Gol gappay (pani puri)

Name: Gol gappay (pani puri)
Total time: 4800 s
Yield: 4 to 6 servings
Cuisine: Pakistani
Ingredients: 1/2 suji; 3 tbsp oil; 1/2 flour maida; Oil for frying; as needed Salt; 100 grm tamarind; 1 potato; 1 onion; Half cup Moong sprout; 1 tsp baking soda; 1 tbsp chaat masala; Half tsp black salt; 1 tbsp Lemon mint; 1 cup yoghurt

maymona (Lilly Olive) @monai_1632

Nowshera Kpk

#COOKWITHMUMTAZ

maymona (Lilly Olive) @monai_1632

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Ingredients

1 hr 20 minutes

4 to 6 servings

1/2suji
3 tbspoil
1/2flour maida
Oil for frying
as neededSalt
100grm tamarind
1potato
1onion
Halfcup Moong sprout
1 tspbaking soda
1 tbspchaat masala
Halftsp black salt
1 tbspLemon mint
1 cupyoghurt

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Steps

1 hr 20 minutes

1

DOUGH: First take suji, all-purpose flour and maida in a big mixing bowl. Add oil mix well.Now add baking soda. Mix all ingredients thoroughly. Add water 1 to 2 tbsp at a time and start kneading the dough. Keep adding the water until you get an elastic dough that is neither too soft nor too stiff. Knead the dough for 5 minutes. Add more water if needed. The dough should such that it should roll easily without any cracks. While kneading the dough, keep in mind that Rava absorb
2

Cover the dough with a damp cloth or paper towel Set aside for 30 minutes.
After the resting time, knead the dough again for 2 to 3 more minutes.
3

PURI MAKING :now divide the dough into two or three parts. Take one part on your work surface and begin to roll. Avoid adding any dry flour while kneading. Keep the remaining parts of the dough covered with the moist kitchen towel.
4

Roll to a large round. You see there are no cracks in the rolled dough and the dough has a good elasticity. You can flip the entire rolled dough without it breaking or tearing apart.keep on rolling to a thin and even round. The pooris have to be thinly rolled. If not thin, the base becomes thick and remains soft even after frying. If the dough is not rolled evenly, then the pooris won’t puff up.
5

With a cookie cutter or a small bowl, cut small to medium discs from the rolled dough. Using a cookie cutter gives even shape and size to the pooris. You can also make small balls and roll them. But then the pooris won’t have an even and uniform shape.
6

Remove the dough edges and place the small roundels in a plate without them touching each other. Keep these pooris covered with a moist kitchen towel. Collect the edges and knead them lightly. Roll the edges too and make pooris the same way. In this way make all the pooris and keep them covered in a moist kitchen towel. You can also roll them and fry.
7

FOR FILLING :Boil 2 to 3 medium potatoes. When warm, peel them and chop them in small cubes. You can also add some boiled moong sprouts. Some finely chopped onions can also be added.
8

KHATTA PANI : in a bowl, add tamarind water, black salt, mint, lemon juice, chaat masala and mix it well.
9

Now fill pani puri with boiled potato,moong sprouts, yoghurt and onions serve wth khatta pani