GOLGAPPA123 GOLGAPPA BANANE KA RECIPE KAAFI ASAN HAI .YAHAN PAR MAIN TUMHE STEP -BY-STEP BATATA HOONNeha🌻Anshu | Street Style Golgappe Recipe😍 Ask anyone
INGREDIENTS:
PURI KE LIYE:
1 CUP SEMOLINA (SUJI)
2 TABLESPOONS ALL -PURPOSE FLOUR (MAIDA)
1/4 TEASPOON BAKING SODA
APINCH OF SALT
WATER (JITNA ZAROORAT HO)
FILLING KE LIYA:
1 CUP BOILED AND MASHED POTATOES
1/2 CUP BOILED CHICKPEAS
1 TEASPOON CHAAT MASALA
SALT TO TASTE
CHOPPED CORIANDER LEAVES (HARA DHANIYA)
PANI KE LIYA
1/2 cup tamarind pulp
4cups chilled water
1-2 green chilies (finely chopped)
1 teaspoon roasted cumin powder
1 teaspoon black salt
1 teaspoon sugar (optional)
fresh mint leaves (pudina)
INTRUCTION
PURI BANANE KE LIYA
DOUGH TAIYAR Karnak bowl mien semolina ,Maida ,baking soda, aura salt co. ache se mix Karo. Deere adhere panni deal knar eke tight dough Bana lo. isle 30 minute key Ilya dhal kart rake do
GGOLGAPPA123 OLGAPPAE, JISE PANI PURI YA PUCHKA BHI KAHA JATA HAI, EK BHUT HI POPULAR INDIAN STREET FOOD HAI YEH CHOTI ,CRISPY PURIYAN SE BANTI HAIN JO MAIDA YA SUJI SE BANAYI JATI HAI. INHE DEEP FRY KARKE GOLDEN BROWN KIYA JATA HAI ,JISM MASHED ALOO,CHHOLE AUR CHAAT MASALA HOTA HAI .INKA ASLI MAZA UNHE SPICY AUIR TANGY PANI KE SAATH KHANE MEIN HAI, JO TAMARIND, MINT , AUR SPICES SE BANA HOTA HAI .GOLGAPPA KO BHARI HUI FILLING SE BHARA JATA HAI GOLGAPPA KHANNE KA TARIKA BHI UNIQUE HAI ,GOLGAPPA INHE EK BITE MEIN KHAYA JATA HAI ,JISSE EK BURST OF FLOVORS MEHSOOS HOTA HAI YEH DISH NA SIRF TASTE MEIN MAZADAR HOTA HAI BALKI ISKI PRESENTATION AUR KHANE KA STYLE BHI LOGON KO BAHUT PASAND AATA HAI STREET VENDORS KE THROUGH YEH HARI JAGAH MILTE HAIN, AUR INKA TASTE SABHI KO APNI TARAF KHINCH LETA ,
MAKING THE PANI IN A BLENDER ,COMBINE MINT LEAVES ,CORIANDER LEAVES ,GREEN CHILLI ,GINGER, AND TAMARIND PULP. BLEND TO A SMOOTH PASTE.
IN A LARGE BOWL , MIX THE PASTE WITH COLD WATER.
ADD ROSTED CUMIN POWDER, BLACK POWDER, BLACK SALY ,REGULAR SALY, AND LEMON JUICE. ADJUST SPICES TO TASTE. CHILL IN THE REFRIGERATOR.
PREPARING THE FILLING IN A BOWL ,MIX THE BOILED AND MASHED POTATOES WITH BOILED CHICKPEAS (IF USING)
ADD CHAAT MASALA AND SALT .MIX WELL.
ASSEMBLING GOLGAPPA TAKE A PURI AND GENTLY MAKE A HOLE IN THE CENTER
STUFF IT WITH THE POTATO FILLING
DIP THE FILLED PURI IN THE CHILLED SPICY WATER (PANI) OR SERVR IT ON THE SIDE FOR DIPPING
ENJOY
SERVE IMMEDIATELY AND ENJOY THE BURST OF FLAVORS WITH EACH BITE. GOLGAPPA IS BEST ENJOYED FRESH, SO PREPARE THEM JUST BEFORE SERVING
LET ME KNOW IF KNOW IF YOU NEED ANY MORE HELP WITH THE RECIPE
Panipuri, also called golgappa and nunku is a deep-fried breaded hollow spherical shell, about 1 inch (25 mm) in diameter, filled with a combination of potato, onion and chickpea. It is a common street food in the Indian subcontinent. It is often spiced with tamarind chutney, chili powder, or chaat masala.[2][3][4]
Names
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Panipuri has many regional names in the Indian subcontinent:[1][5] Maharashtra and South India: panipuri; Haryana: pani-patashi; Madhya Pradesh: fulki; Uttar Pradesh: pani-ke-batashe/padake; Assam: phuska/puska; Gujarat: pakodi; Odisha: gup-chup; Delhi: golgappa; Bengal and Bihar: phuchka.
