- ***FOR PURI***
- Semolina (Sooji)1 Cups
- Refined Wheat Flour (maida)3 Teaspoons
- Warm Water1 Cups
- Oilfor fryingfor deep frying
- Baking Soda¼ Teaspoons
- Salt½ Teaspoons
- ***FOR PANI (WATER)***
- Water2 Liters
- Tamarind (Imli)½ Cups
- Lime juice1 Teaspoons
- Cumin Seeds1 Teaspoons
- Black Pepper Powder1 Teaspoons
- Red Chilli Powder1 Teaspoons
- Jal Jeera2 Teaspoons(Optional)
- Coriander LeavesTeaspoons
- Mint Leaves1/2 Cups
- Salt1 tspor to taste
- ***FOR FILLING***
- Potatoes1 Cupsboiled and diced
- Black Gram (Kala chana)½ Cupssoaked for 4 hours and boiled
- Tamarind Chutney¼ Cups
- Kabuli Chana (safed chana)1/2 Cupssoaked for 4 hours and boiled
- Tamarind (imli) Chutney1/4 Cups
I am sure that the name of Pani puri must make your mouth watering. Pani puri is a very famous Indian snacks and street food. Though girls are just fond of pani puri (gol gappa) but it is equally liked by everybody. Pani puri (gol gappa) is a yummy spicy snack item that is served all over the country. Preparation of crispi pani puri is very easy. Gol gappa (puri) is accompanied by tasty, spicy and tangy water (pani) and gol gappa filling. See the preparation steps for pani puri recipe (gol gappa recipe) below.
Preparation Steps for Semolina (Sooji) Pani Puri Recipe (Gol Gappa Recipe)
Lets First Make the Puris (Gol Gappa)
1. Take the semolina (sooji or suji) in a bowl and add baking soda, refined wheat flour (maida), salt and sufficient warm water; Knead into a hard dough. Cover the dough with a wet cloth and keep aside for 1-2 hours. Make sure that the kneaded dough should be hard enough.
2. Divide the dough into small balls (1 tbsp of dough for one ball) and roll each dough ball one by one into large and thin chapattis.
3. Take a round, medium sized (gol gappa sized, around 1 inch in diameter) lid and cut one chapatti into smaller round shaped pooris (gol gappas). Repeat the same process with all large chapatis to make all small gol gappa chapatis.
4. Heat the oil in a skillet over high flame. When the oil is hot, fry the puris 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 pooris will be very crispy.
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 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.
5. Your puries are ready, repeat the same process with all pooris.
Now Lest Make the Spicy, Tangy Water (Pani)
6. Take the mint, coriander leaves, some water and all the spices in a grinder and grind to form a mint chutney and keep aside.
7. Soak 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.
8. Now add remaining water and 2 tsp of jal jeera and mix well. Your water is ready.
Lets Prepare the Filling for Puri (Gol Gappa)
9. Mix all the filling ingredients well and keep aside.
Lets Serve The Pani Puri (Gol Gappa)
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 immediately.
Alternatively, serve 5 – 6 puris in a plate along with some fillings aside in the same plate, and some water in a glass.