GOLGAPPE (PANI PURI)

INGREDIENTS:-

     (for golgappe)

            Sooji (semolina) - 1 cup

            Maida (all-purpose flour) – ½ cup

            Baking powder – ½ tsp

            Soda water – for making dough

            Oil (for frying)

     (for spicy pani)

            Roasted cumin seeds – 1 tsp

            Green chillies – 3

            Black pepper powder – ¼ tsp

            Black salt – ½ tsp

            Salt – 2 tsp

            Ginger – 1 inch piece

            Mint leaves – 1 cup

            Coriander leaves – 1 cup

            Lemon – 2

    (for filling)

            Boiled potatoes – cut into small pieces

            Saunth chutney or date and tamarind chutney (any)

HOW TO MAKE:-

            Sieve maida, sooji  and baking powder in a bowl.

            Add soda water and prepare a dough of it.

            Grease the dough with some oil.

            Cover the dough with wet cloth for about 20 minutes.

            After rest, divide the dough in 4 parts and roll it.

            Flat it to make a slightly thick circle of large circumference.

            Cut small circles from it with the help of circular cutter.

            Cutter should be about 1 inch dia. Not more than that.

            Keep oil on flame and one by one fry all puris to make balls.

            Fry on low flame until golden brown colour.

            Keep the golgappe in air till comes to the room temperature.

            For spicy water, add all the above ingredients in a blender.

            Blend it well to make a paste.

            In one litre of plain water, add the blended paste and mix it well.

            For serving, make a hole in crispy golagappa and add chopped

            Potato and saunth chutney.

            Give a dip in spicy water to fill it inside the cavity.

            Pani puris are ready to serve.

            It is a very popular street snack all over india.

            A slight variation can be seen in different states but the

basic recipe is same.