Pani Puri / Gup-Chup / Golgappe

Ingredients:-

For Puri:-

Sooji / Fine Semolina-1 cups
Maida or all  purpose flour-1/4 cup
Oil-1 tsp
Salt to taste



For Water or Pani :-

Water-3 to 4 cups
Fresh Mint Laves-1 cup
Coriander leaves-few
Black Salt-1 tbsp
Green Chillis-3 nos
Tamarind Pulp-4 tsp

Cumin seeds-1 tsp



For Filling:-

Potatoes-2 nos (cooked ,peeled and mashed)
Onion-1 no (Cut into small pieces)
Red chilli powder-1 tsp
Black salt-1 tsp
Chaat Masala powder-1 tsp
Salt to taste

Method :-

For Puris:-

Take semolina,add salt to taste.

 Add a little luke warm water (not much),maida and make a stiff dough.

Knead the dough nicely for about 5 to 7 minutes,taking a few drops of oil in hand.

Let the dough stand for atleast 20 minutes.

Then roll the dough into very very thin sheets and cut into rounds into with a cutter or cap of any jars.

Heat oil in a kadhai.Deep fry these small puris,slightly pressing with a slotted spoon,until they puff up and are golden brown.

Place the puffed puris on absorbent kitchen tissue.

.Let them cool fully and then can store in a airtight container.

Use them to serve pani puri.

Note:If some of your puri's don't puff nicely,do not worry,just make chat out of them and enjoy...






For Pani:-

Grind together mint leaves,coriander laves and green chillis in a grinder finely.

 Transfer the paste into a large bowl and add water,black salt,jaggery,tamarind pulp mix the contnts with a spoon.

Now mix it well and refrigerate for about 2 hours to ensure proper blending.

For  Masala Filling

Cook the potato and peel and mashed add chopped onions,red chilli powder and salt and chaat masala to it  mix well.

 Serving Pani Puris's:-

Tap the puri at the center lightly to make a small hole in it.

Stuff the potato masala in it and dip filled puri into the chilled pani and there it goes into u r mouth.Yummyyyyy........