🥗🥗Golgappe or Pani Puri🥗🥗

For puris

1 cup Semolina(Suji) 2 tblsp all-purpose flour (Maida)

1/2 tsp Salt Oil to deep fry

For mint & coriander sweet & tangy water

4 tbsp lemon juice or to taste

2 cups Water 2 tbsp dry roasted Cumin Seed cursed

1/2 cup Coriander Leaves 3 Green Chillies

1 cup Mint Leaves 1 tbsp Black Salt or to taste 2 tblsp sugar

For Tamarind sweet & tangy water

1/2 cup tamarind pulp 2 cups water

2 tbsp dry roasted cumin seeds crashed

1 tsp red chilli powder or to taste

1 tbsp black salt or to taste 1 tsp ginger powder 2 tbsp sugar

For stuffing

2 medium boiled potatoes (skinless, cut into the cubes)

1/2 cup boiled chickpeas or(1 can chickpeas)

Salt to taste 1/2 tsp chaat masala or to taste

1 small size onion(roughly chopped)

Green chutney Tamarind Chutney

1- How to make #puris: Mix sooji, maida and salt in a large bowl. Now add water little by little to knead a stiff dough(The stiffness should be same like a puris). Cover it with a dump cloth and keep it aside for 30_35 minutes.

Now make small equal lemon sized balls of the dough. Do remember to keep them covered with damp cloth while making more balls. Now with the help of some dry maida, roll out thin rotis. Make them round with the help of a round cookie cutter or lid of any container.

Points to remember before frying Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.

Also the oil should not be smoking hot or the puris will get burnt and dark. Heat oil in a deep bottom pan or wok and put 3 - 4 puris in the kadai and fry them with the help of a slotted spoon. While frying, press them in the center allow them to puff up. We want a pocket in each and every puri.

Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. Don’t let them get dark in color. Let them cool. Later store in an airtight container up to one week.

2- To Make a #mint & #coriander #tangy water : Grind in a blender coriander, mint leaves and green chillies to make a fine paste. Mix all the ingredients of the pani along with the green paste. Dissolve the sugar properly. Adjust the spices and tanginess according to your taste. Strain through a wire strainer to remove any rough bits. Keep in the refrigerator for 2 -3 hrs before serving.

3- To make a #Tamarind #sweet & #tangy water: Add In a large mixing jug water and all the tamanrind sweet and tangy ingredients mix very well and Keep in the refrigerator for 2 -3 hrs before serving.

4- To Make The #Stuffing : In a bowl mix chickpeas, potatoes, onions,chaat masala and salt. Keep aside.

5- For #garnishing (optional step) handful of roughly chopped fresh coriander fresh pomegranate Daal sev.

6- for #assembling: Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the centre along with some green chutney, tamarind chutney and some chilled tang water prepared earlier. Stir the pani before using to mix all the masalas. before serving sprinkle some fresh coriander leaves fresh pomegranate seeds and daal sev.