Pani Puri(Golgappa Chaat) - Mumbai - How To Make Golgappa Chaat

Snacks 256 Last Update: Dec 12, 2019 Created: Dec 12, 2019
Pani Puri(Golgappa Chaat) - Mumbai - How To Make Golgappa Chaat Pani Puri(Golgappa Chaat) - Mumbai - How To Make Golgappa Chaat Pani Puri(Golgappa Chaat) - Mumbai - How To Make Golgappa Chaat
  • Serves: 4 People
  • Prepare Time: 60 min
  • Cooking Time: 40 min
  • Calories: 209
  • Difficulty: Easy
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Mumbai Style Pani Puri Recipe is a mouthwatering street food recipe where the puris are stuffed with chatpata potato and green moong and dipped in a pudina pani and a meetha pani

Ingredients

Directions

  1. How to make Golgappa Chaat Recipe:
  2. Take Maida, suji and oil in any utensil and mix these contents properly. With the help of water, knead a dough for hard Puri (press dough well while kneading). Cover the dough and leave it aside for 15-20 mins to ferment and rise.
  3. Break a big round (guava sized) piece off the dough, roll this round piece into a circle. With the help of a small lid, cut as many round puris possible, take the small circles and keep them on a plate.
  4. Mix the dough that is leftover to the main dough and repeat the same process till you have made puris of the entire dough. Now take one puri at a time and roll it a little making it thinner. You can roll them length-wise to make long puri or circular to make round puris.
  5. Heat the oil on medium-high heat. Start frying the puris, starting first with the puri you first rolled.
  6. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding 6-8 puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
  7. Take the puris out and place over a paper towel, so the excess oil is absorbed.
  8. Instruction for assembling chaat:
  9. Peel the boiled potato and cut into small cubes. Add some salt into it and mix it well. With the help of a finger make a hole in the each gol gappa and stuff the potato cubes. You can also stuff sprouts and boiled kala chana in the gol gappas.
  10. Whisk the yoghurt well with sugar and salt as to taste.Place gol gappas on a plate and cover with yoghurt.
  11. Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder, boondi, cumin powder.
  12. Garnish with coriander/mint leaves, red chilli powder and chaat masala and your Gol Gappa Chaat is ready to be served and devoured immediately.
  13. Serve the Golgappa Chaat Recipe as a great Appetizer idea for any get-together Party along with a meal of Spinach Paneer Kofta Curry, Whole Wheat Palak Naan, Chana Pulao, Tomato Onion Cucumber Raita and Chironji And Makhane Ki Kheer .

Pani Puri(Golgappa Chaat) - Mumbai - How To Make Golgappa Chaat



  • Serves: 4 People
  • Prepare Time: 60 min
  • Cooking Time: 40 min
  • Calories: 209
  • Difficulty: Easy

Mumbai Style Pani Puri Recipe is a mouthwatering street food recipe where the puris are stuffed with chatpata potato and green moong and dipped in a pudina pani and a meetha pani

Ingredients

Directions

  1. How to make Golgappa Chaat Recipe:
  2. Take Maida, suji and oil in any utensil and mix these contents properly. With the help of water, knead a dough for hard Puri (press dough well while kneading). Cover the dough and leave it aside for 15-20 mins to ferment and rise.
  3. Break a big round (guava sized) piece off the dough, roll this round piece into a circle. With the help of a small lid, cut as many round puris possible, take the small circles and keep them on a plate.
  4. Mix the dough that is leftover to the main dough and repeat the same process till you have made puris of the entire dough. Now take one puri at a time and roll it a little making it thinner. You can roll them length-wise to make long puri or circular to make round puris.
  5. Heat the oil on medium-high heat. Start frying the puris, starting first with the puri you first rolled.
  6. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding 6-8 puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
  7. Take the puris out and place over a paper towel, so the excess oil is absorbed.
  8. Instruction for assembling chaat:
  9. Peel the boiled potato and cut into small cubes. Add some salt into it and mix it well. With the help of a finger make a hole in the each gol gappa and stuff the potato cubes. You can also stuff sprouts and boiled kala chana in the gol gappas.
  10. Whisk the yoghurt well with sugar and salt as to taste.Place gol gappas on a plate and cover with yoghurt.
  11. Drizzle mint chutney and tamarind chutney. Sprinkle red chilli powder, boondi, cumin powder.
  12. Garnish with coriander/mint leaves, red chilli powder and chaat masala and your Gol Gappa Chaat is ready to be served and devoured immediately.
  13. Serve the Golgappa Chaat Recipe as a great Appetizer idea for any get-together Party along with a meal of Spinach Paneer Kofta Curry, Whole Wheat Palak Naan, Chana Pulao, Tomato Onion Cucumber Raita and Chironji And Makhane Ki Kheer .

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