GOL GAPPAY Also known as panipuri has various names, depending on the region Panipuri: Hilly part of neighbouring country Nepal, Madhya Pradesh, Pani Ke Patashay: Haryana Gol Gappay: Pakistan and India. Pani ke bataashay / Patashi Rajasthan: Uttar Pradesh Gujarat, Andhra Pradesh, Karnataka, Tamil Nadu Puchka: Bangladesh, West Bengal Gup chup: Odisha, South Jharkhand, Chhatisgarh Pakodi: in some parts of Gujarat Phulki: Terai Part in Nepal, Madhya Pradesh
It is a popular street snack in Pakistan, India, Bangladesh, and Nepal. it consists of a round, hollow and crispy puri filled with sour and spicy flavored water, and chickpeas. Recipe is very simple and easy .Just follow all the steps carefully and timely and you'll get perfect round inflated crispy GolGappay for sure. Golgappay now a days available with many different kinds of fillings. We showed a very traditional and basic recipe for golgappay in this video.
INGREDIENTS FOR "PURI" semolina 1 1/2 cup all-purpose flour 1/2 cup water 1 cup (approximately)
INGREDIENTS FOR "PANI" OR "KHATTA" tamarind 100g water 1 liter salt to taste chat masala 1 tablespoon PLUS YOU NEED oil for deep frying boiled chickpeas to fill in gol gappas
DIRECTIONS:- follow the video recipe carefully .Every step shown in video is important .To get perfect round and crispy golgappay you must take care that:- 1 . You knead the dough propperly (3 times as shown in video) 2. Don't roll the dough too thin or you will get flat puries. 3.Teprature of oil should be around 200°c (medium) 4 keep golgappay in a strainer after fying , to get rid of excess oil 5 and very importantly, after frying leave golgappay uncovered for atleast 2-3 hours , allow them dry to get crispier. enjoy this tasty and unique treat with your lovedones .
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