29/05/2015

How to Make Poori of Phuchka or Kolkata Style Panipoori or Golgappe


Phuchka or Kolkata Style Panipoori or Golgappe 


      
     
                           
                   

I miss Raju...hey you guys  are thinking  who is Raju,Raju was our phuchka or panipoori wala of my locality. ..dont know where he has gone.One day,I asked him the method of making his crispy phuchka...first he did not want to reveal  the secret..but after some time...he said.

                             


In Bengal...Panipoori is known as Phuchka....it is very easy to make at home.....but it is time consumung process...ok...no problem..once in a year...we can give a treat to our family with homemade phuchka or panipoori.

Today I am going to share how to Poori of Kolkata 's Phuchka or Panipoori.
INGREDIENTS 

1 cup fine unroasted sooji or rava or semolina 
2tbsp Wheat  or Atta
Baking Soda-1pinch
Oil-1/2tsp...
Salt-1/2tsp
Water-1/4 cup

               
METHOD


Take semolina or sooji,atta,baking soda,oil and salt in a bowl...mix them properly 

Add small amount  of water,mix....then add little bit water. .and mix again...Add small  amountof water in parts...I added  1/4cup  water...you may add little bit more or less water....adding water depends on the quality  of  rava...just make sure..the dough should not be very  soft or hard .

                                 


Cover it with damp cloth...keep aside  for 30 minutes.
 
                               

Remove the cloth and knead it again very well...the dough should be elastic...as you  roll out out the dough  easily  without  any crack.


Divide dough into  3or 4 equal  portions  balls...take each portion...and press it with your palm

Take each portion..roll it out with rolling pin into a thin  shaped roti like  phulka...the pooris have to be thinly rolled...otherwise  they will not puff up..and will be soft after cooling down.

                           

Make small pooris by cutting the big one by small round shaped  lid...remove extra dough and mix it with remaining  dough...make small pooris from it again.
   
                             

Heat enough oil in a pan....make sure oil is hot..then add pooris...if the oil is not hot enough,the pooris will absorb more oil .....deep fry poori on medium flame  until they are golden brown (press each puri with spatula..they will puff up in the oil)...fry 4-5 poori at a time or according to the size of your pan.

                   

Remove,drain on absorbant paper.

                   

There is varieties  of stuffing  of Panipoori...like boiled potatoes, boiled Cheakpeas, Ragda etc...but we bengalis love to have our favourite  Phuchka with  boiled potatoes and black Cheakpeas stuffing. ..and tangy  spicy tamarind  water..today I am going to share  Kolkata style stuffing of Phuchka and Pani.


STUFFING OF PHUCHKA OR PANIPOORI 


INGREDIENTS 

Boiled Potatoes -4

Boiled Kala Chana or Black  Cheakpeas

Coriander  leaves (chopped)-1/2cup

Black Salt to taste

Dhania powder-2tsp

Red Mirchi  Powder -1tsp

Roasted Cumin  powder -2tsp (roast cumin seeds then grind)

Chopped Green chillies -2

Chaat Masala -1tsp

METHOD 

Mix all the above ingredients  together to make stuffing  of panipoori.


HOW TO MAKE PANI OF PHUCHKA OR PANIPOORI 

Tamarind-2tbsp

Water(warm)-2cups

Black Salt to taste

Dhania  or Coriander Powder -1tsp

Roasted  cumin and red chilli powder -2tsp (Roast cumin and red chilli together. ..then grind)

Coriander leaves -1 / 2cup ( chopped )

Chaat  Masala-1tsp

METHOD 

Soak tamarind in  warm water for 1hr
After that...mash the tamarind  using your fingers...
Now strain the water. ..now add all the above ingredients  of how to make pani ..and mix together.

Enjoy your Phuchka or Panipoori  or Golgappe  with Potatoes Cheakpeas stuffing and Tamarind water.

                               













3 comments: