Pani (Spicy Water):
- 1 cup mint leaves (Pudina)
- 2 to 4 green chilies (adjust to taste)
- 3 tablespoons tamarind paste (Imli)
- 3 tablespoons lemon juice
- 1 teaspoon black salt
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon ginger powder
- 1/8 teaspoon asafetida (Hing)
- 1 tablespoon roasted cumin seed powder
- 1 tablespoon sugar (adjust to taste)
- 1/2 teaspoon black pepper
- 4 cups water (adjust to taste)
Puris (Golgappay):
- 1/4 cup All Purpose flour (Maida or Plain Flour)
- 3/4 cup fine Sooji (Semolina Flour)
- 1/2 cup water (as needed)
COOKING DIRECTIONS
Pani (Spicy Water)
- Blend everything except the water together to make a fine paste.
- While blending, add water as needed to blend.
- Taste to adjust the green chilies as they can be mild or hot.
- Add more lemon juice, sugar, and salt as needed to your desired taste.
- Remember you will be adding more water to dilute so paste should be spicier.
- Strain the paste using water as needed.
- After straining mix the paste with remaining water or adjusting to the taste.
- The pani (water) will taste best if refrigerated for a day.
Dough for Puris
- Mix the flour and sooji. Add water as needed to make firm dough.
- Knead the dough until it is pliable.
- Cover the dough with a damp cloth for about ten minutes.
- Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
- Divide the dough into about 60 small balls.
- Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.
- Place over a damp towel and cover with another damp towel.
- Do this for all 60 puris.
TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
Prepare Puris
- Heat the oil on medium high heat.
- Oil should be about 1 1/2 inch high in frying pan.
- To test the oil, put a little piece of dough in the oil.
- The oil is ready if the dough comes up right away and does not change color.
- Start frying the puris, starting first with the puri you first rolled.
- Put one puri in the oil and press lightly.
- When it puffs turn over and put another puri in the oil.
- Keep adding six to eight puris at a time.
- Fry the puris until they are golden-brown all around by turning a few times.
- Take the puris out and place over paper towel, so the excess oil is absorbed.
TIP:
- When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
- Fry all the puris. They should be crisp and puff like a ball.
Serve
- Pani puris are served by making a small hole in each puri.
- Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
- Finish by filling each puri with the spicy pani (water).
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