Wednesday, June 30, 2010

Gol-Gappe or Pani-Puri

Gol-Gappe or Pani-Puri or Phuchka or Gup-Chup......originated from Uttar Pradesh, gradually became one of the most popular tongue tickling Chaat item all over India in each and every age group.
Although, each region or home have their own version of Pani Puri, in terms of filling, but I love the Gol-Gappas filled with spicy-tangy mashed potatoes served with chilled mint flavoured tangy water.
And to get this taste you have to visit the small road-side Pani-Puri carts in India.
The more spicy and tangy the the water is...the more tastier this Chaat becomes....


Puri

Ingredients:
  • 3/4 cup Soozi/Rava
  • 1/4 cup All Purpose Flour
  • 1/2 cup Water for kneading
  • Oil for deep frying
Directions:
  • Mix the flour and Soozi. Add water as needed to make a firm, pilable dough. Knead the dough really well for 4-5 minutes. Leave aside covered with a damp cloth for minimum 30 minutes.
  • Damp two kitchen towels. One for keeping the rolled puris and one for covering them. Spread one damp cloth over a cookie sheet or plain surface, close to where you are going to fry the puris. 
  • Knead the dough again and divide into 4 equal parts. Roll one ball into a very thin round, just like a thin chapati.
  • Now, take a very small bowl of 1 inch diameter {i prefer to take the lid of a small plastic jar} and cut small rounds from the big rolled chapati. Place over a damp towel and cover with another damp towel. {Placing the puris between damp cloths helps the puris to puff evenly all side}
  • The left over dough on the rolling board can again be rolled with the othet rolls{ This method is very simple as compared to rolling 50-60 individual puris. The shape of the puri will also be nice and round}.




  • Heat enough oil on medium heat in deep vessel. To test the oil, put a little piece of dough in the hot oil. If the dough comes up right away as soon as it is dropped in the oil, the oil is ready.
  • Start frying the first set of the puris kept under the damp cloth. Slide one puri into the hot oil and press lightly in the center. When it puffs, turn over and put another puri in the oil. Six to eight puri can be fried at a time. Fry the puris until they are golden brown all around by turning a few times. After flipping all the puris twice, slightly lower the heat and then keep on frying and flipping for 2-3 minutes in the hot oil {This will help the puris to remain crisp for a long time}.
  • Make sure to fry all puris of the first set and then start rolling the next ball. {Avoid keeping the rolled puris in damp cloth for a longer time. Frying the puris soon after rolling helps to puff immediately and evenly on all sides}.
  • Repeat the process for remaining balls. Place the puris on an absorbent paper.
  • These Puris can be stored in an airtight container for 2 weeks.



PANI

Ingredients:
  • 1 litre Cold Water
  • 1 tablespoon Dry Mango Powder (Amchur)
  • 1 cup Mint Leaves
  • 3 Green Chilis
  • 1 tablespoon Tamarind Concentrate
  • 1 teaspoon Black Salt
  • 1 tablespoon Roatsed Cumin Seeds Powder, fresh roasted
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Citric Acid, powdered or 2 tablespoon Lime Juice
  • 1 tablespoon Sugar
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Corainder Powder
  • a small piece Ginger
  • a pinch of asafoetida
Directions:
  1. Blend everything into a fine paste with little water.
  2. Add 2 cups of cold water in the blender and blend with the above paste.
  3. Mix the above water in the remaining cold water in a vessel and give it a stir. Refrigerate this water for 2 -3 hours and then Strain.
  4. Chill in refrigerator again till use.



Making the filling of Spicy Mashed Potatoes:
Add Chaat masala, red chili powder and little salt to the mashed potatoes.

To Serve Pani-Puri:
Take a PURI  in your palm and lightly press the top to make a hole in the center. Stuff with spicy mashed potatoes, very little finely chopped onions and serve along with the PANI on the side.

My entry to Deep fried Snack event hosted by Tickling Palates



Good Chefs always taste their recipe.....Go Ahead.....and say WOW!!!!!!


15 comments:

sunita said...

yummmmmmmmmmmmm...mouth watering...i m gonna try this someday.

Anshu said...

Thanks Sunita...

Supriya said...

Lovely blog....great recipes....
Love all your recipes Anshu....

Richa said...

Hey,Anshu saw ur comment in my blog.... the award is urs ,you can take it any time ..no prob.

you have nice collection of recipes....

Neetu said...

Hey Anshu, you have a great collection of recipes. Love your Chaat recipes. Nice blog.

Anshu said...

Thanks Supriya, Richa and Neetu

srividhya Ravikumar said...

looks delicious.. first time here and u have a lovely collection of recipes.. following you..

Anshu said...

Thanks Srividhya...

Satya said...

hi anshu ,
first time to ur blog ...u got a lovely collection of recipes ...these pani puris r awesome ,my all time favorite ,can have anytime anywhere no probs,ur's panipuri looks soooooo tempting n ur papdi chat too ..happy to find u dear
if u get time do visit my blog

Satya
http://www.superyummyrecipes.com

Anshu said...

Thanks Satya...
So true...Pani Puri can be eaten anytime...anywhere :)

aipi said...

oh my! the panipuris look soooooooo tempting n mouthwatering.. loved your presentation n clicks.. first time here.. you got a lovely space here with awesome recipes... glad 2 find you..:-)
do drop in at my space sometime..

Anshu said...

Thanks aipi...

shanthi said...

Extremely delicious

Anonymous said...

very nice blog

halal foodie said...

pani puri made from scratch tastes way better than wht we have at stores, yours looks v v delicious, thanks for sending it to my event and using the logo

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