One of the most popular Gujarati street food in India - Pani Puri also know as Golgappas.
INGREDIENTS FOR PURI PREPARATION
1/2 cup Semolina (Rava / Suji)
1 cup Maida
1/4 Wheat Flour
1/2 tbps soda (eno)
1/2 tbsp Salt
Oil to deep fry
INGREDIENTS FOR STUFFING
3 Potatos medium size (Boiled)
1 cup black gram (boiled)
1 medium size onion
2 tbsp chopped coriander leaves
1 tsp roasted cumin powder
1 tsp chaat masala powder
¼ tsp red chili powder
Salt as per taste
INGREDIENTS FOR PANI
1/2 cup of chopped mint leaves
3/4 cup of chopped coriander leaves
2 tbsp of ginger, chopped
2-3 green chili, chopped (for a spicy pani add some more)
1 tbsp seedless tamarind, tightly packed
1 tsp roasted cumin powder (bhuna jeera powder)
1 tsp chaat masala powder
2 to 3 cups of water (add water as per the concentration required)
Salt as per taste
PROCEDURE TO PREPARE PURI
Mix rava, maida, wheat flour, soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins. Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls. Now with the help of some dry flour, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container, deep fry and make it crispy.
Bring oil to boiling point before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them. While frying, press them in the center allow them to puff up. We want a pocket in each and every puri. Now flip them over and let them cook. Take them out and place them on paper, when they are light brown and crisp. Let them cool. Later store in an airtight container.
PROCEDURE TO PREPARE STUFFING
Boil the potatoes till they are cooked completely and Peel them & then chop it finely. Now take a bowl and add finely chopped onion, potatoes, chopped coriander leaves, cumin powder, chaat masala powder, salt and chilli powder. Mix well and keep aside.
PROCEDURE TO PREPARE PANI
Blend all the ingredients mentioned above for the pani, add little water and grind to a fine chutney. Now take green chutney in a container add 2 to 3 cups water and stir it. Add salt as per taste, jeera powder,little chaat masala. If you want a thin pani, you may add some more water. But keep on checking the seasoning, as per your taste. You can also chill the pani puri pani in the fridge.
Visit: http://gujarativangi.weebly.com
INGREDIENTS FOR PURI PREPARATION
1/2 cup Semolina (Rava / Suji)
1 cup Maida
1/4 Wheat Flour
1/2 tbps soda (eno)
1/2 tbsp Salt
Oil to deep fry
INGREDIENTS FOR STUFFING
3 Potatos medium size (Boiled)
1 cup black gram (boiled)
1 medium size onion
2 tbsp chopped coriander leaves
1 tsp roasted cumin powder
1 tsp chaat masala powder
¼ tsp red chili powder
Salt as per taste
INGREDIENTS FOR PANI
1/2 cup of chopped mint leaves
3/4 cup of chopped coriander leaves
2 tbsp of ginger, chopped
2-3 green chili, chopped (for a spicy pani add some more)
1 tbsp seedless tamarind, tightly packed
1 tsp roasted cumin powder (bhuna jeera powder)
1 tsp chaat masala powder
2 to 3 cups of water (add water as per the concentration required)
Salt as per taste
PROCEDURE TO PREPARE PURI
Mix rava, maida, wheat flour, soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a damp muslin cloth and keep it aside for 30 mins. Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp muslin cloth while making more balls. Now with the help of some dry flour, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container, deep fry and make it crispy.
Bring oil to boiling point before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
Heat oil in a deep bottom pan or kadai and put 3 - 4 puris in the kadai and fry them. While frying, press them in the center allow them to puff up. We want a pocket in each and every puri. Now flip them over and let them cook. Take them out and place them on paper, when they are light brown and crisp. Let them cool. Later store in an airtight container.
PROCEDURE TO PREPARE STUFFING
Boil the potatoes till they are cooked completely and Peel them & then chop it finely. Now take a bowl and add finely chopped onion, potatoes, chopped coriander leaves, cumin powder, chaat masala powder, salt and chilli powder. Mix well and keep aside.
PROCEDURE TO PREPARE PANI
Blend all the ingredients mentioned above for the pani, add little water and grind to a fine chutney. Now take green chutney in a container add 2 to 3 cups water and stir it. Add salt as per taste, jeera powder,little chaat masala. If you want a thin pani, you may add some more water. But keep on checking the seasoning, as per your taste. You can also chill the pani puri pani in the fridge.
Visit: http://gujarativangi.weebly.com