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Pani Puri ( Puchka )


Golgappa/Pani Puri (Puchka Puri):

Once you start making it at home, you will never buy 'pani puri' or 'puchka' from the market. Since childhood, I am the regular customer of nearby chaat stalls to enjoy it. 


INGREDIENTS

1. For making Puris:
Whole wheat flour/maida 1 cup,
Semolina(Sooji/Rava)1 cup,
Water for kneading ,
Oil for deep frying

2. For phuchka-water 
Tamarind 1/4th cup,
Finely chopped coriander leaves,
Chaat masala 2 tsp,
Roasted cumin powder 2 tsp,
2 finely chopped green chillies,
Black salt 2 tsp,
Lemon juice 2 tsp,
2 cups water

3. For potato stuffing preparation
2 medium size potatoes ( boiled ),
white peas half cup ( boiled ),
Chaat masala 3 tsp,
oasted cumin powder 1tsp,
Salt

METHOD

A) Golgappa puri/phuchka puri puri preparation:

1) Mix whole wheat flour and semolina in a bowl.  Add enough water and knead it to form a dough. Knead it well for 8-10 minutes. This will make golgappa puri dough elastic and also smooth.

2) Cover the dough with a damp cloth or tea towel and keep it aside for 30 mins. Use damp cloth because air exposure will make the dough ball dry.

3) Now divide the dough into 6 equal sized balls.



4) Roll out each ball into very thin circles. Roll golgappa puri as thin as possible. To make golgappa crispy, puri should be thin, uniformly rolled and do not have any folds in between.

5) Take a sharp glass having a diameter of 4-5 cms. Now with the help of this glass cut out round discs from the rolled circles of each ball.

6) Heat oil in a heavy bottom pan. Do not fry the puchka puri on low flame. The oil should be very hot first and then reduce it to maintain the flame at medium throughout until you fry them. If the oil is not hot enough, the puris become soggy later.

7) Gently slide the golgappa discs into the hot oil. Then slightly press it With the help of the back of a ladle so that golgappa puris are puffed or bloated very well. Keep the puris moving during while frying them.

8) Flip and fry the puris until golden brown and crisp. Do not fry too much.

9) Take the cooked puris on absorbent paper. Puri for pani puri or phuchka is ready.

B) Water/pani preparation:

Soak tamarind in warm water for 15 minutes and mix its pulp in water properly and strain to separate its residuals. Add all the ingredients into the pulp and mix well with hand blender

C) Potato stuffing preparation:

Mash boiled potatoes with your hand. Add white peas, green chillies & all other ingredients.



SERVING

Make a little hole on the top of the puris and add potato stuffing & tamarind water into it. Then serve immediately.

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