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Pani Puri/Golgappa (from scratch)

Updated: May 15, 2020

Prep time: 10 mins Rest time: 30 mins Cooking time: 15 mins


Ingredients


For making Crispy Puris (45-50 puris)


  • 1 cup semolina (Bombay rava)

  • 1/2 cup water (hot)

  • 2 tablespoon wheat flour/maida

  • 1 teaspoon salt

  • Wet muslin cloth

  • Oil to fry puris


For the filling (I have opted for a healthier filling than potato.)


  • 1/2 cup channa soaked overnight

  • 1/4 cup green grams soaked overnight

  • 1 teaspoon red chili powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon chaat masala

  • 1 medium onion finely chopped

  • 1 medium tomato finely chopped


For making pani


  • 1.5 cups fresh mint/pudina

  • 4-5 fresh green chilies (you can add more if you want it extra spicy)

  • 1 medium lemon

  • Salt as per taste

  • 1/2 teaspoon chaat masala

  • 3 cups water

  • Boondi (optional)


For making Sweet chutney


  • 1/2 cup tamarind

  • 1/2 cup jaggery powder

  • 1/2 teaspoon cumin powder

  • 1/4 cup water

 

Instructions

To make crispy golgappa puris

  1. Mix semolina, wheat/maida and salt in a bowl.

  2. Boil 1/2 cup water.

  3. Carefully add the boiling water to the flour mixture and mix it with a spoon (to avoid burning your fingers).

  4. Now use your hand and form a dough and knead it to a semi-soft dough.

  5. Cover the dough with a wet muslin cloth.

  6. Rest for 30 mins.

  7. After 30mins, take small portion of the dough and roll it thin like chapati. (keep the rest of the dough covered with cloth to avoid drying out).

  8. Take a round cookie cutter and cut the rolled out dough into equal round puris. (You can go crazy to make any shapes here. I have made heart and square shaped puris too. I call them "lovegappas and squaregappas").

  9. Spread the cut puris on a plastic or silicon sheet and cover them with a wet muslin cloth until you're ready to fry them.

  10. Heat oil in a kadai/deep dish. Drop the puris one by one and press them with the spatula to make perfectly puffed puris. (see video below in the Pictorial instruction section).

  11. Flip them over once the bottom part is golden brown.

  12. Take out the golden brown puris and drain them on a tissue paper.

Note:

  • Do not replace the semolina (bombay rava) with any other rava.

  • Resting the dough is important to make them puffy and crispy


Filling for Pani Puri (Healthier version)

  1. Pressure cook the soaked channa and green gram for 5-6 whistles.

  2. Drain the water and mash channa and green gram to get a chunky filling.

  3. Add salt, red chili powder and chaat masala and mix.

  4. Keep chopped onion and tomato in a bowl.


Making Pani

  1. Blend 1.5 cups of fresh mint coarsely and add green chilies and 1tbs water and blend to a smooth paste.

  2. Strain the mint and chili paste. Add 3 cups water, lemon juice, salt and chaat masala.

  3. Add boondi (optional) and keep aside.


Making Sweet Chutney

  1. Soak 1/2 cup tamarind in water for 10mins and transfer the soaked tamarind and water to a pan and boil for 5mins.

  2. Strain and remove tamarind. Keep boiling the concentrated tamarind juice.

  3. Add 1/2 cup jaggery powder and cumin/jeera powder.

  4. Boil until the mixture starts to thicken and foam forms.

  5. Turn off flame and allow to cool.


Serving Pani Puri

  1. Make a wide whole in the puri. Fill the channa and greengram mixture, chopped onion and tomato.

  2. Add few drops of sweet chutney.

  3. Fill the rest of the puri with pani and it's ready to be stuffed in your mouth and to make you feel like you're in heaven!

 

Pictorial Instructions


Making crispy golgappa puris






Mix semolina, wheat/maida and salt in a bowl.

Boil 1/2 cup water.

Carefully add the boiling water













Mix it with a spoon (to avoid burning your fingers).

Now use your hand and form a dough and knead it to a semi-soft dough










Cover the dough with a wet muslin cloth.

Rest for 30 mins.












After 30mins, take small portion of the dough and roll it thin. (keep the rest of the dough covered with cloth to avoid drying out).

Take a round cookie cutter and cut the rolled out dough into equal round puris.










Spread the cut puris on a plastic or silicon sheet and cover them with a wet muslin cloth until you're ready to fry them.

Heat oil in a kadai/deep dish.

Drop the puris one by one and press them with the spatula to make perfectly puffed puris.

(see video in the next step to get perfectly puffed puris).






Technique to fry

Look how crispy and perfect they are!


 

Filling for Pani Puri



Pressure cook the soaked channa and green gram for 5-6 whistles.


Drain the water and mash channa and green gram to get a chunky filling.


Add salt, red chili powder and chaat masala and mix.


Keep chopped onion and tomato in a bowl.






Preparing Pani





Blend 1.5 cups of fresh mint coarsely and add green chilies and 1tbs water and blend to a smooth paste.


Strain the mint and chili paste.











Add 3 cups water, lemon juice, salt and chaat masala.


Add boondi (optional) and keep aside.











Preparing Sweet chutney





Soak 1/2 cup tamarind in water for 10mins and transfer the soaked tamarind and water to a pan and boil for 5mins.











Strain and remove tamarind. Keep boiling the concentrated tamarind juice.


Add 1/2 cup jaggery powder and cumin/jeera powder.


Boil until the mixture starts to thicken and foam forms.


Turn off flame and allow to cool.






Serving Pani Puri




Make a wide whole in the puri.

Fill the channa and green gram mixture, chopped onion and tomato.


Add few drops of sweet chutney.


Fill the rest of the puri with pani and it's ready to be stuffed in your mouth and to make you feel like you're in heaven!











You can go crazy to make any shapes here. I have made heart and square shaped puris too. I call them "lovegappas and squaregappas"












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