Pani puri ( gol gappa) recipe
Ingredients for making puri
Chiroti rave( fine sooji // semolina)—-1 cup
Oil—-1 teaspoon
Salt —1/2 teaspoon
Oil—for deep frying
Method
Take rave,salt,oil in a bowl.
Rub and mix well.
Add sufficient water little by little and knead to a stiff dough .( you can knead in food processor also)
The dough should be Little harder than chapathi dough.
Cover it and let it rest for 10 minutes.
After 10 minutes knead again until it becomes soft and until you get the elasticity and stiff dough.
Now take dough and roll into thin chapathis( thinner than regular chapattis) dusting with flour on a kitchen slab .
Then take a cutter or small steel bowl or tumbler and make circles.
The thinner the puris the crispier will be puri.
Finish making all puris .
Let it dry for few minutes
Now heat oil in a kadai or pan,once hot enough drop the puris in hot oil.
Fry them on low medium flame.
Flip the puris and fry on both sides.
Transfer them to an colander using perforated laddle.
Ingredients for making pani
Pudina leaves ( removed from stem)—1 big handfull
Coriander leaves ( kothambari soppu)—1 big handfull
Ginger (shunti//adarak)—small piece
Green chillies (hasiru menasina kayi)—2 to 3 ( or to your spice level)
Tamarind soaked in water (hunase hannu//imli)—lemon sized
Method to make pani
Wash pudina and coriander leaves in water thoroughly.
Grind all the above ingredients together in a mixer grinder jar to a fine paste.
Add sufficient water to grind it.
Strain the water to a big bowl .
Again grind adding little water and stain.
Add more water to get the consistency.
Ingredients ( spices ) to add to pani
sugar—1 tablespoon
Jeera powder( jeerige pudi)—-1 tablespoon
Dhania powder( kothambari bija pudi)—1 teaspoon
Black pepper powder—1/2 teaspoon
Red chilli powder—1/2 teaspoon
Black salt—1/2 teaspoon
Chat masala powder—1 tablespoon
Salt—1 teaspoon
Lemon salt( citric acid)—1 teaspoon
Lemon juice—1 lemon squeezed
Method
Add all the above ingredients to the strained pudina water and mix well.
You can whisk it so that everything mixes well.
Keep this pani( water) in refrigerator for 1/2 an hour or chill it adding ice cubes,to enhance the flavour.
Ingredients for stuffing
Aloo( alugedde//potato)—2 to 3 boiled and mashed
Kala channa ( kadale kaalu)—1 /2 cup soaked and boiled.
Salt- to taste
Jeera powder—1 teaspoon
Coriander powder—1 teaspoon
Red chilli flakes or red chilli powder — 1 teaspoon
Kala namak( black salt)—1/2 teaspoon
1 or 2 crushed puri
Chat masala powder—1/2 teaspoon
Method
Mix everything together well and keep the stuffing ready.
Method for making pani puri
Arrange puris in a plate with pani and potato stuffing.
Crack the top of the puri,fill the stuffing ,and add pani .
Serve immediately
Optionally you can add some sweet chutney water
Note;; for stuffing you can use your choice of fillings
steamed moong sprouts, chopped onions, chopped coriander leaves,grated carrots,white peas,boondi,
