Panipuri Shots (Gupchup Golgappe)

Name: Panipuri Shots (Gupchup Golgappe)
Total time: 3600 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1/2 cup suji (medium thick); 2 table spoon maida; 1/4 cup hot water; Handful coriander leaves; Handful mint leaves; 3-4 green chilli (depends on chilli and how much spicy you like); 4-5 tsp tamarind pulp; 1/2 tsp salt; 1/2 tsp black salt; 1/2 tsp cumin powder; 1/4 tsp red chilli flack; 1 tsp panipuri powder; 1/2 tsp fresh crushed coriander powder; 3-4 boiled potatoes; 1 tsp coriander+mint+chilli paste; as per taste Salt; 1/2 tsp cumin powder; 1/2 tsp chat masala; 1/4 tsp black salt; 1 chopped onion optional; 1/2 cup white dry matar; 1 tsp oil; 1/2 tsp turmeric; 1/2 tsp red chilli flack; 1/2 tsp cumin powder; 1/2 tsp fresh crushed coriander powder; as per taste Salt

Deepa Haswani @cook_2106

#GA4
#Week6
#Chaat
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Deepa Haswani @cook_2106

#GA4
#Week6
#Chaat
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Saved

Ingredients

1 hour

4 people

Puri
1/2 cupsuji (medium thick)
2 table spoonmaida
1/4 cuphot water
Chatpata spicy pani
Handfulcoriander leaves
Handfulmint leaves
3-4green chilli (depends on chilli and how much spicy you like)
4-5 tsptamarind pulp
1/2 tspsalt
1/2 tspblack salt
1/2 tspcumin powder
1/4 tspred chilli flack
1 tsppanipuri powder
1/2 tspfresh crushed coriander powder
Aloo masala
3-4boiled potatoes
1 tspcoriander+mint+chilli paste
as per tasteSalt
1/2 tspcumin powder
1/2 tspchat masala
1/4 tspblack salt
1chopped onion optional
Ragda (optional)
1/2 cupwhite dry matar
1 tspoil
1/2 tspturmeric
1/2 tspred chilli flack
1/2 tspcumin powder
1/2 tspfresh crushed coriander powder
as per tasteSalt

Saved

Steps

1 hour

1

First mix all the dry ingredients of puri section. Boil the water and make a dough. Careful use spoon to make dough as water is hot. (No need to Knead so much just two minutes kneeding is enough) keep thid dough aside for 15 minutes.
2

Now after 15 minutes make small balls from this dough. Sprinkle 1/2 tsp maida so balls will not stick to each other.
3

Take one rough cloth so after rolling we can keep puri on that.. I took rice bag because that will be rough in texture.
4

Now roll all the puris and keep on this bag. Almost 35-40 puris we can make. Now again keep these puri for 15 minutes.
5

After 15 minutes fry them. Fry two two puri at a time. And as soon as you put puri in oil just press little with spatula and keep pouring oil on puri. (Sorry I could not capture puri frying pic)
6

Now let's make chatpata tangy water.
7

Make smooth paste by using coriander leaf, mint leads and chilli.
8

In a bowl mix paste, imli pulp and chill water and all the masalas mentioned in "chatpata water section"
9

Now stuffing so first boil potato and let them cook down. Now mashed potatoes and mix all ingredients mentioned in aloo masala section.
10

If want ragda for stuffing them soak white dry matar and add salt and turmeric and give 2-3 whistle.
11

Once cooker cool down. And in pan add 2tsp oil, add chilli powder, freshly crushed coriander seeds, jeera powder roast them for 30second. Now pour cooked chickpea and cook for 3-5 minutes. If required add salt and chat masala. (Sorry forgot to capture pic)
12

Now every thing is ready.. Just assemble everything and enjoy your panipuri shots!!!