Pani Puri / Gol Gappe for ICC

I usually don't postpone things for 'later' but due to reasons I mention in the previous posts,the challenge for ICC for this month was not published on time.I am late by 2 days!

This month we chose the famous chaat /street food -Pani puri also known as 'Golgappe' as the challenge for  Indian cooking challenge.

A very simple recipe that can be made ahead and assembled when needed!Best for rainy days or when we have people coming over for a tea party,or a kids party.It is sure to be a hit with all age groups.This is a very famous street snack originally from north India but due to its taste and simplicity ,it has spread its wings everywhere.Every street corner boosts a Chaat stall these days!!!

Coming to the recipe,I made it the first time and the puris didn't puff that well.The next time I changed the ratio and got super crunchy and puffed up puris.

Here is what we did this month.....

For the puri:

Maida/All purpose flour - 4 tablespoons
Fine rava / Suji - 1/2 a cup
Wheat flour- a little for dusting
Baking powder- a pinch
Salt to taste

Oil for frying

1. In a bowl put first 5 ingredients ,2 teaspoons of oil and knead to a stiff dough.
   

Cover it with a wet cloth and let it rest for 15 minutes.

2.Pinch out small balls and roll out thin puris.To get an even shape use a circular cutter / a bottle lid.The puri size must be small as we will be eating them whole.Cover the rolled out puri with a damp cloth till you fry them.


3.Heat oil in a pan and fry the puris in batches.Once u slip in the discs into oil,press them gently and will puff.Fry till golden brown.The oil should not be too hot so control the temperature.Once done drain and keep aside.When they are completely cool,store in an air tight container.

Note :

If you have some puri that have not puffed up,keep them for later use,we can make some other chat varieties with them and I will be posting those recipes soon.

For the Pani /Spicy water:

Chopped Mint Leaves -1 cup
Chopped Coriander Leaves -1 tbsp.
Tamarind-a small piece
Ginger 1"piece
Green Chillies- 4
Ground Cumin Seed (roasted)- 1 tsp.
Black Salt -a pinch
Salt to taste

Extract pulp from the tamarind.

Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.

Add salt and black rock salt to taste.

This can be stored in the refrigerator and diluted when required.

For Tamarind Chutney

Tamarind extract-1/2 cup
Jaggery-1/4 cup
Red chilli powder-1/2 a teaspoon
Dryroasted cumin powder-1/2 a teaspoon
Pepper powder-1/2 a teaspoon
Cloves 2
Warm water 2 cups
Oil 1 tsp.
Salt to taste

Extract the pulp from tamarind.

In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.

To the tamarind pulp add jaggery, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.

Put the mixture in a pan and heat for 5 minutes on medium heat.

Remove from heat and let it cool down.

This will tend to thicken up, so add warm water if it becomes too thick.

Once it cools, blend the contents in a blender to a smooth paste.

For Filling

Potato Filling

1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli powder.


Lentil Filling

Channa - 1 cup
Salt to taste
Chili powder 1/2 tsp
Turmeric powder-a pinch
Garam masala-1/4 teaspoon

Cook the channa till tender. Heat a pan and put in all the ingredients and saute for a couple of minutes.

Assembling the Pani Puri:

Poke a small hole in the center of the puri.Put in a little potato,lentil filling.Top it up with a little tamarind chutney.Dip it in spicy water and gulp it down.

Notes: Alternatively you can mix small quantity of Tamarind Chutney, Spicy water and pour this on stuffed puris and gulp down too.

Happy Munching.....