Pani Puri or Gol Gappa is a popular street snack in India, Pakistan, Bangladesh, Sri Lanka and Nepal. Small hollow puri is served with a filling of
chickpeas-potatoes, mint flavoured water and chutneys.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
To make Puris
1 cup rava/suji/semolina
3 teaspoon maida (all purpose flour)
A pinch of baking soda
Oil for frying
To make Pani
2 cup of mint leaves
1/2 cup of coriander leaves
4-5 green chillies
1/4 cup tamarind pulp
1/4 cup date (seedless)
1/4 cup jaggery (gud)
2 teaspoon black salt
3 tablespoon Pani puri masala
2 teaspoon cumin-coriander powder
1 teaspoon red chilly powder
To make stuffing
2 boiled potatoes
2 cup boiled red chickpeas
3 finely chopped onions/shallots
1 teaspoon black salt
1 teaspoon chaat masala
1 cup boondi/sev (gram flour)
To make Puri - Take all the above ingredients except oil for frying and knead dough. Cover it with wet cloth and keep it aside for 15-20 minutes.
Make small balls from the dough and roll the puris of about 1 to 1 1/2 inch diameter. Roll out all the puris. Cover the puris with muslin cloth. Make sure that as soon as you roll it, put it under the cloth. You can even roll the big roti of about 9-10 diameter and cut it small puris with a lid or cookie cutter.
Take kadai/frying pan and heat oil. The oil should be properly heated otherwise puris will not puff, but not too hot/boiling. Deep fry puris in batches, while frying press them in the center which will help them to puff.
Spread it on the paper to remove excess oil. Let it cool properly. You can store it in the air-tight container.
You can even use it ready made puris which you get it in the market.
To make Pani - Take mint, coriander, green chillies, add 1/2 glass of water and blend it in a blender. Add 3 glass of water, salt, black salt, pani puri masala and mix it well. Strain the water and put it in the refrigerator for 1-2 hours before serving. Or you can use cold water. You can change the measurement of green chillies according to your taste.
Combine tamarind,date and jaggery and blend it in a blender. Add salt, red chilly powder, cumin-coriander powder, mix it and strain it.
You can serve it separately or mix both panis and serve it.
To make stuffing - Soak chickpeas for 8-10 hours and pressure cook for 5 whistles. Peel the boiled potatoes and mash it with hands. Mash chickpeas slightly and mix it with potatoes. Add salt, black salt, chaat masala and mix it well.
To serve - Make a small hole in all the puris. Fill up with potato-chickpeas stuffing, add onions, boondi, sev, tamarind chutney and mint pani. Serve it immediately. You can serve pani in a bowl also so that each one can enjoy in his/her way.