pani puri or gol goppay??

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What’s the difference between pani puri and gol goppay?? Are they the same??

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Re: pani puri or gol goppay??

Gol gappay are smaller in size, and you fill them, pani puri is a bit bigger and you dont fill them, they have stuff on top. I might be lying about the pani puri though.

My gol gappay are the best! We only make them on cold rainy days though. :yummy:

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Re: pani puri or gol goppay??

pani puri n gol gappay r the same thing

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Re: pani puri or gol goppay??

hey can u gimme teh recipe…i tried making them quite a few times…but never came out good…:confused:

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Re: pani puri or gol goppay??

I absolutely LOVE gol guppay!!! Do you make the chanai in yogourt?

sheyn baji [merged]
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Re: pani puri or gol goppay??

this name gol guppy is used in punjab and karachi people called it pani puri.............

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Re: pani puri or gol goppay??

jo bhi hay i love gol gappay ......... MISS MOHABBAT app ghar may banati ho is ki recipe share karo na plz mughay bhi banana hay ghar par

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Re: pani puri or gol goppay??

this name gol guppy is used in punjab and karachi people called it pani puri.............

Really? But when I went to Karachi, I heard the "gol guppai vala aaya gol guppai vala" song...either way, it's delicious!!!

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Re: pani puri or gol goppay??

Pani puri khaogay aur gol gappay bun jaogay:)

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Re: pani puri or gol goppay??

:hehe: lol
mahru yeah thats right

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Re: pani puri or gol goppay??

Recipe.

*Ingredients: *
1/2 cup Fine Semolina

1/2 tbsp Plain Flour
3 tbsp Clubsoda
Salt to taste

For Pani:
1 1/2 cups Chopped Mint Leaves
1 tbsp Garam Masala
1/3 cup Red Chili Powder
1 inch Coriander Powder
4-5 Crushed coriander seeds
1 tsp Fennel seeds
1 1/2 tsp Cumin Seeds
Salt to taste

Filling:
2 Mashed potatoes with salt to taste
1 cup Boiled Channay

Method:

  • Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
  • Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
  • Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
  • Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water)
  • Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
  • Add mint leaves, chopped coriander, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
  • Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
  • Refrigerate for about 2 hours to ensure proper blending.

Serving Panipuri:

  • Poke a small hole in the center of each puri.
  • Add small quantity of mashed fried potatoes and channay as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then Serve.

This took me days to write down so please remember to say thanks!
Im kidding, its from the net, but this is exactly how we make them. I haven't ever tried this recipe though as I only found it today.

Kuch Yadain Meray Maazi Ki..
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Re: pani puri or gol goppay??

aw, it’s fattening? :crying:

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Re: pani puri or gol goppay??

^^ well if you eat moderately it is fine. But the fact that the gol gappays are fried sucks:(