Paani Puri/Golgappe

Name: Paani Puri/Golgappe
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For Paani/Jaljeera ::; 2 cups mint leaves; 1 cup coriander leaves; 1 boiled green mango; 2 lemon (juice); 4 or to taste green chillies; 1" chopped ginger; 1 tbsp Chaat masala; 2 tsp or to taste salt; 2 tsp or to taste black salt; 2 tsp roasted cumin powder; 1/8 tsp asafoetida; 1/2 cup or to taste namkeen boondi; 1ltr chilled or normal water; for Puri/Golgappe/Puchki ::; 1/2 cup suji/Rava; 1/2 cup wheat flour; 1 tsp salt; as required Oil for deep frying; for Puri Stuffing; 4 boiled potatoes; 1 tbsp chopped coriander leaves; 1/2 tsp sugar powder; 1/2 tsp or to taste red chilli powder; 1/4 tsp salt; 1/4 tsp black salt; 1/2 tsp roasted cumin powder; 1 tbsp tamarind chutney; 1 tbsp namkeen 'o' no bhujia

NEETA BHARGAVA @neeta8297

Varanasi (UP)

#ldcravings1
Theme : Lockdown Cravings-Week1-StreeFood

NEETA BHARGAVA @neeta8297

Varanasi (UP)

#ldcravings1
Theme : Lockdown Cravings-Week1-StreeFood

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Ingredients

30 + 30 minute

6 servings

For Paani/Jaljeera ::
2 cupsmint leaves
1 cupcoriander leaves
1boiled green mango
2 lemon (juice)
4or to taste green chillies
1" chopped ginger
1 tbspChaat masala
2 tspor to taste salt
2 tspor to taste black salt
2 tsproasted cumin powder
1/8 tspasafoetida
1/2 cupor to taste namkeen boondi
1ltrchilled or normal water
for Puri/Golgappe/Puchki ::
1/2 cupsuji/Rava
1/2 cupwheat flour
1 tspsalt
as requiredOil for deep frying
for Puri Stuffing
4boiled potatoes
1 tbspchopped coriander leaves
1/2 tspsugar powder
1/2 tspor to taste red chilli powder
1/4 tspsalt
1/4 tspblack salt
1/2 tsproasted cumin powder
1 tbsptamarind chutney
1 tbspnamkeen 'o' no bhujia

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Steps

30 + 30 minute

1

For Paani/Jaljeera :: soak the boondi in water for 5 minutes. Take out the mango pulp. Keep aside.
2

Take a mixer jar and make a smooth paste by combining all ingredients except the boondi and Chaat masala. Add water as needed. Put the mint paste in a bowl. Keep aside.
3

Now drain the water from the boondi and lightly squeeze out the excess water with help of palm. Keep aside.
4

Take chilled/normal water in the big bowl. Sieve the mint paste or mix the paste in the water as it is. Now add Chaat masala & mix well. Garnish with boondi, Now jaljeera is ready to serve with puri.
5

For Puri/Golgappe/Puchki :
6

Take a mixing bowl. Add salt to the wheat flour and suji. Knead the soft dough (like a roti dough) by adding lukewarm water as needed. Greasing the dough with little oil and cover with a wet cloth for 30 minutes.
7

The dough is ready to making Golgappe. Now make a big thin round shape roti. Take round shape cookies cutter and cut Golgappe. Apply the same Process to prepare all Golgappe. Cover with a wet cloth. Keep aside.
8

Heat oil in a wok on medium flame. Add 4-6 Golgappe at a time. On medium to low flame turn over and deep-frying until becomes lightly golden. Apply the same Process for all Golgappas. Put on the plate. Switch off the gas.
9

For Stuffing the Golgappas ::
10

Peel and mash the boiled potato. Combine all the stuffing ingredients. Mix well. Keep aside.
11

Make hole in the middle of the and fill the stuffing inside the Golgappas. Ready to serve.
12

Now Golgappas put in a serving plate and Paani/Jaljeera pour in a serving bowl. Enjoy!!l