History
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According to culinary anthropologist Kurush Dalal, chaat originated in the North Indian region of what is now Bihar. Gol Gappa originated in India. He also noted that it possibly originated from Raj-Kachori: an accidentally-made smaller puri giving birth to panipuri.[6] Panipuri spread to the rest of India mainly due to the migration of people from one part of the country to another in the 20th century.[3]
On 10 March 2005, the word “panipuri” was added to the Oxford English Dictionary.[7]
Evolution over time
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Pani puri has evolved significantly over time. Also known as “gol gappa,” the dish consisted of a small, hollow, fried wheat shell filled with spiced mashed potatoes and served with a tamarind or mint-flavoured water. Over time, variations of the filling and the flavoured water emerged, reflecting the regional preferences and availability of ingredients. The flavoured water, also known as the “pani,” is an essential component of the dish and is often the main source of flavour. Some of the most popular flavours of pani puri include the traditional tamarind and mint water, as well as spicy variations like jalapeño or green chili water, and tangy flavours like lemon or tomato water.[8] Some regional variations also use sweet flavours like fruit juices or dates.[8]
Bangarapet Panipuri is renowned for its distinctive white-colored pani, retaining a spicy kick that has been traditionally handed down through generations.[9
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This recipe shares the North Indian style of making golgappa pani along with the stuffing – specifically the golgappe you get in Delhi and NCR belt.
I have lived in Gurugram (Gurgaon) for some time and occasionally we would have golgappe outside. The stuffing here is different than the Pani puri stuffing one gets in Mumbai. It has white chickpeas or black chickpeas with some boiled potatoes.
The golgappa pani or spicy water is made of mint leaves in some places and in some places its jaljeera pani or hing pani or amchur (dried mango) pani. The meetha pani is the usual sweet tamarind chutney.
In this post I have shared jaljeera made from mint leaves and spices. I had shared this jaljeera recipe some years back and I use the same recipe to make the spicy and sour water.
The Golgappa puri can be made of atta (whole wheat flour) or sooji/rava (cream of wheat or semolina). You can use either. The atta golgappe are bigger in size than the ones made with sooji.
Whenever I visit Delhi or gurgaon, I do try to have golgappe from there along with my favorite chana bhatura and Aloo tikki.
The jaljeera pani can be made a few hours before and then refrigerated. In the post I have shown making the jaljeera pani and the golgappa stuffing.
- For the golgappe made with sooji, you can check this post – Golgappa puri.
- For the meetha pani or imli chutney, you can refer to this Imli chutney.
Serve golgappe as soon as you make them.
Step-by-Step Guide
How to make Golgappa Recipe
Pani Puri Recipe, Perfect Puri Recipe Video #PaniPuri …
www.youtube.com › watch
GOLGAPPA ,ALSO KNOW AS PANI PURI OR PHUCHKAS IN DIFFERENT REGIONS OF INDIA ,IS A BELOVED STREET FOOD THAT TANTALIZES TASTE BUDS WITH UNIQUE COMBINATION TASTE FLAVORS AND TEXTURES. THESE SMALL, ROUND, AND HOLLOW PURIS ARE MADE FROM SEMOLINA OR WHEAT FLOUR, WHICH TYPICALLY CONSISTS OF A SPICY MIXTURE OF MASHED POTATOES, CHICKPEAS, AND VARIOUS SPICE
WHAT SETA GOLGAPPA APART IS THE FLAVOUR ED WATER ,KNOW AS PANI , WHICH IS INFUSED WITH TAMARIND, MINT ,CORIANDER,AND A BLED OF SPICY, GIVING IT A REFRESHING YET SPICY KICK. TO ENJOY GOLGAPPA , ONE MUST CAREFULLY PUNCTURE THE PURI ,FILL IT WITH THE POTATO MIXTURE, AND DIP IT INTO THE CHILLED PINE BEFORPOPPING IT INTO THE MOUTH IN ONE GO . THE EXPLOSION OF FLAVORS AND THE CRUN CHINESS OF THE PURI CREAT AN
UNFORGETTABLE CULINARY EXPERIENCE. WHETHER ENJOYED AT ROADSIDE STALLS OR AT HOME, GOLGAPPA REMAINS A FAVORITE SNACK THAT BRINGS PEOPLE TOGETHER , MAKING IT AN ESSENTIAL PART OF INDIAN STREET FOOD CULTURE.
