Ingredients for the Golgappas / pani puri / puchka :
For puri / balls
1 cup semolina (suji/rava)
2-3 tbsp maida (all purpose flour)
1/4 tsp baking soda
oil for frying
water to knead the dough
Method to make the Golgappa – Puri:
Add all the dry ingredients for the puri in a large bowl.
Mix together all the dry ingredients for the puri. Add a little water at a time until it forms a stiff dough.
Cover the dough with a wet cloth and keep aside for 20-30 minutes.
After 20-30 mins, remove the wet cloth and knead the dough again.
Dust the rolling board with some flour. Take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle.
With a 2 inch round biscuit cutter, cut out the round discs from the rolled dough.
Cut out round puris from the entire rolled dough.
Arrange the cut out puris on a thali or palate. Keep the cut round discs covered under a wet cloth.
Keep all the cut out discs covered with a damp cloth.
Heat oil in a kadai. When the oil becomes hot, slip one puri in the oil.
The puri will immediately puff and become golden brown. Apply a little pressure with a slotted spoon so as to help the puri puff up, if it is not puffing up.Turn the puri with a slotted spoon, so that the other side gets cooked apply little pressure to help the puri puff. ( Its really a tricky thing but i am sure you will make it after one or two attempts and ya dont worry if few of them become flat use them to make papri chat (y) and don’t forget to follow tip’s )
Turn once more if you want to brown the puris more.
Remove and drain the puris on a kitchen tissue.
When cooled, store the puris in an airtight container. While making pani puri, remove the puris from the container and serve with pani, boiled potatoes, sprouted moong and chana.
A Few Tips for Pani Puri Recipe:
Always cover the dough with a damp cloth even while rolling the puris. If the dough becomes dry, you will not be able to roll the dough easily.
Ensure that all the puris are covered with a damp cloth. If the puris become dry, then the puris will not puff up.
The puris have to be thin. If you do not roll them thinly, then the puris won’t puff up well.
Fry the puris in a moderately hot oil. If the oil is not hot enough, the puris will absorb oil and become soaked in oil. Too hot oil, will burn the puris.
Pani / spicy water ingredients
Tamarind – 1/4 cup firmly packed
Water – 2 cups
Chat masala / dry mango powder – 1 tsp
Roasted Cumin Seed (Jeera) Powder – 1 tsp
Coriander Leaves – 1 tbsp for garnish
Mint leaves + coriander leaves – 1/4 cup
Black Salt / rock salt – to taste
Asafetida – a pinch
Boondi – 4tbsp (optional )
How to make pani / spicy water :
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, 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.
To assemble pani puri we required
Goal gappas / puri/ balls
Mashed boiled potatoes – 1 cup
Green chutney – 4 tbsp
Tamarind chutney – 4tbsp
Pani / spicy water for pani puri or golgappas
To assemble –
Prick puri and make a small hole in it , fill it with mashed potatoes and chutney’s
And then fill it with pani and then put strait away in your mouth and enjoy this yummy yummy golguppas .