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10/17/2014 7:41 AM by rajni you have not told what to do with the ghee and how to make imli chutney
10/7/2009 12:52 AM by Divya To make pani:-1. Grind coriander leaves+mint leaves+a green chilly+ginger+lime juice 2. Grind cumin seeds+fennel seeds+cinnamon 3. Mix 1+2 in water 4. Add salt+black salt+little sugar 5.Strain and serve chilled---so simple!
10/6/2009 8:44 PM by swati ghee is used when u r making a dough. when u r frying puri for gol gappa never turn side. fry it from one side only.to make imlichutney ,take imli pulp , sugar to taste ,salt to taste. hot little oil in a pan put hing (a pinch)jeera haldi .now pour imli pulp sugar salt amd little water. cook till required consistency(thick).
10/6/2009 8:44 PM by swati ghee is used when u r making a dough. when u r frying puri for gol gappa never turn side. fry it from one side only.to make imlichutney ,take imli pulp , sugar to taste ,salt to taste. hot little oil in a pan put hing (a pinch)jeera haldi .now pour imli pulp sugar salt amd little water. cook till required consistency(thick).
1/29/2009 12:17 AM by haseeb the recipe u have told is not working the puri is not puffing plz can u tell me anoter recepie
4/30/2008 9:48 AM by rekha singh i want to know suji ke golgappe.
6/28/2007 12:46 PM by shireen recipe of poorie is fine but pani, people don't you think its too much spicy so instead of any other type of pani i prefer jal zeera it tastes very delicious.
4/23/2007 5:40 PM by Pinal Very good
2/7/2007 10:13 AM by kusum people, for the pani u just need mint and corriander leaves, a ginger. green chillies, black salt to taste and salt to taste, cumin seeds(jeera) and jeera poweder..just grind all the ingredients except salts and jeera powder in a grinder...then u'll get a smooth paste.now mix the paste in 2 or 3 ltrs water or as much paani u want..put the salts and jeera powder and leave it refrigerated for an hour or so..serve chilled with gol gappas and imli chutney...
12/5/2006 10:28 AM by Mumtaz The ingredients in receipe says baking soda and in making procedure it says baking powder which is right to uise?
12/4/2006 5:45 PM by Mumtaz you have mentioned baking soda in ingredients but baking powder in cooking procedure.Baking soda and baking powder are two different things which one is the right one?
11/28/2006 11:51 PM by Syma You did not tell when to use the ghee and the puri did not puff up.
8/27/2006 10:49 PM by darshni U have not mentioned how to make pani of panipuri i would like to know how to make it.
8/10/2006 6:11 PM by jaspeet YOU HAVE NOT TOLD HOW TO MAKE PANI OF PANI PURI OTHER WISE IT IS FINE
6/12/2006 4:13 PM by Nafisa The puris turned out to be very nice and crispy. Have tried quite a few recipes but nothing like this one
1/3/2006 2:11 PM by maha well i havent exactly tried it....but does it taste like orignal gol gapa?
by asma gol gappa are not puffing up as it has to be, although i have used the exact intregreinds and method

10/17/2014 7:41 AM by rajni

you have not told what to do with the ghee and how to make imli chutney

10/7/2009 12:52 AM by Divya

To make pani:-1. Grind coriander leaves+mint leaves+a green chilly+ginger+lime juice 2. Grind cumin seeds+fennel seeds+cinnamon 3. Mix 1+2 in water 4. Add salt+black salt+little sugar 5.Strain and serve chilled---so simple!

10/6/2009 8:44 PM by swati

ghee is used when u r making a dough. when u r frying puri for gol gappa never turn side. fry it from one side only.to make imlichutney ,take imli pulp , sugar to taste ,salt to taste. hot little oil in a pan put hing (a pinch)jeera haldi .now pour imli pulp sugar salt amd little water. cook till required consistency(thick).

10/6/2009 8:44 PM by swati

1/29/2009 12:17 AM by haseeb

the recipe u have told is not working the puri is not puffing plz can u tell me anoter recepie

4/30/2008 9:48 AM by rekha singh

i want to know suji ke golgappe.

6/28/2007 12:46 PM by shireen

recipe of poorie is fine but pani, people don't you think its too much spicy so instead of any other type of pani i prefer jal zeera it tastes very delicious.

4/23/2007 5:40 PM by Pinal

Very good

2/7/2007 10:13 AM by kusum

people, for the pani u just need mint and corriander leaves, a ginger. green chillies, black salt to taste and salt to taste, cumin seeds(jeera) and jeera poweder..just grind all the ingredients except salts and jeera powder in a grinder...then u'll get a smooth paste.now mix the paste in 2 or 3 ltrs water or as much paani u want..put the salts and jeera powder and leave it refrigerated for an hour or so..serve chilled with gol gappas and imli chutney...

12/5/2006 10:28 AM by Mumtaz

The ingredients in receipe says baking soda and in making procedure it says baking powder which is right to uise?

12/4/2006 5:45 PM by Mumtaz

you have mentioned baking soda in ingredients but baking powder in cooking procedure.Baking soda and baking powder are two different things which one is the right one?

11/28/2006 11:51 PM by Syma

You did not tell when to use the ghee and the puri did not puff up.

8/27/2006 10:49 PM by darshni

U have not mentioned how to make pani of panipuri i would like to know how to make it.

8/10/2006 6:11 PM by jaspeet

YOU HAVE NOT TOLD HOW TO MAKE PANI OF PANI PURI OTHER WISE IT IS FINE

6/12/2006 4:13 PM by Nafisa

The puris turned out to be very nice and crispy. Have tried quite a few recipes but nothing like this one

1/3/2006 2:11 PM by maha

well i havent exactly tried it....but does it taste like orignal gol gapa?

by asma

gol gappa are not puffing up as it has to be, although i have used the exact intregreinds and method

Gol Gappa

Puffed Crispy Pooris stuffed with tamarind sauce

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