Paanipuri or golgappa pt 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Very fine semolina; (soji or rava) |
| Salt to taste | ||
| Water | ||
| Oil to deep fry | ||
| Puri cutter | ||
| 1 | litre | Water |
| 1 | bunch | Mint leaves |
| ½ | bunch | Coriander leaves |
| 8 | Green chillies; (8 to 10) | |
| 1 | Pingpong ball sized lump tamarind | |
| 1 | tablespoon | Jaljeera |
| ½ | teaspoon | Black salt |
| 2 | tablespoons | Jaggery |
| Salt to taste | ||
| ½ | cup | Boiled peeled chopped potatoes |
| ½ | cup | Chickpeas soaked overnight |
| ½ | Moong; (green gram) soaked | |
| ; overnight or | ||
| ; sprouted | ||
| ½ | cup | Non-sweet boondi |
| 1 | cup | Tamarind chutney.; (refer week on |
| ; chutneys) | ||
Directions
FOR PURIS
FOR WATER
ACCOMPANIMENTS
For puris:
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter.
You may use a sharp edged lid of a bottlle, if the size is alright.
Remove the frills formed and mix into remaining dough.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
For the spicy pani:
Wash and drain coriander and mint.
Put in a mixie.
Add all other ingredients except water.
Blend till a smooth paste is formed.
Mix into the water. Stir well for 3-4 minutes.
Strain with a sieve. Do not throw away the residue, refer note.
Place in fridge and chill for 2-3 hours.
For accompaniments:
Chickpeas: Pressure cook till done.
Potatoes: Skin jackets. Cut into tiny cubes.
Boondi: Dip in boiling water for 2 minutes. Drain, press out and cool.
Add crushed jeera, salt and chopped coriander to each accompaniment and mix well.
Put in bowls and place in fridge.
To serve:
Place the crisp cooled puris in a large platter.
Serve chilled water in deep bowls.
Place the accompaniments in centre to be taken as desired.
continued in part 2