by: afsheenkaleem of Karachi, Pakistan
Also known as Pani puri, it is very tasty and spicy dish
and i hope every one will like it.
back to recipe
KhanaKhazana is not responsible for comments
posted by its readers. All comments are reviewed by moderators for posts containing obscene
and objectionable language. Your account can be black listed if objectionable language is used
in your comments.
10/17/2014 7:41 AM by rajni
you have not told what to do with the ghee and how to make imli chutney
10/7/2009 12:52 AM by Divya
To make pani:-1. Grind coriander leaves+mint leaves+a green chilly+ginger+lime juice 2. Grind cumin seeds+fennel seeds+cinnamon 3. Mix 1+2 in water 4. Add salt+black salt+little sugar 5.Strain and serve chilled---so simple!
10/6/2009 8:44 PM by swati
ghee is used when u r making a dough. when u r frying puri for gol gappa never turn side. fry it from one side only.to make imlichutney ,take imli pulp , sugar to taste ,salt to taste. hot little oil in a pan put hing (a pinch)jeera haldi .now pour imli pulp sugar salt amd little water. cook till required consistency(thick).
1/29/2009 12:17 AM by haseeb
the recipe u have told is not working the puri is not puffing plz can u tell me anoter recepie
4/30/2008 9:48 AM by rekha singh
i want to know suji ke golgappe.
6/28/2007 12:46 PM by shireen
recipe of poorie is fine but pani, people don't you think its too much spicy so instead of any other type of pani i prefer jal zeera it tastes very delicious.
4/23/2007 5:40 PM by Pinal
2/7/2007 10:13 AM by kusum
people, for the pani u just need mint and corriander leaves, a ginger. green chillies, black salt
to taste and salt to taste, cumin seeds(jeera) and jeera poweder..just grind all
the ingredients except salts and jeera powder in a grinder...then u'll get a smooth paste.now
mix the paste in 2 or 3 ltrs water or as much paani u want..put the salts and jeera powder
and leave it refrigerated for an hour or so..serve chilled with gol gappas and
12/5/2006 10:28 AM by Mumtaz
The ingredients in receipe says baking soda and in making procedure it says baking powder which is right to uise?
12/4/2006 5:45 PM by Mumtaz
you have mentioned baking soda in ingredients but baking powder in cooking procedure.Baking soda and baking powder are two different things which one is the right one?
11/28/2006 11:51 PM by Syma
You did not tell when to use the ghee and the puri did not puff up.
8/27/2006 10:49 PM by darshni
U have not mentioned how to make pani of panipuri
i would like to know how to make it.
8/10/2006 6:11 PM by jaspeet
YOU HAVE NOT TOLD HOW TO MAKE PANI OF PANI PURI OTHER WISE IT IS FINE
6/12/2006 4:13 PM by Nafisa
The puris turned out to be very nice and crispy. Have tried quite a few recipes but nothing like this one
1/3/2006 2:11 PM by maha
well i havent exactly tried it....but does it taste like orignal gol gapa?
gol gappa are not puffing up as it has to be, although i have used the exact intregreinds and method
You must be logged in to add comments