G for Golgappa

Golgappa

Golgappa-picture used for reference only. Actual results may vary 😛

Golgappas epitomize the Indian street food.They are also known as Panipuri, Puchkas and gupchup. Popular throughout India in various flavors. I have survived on this food for long. There were times when this was my dinner. The number of pani puris you can eat can make a champ at the panipuri eating challenge. The sweet,spicy and tangy flavor just leaves you wanting for more no matter how much you eat.

Like I mentioned there are various ways of making it. Each region has its own way of making the fillings. Here I am sharing one way of making it.

Puri’s can be bought from your friendly neighbourhood store in most places. For all the places where it is not available here is how you make them.

Ingredients:

  • 1 1/2 cups rava/semolina/sooji
  • 1/2 cup urad dal flour
  • 1/4 cup maida/all-purpose flour
  • little less than 1/4 cup atta/whole wheat flour
  • salt to taste
  • 1 tbsp ghee
  • baking soda-a pinch(optional)
  • water for kneading
  • oil for frying

Procedure:

  • Mix all the flours, rava, ghee and salt, soda and knead them into dough by slowly mixing water.
  • cover it with a damp cloth and leave it aside for 20-30 mins
  • Now knead the dough again and make small balls of the dough and roll them into small,thin,round rotis or alternatively you could roll out the dough into a big roti and cut out small puris using a rim of a katori.
  • Deep fry them on medium flame till they puff and are golden brown in colour. Drain them on absorbent paper and store in an air-tight container.

Now the interesting part: Pani

Ingredients:6-7 cups cold water
1/2 cup packed pudina leaves(mint)
1/2 cup Tamarind (Imli) Pulp
2 tblsp Jaggary (Gur)
1 green chilli
1 tbsp amchur pwd
1/2 tsp chaat masala pwd
1/4 tsp cumin pwd
pinch of black salt (optional)
fresh coriander leaves for garnish
salt to taste

Sweet chtuney:
Mix the thin tamarind paste and jaggery to make a thin chutney
You can also add a little bit of red chilli powder to make it more spicy

Mint tangy Chutney:
Make a paste of mint leaves, green chilli and keep aside
Take a vessel, add the cold water in it, followed by the green mint paste and combine well.
Add cumin powder, chaat masala powder, amchur powder, black salt,salt to taste. Garnish with coriander leaves. Chill in refrigerator till use.

Serving pani-puri:
Crack a small hole in the centre of each puri, fill it with spiced mashed potato, finely chopped onion, 1 spoon of sweet chutney, immerse it in the chilled mint chutney water and eat immediately. 😀 of course without spilling the pani all over your dress.

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