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Pani Puri / Gol Gappa / Puchka - Indian Street Food
Pani Puri / Gol Gappa / Puchka - Indian Street Food

Before you jump to Pani Puri / Gol Gappa / Puchka - Indian Street Food recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

For the most part, people have been trained to believe that “comfort” foods are not good for the body and should be avoided. Sometimes, if the comfort food is a high sugar food or another junk food, this is very true. Other times, comfort foods can be perfectly healthy and good for us to consume. Several foods really do raise your mood when you eat them. If you are feeling a little bit down and need a happiness pick me up, try a few of these.

Make a trail mixfrom various seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all helpful for raising your mood. This is because seeds and nuts have lots of magnesium which boosts your brain’s serotonin levels. Serotonin is a feel-good chemical that tells the brain how to feel at any given point in time. The more of it you have, the happier you are going to feel. Not only that, nuts, in particular, are a fantastic protein source.

As you can see, you don’t need junk food or foods that are terrible for you so you can feel better! Try some of these instead!

We hope you got insight from reading it, now let’s go back to pani puri / gol gappa / puchka - indian street food recipe. To cook pani puri / gol gappa / puchka - indian street food you need 9 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Pani Puri / Gol Gappa / Puchka - Indian Street Food:
  1. Provide 1/2 cup all-purpose flour
  2. Prepare 1 1/2 cup fine semolina (fine rava or sooji)
  3. Prepare 1 tsp salt
  4. Get 100 ml cold water
  5. You need 50 ml soda water (carbonated)
  6. Get 1/2 cup crushed mint leaves
  7. Take 1 ginger
  8. Provide 1 green chilli
  9. Provide 300 ml oil
Steps to make Pani Puri / Gol Gappa / Puchka - Indian Street Food:
  1. For the dough: Mix all purpose flour, semolina and salt in a bowl and mix it with cold water (soda is better) make sure to keep the dough tight. Not light and runny. Coer the dough and leave aside for 1 hour.
  2. For the Pani (tangy water), take 6 cups cold water. Add the paste of crushed mint leaves, green chilli, ginger. Add dry mango powder (sour taste), tamarind pulp and some salt to taste. You can choose to top it with some boondi (fried batter droplets)
  3. For the filling: Take 3 medium potatoes and boil the. Then crush them coarsely and add salt, chilli flakes / powder.You can also add chick peas that have been soaked overnight into the mix.
  4. Now bring back the prepared dough and roll into as thin sheets as possible. Use a round cutter to make about 2 inch rounds. Alternatively you can also make small balls and press them flat with a rolling pin. Keep the pressed circles under a damp cloth to keep them moist.
  5. To make the pooris, take oil in a vessel and bring to medium heat. Fry the rounds in batches until they turn just about brown. Press them at the center to get them to puff.
  6. Stack up the fried pooris gently ensuring they don't crumble. These can be stored for upto 2 weeks in an airtight container.
  7. How to eat? Take the pooris (fried hollow spheres) and gently punch on the thinner side to make a hole. Add about half a spoon of the boiled potato mix. Then add 2 tablespoons of the pani (water mix). Put the entire thing in mouth at one go. Enjoy the spicy tangy flavours.

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