Prep Time10 min
Cook Time50 min
Golgappe name varies depending on the regions in India</p> Haryana: Paani patashi Madhya pradesh : fulki; Uttar Pradesh: pani ke batashe/padake ; Assam: phuska/puska Gujarat: pakodi Odhisa: Gup-chup Bihar, Jharkand, Bengal, Chhastisgarh: Phuchka It uses a mixture of boiled gram and spiced mashed potatoes as the filling and is tangy and water is sour and spicy depends upon region.
- Daily Value*
Poories Recipe: 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
After 30 minutes, knead the dough with your oil greased hands for up to 4 to 5 minutes to smooth it.
Take one dough ball at a time and roll out into 2 inch diameter poori
In hot oil, place as many pooris as possible at once.Then Lower the flame(important step)
AAM Paani recipe In a pressure cooker, peel the raw mango and add the whole raw mango along with 1/2 cup of water and pressure cook for 4 whistles.Take out mango and remove the upper layer
In the bowl with the cooked raw mango pulp, add in the mint leaves, cumin powder, black salt , black pepper powder and sugar
Transfer the aam panni into a serving bowl, add 1 cup of water and mix well.
Imli paani Recipe : Soak 1 cup tamarind in 1 cup water for 4 to 5 hours
Now remove seeds from tamarind pulp and strain pulps and seeds from it.
Add salt, black salt, red chilli powder, chat masala, cumin powder, and black pepper powder and little sugar to tamarind puree. Now Add 2 cups of water in it and stir well
Now take out in big bowl and add chopped coriander leaves. Panipuri with Aam pani and imli Pani is ready to serve.