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Semolina (Sooji) Pani Puri Recipe

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Preparation Time: not available
Cooking Time: 60 minutes
Serving: 5 people
Category: Snacks Recipe
Cuisine: West Indian Recipes [Veg]
Posted by: Nayyar Ansari on 7/12/2010

I am sure that the name of Pani puri must make your mouth watering. Pani puri is a very famous Indian snack. Girls are just fond of pani puri (gol gappa) but it is equally liked by everybody. Pani puri a delicious snack that is served all over the country. Preparation of crispy gol gappa recipe (pani puri recipe) is very easy. Gol gappa is accompanied by tasty pani (water) and gol gappa filling. See the preparation steps for pani puri recipe also known as gol gappa recipe or pani poori recipe.

Ingredients for Semolina (Sooji) Pani Puri Recipe

FOR PURI - ======================
Semolina (Sooji) - 1 cup
Wheat flour (maida) - 3 tsp, fine
Warm water - 1 cup
Oil - for frying
Baking soda - ¼ tsp
Salt - ½ tsp
FOR PANI (WATER) - ======================
Water - 2 liter
Tamarind (Imli) - ½ cup
Lime juice - 1 tsp
Cumin seeds - 1 tsp
Black pepper powder - 1 tsp
Red chilli powder - 1 tsp
Jal jeera - 2 tsp (Optional)
Coriander leaves - 1 tsp
Mint leaves - 1/2 cup
Salt - to taste
FOR FILLING - ======================
Potatoes - 1 cup, boiled and chopped
Black gram or white gram(Kabuli chana) - ½ cup, soaked and boiled
Tamarind chutney - ¼ cup

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Preparation Steps for Semolina (Sooji) Pani Puri Recipe

Take the semolina in a bowl and add baking soda, wheat flour, salt and sufficient warm water to and knead into a hard dough. Cover it with a wet cloth for 15=20 minutes. Make sure that the kneaded dough should be hard enough.
Divide the dough to make small balls. Roll each dough ball one by one into large, thin chapattis.
Take a round, medium sized (gol gappa sized, around 1 inch in diameter) lid and cut one chapatti into smaller round shaped poories.
Heat the oil in a skillet over high flame. When the oil is hot, fry the puries until they turn golden brown on both the sides. Make sure that puris are not overcooked and they are not burnt. When done, take the puris out of the oil and put on a kitchen paper towel to remove excess oil.
IMPORTANT = If the oil is hot and the kneaded flour is hard enough, then the fried puries will absorb very less oil and the poories will be very crisp. WHILE, If the kneaded flour is not hard enough, then they will absorb more oil and you will not be able to fry the poori from both the sides as it will be difficult to turn the poori upside down. So make sure that your dough is hard enough and the oil is hot.
Your puries are ready, repeat the same process for each chapatti.
PREPARATON OF PANI: Take the mint, coriander leaves, some water and all the spices in a grinder and grind to form a mint chutney and keep aside. Soak the tamarind (imli) in 1 cup of warm water for 1 hour. After one hour, mash the tamarind (imli) in same water and sieve. Add this sieved tamarind (imli) water to the mint chutney and mix well. Now add remaining water and 2 tsp of jal jeera and mix well.
PREPARATION OF FILLING: Mix all the filling ingredients well and keep aside.
SERVING METHOD: When the puri, pani and the filling are ready, take one puri and make a small hole at the top with your thumb. put some filling into the poori, dip in water and serve. Or serve 5=6 puries in a plate along with some fillings aside in the same plate, and some water in a glass.