Pani Puri / Gol Gappa / Puchka - Indian Street Food

Name: Pani Puri / Gol Gappa / Puchka - Indian Street Food
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; 1 1/2 cup fine semolina (fine rava or sooji); 1 tsp salt; 100 ml cold water; 50 ml soda water (carbonated); 1/2 cup crushed mint leaves; 1 ginger; 1 green chilli; 300 ml oil

Suryaprakash V @vsuprak

Pani puri is known to almost every Indian. Found in every market place or busy street, the ladies in particle go gaga over this snack.

Suryaprakash V @vsuprak

Pani puri is known to almost every Indian. Found in every market place or busy street, the ladies in particle go gaga over this snack.

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Ingredients

1 hour 30 mins

4 servings

1/2 cupall-purpose flour
1 1/2 cupfine semolina (fine rava or sooji)
1 tspsalt
100 mlcold water
50 mlsoda water (carbonated)
1/2 cupcrushed mint leaves
1ginger
1green chilli
300 mloil

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Steps

1 hour 30 mins

1

For the dough: Mix all purpose flour, semolina and salt in a bowl and mix it with cold water (soda is better) make sure to keep the dough tight. Not light and runny. Coer the dough and leave aside for 1 hour.
2

For the Pani (tangy water), take 6 cups cold water. Add the paste of crushed mint leaves, green chilli, ginger. Add dry mango powder (sour taste), tamarind pulp and some salt to taste. You can choose to top it with some boondi (fried batter droplets)
3

For the filling: Take 3 medium potatoes and boil the. Then crush them coarsely and add salt, chilli flakes / powder.You can also add chick peas that have been soaked overnight into the mix.
4

Now bring back the prepared dough and roll into as thin sheets as possible. Use a round cutter to make about 2 inch rounds. Alternatively you can also make small balls and press them flat with a rolling pin. Keep the pressed circles under a damp cloth to keep them moist.
5

To make the pooris, take oil in a vessel and bring to medium heat. Fry the rounds in batches until they turn just about brown. Press them at the center to get them to puff.
6

Stack up the fried pooris gently ensuring they don't crumble. These can be stored for upto 2 weeks in an airtight container.
7

How to eat? Take the pooris (fried hollow spheres) and gently punch on the thinner side to make a hole. Add about half a spoon of the boiled potato mix. Then add 2 tablespoons of the pani (water mix). Put the entire thing in mouth at one go. Enjoy the spicy tangy flavours.