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Paanipuri or Golgappa

Paanipuri or Golgappa is a popular Indian Snack
Author :
Category :
Kid friendly
Course :
Snack
Cuisine :
Indian
Technique :
Deep Fry
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

For puris:

2 cups very fine semolina (soji or rava)

Salt to taste

Water

Oil to deep fry

Puri cutter

For spicy pani:

1 litre water

1 bunch Mint leaves

1/2 bunch Coriander leaves

8-10 Green chillies

1 ping pong ball sized lump Tamarind

1 tbsp jaljeera

1/2 tsp black salt

2 tbsp Jaggery

Salt to taste

For accompaniments:

1/2 cup boiled, peeled, chopped Potatoes

1/2 cup chickpeas, soaked overnight

1/2 cup moong (green gram), soaked overnight or sprouted

1/2 cup non-sweet boondi

1 cup Tamarind chutney

Method

  1. For puris:
  2. Take soji, salt and enough water and knead into a soft dough.
  3. Let it stand covered with wet cloth for 15-20 mins.
  4. Take a fist sized lump and make a ball.
  5. With the help of some dry maida or soji, roll into big thin rounds.
  6. Cut small puris from it with a cutter.
  7. You may use a sharp edged lid of a bottle if the size is alright.
  8. Remove the frills formed and mix into remaining dough.
  9. Heat oil in a pan and deep fry puris till very light brown and crisp.
  10. Drain and keep aside in a colander or over kitchen paper for a while for oil to dry out.
  11. Store in an airtight container when cool.
  12. For spicy pani:
  13. Wash and drain coriander and mint.
  14. Put in a mixie.
  15. Add all other ingredients except water.
  16. Blend till a smooth paste is formed.
  17. Mix into the water. Stir well for 3-4 mins.
  18. Strain with a sieve.
  19. Place in fridge and chill for 2-3 hours.
  20. For accompaniments:
  21. Pressure cook chickpeas till done.
  22. Skin jackets of potatoes and cut into tiny cubes.
  23. Dip boondi in boiling water for 2 mins, drain, press out and cool.
  24. Add crushed jeera, salt and chopped coriander to chickpeas, potatoes, boondi and mix well.
  25. Put in bowls and place in fridge.
  26. To serve:
  27. Place the crisp cooled puris in a large platter.
  28. Serve chilled water in deep bowls.
  29. Place the accompaniments in centre to be taken as desired.
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Shylaja

Shylaja

Apart from special recipes from Tamil Nadu, Shylaja Praveen also specializes in egg-less baking and cake decorations. She has been passionate about cooking right from her childhood and has inherited the traditional recipes from her mother and mother-in-law.

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