil for cooking the brinjal slices; (सरसों का तेल)
• Water - 1 small cup or less; (पानी)
• Black Mustard Seeds - 1/2 tea spoon; (राई)

Curry leaves - 7-8 or as per requirement; (करी पत्ता)

Procedure for makind Dahi Baingan:

Wash the brinjal nicely with plain water and then pat it dry with a clean cloth. Now remove the stem and cut the brinjal into thin and round slices (as shown in the image below).

In a small bowl take turmeric powder, red chilli powder, black pepper powder, cumin seeds powder and salt. Add water to the powder spices and then mix them together to form a thin paste.
Now take one slice of brinjal and apply the paste of spices on its one side. Marinate other slices, with the paste of spices in the same manner. (Marinate only one side of the slices at this stage.)
Then heat a tawa and grease it with 1 table spoon mustard oil. Lower the flame to medium level.
Slowly place the marinated brinjal slices over the tawa with the marinated side facing down.
Now apply the paste of spices on the other side or the top side of the brinjal slices, while the bottom side gets cooked.

When the bottom side gets cooked and appears golden red in color, then flip the slices to cook them on the other side in the same way. Pour 1 table spoon mustard oil around the slices along the edge of the tawa and allow them to cook nicely. Remember, that the flame is at medium level only.
When both the sides are cooked, then flip the slices and cook them until the brinjal becomes soft. Poke them with a fork or knife to check if they have become soft. Then turn off the flame.
Take a mixing bowl and add curd to it. Add a little water and whisk to smoothen the curd. Remember not to add excess water, the whisked curd should be thick in consistency and not flowy.)
Now sprinkle some salt and red chilli powder into it. Also add some chopped mint leaves and then mix it well. Pour this curd mixture into a serving bowl.

Then place the cooked brinjal slices in it slowly.
Now take a tadka pan and heat 1 table spoon mustard oil in it. Then add black mustard seeds and curry leaves to it Allow the black mustard seeds to crackle.

Then pour this tadka over the dahi baingan spreading it evenly. The tempting dahi baingan is ready to be served.

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