What it is : Here is a street food that is wildly popular all over India although it might be called by different names; gol-gappa in Northen India, puchka in Bengal, and pani-puri in Maharashtra. Pani-puri literally translates as “water-puri” which in itself does not sound too appetizing, but here is what it is. A firm semolina dough is rolled into little “puris” and deep fried into plump tiny hollow balls. You take one of these puris, press your thumb into one side (one side of the puri is always more fragile than the other, and a little experience will tell you which is which, so you can pierce the right side) to make a little opening, and then proceed to stuff the puri with one of several fillings. Then you ceremoniously dunk the puri into a spicy watery chutney and stuff the dripping puri into your mouth, where it explodes into a crispy-spicy treat.
Golgappa, or Pani Puri, is a snack synonymous with the beaches of Bombay. However, it is also very popular in all other parts of India. It is a part of the chaat family along with Bhelpuri. It is also known by many names like golgappa or GolGuppe in North India, Foochka (Puchka) in West Bengal, Gupchup in some central parts of India, and PaniPatashe.
Its really yummy. Unlike other places in India where they pour peas or channa inside each puri, in Mumbai, we pour a aalu mixuture. This aalu mixture is simply like a trip to heaven. Here we mix all the tikha and khatta masalas as well as c
Professionally printed material in English typically does not indent the first paragraph, but indents those that follow. For example, Robert Bringhurst states that we should “Set opening paragraphs flush left.”[2] Bringhurst explains as follows:
The function of a paragraph is to mark a pause, setting the paragraph apart from what precedes it. If a paragraph is preceded by a title or subhead, the indent is superfluous and can therefore be omitted.[2]
The Elements of Typographic Style states that “at least one en [space]” should be used to indent paragraphs after the first,[2] noting that that is the “practical minimum”.[3] An em space is the most commonly used paragraph indent.[3] Miles Tinker, in his book Legibility of Print, concluded that indenting the first line of paragraphs increases readability by 7%, on average.[4]
When referencing a paragraph, typographic symbol U+00A7 § SECTION SIGN (§) may be used: “See § Background”.
In modern usage, paragraph initiation is typically indicated by one or more of a preceding blank line, indentation, an “Initial” (“drop cap”) or other indication. Historically, the pilcrow symbol (¶) was used in Latin and western European languages. Other languages have their own marks with similar function.
Widows and orphans occur when the first line of a paragraph is the last in a column or page, or when the last line of a paragraph is the first line of a new column or page.
In computing
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See also: Newline
In word processing and desktop publishing, a hard return or paragraph break indicates a new paragraph, to be distinguished from the soft return at the end of a line internal to a paragraph. This distinction allows word wrap to automatically re-flow text as it is edited, without losing paragraph breaks. The software may apply vertical white space or indenting at paragraph breaks, depending on the selected style.
How such documents are actually stored depends on the file format. For example, HTML uses the <p> tag as a paragraph container. In plaintext files, there are two common formats. The pre-formatted text will have a newline at the end of every physical line, and two newlines at the end of a paragraph, creating a blank line. An alternative is to only put newlines at the end of each paragraph, and leave word wrapping up to the application that displays or processes the text.
A line break that is inserted manually, and preserved when re-flowing, may still be distinct from a paragraph break, although this is typically not done in prose. HTML‘s <br /> tag produces a line break without ending the paragraph; the W3C recommends using it only to separate lines of verse (where each “paragraph” is a stanza), or in a street address.[5]
Numbering
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Main article: Dot-decimal notation
Paragraphs are commonly numbered using the decimal system, where (in books) the integral part of the decimal represents the number of the chapter and the fractional parts are arranged in each chapter in order of magnitude. Thus in Whittaker and Watson’s 1921 A Course of Modern Analysis, chapter 9 is devoted to Fourier Series; within that chapter §9.6 introduces Riemann’s theory, the following section §9.61 treats an associated function, following §9.62 some properties of that function, following §9.621 a related lemma, while §9.63 introduces Riemann’s main theorem, and so on. Whittaker and Watson attribute this system of numbering to Giuseppe Peano on their “Contents” page, although this attribution does not seem to be widely credited elsewhere.[6] Gradshteyn and Ryzhik is another book using this scheme since its third edition in 1951.
