Panipuri or Gol Gappa is a popular street snack in the Indian sub-continent. It comprises a round, hollow "puri", fried crisp and filled with a watery mixture of tamarind, chilli and potato. The name panipuri literally means "water in fried bread". Pani is a hindi word for water and puri (or poori) is an Indian bread that is made by frying dough in oil. It is known as puchka in Eastern Indian states like Bihar, Jharkand and West Bengal and in Bangladesh. Since the bread is served with special spiced water, it is known as pani poori and as it is round and fluffy it is called gol gappa.
Ingredients:
To make puri: 1 cup Semolina (Rava / Suji) 3 tblsp Fine Wheat Flour (Maida) 1/4 tsp Baking SodaOil to deep fry To make pani: 1/2 cup Tamarind (Imli) Pulp 2 cups Water2 tblsp roasted Cumin Seed (Jeera) Powder2 tblsp un-roasted Cumin Seed (Jeera) Coriander Leaves 3 Green Chilly (Hari Mirch) 2 tblsp Mint Leaves (Pudina Leaves) Chutney1 tblsp Black Salt (kala namak )2 tblsp Jaggary (Gur)
How to make pani puri:
To make pani:
Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.
To make puri: Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Make small sized balls. With the help of some dry maida or sooji, roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp. Drain in a paper towel for a while to dry out the oil. Store in an airtight container when cool.
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