Pani Puri

Name: Pani Puri
Cuisine: Indian
Ingredients: 3 Cups Sooji (Semolina); 1 Cup Maida / all purpose flour; as needed Water to Knead; 1/2 tbsp Salt; as needed Oil to Deep Fry; 50 gm Tamarind (Imli); 2 Cups Water; to Taste Salt; 1/2 tbsp Red Chilli Powder; 1 tbsp Saunth (Dry Ginger Powder); 1 tbsp Roasted Cumin Powder; 200 gm Jaggery; 200 gm Chana / bengali gram; 2-3 Potatoes; 1 tbsp Salt; 1/4 tbsp Baking Soda (Optional); 1 Packet Jaljira Powder; 1 ltr Water; 1/2 tbsp Jeera Powder cmin powder; 1/2 tbsp Lemon Juice; to Taste Salt; 1/2 Cup Bundi/Bundiya; 1 Cup Curd; 1/2 tbsp Sugar; 4-5 tbsp Water

sofaridabad official @cook_16414683

Faridabad

#streetfood

sofaridabad official @cook_16414683

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Ingredients

3 CupsSooji (Semolina)
1 CupMaida / all purpose flour
as neededWater to Knead
1/2 tbspSalt
as neededOil to Deep Fry
50 gmTamarind (Imli)
2 CupsWater
to TasteSalt
1/2 tbspRed Chilli Powder
1 tbspSaunth (Dry Ginger Powder)
1 tbspRoasted Cumin Powder
200 gmJaggery
200 gmChana / bengali gram
2-3Potatoes
1 tbspSalt
1/4 tbspBaking Soda (Optional)
1 PacketJaljira Powder
1 ltrWater
1/2 tbspJeera Powder cmin powder
1/2 tbspLemon Juice
to TasteSalt
1/2 CupBundi/Bundiya
1 CupCurd
1/2 tbspSugar
4-5 tbspWater

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Steps

1

To Make Golgappa
2

Mix Sooji, Maida & salt properly.
3

Now knead the flour by adding small portions of water. Dough should not be very soft or very hard.
4

Cover it with a clean wet cloth & keep aside for 30 minutes
5

Make very small portions of the dough & roll them flat. Cut them into small circles using a bowl or any sharp round utensil
6

Deep fry Golgappa balls at low medium flame till they turn light brown.
7

To Make Imli Chutney
8

Soak Imli in water for 30-35 mints.
9

Take out the flavors from Imli into the water properly using hands. Strain the water.
10

Heat this water in a pan. Add salt, red chilli powder, dry ginger powder & jeera powder. Mix & cook at medium flame for 10 mints.
11

Now add jaggery & cook for another 10 mints. Stir occasionally. Keep it aside.
12

To make Potato & Chana Filling
13

Soak Chana in enough water for 6-8 hrs
14

Pressure cook potatoes with chana, half tbsp baking powder, salt as per your taste for 3-4 whistles or till they get soft enough. Keep aside.
To Make Jaljira Water
15

Mix Jaljira powder, jeera powder, salt, lemon juice & bundi in water. Mix properly as per your taste & keep aside.
16

To Make Curd Filling
17

Beat curd with 1/2 tbsp Sugar & 4-5 tbsp water.
18

Enjoy crunchy yummy golgappas with Imli Chutney, Jaljira Water, Mithi Curd & Chana Filling