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Pani Puri(gup-chup/gol gappa)
Ingredients
For puri:
Rava - 2 cups
mida - ¼ cup
salt to taste
oil ¼ cup
oil for frying
For pani:
tamarind lemon size
green chilles - 3
bunch of dhaniya leaves(cilantro)
bunch of mint
leaves ground to a paste.
black salt - 1 tea spoon
ordinary salt to taste
dhana jeera powder - 1 tea spoon
black pepper powder ½ tea spoon.
For masala:
Boiled chana (or) peas
aloo
raw onions (optional)
For sweet water (as served in some states)
water
sugar
jeera powder
black salt (a little)
| Method
1. For spicy water:
Soak tamarind in water and take extract of it and dilute adding more water of desired amount (make sure the water is sour enough don't dilute too much) mix the ground paste and all the other ingredients and taste, adjust salt according to your taste. If too spicy make it little sour by adding lime juice or simply dilute your choice.
2. For sweet water:
Mix all the ingredients and taste, adjust to your taste if you think some thing is less.
3. For puris:
Mix all the mentioned ingredients and knead it to a soft dough of chapati consistency. Heat oil in a kadai and roll the dough into small, small puris of ping-pong ball size or size that fits in your mouth easily and fry them. For some reason if the puris stop fluffing apply / brush little water over the rolled puris and fry them.
Puris will not fluff if the dough gets dry.
4. To Serve:
Break open the top of puri, put some boiled mashed aloo, peas or chana, raw onions(optional) dip in sipcy or seewt water and at a gulp put it in mouth and enjoy. | | Preparation Time - | | Servings - |
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