Instant Sooji Panipuri/ Golgappe / Puchka
There is something comfortingly familiar about eating a humble pani puri – a crispy hollow ball made of semolina or wheat, filled with spicy potatoes and topped with tangy, spicy Story Behind Origin of a Golgappa/ Puchka / Pani Puri
In the Mahabharata, a newly-wedded Draupadi returns home to be given a task by her mother-in-law Kunti. The Pandavas were on exile and Kunti wanted to test if her new daughter-in-law would be able to manage with the scarce resources. So she gave Draupadi some leftover potato sabji and just enough wheat dough to make one puri, instructing her to make food that would satisfy the hunger of all five of her sons. It is believed that this was when the new bride invented panipuri.
While the origins of this delicious snack is yet to be pinpointed with historical accuracy, the one thing that is clear is that pani puri travelled across India and made the country in love with it.
We have many names for a PaniPuri. We call it a Golgappa in North India, Puchka in Bengal,Pani puri in west of india, and Pani Patasi in some of North India.
Also, there are so many interesting fillings can be found for a golgappa, some of them filled with White Peas, some filled it with Potatoes, chickpeas etc.. and so on...
Endless variation with a pani puri or a golgappa can be found in every house/ region.
Though Pani puri or golgappa is nothing but just a miracle of a regular dough.
There are lot more recipes for a puri of golgappa. suji golgappa, whole wheat golgappa, wheat and suji mix gogappa, flavoured puri golgappa etc.
There are so many stories for the Golgappa also.
Here, i am posting a foolproof recipe of suji golgappa that can be made instantly and without failure.
Ingredients-
1 cup Suji/ Semolina
4 tbsp Oil/ Refined Oil
warm Water to knead a dough
oil for frying
Method-
1) Take suji in a bowl, add warm oil and mix to make a oily consistency suji.
2) Now add Warm water gradually to make a tight dough.
3) Let sit the dough for 5 mins. make small portion from the dough and roll it in your desired shape. You can just check the images to cut a proper golgappa shape.
4) For Frying, take enough oil in a kadai on a high flame for 4-5 mins.
5) When oil is enough hot, fry golgappa one by one gently. No need to press them because they will get their balloon like shape itself.
The Science behind the round balloon like a golgappa is the frying process. When the golgappa fry in a very hot oil, they will pop up with the pressure of heat of the oil and takes shape of a perfect golgappa.
All the best all the panipuri or Golgappa lovers. Just make at home this tried and tested recipe.
You can see the detailed Recipe video here
Byeee..
Shaifali Saxena
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