Saturday, July 5, 2008

How to make Pani Puri/Gol Guppa at home


Pani Puri/Gol Guppa/Gup Chup also called Phuchka in some places is the all time favorite of all the chat lovers.
Gol guppa is basically small round crispy puffed puris. The most appealing and interesting part is the manner in which these are served.
The Puri or the gol guppa is filled with potato or chickpea masala and then dipped in water and served and you have to put the whole thing in mouth.
Since it has to be eaten by dipping in water , eating out can be quite unhygienic but at the same time it is very hard to resist.

so here is the recipe for all pani puri lovers out there to make it at home.

INGREDIENTS

For the puri
· ½ cup semolina
· ½ cup Maida/all purpose flour
· Salt to taste
· Oil for frying

For the pani
· 4-5 cups of water
· 5 tbsps Jaljeera or chat masala powder
· 2 lemons
· 1 tbsps sugar
· 2 tbsps black salt
· 1 teaspoon of roasted cumin(powder)

· Fresh mint leaves

For the chutney
· 4 tbsps mango powder
· 4 tbsps of sugar
· 3 tsp of black salt
· Water

For the filling
· 2 boiled potatoes peeled and cut
· 2 tbsps of boiled chickpeas/chana
· Salt

· Red chili powder

METHOD

Method for puris/gol guppa–
· Mix rava and flour together with a little salt.
· Add water and knead into dough.
· Cover with a damp cloth and let it stand for 15 minutes.
· Make medium sized balls from the dough.
· Roll each ball into thin rounds.
· Cut into small puris ( I used a cap from a small bottle to cut the puris)
· Deep fry in oil.

Method for paani-
· Grind all the above ingredients together with a little water
· Mix rest of the water and refrigerate.

Method for chutney
· Mix sugar, black salt and mango powder with one cup of water.
· Put it to boil. Simmer and cook until it becomes little thick.

Method for the filling
· Cut boiled potatoes into very small squares.
· Mix boiled chickpeas
· Add salt and red chili powder to taste.

Serve filled gol guppas with chutney and chilled pani..enjoy





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From My Kitchen to Yours..
for more interesting recipes.

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