See also: ISO 2145
Section breaks
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Main article: Section (typography)
Many published books use a device to separate certain paragraphs further when there is a change of scene or time. This extra space, especially when co-occurring at a page or section break, may contain a special symbol known as a dinkus, a fleuron, or a stylistic dingbat.
Style advice
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The crafting of clear, coherent paragraphs is the subject of considerable stylistic debate. The form varies among different types of writing. For example, newspapers, scientific journals, and fictional essays have somewhat different conventions for the placement of paragraph breaks.
A common English usage misconception is that a paragraph has three to five sentences; single-word paragraphs can be seen in some professional writing, and journalists often use single-sentence paragraphs.[7]
English students are sometimes taught that a paragraph should have a topic sentence or “main idea”, preferably first, and multiple “supporting” or “detail” sentences that explain or supply evidence. One technique of this type, intended for essay writing, is known as the Schaffer paragraph. Topic sentences are largely a phenomenon of school-based writing, and the convention does not necessarily obtain in other contexts.[8] This advice is also culturally specific, for example, it differs from stock advice for the construction of paragraphs in Japanese (translated as danraku 段落).[9]
See also
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Notes
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- ^ Edwin Herbert Lewis (1894). The History of the English Paragraph. University of Chicago Press. p. 9.
- ^ Jump up to:a b c d Bringhurst, Robert (2005). The Elements of Typographic Style. Vancouver: Hartley and Marks. p. 39. ISBN 0-88179-206-3.
- ^ Jump up to:a b Bringhurst, Robert (2005). The Elements of Typographic Style. Vancouver: Hartley and Marks. p. 40. ISBN 0-88179-206-3.
- ^ Tinker, Miles A. (1963). Legibility of Print. Iowa: Iowa State University Press. p. 127. ISBN 0-8138-2450-8.
- ^ “<br>: The Line Break element”. MDN Web Docs. Retrieved 15 March 2018.
- ^ Kowwalski, E. (3 June 2008). “Peano paragraphing”. blogs.ethz.ch.
- ^ University of North Carolina at Chapel Hill. “Paragraph Development”. The Writing Center. University of North Carolina at Chapel Hill. Retrieved 20 June 2018.
- ^ Braddock, Richard (1974). “The Frequency and Placement of Topic Sentences in Expository Prose”. Research in the Teaching of English. 8 (3): 287–302.
- ^ com), Kazumi Kimura and Masako Kondo (timkondo *AT* nifty . com / Kazumikmr *AT* aol . “Effective writing instruction: From Japanese danraku to English paragraphs”. jalt.org. Retrieved 15 March 2018.
References
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- The American Heritage Dictionary of the English Language. 4th ed. New York: Houghton Mifflin, 2000.
- Johnson, Samuel. Lives of the Poets: Addison, Savage, etc.. Project Gutenberg, November 2003. E-Book, #4673.
- Rozakis, Laurie E. Master the AP English Language and Composition Test. Lawrenceville, NJ: Peterson’s, 2000. ISBN 0-7645-6184-7 (10). ISBN 978-0-7645-6184-9 (13).
External links
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- The dictionary definition of paragraph at Wiktionary
EXPERIENCE. HERE,S A DETAILED GUIDE ON HOW TO PREPARE THIS DELICIOUS SNACK FROM SCRATCH.
TO START, YOU NEED TO MAKE THE PURIS. FOR THIS ,GATHER THE FOLLOWING INGREDIENT .1 CUP OF SEMOLINA (SOJI), 2 TABLESPOONS OF ALL – PURPOSE FLOUR (MAIDA), A PINCH OF BAKING SODA ,AND A PINCH OF SALT . MIX THE SEMOLINA ,ALL – PURPOSE FLOUR, AND WATER
GRADUALLY ADD WATER AND KNEAD THE MIXTURE INTO A SMOOTH AND FIRM DOUGH. COVER THE DOUGH WITH A DAMP CLOTH AND LET IT REST FOR ABOUT 30 MINUTE . THIS RESTING PERIOD HELPS THE DOUGH BECOME PLIABLE, MAKING IT EASIER TO ROLL OUT THE PURIS .
