Golgappa | Panipuris | Homemade Puris & Pani ~ Step by Step Pics

Golgappas,a real tempting one at every street shops of most northern states of India or while you travel by train or walk into a restaurant,you find hawkers or vendors selling these crispy balls with chick peas,mashed potato and dipping them into the pani and serving immediately to the long awaiting queue of people.He just serves it in order with such brisk touch such that he reaches everyone with a 4 or 5 servings in minutes.But then who cares about the hygiene part of it,none..I too had lots during college days as you can't resist stopping if you have tasted the magical flavor.Bringing back all nostalgic memories,I wished to try this from scratch to actually know all the ingredients embedded in it.It is a simple flavorful snack and the pani serves very good for digestion and a perfect thirst quencher too !

(pics updated)

I tried the basic style of pani puris and followed the Vah chef's method .You can modify the pani recipe accordingly to your taste buds.We just loved the flavor of this,hope u'll all try this and enjoy the fresh ones at home.If you are not in a mood to try the puris,we get these readymade in packets.You can just prepare the filling and pani to serve as a quick snack!

Ingredients
semolina (fine) 1 cup
all purpose flour /maida 2 tbsp
salt
water 3/4 cup or more (approx)
oil for deep frying

for chat
potato mashed 2
tomato 1chopped small
onion chopped small 1
chick peas 1 cup cooked
sev 1/3 cup(optional)

for pani
tamarind pulp 3 tbsp
lemon juice 3 tbsp
sugar 1 tbsp
mint leaves 1/2 cup
coriander leaves 1/2 cup
green chillies 3/4
dry ginger powder 1/2 tsp or grated ginger 1/2 tsp
roasted cumin powder 1/2tsp
pepper powder 1/2 tsp
asafoetida 1/8tsp or a pinch
rock salt 1/2 tsp(
salt 1 tsp
water 2-3 cups

Method
PREPARING THE PURIS-
-Mix the semolina and all purpose flour in a bowl.Add salt,mix well.Add water slowly and keep kneading into a dough form.The dough should be smooth.Cover it with a damp cloth and leave aside for 30 minutes.

-After 30minutes,divide the dough into 3 equal parts and cover again with a damp cloth.Roll out one dough very thin using a rolling pin and applying some oil on the rolling surface.Cut out small round discs with a cookie cutter or bottle cap.
-Heat oil in a wok on medium heat and fry the puris in batches till lightly brown.Don't over crowd the wok or else the puris will not fluff up properly.(see notes for other instructions to care while frying)
-Drain on paper towel and keep ready for chat.

Homemade Puris

PREPARING THE STUFFING-
-Soak chickpeas in warm water for 4-5 hours and then pressure cook for 3 whistles.
-Boil and mash the potatoes.Keep aside.
-Wash and chop the onion and tomato very small and keep aside.
-Take the sev in a bowl and keep ready.

PREPARING PANI-
-Take a wide bowl and mix all the spice powders listed under pani.Add the salts and tamarind pulp,lemon juice.
-Add the green chillies,mint leaves and cilantro leaves in a mortar & pestle or blender and crush it to bits.
-Add this mixture along with sugar and add the required amount of water.Mix well and serve to dip the puris.

FINALLY,
-Take each puri,gently press it in the center to form a well and add one/two chick peas,1/4 tsp of mashed potatoes,tomato,onion chopped ,add sev and dip it in pani to fill and gobble it up.Isn't it mouthwatering?? what's stopping then,go ahead & give this a try !!!

Servings ~ 30 puris

NOTES
* You should cover the rolled out discs of puris with damp cloth as it dries off immediately.
* You should gently press the discs to fluff fully in the oil.
* Keep the heat on medium so that the puris turn out crisp.If you fry them on high heat it will brown fast and will not be crisp.
* You should roll out the dough as thin as possible to make it very crisp.
* Don't cover the fried puris or store in containers immediately otherwise it will turn soft.Cool them completely before storing the unused ones.
* I didn't have the rock salt and have not added;but its a compulsory ingredient to make it more flavorful.
* You can make a fine paste of the leaves and chillies while preparing pani and can strain it to get the pure flavor.(We like in the crushed form,so have done it that way)

Sending this to EP Series -Mint & Coriander seeds guest hosted by Surabhi @ My Cook Book,Tea Time,Only Snacks + Starters guest hosted by Raji @ Vegetarian Taste Buds,

Sending this to Street Food Of India event hosted by Rosh @ Chef Al Dente