Panipuri is a popular, tasty and mouth watery snack food in the Indian subcontinent.
according to WIKI:
The golgappa (also known as panipuri पानीपूरी, pānīpūrī (help·info), pani ke bataashe, Marathi: पाणीपुरी pāṇīpurī, Gujarati: પાણી પુરી, term used in Western India, phuchka (Bengali: ফুচকা, or gup chup (Oriya: ଗୁପଚୁପ୍)) is a popular street snack in India, and also in urban Bangladesh. It is a round, hollow puri, fried crisp and filled with a mixture of water, tamarind, chili, chaat masala, potato, onion and chickpeas. It is small enough to fit completely in one’s mouth. It is a popular street food dish in Mumbai.
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.
Ingredients for Puri
1/4 cup All Purpose flour (Maida or Plain Flour)
3/4 cup fine Sooji (Semolina Flour)
1/2 cup water (as needed)
For Preparing the Puri (You can get this puri directly from Indian store and it is sold with the name PaniPuri)
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 50-60 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.
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. You may adjust the heat as needed while frying.
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.
Ingredients for Pani
4 cups water (I am giving the below measurement based on 4 cups of water)
1 cup mint leaves
2 to 4 green chilies as per taste
3 tablespoons tamarind paste
3 tablespoons lemon juice
1 teaspoon black salt
1 teaspoon salt as per taste
1/4 teaspoon ginger powder
1/8 teaspoon asafetida
1 tablespoon roasted cumin seed powder
1 tablespoon sugar
1/2 teaspoon black pepper
Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
Taste the spiciness as per your taste. 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 water will taste best if refrigerated for 2-3 hours
While serving the pani puri – You can have a bowl of boiled cut potatoes or boiled chickpeas .Make a hole in the puri and fill potatoes or chickpeas and then add water and then eat this yummy Indian snack!!