Monday, 8 October 2012

Golgappe/ Panipuri

Pani Puri / Golgappa Recipe | How to make Pani Puri

Pani Puri / Golgappa Recipe | How to make Pani Puri

I like pani puri mainly for the burst of different flavours - spicy, tangy, sweet and yummy.

Puri Recipe – Ingredients

·         Maida(fine wheat flour) - 1/4 cup
·         Semolina (Rava / Sooji) - 2 cup
·         Baking Soda - 1/4 tsp
·         Salt - as required
·         Oil - to deep fry

How to make puri:
·       Combine sooji, baking soda and salt, add lukewarm water little by little to make a stiff dough like how we make for puris. Now Mix Maida stiff the dough again . Cover dough with muslin wet cloth.
·         Allow it to rest for at least 30mins.
·      Knead the dough once again and pinch equal sized lemon sized balls. Using the chapathi roller, roll out thin rotis and cut with a lid or cookie cutter(you may can use bottle lid as I used J) as a small round puris.
·      Heat oil in a kadai(it shouldn’t be piping hot) slide 3-4 puris at a time and roll to give oval shape and using the laddle press in the center and along the edges to make the puris puff up.
·       Flip over to other side and cook to golden brown on both sides. Drain in a tissue paper. Cool and store in an air tight container (at least after 3-4 hours) and use when required.

Pani Recipe - Ingredients

·         Tamarind - 1/4 cup firmly packed
·         Water - 2 cups
·         Chat masala / Amchur powder/ Jaljeera powder - 1 tsp
·         Roasted Cumin Seed (Jeera) Powder - 1 tsp
·         Coriander Leaves - 1 tbsp for garnish
·         1 Lemon Juice
·         Mint leaves + coriander leaves - 1/4 cup
·         Black Salt - to taste

How to make pani:
·         Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
·     Combine this pulp with the remaining ingredients(chat masala/amchur powder, Lemon jouice roasted jeera powder, mint, coriander leaves) except salt and grind it to a fine paste.
·         Transfer the paste into a large bowl and combine with the 2 cups of water, salt and mix well.
·         Chill for at least an hours after making for the flavours to blend well.

Pani Puri Recipe - Ingredients
·         Puri - 12 to 15 pooris
·         Pani - 2 cups
·         Onion - 1 chopped finely
·         Potatoes - 2
·         Chilly powder -1/2 tsp
·         Turmeric powder - a pinch
·        Green Grams /peas - 1/2 cup(I soaked green gram for 4 hrs and pressure cooked for 1 whistle, you can use sprouted green gram/matar too)
·      chutney Mint - 2 tbsp
·        Chutney Sweet (tamarind chutney) - 2 tbsp
·         Salt - for taste

How to make aloo mixture ( to be filled into puri)
·         Mash the boiled potatoes,mix chopped onion,turmeric, chilli powder, 2tsp of jaljeera/pani of pani puris and salt, Keep aside.

My Notes:
·         You can use sprouted green gram too instead if cooked green gram.
·         You can use boiled white matar as I used.
·         Resting the dough is very important is making the puris perfect. You can store them in airtight container  for about a month and use it when required.

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