Gol Gappe

Gol Gappe

POORIS FOR PANI POORI
. Store carefully in a large airtight container. Since they are extremely fragile take care while storing. Also it is important to take care not to break any as the poori has to hold the Pani Poori water and other ingredients.
• 1 cup Semolina
• ½ a cup Wheat flour
• ½ a cup “Urad daal” flour *Optional if unavailable
• ½ a cup Plain flour
Note : Use 1 cup of plain flour if you do not use the Udad daal flour
• As per taste Salt or 1 ½ teaspoons
• Water
Mix the flours and salt together and knead into a stiff dough adding water a little at a time.
Add a little oil and knead till the semolina almost dissolves. Knead for a few minutes with oiled palms and cover with a damp cloth.
Keep aside for 15 minutes.
Heat oil in a deep wok / kadhai.
Divide into 1/2 inch balls. Roll out into thin tiny Pooris. and deep fry in hot oil till they puff up and golden brown. Keep Aside.

PANI POORI WATER -1
• 5 teaspoons of the Pani Poori Masala
• 5 to 6 cups of Cold water
• Pinch of black pepper powder
• 1/2 teaspoon Chaat Masala
• 1/1/2 teaspoons lemon juice
Mix all of the above and stir well. Store in an air tight container. Chill. Make a day ahead.

PANI POORI WATER-2
• 1 bunch ( 8 to 9 leaves) Mint Leaves
• 7 to 8 cups of Cold Water
• 3 teaspoons Black pepper powder
• 3 teaspoons Black Salt
• 3 teaspoons Salt
• 1/2 teaspoon clove powder
• 2 teaspoons Cumin powder
• 1 inch piece of Fresh Ginger
• 1 1/2 teaspoons of Lemon juice
Wash the mint leaves . Grind all of the above ingredients in a blender with a little of the clod water. Add the rest of the cold water. Store in an airtight container. Chill in the refrigerator. Make this a day ahead.
MAKE PANI POORIi
• 1/2 cup Boiled Green Moong (lentils) sprouts
• 2 medium Potatoes
• 1 cup Tamarind chutney
• Pani Poori Water
Boil the moong till just tender. Cool.
Boil the potatoes and chop coarsely. Cool.