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

How to Make Paanipuri or Golgappa

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