Pani Puree (Goll Gappay)

Name: Pani Puree (Goll Gappay)
Total time: 600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup all-purpose flour (also known as white flour or maida); 1 cup semolina (also known as sooji in india and pakistan); 1 tsp salt; 1 Lukewarm water (as needed); 1 Oil for deep frying.; 1 tbsp pani puri (goll gappa) mix; 2 medium chopped onions and 2 cups chick peas (also known as white gram/safaid chanay/kabli chanay) for garnishing and adding more taste to gappas; 1 Few coriander n mint leaves for garnishing the water for pani puri and goll gappas.

Elleanor @Elley81

When i made it first time on my own, me n my family loved it n now mostly we make it on home instead of buying from market :-) hope u guyz like it :-)

Elleanor @Elley81

When i made it first time on my own, me n my family loved it n now mostly we make it on home instead of buying from market :-) hope u guyz like it :-)

Saved

Ingredients

10 mins

6 servings

1 cupall-purpose flour (also known as white flour or maida)
1 cupsemolina (also known as sooji in india and pakistan)
1 tspsalt
1Lukewarm water (as needed)
1Oil for deep frying.
1 tbsppani puri (goll gappa) mix
2 mediumchopped onions and 2 cups chick peas (also known as white gram/safaid chanay/kabli chanay) for garnishing and adding more taste to gappas
1Few coriander n mint leaves for garnishing the water for pani puri and goll gappas.

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Steps

10 mins

1

Mix all purpose flour (maida/white flour), semolina (sooji) and salt well in a bowl in the dry form without water.
(I always use a steel bowl as it it is best for doughs to keep in).
2

Then start adding lukewarm water in small portions and knead the mixture untill the dough is made.
Note:
The dough of goll gappay is not firm or elastic or soft. We have to keep it hard,not too much hard but not soft like other normal doughs.
3

Then cover the bowl with plastic wrap and keep it aside. Let it set for half an hour.
Note:
I always put my dough in a warm area of my kitchen like in the oven or above the fridge so it sets best.
4

Once starting to make gappay,put enough oil for deep frying in ur wolk and let it heat on medium flame.
Note:
As we have to get best risen goll gappas so we have to heat the oil enough that the dough just goes in the oil,we press it down n it rises in shape of gappa ;-)
5

After leting the oil to heat,roll ur dough on a neat surface till it is very thin just like totilla wrap or roti or chapati.
(Remember if the dough is not thin,it will not rise in the oil in shape of gappa).
6

Then using a cookie cutter (or a steel glass or any steel thing u have in circle shape available in ur house) cut the rolled dough in circles.
(The steel circular cookie cutter is prefered by me coz it cuts best n sharp not allowing any rough edges..if edges are not properly sharp gappas will not be formed in oil).
7

Now finally u r ready for frying. Put ur circles in enough heated oil n fry. If mouth of ur wolk
is not wide enough,put one at a time.
8

Right when u put ur circle in oil,it will go down at the bottom of pan n then ot will suddenly rise. You have to keep pressing it downwards using a spider spoon n it will become a perfectly rised goll gappa :-)
9

Mix 1 tbsp of gol gappa mix in 1 glass of normal water (neither cold nor warm). This is ur pani (water) for pani puri :-)
10

Now u can eat them as it is also. Ur pani puri is ready now :-)
11

Add few chopped mint n coriander leaves to the pani puri water if u like.
12

Toss well boiled chick peas, chopped onions and chopped coriander n mint leaves well in a bowl. Make a whole with ur finger in center of each gappa n put small amounts of this mixture in center of each gappa.
13

Your pani puri or goll gappas are finally ready to eat..Enjoy :-)