Pani Puri / Gol Gappe Recipe/ Step By Step Recipe/ Showmerecipe.

 The panipuri originated from  region of India, present day South Bihar where it is also known as phulki.  It is originate from Varanasi,Bengal and specifically Kolkata, Phuchka  considered to be the king of this variety of snacks, compared to its cousins like golgappas or panipuris. The English meaning of golgappa is "watery bread" or "crisp sphere eaten."  The filling is made by lightly mashing boiled potatoes with black salt, salt, some spices, a generous portion of tamarind pulp (made by mashing ripe tamarind in tamarind water), chilli (powder/chopped/boiled & pasted). The tamarind water Tetul Jol is made by mixing tamarind and spices/ salt .Preparing pudina vala pani and masala for panipuri at home is not only a healthier way of enjoying it but also allows you to customize it the way you like it.   To make the pani, get the mint, coriander, chilli and tamarind pulp ready. Puree it together for the pani. Refrigerate till served It is very simple to assemble and one can easily find puffed puri at any Indian grocery store or prepare at home with this recipe. 

Ingredients:

For making Gol Gappe:

• 1 cup Semolina / Rava/ Sooji 
• 1 tsp All Purpose Flour /Maida 
• Salt to taste
• Cooking Oil for Frying 

For Spicy Pani or Spicy Water / Mint Water: 

• Half cup Mint leaves
• One bunchCoriander leaves 
• 2tsp Tamarind Pulp 
• 3 nos Green Chillies
• 1 tsp Cumin Powder roasted
• Salt to taste
• 1 tsp Black Salt /Kala Namak 

For Tamarind Chutney/ Khatta meetha pani:

• 1 cup Tamarind
• 1/2 cup Jaggery
• 1/2 tsp Red Chilli powder
• 1 tsp Cumin Powder roasted
• Half liter Water
• 1 tsp Black Salt /Kala Namak
• 2 tsp panipuri masala 
• 2 tbsp bondi

For the Ragda Filling :

• 1 Potato
• 200 gm white vatana/ Channa/Peas
• 1 tomato
• 1 green chilli
• 1/2" ginger 
• 1/2 tsp haldi
• 1 tsp coriander powder 
• 2 tsp Cumin Powder roasted
• 2 tsp Red Chilli powder
• 1 tsp green pudina paste
• 1 tsp tamarind pulp
• Salt to taste 

Method: 

For Gol Gappe or Puri: 

• In a bowl take semolina, plain flour, salt and knead well to make a stiff dough, leave it bit stiffer than normal, leave it to rest for nearly 45 mins. 
• Cover it with a wet muslin cloth and let it rest till you get other things ready. Actually if it rests for more it tends to roll out best.
• Then pinch out very small balls and roll them into small circles.
• Remember you will be eating these as whole, so make small circles
• Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.
• Heat oil in a thick bottomed pan, deep fry the puris
• The idea is to puff them and fry them till golden brown.
• Take them out and put them on kitchen paper towel, to get rid of the extra oil. 

For  making Spicy Pani or Spicy Water / Mint Water: 

• In mixer jar,  add mint leaves,  MintLeaves, CorianderLeaves, Tamarind pulp,Green chillies, ginger  Roasted Cumin powder, Salt to taste, Kala Namak / Black Salt add little water and make paste. Remove in a bowl add pani puri masala, and half lt water and mix nicely garnish salted boondi.
• Put it in the fridge to cool down. 

For making Meetha Pani/Khatta meetha pani/ Tamarind chutney :

• In a bowl Tamarind,Jaggery, Red chilli powder, Dry Roasted cumin powder,Black salt, Panipuri masala and half lt water mix nicely,  garnish salted boondi. 

For Ragda Filling: 

Boiled  white vatana,Potato, green chillies, ginger, tomato cover and cook till  vatana is cooked.Now add cumin powder, Red chili powder,  coriander powder,salt and garnish with chop onion and coriander leaves. 

Assembling the Pani Puri / Gol Gappa :

• Poke a small hole in the center of the Gole Gappa/ Puri
• Add a tsp of mashed boiled potato.
• Now add Ragda 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.

Note:

• You can make all components of the recipe before hand.
• Sweet Chutney & Pani Puri Mix – stays well for 2-3 months
• Mint Coriander Water, 
• Ragda or the Potato Mixture one or two  days in advance.
• The sweet and spicy components of the dish can vary based on individual preferences. You can assemble and serve. Or arrange the elements of the dish on a platter and let the individual make his or her own pani puri pieces as per taste

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