Monday, July 29, 2013

Pani Puri (Gol-Gappe)

Pani-Puri is India's most famous street-food snack, my favorite afternoon snack ever. They are also known as Gol-gappas in North India and as Puchkas in west Bengal.
Here Puris are Crispy Semolina fried puffed ball and Pani is Spicy water made of mint leaves. But In this recipe it is a twist with the pani by adding Kiwi, Raw Mango and Apple into it.

I can go on eating pani-puri till i can not eat more!


For The Pani (Spicy Water):
  • 1/3 cup raw mango (Peeled and cubed )
  • 1 kiwi fruit (Peeled and cubed)
  • 1/2 apple (Peeled and cubed)
  • 1/ 3 cup mint leaves
  • 1/2 cup cilantro
  • 4-5 green chili
  • 1 tablespoon grated ginger
  • 2 garlic cloves (optional)
  • 2 cloves
  • 1 cinnamon stick
  • 2 teaspoon roasted cumin seed powder
  • 1 teaspoon black salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt (or to taste)
  • 1 teaspoon chat masala (optional)
  • 6-8 cups chilled water

For The Puris :
  • 1 cup fine semolina (rava)
  • 1 tablespoon all purpose flour (maida)
  • soda water to knead dough
  • oil for deep frying

For Serving :

  • 1 khajur- tamarind  chutney
  • 1/2 cup green been sprouts , boiled + 1/2 cup black chickpeas, boiled
  • 1/2 cup boondi , soaked and drained
  • 1/2 cup boiled potato diced


For Puri:

  1. Combine the semolina, all purpose flour and soda water to make a medium stiff dough and knead well. Allow it to rest for 10 to 15 minutes and cover a wet muslin cloth over dough.
  2. Divide the dough into small equal balls like small grapes and roll each ball of dough into a thin circle about 1½" circle.
  3. Place these rolled puris under a damp cloth for about 5 minutes.
  4. Deep fry them in hot oil on a medium flame till they are golden brown and puff up.
  5. Take out, drain on kitchen paper and store in an air-tight container.

For Pani :

  1. Pressure cook the raw mango and apple and keep aside.
  2. Take all remaining ingredients and cooked raw mango and apple in a blender jar except chilled water and grind to a fine paste using a little water.
  3. Strain the paste using a fine mesh strainer in a big bowl and add 6 cups of chilled water, mix well. Taste and adjust salt and water.
How to serve:
  1. Crack a small hole in the middle of each puri.
  2. Fill with a little sprouts and chickpeas or boondi or potatoes then top a little chutney, immerse it in the chilled pani and eat immediately.

Note :
  • You can replace here sprouts by hot ragda (yellow Peas).
  • You can use Dry mango powder instead of raw mango , kiwi or apple.
  • You can also buy Puris from any indian store as making the puris takes some time. But the extra effort put to make them at home is worth enough.
 Sending this recipe to  Gujaratizaika 1st Anniversary Celebration - Winner's Choice Giveaway  

 Sending this recipe to  Fast!Fresh!Simple event announced at cookingwithsapana

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