Pani Puri | Gol Gappa Ver # 2

After a long time I made this Chaat for the South Vs North Challenge.SNC is a food community started of Divya Pramil of You Too Can Cook . The group is divided into 2 groups - North and South team based on where they hail from.The members of the opposite group pose challenges each month to the other group and the challenge is to prepare and post it.

This month's challenge was put forth by Prachi of Prachi's Veg Kitchen. She had challenged the South Indian folks to make Gol Gappe / Pani Puri.This is different from the one I made for Indian Cooking Challenge. [Check it out here]

The last time I made that version was when my nephew visited us last December. He had loved it and this one being different wanted to see how my folks would like it. I made this yesterday and needless to say everyone including the lil ones loved it. Even after the puri's got over, there was a debate on who should drink up the remaining pani!

I followed Prachi's recipe for the pani but made my version of puri....

For the puri:

I used:

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

In a bowl put first 5 ingredients ,2 teaspoons of oil and knead to a stiff dough.Pinch off a large ball and roll out into a sheet. Press out small circles using a round cookie cutter or a bottle lid. Deep fry the disc. They will swell up.Turn them over gently and deep fry till both sides are golden brown in color.Drain well.Cool and store in an air tight container until needed.

For the potato Filling:

Potato- 2, peeled and halved
Chili powder- 1 teaspoon
Dried mint powder- 1/2 teaspoon
Chaat masala- 1 teaspoon
Salt to taste
Coriander leaves- a few ,finely chopped

Boil the potato and cut into small cubes. Put in all the ingredients and mix well.Keep aside till needed.

For Khatta Meeta Pani / Sweet and sour pani

Green mango-1,small
Dried Mint powder -1/2 teaspoon
Roasted cumin powder- 1/4 teaspoon
Blacj salt / kal namak - 1/4 teaspoon
Black pepper powder- 1/4 teaspoon
Sugar powdered - 2 teaspoons
Salt- a large pinch
Water-1 cup

Make small slits in the mango and pressure cook it till soft. I cooked it for two whistles.Once the pressure releases and the mango is cook enough to handle, scoop out the pulp and grind to a paste.Add all the other ingredients and check for taste and keep aside.

For Khatta Pani / Tangy Pani

Mint leaves- a handful
Coriander leaves- a handful
Green chili-1
Grated raw mango-1/8 cup [the mango I used was very tart]
Kala namak / Black salt- 1/4 teaspoon
Salt to taste
Boondi - 1/4 cup

Grind the mint,coriander leaves, green chili, raw mango into a paste using a little water. Strain and add a cup of water and all the other ingredients. Just before you are ready to serve, add the boondi.

For the Meeta Pani / Sweet Pani

Tamarind extract - 1/4 cup
Sugar- 3 tablespoons
Black salt / Kala Namak- 1/4 teaspoon
Roasted cumin powder- 1/4 teaspoon
Black pepper powder- 1/4 teaspoon
Water- 1 cup

Heat the tamarind extract and add salt and sugar. Let it thicken a bit. Remove the paste into a bowl and add all the other ingredients and mix well. Check for taste and keep aside.

Tikha Pani / Spicy Pani

Tamarind extract - 1/4 cup
Sugar- 2 teaspoons
Roasted cumin powder- 1/4 teaspoon
Black salt / kala namak - 1/4 teaspoon
Red chili powder- 1 teaspoon
Chaat masala- 1/2 teaspoon
Dried Mint powder -1/2 teaspoon
Salt to taste

Cumin seeds- 1 teaspoon
Asafoetida powder- a pinch
Oil-1/2 teaspoon

Heat the tamarind pulp in a pan and add sugar and salt.Let it thicken a bit. Remove the paste into a bowl and add all the other ingredients and mix well. Check for taste and keep aside.

To serve: 

Take a puri and make a small hole with your thumb.Put in the potato filling and add a spoon if all the pani into it. You can also serve with individual pani.The choice is yours...

Bon Appetit...

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