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Monday, December 1, 2014

Crispy panipuri/Gol gappa/phuchka

Panipuri/Golgappa/Phuchka call it anything but name is enough to make you drooling. These days you can get these easily in pre packed packets but home made is much better and too easy and obviously hygienic.



Ingredients:
For puri:

3/4 cup sooji(semolina)
1/4 cup aata(wholewheat flour)
lukewarm water.

For pani

1/2 cup mint leaves
1/2 cup coriander leaves
small piece of ginger
3-4 green chillies
2 teaspoons tamarind paste
1 tsp black salt
1tsp roasted cumin powder
1 tsp black pepper powder
salt as per your taste.
4 cups water
Boondi for garnishing

Stuffing:
You can stuff poories with boiled potatoes, chickpeas or sprouts. Just add salt and red chilli powder before serving.

Method:
Sift aata and suji together in a shallow bowl and with the help of water knead a smooth but bit tight dough like we do for poories. Cover the dough with cling wrap and leave for 1/2 an hour to set.



In the mean time for making pani, grind every thing except water in a smooth paste and add that paste to 4 cups of water. leave this water in fridge for 1 hour so that flavours infuse properly.  You can use water as it is or you can filter it with the help of tea strainer at the time of using, add boondies for garnishing and adjust salt as per your taste.

Now when your dough is ready pinch very small dough and make round ball as the size of small cherry and roll it in small puri, or another method roll a big thin chapatti and cut poories with the help of cookie cutter. Make puries of all dough and keep aside. keep covered dough and poories all the time to prevent drying.

 Heat oil in a deep pan at medium high flame. test readiness of oil by putting 1 puri it should puff up when you put and little bit press with strainer into hot oil..when oil is ready put 4-5 poories at one time, as soon as poories puff up...sim the gas and fry till golden brown..if you will fry on high flame..poories will be soft so flame should be low to make them crispy. Take them out on kitchen towel to absorb extra oil.

  Do not cover poories otherwise poories will be soft. Make all poories in the same way let them cool befor serving. for serving make a hole in puri and stuff with boiled potato and chickpea and serve with chilled pani.

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More indian Recepie : Shahi Paneer,Samosa, khasta kachori
 

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