Phuchka Uttar Pradesh Dish

Its holiday time, a time to cook, hang out with friends and enjoy. Willing to have something spicy, cool and crispy all at once. So just rushed to my food desk and began preparing puchka known as “Gol Gappe” “Paani Puri” across India. This dish is my own state invention an am proud to make it.

Spicy Gol Gappe

Spicy Gol Gappe | Image Resource :

Here is the recipe which I had learnt from my Mom. Hope you all enjoy the tasty Gappe this summer.

  • Material for Puri
  • ¾ cup Rava
  • ½ cup water
  • ¼ cup all-purpose flour
  • ½ litre Oil for deep frying

Material for Pani

  • 1 tbsp. – Dried Mango Powder, Tamarind Liquid, Roasted Cumin Seed Powder and Sugar.
  • 1tsp. – Black salt, Red Chilli Powder, Coriander Powder.
  • ½ tsp. – Black pepper powder.
  • ½ tsp. – Black pepper powder.
  • 1 cup – Mint Leaves.
  • 2tbsp. Lime Juice.
  • 1 litre – cold drinking water.
  • Pinch of asafoetida.
  • Small Ginger piece.
Gol Gappe

Gol Gappe | Image Resource :

For stuffing the Puri

  • Boiled potatoes -4 medium sized.
  • Black Gram- 100gms.
  • Sprouted Green Moong 100gms.
  • 1 finely Chopped Onion.
  • Boiled Boondi
  • Chat Masala ½ tsp.

Making the Puri:

Mix all-purpose flour +Rava + Water and knead the dough for 5mins. Then cover it with a damp cloth for 30mins.

Take a plastic sheet grease with little oil, knead the dough divide it into 4 equal parts. Take one part and make it like a chapatti.

Keep the chapatti in level not too thin. Then take a circle shape and cut puris out of it. Keep the puris on greased sheet until you fry them, also cover them with damp cloth.

Preperation of Puries

Preperation of Puries

Making the Pani

Make a fine paste using coriander + all the spices listed + little water

Then pour 2 cups of cold water into the paste and blend both together.

Pour the remaining water too, stir them and refrigerate the water.

Prior use add the lime juice and serve with stuffed Puri.

Preperation of Pani

Preperation of Pani | Image Resource :

Puri Stuffing

Take potatoes, mash them add little of chat masala and mix it well.

Add boiled black gram, green Moong and Boondi to the potato mix.

Then fill this into the Puri, dip the Puri into the water and garnish it with finely chopped onions.

Puri Stuffing

Puri Stuffing | Image Resource :

Enjoy, the spicy gol gappe and let me know your feedback.

Food of the Week : Famous Dalwada of Ahmedabad

Famous Dalwada of Ahmedabad

Famous Dalwada of Ahmedabad | Image Resource :

Famous Dalwada of Ahmedabad : When we went to Ahmedabad as a part of our college trip, one of the most memorable experiences I had was, tasting the famous dal wada. This savory dish made of dal is fried in hot oil and served simply on a piece of paper. Just the smell made my mouth water.

Simple Recipe For Chana Masala

I am an ardent fan of Chole Puri. I really enjoy devouring morsels of Chana Masala with Puri. Here I wish to share with you a quick and simple recipe for Chana Masala.

Chana Masala

Chana Masala | Image Resource :

Key Ingredients

  • Olive Oil- 1 tbsp
  • Yellow Onion- 1 chopped
  • Fresh Garlic- 1 tbsp minced
  • Fresh Ginger- 1 inch piece minced
  • Green Chilli- 1 minced
  • Garam Masala- 1 and 1/2 tsp
  • Turmeric Powder- ½ tsp
  • Coriander Powder- 1 and 1/2 tsp
  • Salt- ¾ tsp
  • Peeled Tomatoes- 1 can
  • Kabuli Chana- 3 cups, cooked, drained and rinsed
  • Lemon- for garnishing
  • Coriander Leaves- for garnishing

Ingredients | Image Resource :

Method Of Preparation

  1. Heat oil in a medium pan. When the oil is hot, add cumin seeds to the oil. Saute till the cumin seeds are light brown in color.
  2. Then add ginger, garlic, onion and green chilli and saute. Stir well and cook for roughly five minutes.
  3. Now add Garam Masala to the pan. You may also add coriander powder, turmeric powder and salt.
  4. Peel the boiled tomatoes and add it to the pan. Use a spoon to split it. Some chunks of tomatoes can be left to add texture to thedish.
  5. Add kabuli chana to the pan and raise the temperature. Cook it for around 10 minutes so that the flavors develop properly.
  6. Once it is done, you may garnish the dish with coriander leaves and lemon wedges.

You can serve the amazing Chole sabji with rice or Puri.