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Pani Puri (Gol Gappa)

http://www.sailusfood.com/2010/03/01/indian-street-food-pani-puri-gol-gappa/ 

March will be ‘Indian Street Food’ special on ‘Sailu’s  Kitchen’ where I will befeaturing Chaat and snack recipes. I will try to cover as many recipes as I canprepare during this month. Chaats are India’s National Snacks like hot dogs or

burgers are to America or Tacos are to Mexico. The innumerable Chaats andsnacks showcase a myriad of flavors and textures  –  sweet, salty, tangy, spicy,soft and crispy, that epitomize Indian food.

Today, I’m blogging a tongue tickling crowd pleaser, popular all over the country.It is known by different names based on the region  –  Gol Gappa (East India),Pani Puri (West & South India) or Puchka (North India). This street foodsensation is popular among all age groups as it adds a flavorful punch to thepalate. Each region or home have their own version of Pani Puri, in terms offillings. 

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Basically pani puris are small balls made of flour and semolina, rolled out into very small puris and deep fried to

a golden shade, cooled and stored in air tight containers. The hollow puri is slightly crushed on the top andfilled with a little each of mashed potatoes, chopped onions and sweet chutney, then dipped in a chilled mint

flavored tangy water, and eaten as a whole, in one mouthful. As you savor the pani puri, you can literally feel

the explosion of flavors in your mouth, an assortment of crisp, tangy, spicy tastes.

ingredients: 1/2 tbsp maida/all-purpose flour2 tbsps urad dal flour1 1/2 cups ravva/semolina/sooji (very fine variety)salt to tastewater for kneading (bottled soda water prefered)

oil for deep frying

1 Combine all the mentioned ingredients (except oil for deep frying), addingwater slowly and make a dough. Leave aside covered with damp cloth for 15mts. (very imp step)2 While the dough is resting. (i) Prepare the pani (water) required for the puchka.(ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt

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and red chilli pwd and keep aside until use. (iii) Chop a large onion finely andkeep aside until use. 3 Knead the dough again. Pinch off some dough and make very small balls. Rollout small thin rotis, using the rim of a container to cut out the round shape. Keepthem covered.

4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be onmedium high (the oil should not be piping hot) and once its hot, slide few rotisinto the hot oil and using the back of the ladle, press in the center and along theedges and you will find it will puff. Flip over and fry the other side till light goldenbrown. Don’t fry too much as it will turns too dark. Remove on to absorbentpaper.5 Cool and store in an air tight container and use when required.Note:  Ensure the oil is hot enough before frying the puri. If the oil is not hotenough, the roti will absorb a lot of oil. If made ahead of time, lightly warm inoven for 3-4 mts before serving. Ensure to roll out very think puris. And use very

fine sooji.

Pani Puri

Pani (Puri) Recipe

Preparation: 10 mts

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Cuisine: Indian

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Ingredients:

6-7 cups cold water

1/2 cup packed pudina leaves

1 green chilli

small piece ginger

1 tbsp amchur pwd

1/2 tsp chaat masala pwd

1/4 tsp cumin pwd

pinch of black salt (optional)

fresh coriander leaves for garnish

salt to taste

1 Make a paste of mint leaves, green chilli and ginger and keep aside2 Take a vessel, add the cold water in it, followed by the green mint paste and

combine well.3 Add cumin pwd, chaat masala pwd, amchur pwd, black salt, salt to taste.Garnish with coriander leaves. Chill in refrigerator till use.

 Assembling Pani Puri: 

Take a small puri in your palm and lightly press the top to make a hole in the puri.Stuff with a tsp of spiced mashed potato, 1/2 tsp of chopped onions, 1 tsp ofsweet chutney, pour 2 tbsps of the prepared chilled mint pani and stuff the wholepuchka into your mouth. Then savor the explosion of flavors.

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Gol Gappa