Panipuri or Golgappa

Pani puri is INDIAN eatable, no where in the world prepare. in other countries also prepare by Indians only.  The name gol gappa refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one time, without biting. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by frying dough in oil. It is known as phoochka in Eastern Indian states like Bihar, Jharkhand and West Bengal and in Bangladesh, because of the bursting sound in the mouth when it is eaten. (Source wikipedia, http://en.wikipedia.org/wiki/Panipuri)

Preparation and Cooking time 2 hours:

Ingredients:  

For Jal Jeera Pani(cumin water):

1.      2 cups chilled water

2.      1/4 teaspoon salt

3.      1/2 teaspoon black salt powder

4.      1/2 teaspoon red chili powder

5.      1/2 teaspoon roasted cumin seed powder

6.      1 tablespoon lemon juice

Method:

·        Mix well all ingredients with water, garnish with chopped coriander and serve.

For Garlic Chili Water (lasun wala tikha pani):

1.      1 ½ tablespoons garlic paste

2.      1/4 cup mint leaves

3.      1/4 cup coriander leaves

4.      1 green chili

5.      1 tablespoon red chili powder or your taste

6.      1/4 teaspoon black salt powder

7.      1/4 teaspoon salt

8.      1/4 teaspoon roasted cumin seed powder

9.      1 tablespoon lime juice

10.  2 cups chilled water

Method:

1.      Take all Ingredients and blend everything except the water to make a fine paste.

2.      Mix this paste with remaining chilled water.

For Mint Water (pudina pani):

1.      2 cups chilled water

2.      1/4 cup mint leaves

3.      1/4 cup coriander leaves

4.      1/4 teaspoon salt

5.      1/4 teaspoon garam masala powder

6.      1/4 teaspoon black salt powder

7.      1/4 teaspoon roasted cumin seed powder

8.      1 green chili

9.      1 tablespoon lemon juice

Method:

1.      Blend everything except the water together to make a fine paste.

2.      Strain the paste using water as needed, after straining mix the paste with remaining water.

For Stuffing:

1.      2 cups boiled mashed potatoes

2.      1/2 cup black chana (chickpea) boiled

3.      1/4 cup red onion finally chopped

4.      1/4 teaspoon red chili powder

5.      1 tablespoon coriander leaves chopped

6.      Salt to taste

7.      1 teaspoon garlic paste (we like garlicky taste if u not like omitted.) 

Method:

·        Combine all ingredients and mix well. Garnish with chopped coriander.

For Puri:

1.      1 ¼  cups fine semolina (suji)

2.      1/4 cup all purpose flour

3.      Water as required

4.      Oil for deep frying

Method:

1.      Combine the flour and semolina add water as needed to make firm dough.

2.      Knead the dough until it is pliable.

3.      Allow dough to rest under a wet muslin cloth for 10 to 12 minutes.

4.      Divide the dough into about 55 to 65 small balls, Keep them under a damp cloth about 5 min.

5.      Start rolling each ball to about small circle.

6.      Heat the oil on medium high heat than frying the puris.

7.      Press each puri using a slotted spoon till they puff up in the oil.

8.      Take the puris out and place over paper towel.

9.      Fry all the puris. They should be crisp and puff like a ball.

10.  Store in an airtight container when cool.

 

For Puri (Method II)

1.      1 cup semolina

2.      Drinking soda water

Method:

1.      Mix semolina and soda water as needed and make firm dough.

2.      Cover the dough with damp cloth for 7 - 8 min.

3.      Heat the oil and rolling the big size circle (roti).

4.      Cut with round cookie cutter and fry until golden brown.

5.      This recipe not give 65 to 70 puri, but it's very easy way to make puri.

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