Gol Guppay / Pani Puri

Gol Guppay / Pani Puri


Ingredients for the Puri – Golgappa:
1 cup semolina (suji)
2-3 tbsp maida (all purpose flour)
1/4 tsp baking soda
salt
oil for frying
water to knead the dough


Method:

Add all the dry ingredients for the puri in parat or large bowl. Mix together all the dry ingredients for the puri. Add little water at a time and form stiff dough. Cover the dough with a wet cloth and keep aside for 20-30 minutes. After 20-30 mins, remove the wet cloth and knead the dough again. Dust the rolling board with some flour. Take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle.
With a 2 inch biscuit cutter or a lid cut out the round discs from the rolled dough. Cut out round puris from the entire rolled dough. Arrange the cut out puris on a wide dish or parat. Keep them covered under a wet cloth. Complete making round discs from the dough in this manner.

Heat oil in a kadai (wok). When the oil becomes hot, slip one puri in the oil. The puri will immediately puff and become golden brown. Apply a little pressure with a slotted spoon so as to help the puri puff up, if it is not puffing up. Turn the puri with a slotted spoon, so that the other side gets cooked. Turn once more if you want to brown the puris more. Remove and drain the puris on a kitchen tissue.

Filling:

Filling is entirely up to you. I make mine with chickpeas, boiled potatoes, finely sliced onion. Tomatoes, sabz mirch, with juice of 1-2 lemons. Then season with salt and cayenne pepper.

Some of them I have with khata pani and on some of them I usually put a bit of yogurt and plum chutney.

For the Khata pani:

Pani Recipe - Ingredients

Tamarind - 1/4 cup firmly packed
Water - 2 cups
Chat masala / 1 tsp
Roasted Cumin Seed (zeera) Powder - 1 tsp
Black Salt - to taste (I used normal salt)
Juice of one lemon

Method:
Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve. Combine this pulp with the remaining ingredients (chat masala, roasted zerra) except salt and grind it to a fine paste. Transfer the paste into a large bowl and combine with the 2 cups of water, salt and mix well. Chill for at least an hours after making for the flavors to blend well.



Tips:

1. Once you mix all dry ingredients for the golgappas (flour, salt, semolina etc) sieve it twice.
2. You could fry the puri one at a time. Or fry one puri, when it’s almost done, add the second one and so on.
3. The puris have to be thin. If you do not roll them thinly, then the puris won’t puff up well.
4. Fry the puris in a moderately hot oil. If the oil is not hot enough, the puris will absorb oil and become soaked in oil. Too hot oil, will burn the puris.