Panipuri Or Golgappa
By: daksha
Published: Sunday, January 9, 2011 - 10:46pm

Ingredients




Ingredients:
Making time 2 hrs;
For Jal Jeera pani (cumin water)
2 cups Chilled water,
1/4 teaspoon Salt,
1/2 teaspoon Black Salt powder,
1/2 teaspoon Red Chili powder,
1/2 teaspoon Roasted Cumin seed powder,
1 tablespoon lemon juice,
FOR GARLIC CHILI WATER (lasun wala tikha pani):
1 tablespoon & ½ Garlic finally chopped,
1/4 cup Mint leave,
1/4 cup Coriander leave
1 Green Chili,
1 tablespoon Red chili powder or your taste,
1/4 teaspoon Black salt powder,
1/4 teaspoon Salt,
1/4 teaspoon Cumin seed powder,
1 tablespoon lime juice,
2 cups chilled water,
For Mint water (pudina pani):
2 cups chilled water,
1/4 cup mint leave,
1/4 cup coriander leave,
1/4 teaspoon salt,
1/4 teaspoon garam masala powder,
1/4 teaspoon black salt powder,
1/4 teaspoon cumin seed powder,
1 green chili,
1 tablespoon lemon juice,
For Stuffing:
2 cups boiled mashed potato,
1/2 cup Black chana (chickpea) boiled,
1/4 cup Red onion finally chopped,
1/4 teaspoon Red chili powder,
1 tablespoon Coriander leave chopped,
Salt to taste
FOR PURI:
1 cup & ¼ Fine Suji (semolina),
1/4 cup Maida (raisin flour),
Luke warm water required,
Oil for deep frying,
For Puri (Method II)
1 cup semolina,
Drinking soda water,

Preparation

1 For Jal Jeera pani(cumin water):
Method: 2 Mix well all ingredients with water ,garnish with chopped coriander and serve. 3 FOR GARLIC CHILI WATER (lasun wala tikha pani): 4 Method: 5 Take all Ing. and blend everything except the water together to make a fine paste. 6 Strain the paste using water as needed. 7 After straining mix the paste with remaining chilled water. 8 For Mint water (pudina pani): 9 Method: 10 Blend everything except the water together to make a fine paste. 11 Strain the paste using water as needed,after straining mix the paste with remaining water. 12 For Stuffing: 13 Method : 14 Mix well all ingredients and garnish with chopped coriander. 15 For Puri (Method I) 16 Method: 17 Mix the flour and suji, add lukewarm water as needed to make firm dough. 18 Knead the dough until it is pliable. 19 Allow dough to rest under a wet muslin cloth for 10 to 12 minutes. 20 Divide the dough into about 55 to 65 small balls, Keep them under a damp cloth about 5 min. 21 Start rolling each ball to about small circle. 22 Heat the oil on medium high heat frying the puris. 23 Press each puri using a slotted spoon till they puff up in the oil. 24 Take the puris out and place over paper towel. 25 Fry all the puris. They should be crisp and puff like a ball. 26 Store in an airtight container when cool. 27 For Puri (Method II) 28 Method: 29 Mix semolina and soda water as needed and make dough. 30 Cover the dough with damp cloth for 7 - 8 min. 31 Heat the oil and rolling the big size circle (roti). 32 Cut with round cookie cutter and fry antil golden brown. 33 This recipe not give 65 to 70 puris, but it's very easy way to make to puris.

About


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)