Dahi Fuchka/Pani Puri/ Golgappa Recipe# Street Style Home made Dahi Fuchka Recipe
Recipes in this Video
Ingredients
- ●1 cup semolina (sooji)
- ●1/4 cup all-purpose flour (maida)
- ●1/2 tsp baking soda
- ●1/2 tsp salt
- ●Water (as needed)
- ●1 cup yogurt (dahi)
- ●1/2 cup boiled and mashed potatoes
- ●1/4 cup boiled chickpeas
- ●1/2 tsp roasted cumin powder
- ●1/2 tsp chaat masala
- ●1/4 tsp red chili powder
- ●1/4 cup tamarind chutney
- ●Fresh coriander leaves (for garnish)
- ●Pomegranate seeds (for garnish)
Instructions
- 1In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt.
- 2Gradually add water to form a smooth dough. Cover and let it rest for 30 minutes.
- 3After resting, knead the dough again and divide it into small balls.
- 4Roll each ball into thin discs (puri) and deep-fry them in hot oil until they puff up and turn golden brown.
- 5Remove the puris and drain excess oil on paper towels.
- 6In another bowl, mix yogurt, roasted cumin powder, chaat masala, and red chili powder to prepare the yogurt sauce.
- 7Take a puri, make a small hole in the center, and fill it with mashed potatoes and chickpeas.
- 8Drizzle the yogurt sauce over the filled puri and add tamarind chutney to taste.
- 9Garnish with fresh coriander leaves and pomegranate seeds before serving.
Equipment
Pani Puri, a beloved street food from India, is known for its burst of flavors and textures. Originating from the Indian subcontinent, it consists of hollow, crispy puris filled with spicy water (pani) and various fillings. Traditionally enjoyed during festivals and gatherings, this dish symbolizes the vibrant street food culture of India. Today, Pani Puri has gained global popularity, with variations emerging in different countries, making it a favorite among food lovers everywhere.
Ingredients
- ●semolina
- ●water
- ●salt
- ●cumin
- ●boiled potatoes
- ●chickpeas
- ●tamarind
- ●green chilies
- ●cilantro
- ●lemon juice
- ●black salt
- ●spices
- ●ice water
- ●pani
- ●puri shells
Instructions
- 1Mix semolina and water in a bowl until a dough forms.
- 2Knead the dough for a few minutes until smooth.
- 3Cover the dough with a damp cloth and let it rest for 30 minutes.
- 4Divide the dough into small balls and roll each ball into thin circles.
- 5Heat oil in a deep pan over medium heat until shimmering.
- 6Fry the rolled circles until they puff up and turn golden brown, about 2-3 minutes.
- 7Remove the puris from oil and drain on paper towels.
- 8Prepare the pani by blending tamarind, green chilies, cumin, and spices with water until smooth.
- 9Add lemon juice and black salt to the pani, adjusting flavors as needed.
- 10Assemble by cracking a puri, filling it with boiled potatoes and chickpeas.
- 11Serve with chilled pani and enjoy immediately.
Ingredient Alternatives
semolina
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour adds fiber and nutrition.
tamarind
Healthier: date chutney
Cheaper: apple cider vinegar
Date chutney provides sweetness with less acidity.
chickpeas
Healthier: black beans
Cheaper: split peas
Black beans are high in protein and fiber.
boiled potatoes
Healthier: sweet potatoes
Cheaper: mashed cauliflower
Sweet potatoes add sweetness and nutrients.
Techniques
Equipment
Also Known As
Golgappa, a beloved street food in India, is known for its crispy puris filled with spicy water and savory fillings. Traditionally enjoyed during festivals and gatherings, it represents the vibrant flavors of Indian cuisine. Today, variations can be found globally, with each region adding its unique twist, making it a popular snack in many cultures.
Ingredients
- ●semolina
- ●flour
- ●water
- ●salt
- ●chickpeas
- ●potatoes
- ●onions
- ●coriander
- ●green chilies
- ●tamarind
- ●spices
- ●chaat masala
- ●mint leaves
- ●lemon juice
- ●pani (spiced water)
Instructions
- 1Mix semolina and flour in a bowl.
- 2Add water gradually and knead into a smooth dough.
- 3Cover the dough and let it rest for 30 minutes.
- 4Divide the dough into small balls.
- 5Roll each ball into thin circles.
- 6Heat oil in a deep pan over medium heat until hot.
- 7Fry the circles until they puff up and turn golden brown, about 2-3 minutes.
- 8Remove and drain on paper towels.
- 9Prepare the filling by mixing boiled chickpeas, diced potatoes, and spices.
- 10Assemble by breaking a hole in the puffed puris.
- 11Stuff with filling and drizzle with tamarind water.
- 12Serve immediately with extra pani on the side.
Ingredient Alternatives
semolina
Healthier: whole wheat flour
Cheaper: corn flour
Whole wheat flour adds fiber and nutrients.
tamarind
Healthier: date paste
Cheaper: ketchup
Date paste offers sweetness with fewer additives.
chickpeas
Healthier: black beans
Cheaper: split peas
Black beans are nutritious and affordable.
spices
Healthier: fresh herbs
Cheaper: dried herbs
Fresh herbs enhance flavor without extra calories.
Techniques
Equipment
Also Known As
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