Ingredients
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For Gol Gappe
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200gms Sooji
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40 ml Oil
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75 ml (appox) Water
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for deep frying Oil
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For Theekha Pani
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3 cups Coriander chopped
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1½ cup Mint leaves
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a small piece Fresh ginger
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2 nos Green chillies
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To Taste Salt
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1 tsp Black salt
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2 tsp Kashmiri chilli powder
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2 tbsp Roasted Cumin Powder
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½ cup Lemon juice
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1 tbsp Amchur powder
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2 tbsp Chaat masala
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1 cup Ice Cubes
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2 cups Water
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handful Boondi
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1 ltr Water (chilled)
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For Khatti Methee Chutney & Pani
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(soaked) - 2½ cups Tamarind
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1.5 ltr Water
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1½ tbsp Roasted Cumin Powder
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to taste Salt
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1tsp Black salt
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2tsp Kashmiri chilli powder
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1½ cups Sugar
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few Ice Cubes
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handful Mint leaves
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1lt Water (chilled)
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For Filling
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¼ cup Boiled Potato diced
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¼ cup Kala Chana (boiled)
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a pinch Black salt
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a pinch Chilli powder
Directions
Steps
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1
Done
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For the Gol Gappe or Pani Puri DoughMix together semolina, oil and warm water and make a super soft dough. In the beginning it may feel that the water a little too much but soon the suji will absorb it all. |
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2
Done
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Cover the dough with a damp cloth for 15-20mins. Now knead it to make a super soft, pliable dough which is not grainy. You can smash the dough on the kitchen counter to make it more pliable. Remember if the dough is not loose and soft they won’t puff up. |
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3
Done
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Divide into small balls (8-10 grams approx) and keep thereunder a wet cloth. On the kitchen counter drizzle some oil and place the small dough ball, press to flatten it gently and using a rolling pin lightly roll it out into an oval shape or a round shape. Keep them small and thick and deep fry them in oil that is med to high hot. |
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4
Done
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Once you put them in hot oil just let them be till the float on top and puff on their own. Now splash hot oil on top with a frying spoon and turn them over. Cook till the base get browned and then remove on a kitchen paper. Let them cool completely for them to turn crispy. If some do not puff use them as stuffing in gol gappe or other chaat. |
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5
Done
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If you inten to use store them for a month then simply put them in an air tight container and store them. Do not turn them they will simply puff up themselves. |
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6
Done
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For Teekha PaniMix all ingredients in the blender except 1lt of chille water and boondi. Grind it to a fine paste and remove it to a bowl or a jar. Now check the seasoning and sourness and adjust accordingly. Add boondi and chilled water stir and use. Always store this water in the fridge and use it within 2days max. |
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7
Done
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For Khatti Methi Chutney and PaniMix all ingredients in a pan except ice cubes, mint leaves and chilled water. Bring it to a boil and then lower the heat and cook for 20min. Remove, strain and let it cool completely. Keep a small portion aside to fill it inside the gol gappas (pani puri). |
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8
Done
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Pour the remaining meethi chutney (sweet chutney) in a bowl or a jar, add ice cubes, mint leaves and chilled water. Check for seasoning and sweetness. Adjust it by adding salt or sugar and mix it well. Sweet and Sour Tamarind water is ready. Always store this water in the fridge and use it within 2days max. |
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9
Done
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For FillingMix all the ingredients and keep aside. |
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10
Done
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For AssemblingPop the top of the poori with the thumb, add the filling, dip it in the sweet tamarind chutney and then dip it in the theekha Pani and serve. For the second one pop the top of the poori with the thumb, add the filling and dip it in khatta meetha pani and serve. Consume immediately. |
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11
Done
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Kunals Tips & Tricks for making Pani PuriDid you know that water is the biggest carrier of germs. So for making the Pani for the pooris make sure that you use clean filtered water. Best is to boil & cool down the water and then use it. |
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12
Done
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While grinding the greens the grinder generates heat which kills the bright green colour, so adding ice to theekha Pani ensures the colour of the greens remains intact. |
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13
Done
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Store the extra flavoured water in the fridge and consume by the next day. If you want to store it longer then divide it into smaller batches and freeze it. This was you can use it for upto 30days. |
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14
Done
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Adding chopped onions to the stuffing is very optional, some places do it with onion some dont. |
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15
Done
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While rolling the pooris if is too thick they won’t puff so make sure it is neither too thick nor too thin. |
