- To make pani:
• Mix all the ingredients.
• Adjust spices to taste.
• Keep it in the fridge to chill.
- To make puri:
• Mix sooji, maida, ghee, salt and enough water to knead a soft dough.
• Cover it with a wet cloth and leave it aside for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida, roll into thin two-inch rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain on a paper towel for a while to dry out the oil.
• Fill a puri with a little potato, chickpea and moong daal mixture.
Add some tamarind chutney into it and fill it up with the pani. Eat
immediately, as it gets soggy.
Gol Gappe originated from North India. Known as Pani Puri in Western India, they are called Phuchke in Eastern India.
- For puri
1 cup rava / suji
3 tbsp refined wheat flour (maida)
1 tsp ghee
Oil to deep fry
- For pani
¼ cup tamarind pulp
2 cups water
2 tbsp roasted cumin seed powder
2 tbsp coriander leaves paste
2 tbsp mint leaves paste
1 tbsp black salt
1 tbsp jaggery
½ tsp green chilli/ginger/garlic paste (optional)
- For the filling
1 large potato boiled and diced, sprinkled with salt to taste
1 cup boiled and coarsely mashed chickpeas, sprinkled with salt to taste
½ cup boiled green moong daal (optional)
1 cup tamarind chutney