Tuesday, June 15, 2010

Pani Puri/Gol Gappe ( Semolina Puffs) for ICC - May 2010



This is my first Indian Cooking Challenge Post. I joined ICC but couldn't participate last 2 times due to some personal reasons. This time when I saw Pani Puri/Gol Gappe for the May ICC; I decided that no matter what; I am not going to miss this challenge.  Gol Gappe is my all time favorite chaat. 

The name GOL GAPPA refers to the fact that crisp sphere (gol) is placed in the mouth and eaten (gappa) at one time, without biting. Pani comes from the Hindi word for water and puri (or poori) is the name of an Indian bread made by frying dough in oil.

A couple of times earlier I had made Pani at home and got Puri's from the store. But this month's challenge asked to make Puri's at home too and frankly that was quite a challenge. I followed the recipe given  but Unfortunately it didn't work for me. My Puri's were not puffing at all. I gave it another try by kneading the dough again and giving baking soda a miss this time thinking it is the culprit; but still it didn't work! So after 2 tries I was quite tired and was almost thinking of giving up. But that's not in my nature. So finally, I decided to make some changes to the recipe and try one more time. And this time my changes worked. Puri's puffed nicely and were perfectly crispy and delicious. Also I just used the Potato filling as I was out of Channa (Chick Peas). You can either use both the fillings or just one of them.

I am going to post my tweaked recipe here.  ( Click here for printable recipe)


For Gol Gappe
Sooji (Semolina ) 1/4 cup  ( Original recipe asked for 1/2 C Semolina)
Maida ( Plain Refined Flour) 1/4 Cup. ( Original recipe asked for 1/2 Tbsp Flour)
Baking Powder- 1/2 teaspoon (Original asked for Cooking Soda)
Salt - 1/2 tsp
Oil for Frying

For Spicy Pani or Spicy Water
Chopped Mint Leaves 1 1/2 cups
Chopped Coriander Leaves 1 tbsp.
Tamarind 1/3 cup
Ginger 1"
Green Chillies 4 to 5
Ground Cumin Seed (roasted) 1 tsp.
Kala Namak (Black Salt ) 1 1/2 tsp.
Red Chilli Powder- 1/2 Tsp
Jal Jeera Powder or Chaat Masala - 2 Tsp
Salt to taste

For Filling
Potato Filling
1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.

For Red Tamarind Chutney
Tamarind 1 cup
Jaggery 1/2 cup
Sugar 2 tbsp.
Red chilli powder 1/2 tsp
Dry Roasted cumin powder 1 tsp
Kali Micrch (Black pepper) powder 1/4 tsp.
Cloves 2
Warm water 2 cups
Oil 1 tsp.
Salt to taste

Method to prepare:
For Gol Gappe or Puri:
1. In a bowl take Semolina, plain flour, Baking Powder and Salt. Knead well to make a smooth dough, leave it bit stiffer than normal. ( Make sure you knead well else it will have cracks).
2. Cover it with a wet muslin cloth and let it rest for 15 mins.
3. Then pinch out very small balls and roll them into small circles of 1 inch in diameter.
4. Put the rolled out circles back under the muslin cloth while you are rolling the rest and before they can be fried.
5. Heat oil on medium high in a thick bottomed pan and deep fry the puris.
6. The idea is to puff them and fry them till golden brown.
7. Take them out and put them on kitchen paper towel, to get rid of the extra oil.

Notes: Allow the puris to cool before storing them in an airtight container. Else they will become soggy.

For making spicy water or Pani
1. Extract pulp from the tamarind
2.Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste. ( I did this in a blender)
3. Add Red Chilli Powder, Chaat Masala or Jaljeera Powder, Salt and black rock salt to taste.
4.In a Glass Jar add this paste and Water and keep it in refrigerator to Chill ( Quantity of Water depends on how spicy you like this water).
5. Throw in a handful of Puffed Chick Peas if you like.

How to make Red Tamarind Chutney

1. Extract the pulp from tamarind.
2. In a pan dry roast the cumin seeds and the cloves. Pound them into coarse powder.
3. To the tamarind pulp add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
4. Put the mixture in a pan and heat for 5 minutes on medium heat.
5. Remove from heat and let it cool down.

This will tend to thicken up, so add warm water if it becomes too thick.
Once it cools, blend the contents in a blender to a smooth paste.

Here is our platter. 


Lets now Assemble the Pani Puri / Gol Gappa ( THIS IS THE BEST PART)
1. Poke a small hole in the center of the Gole Gappa/ Puri
2. Add a tsp of mashed boiled potato in the middle of the puri. 
3. Add a little of the red tamarind Chutney.

4. Dip it in the spicy water / pour some spicy water in it.

Here, Gulp it down.


15 comments:

Deepti said...

ohhhhhhh God !! Thats very tempting yaar..Wish I Was there...i never tried them at home...Bookmarked ur recipe !

Happy Cook said...

I have been drooling in all the post and i am drooling here again.

Niloufer Riyaz said...

Wow Beautiful clicks, n perfect pani Puri.

Priya said...

Wat a beautiful dish and clicks, especially the last one tempts me a lot..

simply.food said...

So very delectable and perfectly clicked on camera.

Peggy said...

this just looks beautiful! I bet it tasted great too!

Madhura Manoj said...

Looks perfect & delicious.G8 clicks.

lata raja said...

Amazing clicks..I am drooling over the picture of the thick red chutney being filled in the gole:)

Sarah Naveen said...

Nice pic..perfect...makes me drol

Jay said...

This recipe looks interesting, gonna try this dear.

Rachana Kothari said...

Mouthwatering pani-puris and awesome clicks! Wish to have some now :-)

tofuandcollards said...

mmmm. so dainty and palatable

Rachana said...

Hi Vaishali,
Thank you for visitng my blog!
This is my first time here ...You have a great collection of recipes and your blog looks great!

Your puris have turned out perfect! Nice Clicks!

Rachana said...

Hi Vaishali,
Thank you for visitng my blog!
This is my first time here ...You have a great collection of recipes and your blog looks great!

Your puris have turned out perfect! Nice Clicks!

Anonymous said...
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