Table of Contents
Why my Pani Puri is not crispy?
Make sure to knead the dough well for 3-4 minutes. Cover the dough with a damp cloth at all times except when rolling it. You have to roll the dough very thin. If it’s not thin enough, your puri will not turn out crispy.
How long does pani puri water last?
So, sprinkle them up well and enjoy a chilled mouthful munch. Refrigerate all the pani well for good 6-7 hours and serve them only when everyone is ready to eat.
What is the cost of pani puri masala?
Buy Everest Masala Pani Puri 50 Gm Carton Online At Best Price of Rs 31 – bigbasket.
What is the English name of golgappa?
Golgappa is called water balls in English. It is a type of snack that originated in India and is one of the most popular street meals in the country. However, outside of India, Pani puri is now known as water pancakes or water balls. In India, a golgappa is a savoury snack.
What is the price of chaat masala?
The price of 10% Chaat Masala products is between ₹150 – ₹170 per Kg.
Why do puris become hard?
Why is my poori hard? Lack of moisture in the dough, meaning dry and crumbly dough can yield hard puris. The other reasons are frying them at low temperature for long time & frying them in oil that is not hot enough. Also rolling them too thin can make it hard.
What happens if we eat pani puri daily?
If there are any germs or bacteria in the hand, it may lead to infection and diseases like vomiting and diarrhea. There is also the possibility of getting Hepatitis A which spreads through a virus. It is also proper to check the quality of the oil in which the puris are fried.
How to make Pani puri masala recipe?
1) Take washed mint leaves and coriander leaves in the blender jar. 2) Add pani puri masala powder. 4) and black salt. 5) Add regular salt as per your taste. 6) oh forgot, also add ginger and green chilies. Adjust the green chilies as per your liking spice level. 7) Add 1 cup of water.
How to make Pani Pani recipe?
Take boiled sprouts, boondi, and mashed potatoes in a bowl. 5) Add salt, masala powder. 6) Mix well so everything is incorporated well. Now we have everything (pani, masala, chopped onions, puri) ready for assembling and eating.
How to make chana masala curry?
The base of this curry is made by roasting onions and tomatoes first. This roasting step completely elevates the taste of this chana masala. Then the mixture is blended and cooked with spices to make the gravy. Lastly precooked chana is simmered in the curry.
What is the use of onion in chana masala?
It is used to give a texture to the gravy. If you do not like very smooth gravy then using this extra onion provides some texture. You can add 1 pinch of soda-bi-carbonate or cooking soda to cook the chana easily. If using soda then pressure cook just for 2 to 3 whistles.