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Thursday, February 4, 2010

Paani puri(golgappa)

Panipuri term used in Western India , also known as Gol Gappa (North India), Phuchka in Bengal, Bataashaa or Gup chup in Orissa is a popular street snack in the India. It comprises a round, hollow "puri", fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. Its size is small enough to fit in the mouth.

This snack or chaat is not just delicious, it is also fun to make and eat,with group of friends or family .


                                                                                                                            For puris----

  •1/4 cup All Purpose flour (Maida or Plain Flour)                         

•3/4 cup fine Sooji (Semolina Flour)

•1/2 cup water (as needed)
  A pinch of salt
1-•Mix  semolina, salt , add a little water at a time and knead into a smooth, medium-soft dough. Knead till the dough is absolutely smooth. Cover the dough with a damp cloth and allow to rest for 20 minutes.
2-After the dough has rested, divide it into equal-sized balls. Roll between your palms till smooth. Lightly flour a clean rolling surface and press one ball flat. Roll out into a circle (1/4" thick) using a rolling pin. Now use the circular cookie cutter or( any round shape bottle lid) to cut smaller circles out on the large circle. Remove extra dough from sides of smaller circles.
3- Place over a damp towel and cover with another damp that they will puff up evenly.
4-.Heat the oil on medium high heat.Fry one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time.
5- Fry them till golden brown and crisp, drain and keep on paper towels,store in a airtight container.

For Paani


•4 cups water

•1 bunch fresh coriander leaves

•1 bunch fresh mint leaves (optional)

•3-4 green chillies
•Juice of 2 limes or 1/4 cup tamarind pulp

•1 tsp black salt

•1 tsp salt (adjust to taste)

•1/4 tsp ginger powder

•1 tbsp roasted cumin seed powder

•1/2 tsp black pepper
1-Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.

3.Strain it and  mix the paste with remaining water or according  to your taste.

4.The paani is ready refrigrate it for sometime before serving.
For Filling-
For filling  panipuris generally chikpeas  or potatoes are used.  Boiled Potatoes are also used by themselves or are mixed with the boiled chikpeas. Fried boondi is also used sometimes as a stuffing. You may try different stuffings.Tamarind chutney and green chutney,beaten yogurt may also use as filling for puris.
Assembling pani puri before serving:
1.Place 5-6 puris on a plate. Tap each puri on the thinner side to make a hole.

2.Add a spoonful of stuffing in each puri.

3.Add ¼ tsp green chutney and sweet chutney in the puri.

5.Place a cup with the pani in the plate. And serve.
Some people swear that you should eat panipuri only on the street and it is the tastiest.

But as I said, I prefer to make it at home. Just try my pani puri recipe and then tell me how it came out. I have to go and have a plate of panipuri after writing this recipe. My mouth is watering.....................................

1 comment:

Anshu said...

Waiting for the recipe........