Tuesday, 15 June 2010

Pani Puri / Gol Gappe -ICC Cooking Challenge May 2010

Pani Puri / Gol Gappe- ICC Cooking challenge May 2010- A famous chaat commonly found in the streets in India. Food vendors serve these little pani puris making as fast as you can devour them. Spicy, tangy with a wonderful crunch, these little snacks are amazingly delectable .

The recipe is provided by srivalli of spicing your life .


For making Gol Gappe / pani puri

Sooji (Semolina ) 1/2 cup
Maida ( Plain Refined Flour) 1/2 tbsp.
Cooking Soda 1/2 teaspoon
Salt to taste
Oil for Frying

For Spicy Pani or Spicy Water

Chopped Mint Leaves 1 1/2 cups
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Ginger 1"
Green Chillies 4 to 5
Ground Cumin Seed (roasted) 1 tsp.
Kala Namak (Black Salt ) 1 1/2 tsp.
Salt to taste

For Filling:

Potato Filling

1 Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.

Lentil Filling:

Cooked Channa or Peas - 1 cup
Salt to taste
Chili powder 1/2 tsp
Turmeric powder
Garam masala powder 1/4 tsp
Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.

For Red Tamarind Chutney

Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilli powder 1/2 tsp
Dry Roasted cumin powder 1 tsp
Kali Micrch (Black pepper) powder 1/4 tsp.
Cloves 2
Warm water 2 cups
Oil 1 tsp.
Salt to taste

For Gol Gappe or Puri:

1.In a bowl take semolina, plain flour, Cooking Soda, salt, 2 tablespoons of oil and knead well to make a stiff dough, leave it bit stiffer than normal.
2.Cover it with a wet muslin cloth and let it rest for 15 mins.
3.Then pinch out very small balls and roll them into small circles.
4.Remember you will be eating these as whole, so make small circles
5.Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.
6.Heat oil in a thick bottomed pan, deep fry the puris
7.The idea is to puff them and fry them till golden brown.
8. Take them out and put them on kitchen paper towel, to get rid of the extra oil.
Notes: Allow the puris to cool before storing them in an airtight container. Else they will become soggy.

For making spicy water or Pani:

1.Extract pulp from the tamarind
2.Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
3.Add salt and black rock salt to taste.
4.Put it in the fridge to cool down.
Add water as required.

How to make Red Tamarind Chutney:

1.Extract the pulp from tamarind.
2.In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.
3.To the tamarind pulp add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
4.Put the mixture in a pan and heat for 5 minutes on medium heat.
5.Remove from heat and let it cool down.This will tend to thicken up, so add warm water if it becomes too thick.
6.Once it cools, blend the contents in a blender to a smooth paste.

Assembling the Pani Puri / Gol Gappa:

1.Poke a small hole in the center of the Gole Gappa/ Puri
2.Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it
3.Gulp it down.

Notes: Alternatively you can mix small quantity of Tamarind Chutney, Spicy water and pour this on stuffed puris and gulp down too.

Few changes I made were that I used bottled mint instead of fresh and also I diced the potates instead of mashing them  and mixed them  with the chana prior to serving.

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  1. Omg, am drooling again here, hope u had a great time on preparing and having..we enjoyed a lot..

  2. Oh wow! It's very lovely and wonderful! Nice!

  3. Drool drool deliocus. I want some;

  4. same recipe i found in divya;s blog....both are interesting...and nice to know about u ore in neethus blog...

  5. lovely pani puri, truly yummmmmmmmmmmmy

  6. Awesome captures of the awesome & lip smacking prep..... I was totally floored by the look..... As of now my tummy is full, hence no signs of feeling hungry & tempting me to binge on this prep.... But this is surely an awesomely prepared, well presented & perfectly captured PUCHKAS!!!!!! Hugs )))


  7. Hmm so inviting.Awesome clicks.

  8. The black channa rends that extra nourishment and colour to the dish.
    I am enjoying this visual treat.

  9. I need to really stop visiting blogs today..man its so so so tempting :(....yummy pani puri dears...

  10. I love that you used Brown Chana, great contrast and love the taste of brown Chana too.

  11. nice click..looks so perfect and yummy!!!

  12. My favorite. I remember standing by the bhandi wala and eating one after the other like I could finish up the entire pile

  13. Your pani puris look amazing! Very nice pictures!!

  14. Wow! that looks so cute and yummy, i would like to have some:-)

  15. love it...ur blog looks nice now ... very different and colors are really going well with the posts....:)

  16. Delicious and mouthwatering pani-puri. After seeing pani-puris all over the blogosphere, I am really craving it :-)

  17. Wow. lovely pani puris..

    Really loved your pics and stunning new look to your space
    Kairali sisters

  18. panipuri r awesome ...i can't resist any more .....i have to prepare it today .....thank q

  19. Wonderful clicks..Looks so good..Must have a lot of effort..Job well done !!!

  20. PaniPuri looks perfect...

  21. The gol gappas look delicious!! This is one dish I have never made. You make it sound easy..so I may try it!

  22. Nayna,

    Pani puri looks really good. I too enjoyed making them.

  23. Nayna, first of all did I already tell you that the backdrop looks great for the blog :)

    Lovely looking golgappas and I liked you mixing both chana and potato beforehand. Also, looks like you used soda in your dough making and still pooris came perfectly. I had to skip it as for me, they became very crispy and brittle, but without it and a waiting time of about an hour or so, made the perfect golgappa.

  24. I just saw pani puri on Priya's blog and I have to say.. hats off to you ladies! The most impressive is that you made the puris from scratch! Truly amazing!

  25. its raining pani puris this time....i am not tired of seeing it in many blogs and neither am i tired of eating it many time.s

  26. wow delicious one..my favorite chat..use of black channa sounds interesting and looks so delicious

  27. i always prefer to make puris 2 home for chaat parties....ur pics r droolworthy...the puris hv puffed up so well...ur new look to ur spacelooks bful

  28. i can say frankly that it is a flop for me when it comes to make pani puris...but ur pics are really good and making me to try it for one more time,...reaally very nice....and ur interview in Nithu's blog was really good to knw abt u dear....nice one...keep it up...

  29. Great effort, Nayna..Love pani pooris, yours look perfect and delicious..Love the new look of your space and it was really nice knowing about you through Nithus guest post..

  30. WOW...that looks so inviting...yummie!

  31. It looks so delish...:) I am here first time too...:) will follow u...:) Thanks for ur comments on my blog. I really appreciate it.

  32. I like the addition of black chanas. You are tempting me so much with your pictures :-)Great JOb!!

    Hamaree Rasoi

  33. paani puri is something to die for..yaar im too crazy abt it..urs is looking so tempting and perfect..pls pass me over..yum yum yum...luved ur interview at nithus blog..

  34. Oh boy! they look gorgeous can I have one of those golgappa's ;P


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