This document provides information about panipuri (golgappa), including its origins, different names used in India, ingredients and methods used to make the puri shells and fillings, popular types of water used, hygienic practices, and the chaat masala industry. It discusses the different ingredients and preparation methods for the puri shells, fillings including potatoes, chickpeas and other ingredients, and various popular water mixtures with spices. It also covers average costs, health advantages and disadvantages, and puri making machines.
This document provides information about panipuri (golgappa), including its origins, different names used in India, ingredients and methods used to make the puri shells and fillings, popular types of water used, hygienic practices, and the chaat masala industry. It discusses the different ingredients and preparation methods for the puri shells, fillings including potatoes, chickpeas and other ingredients, and various popular water mixtures with spices. It also covers average costs, health advantages and disadvantages, and puri making machines.
This document provides information about panipuri (golgappa), including its origins, different names used in India, ingredients and methods used to make the puri shells and fillings, popular types of water used, hygienic practices, and the chaat masala industry. It discusses the different ingredients and preparation methods for the puri shells, fillings including potatoes, chickpeas and other ingredients, and various popular water mixtures with spices. It also covers average costs, health advantages and disadvantages, and puri making machines.
This document provides information about panipuri (golgappa), including its origins, different names used in India, ingredients and methods used to make the puri shells and fillings, popular types of water used, hygienic practices, and the chaat masala industry. It discusses the different ingredients and preparation methods for the puri shells, fillings including potatoes, chickpeas and other ingredients, and various popular water mixtures with spices. It also covers average costs, health advantages and disadvantages, and puri making machines.
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by : BARGE RAVIKUMAR
GANESH 2019FTPB005
PROCESSING OF PANIPURI
Dr. Agarkar .B.S
Submitte : COLLEGE OF FOOD TECHNOLOGY VNMKV PARBHANI Introduction about panipuri It is a type of snack that originates from India, It is one of the most common street food in India . The origin of golgappa from Mahabharata and Magadh empire Pakistan and Bangladesh Six Different Name , material used in making Of Golgappa in India 1) Golgappe North Indian states like Punjab, Jammu & Kashmir and New Delhi suji (semolina) , atta version too. Boiled chickpeas, boiled potatoes and a sweet tamarind sauce (saunth chutney). spicy and minty water. Filled to the brim and served in a donna (disposable Indian bowl used for chaats). 2) Puchka West Bengal and parts of Bihar and Jharkhand. Wheat flour Boiled chickpeas and mashed potatoes. The main component is the chickpeas . The potato-chickpea mix is spiked with gondhoraj lime juice and tangy tamarind water. In some parts of Kolkata, some puchka vendors add mashed bananas too. 3) Pani Puri Maharashtra and Gujarat. Instead of the classic mashed potatoes and chickpeas mix, they are stuffed with a white peas mixture (matra). The water added is tangy and spicy. 4) Pani Ke Batashe Golgappas are called Pani ke batashe in parts of Uttar Pradesh. Boiled white peas and potatoes sweet and sour water. ‘Paanch swaad ke batashe . 5) Gup Chup Odisha and Hyderabad. Whole wheat flour, refined flour, and semolina. Boiled potatoes with green chilies and onions. 6) Phulki Madhya Pradesh and parts of Uttar Pradesh. Golgappa are served with a curd and chutney . stuffing called ‘dahi ke batashe’ or ‘dahi puri’ . They are topped with crunchy sev, coriander leaves, and pomegranate. Different Types Of Puri (Golgappa Shell) 1. Spinach Golgappas – The green-hued golgappa are quite popular in the northern region. These spinach golgappas taste a lot like the regular ones but have a beautiful natural green color.
2. Beetroot Golgappas – The ruby-red beetroot golgappas are a treat to look at and equally tasty and healthy. 3. Oats Golgappas – Regular whole wheat golgappas with added oats flour have become a fad amongst the wedding caterers of metropolitan cities.
4. Ragi Golgappas – Just like oats, ragi flour is added to amp up the health quotient of the golgappa. Making of puri .[
Wheat flour ↓ Dough Making ↓ Dough sheeting/chapati making ↓ cutting ↓ Frying ( Till crispy ) Different Types Of Golgappe Ka Pani Commonly available types of golgappa water in India 1. Pudina Pani (Mint) – Similar to a jaljeera Boondi pieces loitering Green chilli paste – 1 tsp Pudina leaves ( mint leaves ) - 1 Cup Coriender leaves – ½ tsp Cumin powder – ½ tsp Chaat masala -1 tsp Black Salt -1 tsp 2. Imli-Gud Ka Pani (Tamarind and Jaggery) – Tangy tamarind and sweet jaggery when mixed together make for a classic khatta-meetha golgappe ka pani. 200g block of tamarind 1 tablespoon cumin powder 1 tablespoon coriander powder 2 teaspoons salt 2 teaspoons chaat masala 2 teaspoons chilli powder 2 tablespoons sugar 1 tablespoon mint sauce 3 tablespoons finely chopped coriander Tamarind ↓ Soak ( 200 ml Water ,2 hours ) ↓ Squeeze the tamarind (until it melts into the water and breaks away from the seeks and fibres ) ↓ Add spices ↓ Add 800ml fresh water 3. Kachche Aam Ka Pani ( Unripen mango ) Extremely tart and no space for sweetness, this kachche aam (raw mango) ka pani is lip smacking-ly tasty. 1 Mango (Raw) 10 Mint Leaves (Pudina) 1 teaspoon Cumin powder (Jeera) Black Salt , to taste ½ teaspoon Black pepper powder 2 tablespoons Sugar Mango ( Unripen mango ) ↓ Washing ↓ Cook mango (1/2 cup of water,they become soft and tender ) ↓ Extract the pulp ↓ Add in the mint leaves, cumin powder, black salt , black pepper powder and sugar ↓ Grinding ↓ Add ( Spices and chilli powder ) ↓ Mango water 4. Fruit Infused Water – A lot of golgappa vendors have started to innovate with their choice of pani in golgappas. Jamun, guavas and black grapes are a few common types of fruits that are being regularly infused to be combined with golgappas. 5 . Cumin water Cumin -2 tsp Black pepper - ½ tsp Chaat masala – 1 tsp Mint – 3 tsp Chilli powder - ½ tsp Lemon juice – 1 tsp Black Salt – ½ tsp 6 . Garlic Water Garlic – 10 clove Chilli powder – 1 tsp Chaat masala – 1 tsp Cumin powder – ½ tsp Black Salt – ½ tsp Lemon juice – 1 tsp Theeka pani: 1 cup coriander ½ cup mint 1 inch ginger 2 chilli ¼ cup tamarind pulp 1 tsp chaat masala ½ tsp cumin powder pinch hing ½ tsp salt 4 cup water Sttiffing material of Panipuri or Golgappa Boiled chickpeas . Boiled potatoes . Green gram Onion Dahi Sev Hygienic condition Use gloves Head cap Mask Kitchen apron Properly Washed plate and Clean stall Wash hand Average cost of a plate of golgappas in India The price of golgappas can be anywhere between Rs 10 to Rs 100/- depending on the food joint you are buying them from. A regular street vendor will sell them for around 5-10 rupees but if you buy it from an established food chain, the prices can go up to 50-100 rupees too. Advantages of panipuri Pani puri for weight loss – cumin and mint Reduce acidity Improved digestion.
Disadvantages of panipuri Harmful to diabetic and heart patients. Stomach infection. Chaat masala making industry in India MDH Everest Superiya Prakash Panchal Puri making machine
