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Pani Puri ( Golgappa )

Posted Mar 08 2010 3:03am


THE HOLLOW of a well-bloomed mini puri, the belly wobbly with tangy-hot masala water, a small chunk or two of potato hand mixed well with mashed chick peas floating therein... and that burning desire to pop it in as soon as the seller dollops it on to that small leaf cup you are asked to hold. Wah! That first feel of it melting in your mouth! Oh, dear, it's just out of the world!
By the way, does it need saying that what's being savoured is the undisputed queen of Indian chaat world - the ubiquitous golgappa?



Well, for a true blue golgappa buff, is not it a sheer delight to bite into this small circle of desi wonder snack? But, never mind taking along the others too who also open their mouths extra wide to fit this luscious, juicy bit in one piece.



Golgappas in two varieties - suji and aata - golgappa, despite its mass popularity, specially in North India, hardly evokes any intellectual inkling in the majority to bother about digging into its origin. But labelled as `pani puri,' `puchka,' `pani ke pathake' or a rather Anglicised name `water balls,' this easy to make hollow mound of a bite is an unanimous choice when it comes to after-shopping release or just a lazy roll-and-stroll evening spree to the nearest market and like situations. Many would try to sell you this story that women are fonder of it than men, but tell them to take a round of the city if not anywhere else.



Snacks at home needn't be the same old bajji and pakodas. Try pani puri (golgappas) for a change. Fear not, these easy-to-make recipes will make your "chaat at home" an experience to remember.

1, For the Puri ( Golgappa )

Ingredients

Maida - 200 gms
Sooji (Bombay rawa) - 50 gms
Cooking soda - 5 gms
Refined oil -10 gms
Refined oil for frying - 500 gms

Method

Make small puris from a dough made of maida, sooji and soda and water ( approximately 1/2 cup ). Cut them with a cutter so as to have an even size. Fry them in oil and keep aside for future use.

For the pani:

Ingredients

Water - 500 ml
Tamarind pulp - 50 gms
Jeera powder - 30 gms
Black salt - 30 gms
Mint ,coriander and chilli paste - 50 gms
Chaat masala - 20 gms
Red chilli powder - 20 gms
Salt to taste

Method

Mix all the ingredients in water and chill well before use.

For serving you would need some chopped boiled potatoes, boiled black channa, imli chutney and green chutney to fill in the puris before adding the chilled water.

2, Suji Golgappa

Ingredients

Suji (fine grain) — 500 gm

Oil — 25 gm
Oil for frying

Method

Add oil to suji, mix lightly and leave aside for 15 to 20 minutes. Sprinkle a little water and leave aside. Now knead it into a dough using little warm oil to homogenise the dough. Divide it into roughly three gram niblets. Now roll each one and deep fry in hot oil only from one side. When the kadai is full, switch off the flame and allow cooking. Remove from oil and allow it to cool.

Stuffing:

Potatoes, boiled and cut into 1 cm cubes — 100 gm
Green peas, boiled — 50 gm
Onion, chopped — 50 gm

Green chillies — 1 tablespoon

Coriander, chopped — 4 tablespoon

Ajwain, roasted — ½ teaspoon
Salt to taste

Method

Mix all the above and mash with the palm of your hand. Stuff the golgappas. They are ready to serve.

3, Atta Golgappa

Ingredients

Atta — 500 gm

Suji — 100 gm

Maida — 50 gm
Cooking soda — 1 pinch

Method

Combine the ingredients, make a hard dough (harder than the puri dough) and leave aside for half-an-hour covered with a moist cloth. Re-knead the dough using a little warm oil. Cut into three gm. pieces and roll and keep them on a moist cloth. Cover it with a moist cloth on top as well and leave aside for half an hour. Deep fry them in hot oil and allow them to cool.

Stuffing:

Kabuli channa, boiled — 100 gm
Onion, chopped — 50 gm

Jeera powder, roasted — 1 teaspon

Salt to taste 


Method

Mix all the above and mash with the palm of your hand. Stuff the golgappas. They are ready to serve.

4, Pudina ( Mint ) Golgappa

Ingredients

Atta — 500 gm
Suji — 100 gm
Maida — 50 gm
Cooking soda — 1 pinch

Mint leaves (made into a fine puree) — 5 tablespoon

Method

Combine the ingredients, make hard dough and keep it covered in a moist cloth for half an hour. Re-knead the dough using a little warm oil. Cut into pieces — 3 gm. each — and roll and rest them on a moist cloth on top as well. After half an hour, deep fry in hot oil. Allow it to cool.

Stuffing 
:

Cottage cheese — 200 gm
Chaat masala — 2 tablespoon

Salt to taste 

Green chilli, chopped — 1 tablespoon

Coriander, chopped — 2 tablespoon 


Method

Mash the cottage cheese with your hand. Mix with the rest of the ingredients. Use as required.

5, Kesari Dahi Ke Meethey Golgappe

This dish is ideal for the summer season, at the same time nutritious and fun to make.

Ingredients

8 Atta or sooji ke golgappe
2 cups cold hung curd
1 gm saffron
Icing sugar or low calorie powdered sugar to taste
4 tablespoon fresh pomegranate seeds
1 tablespoon chopped pistachios
1 tablespoon sliced almonds

Method

Take the curd (hung for 24 hours) and mix in the sugar, making sure not to over-beat it but just mix to a smooth texture.

Take one tablespoon water and soak in the saffron for 20 minutes and then pass it through a fine mesh, ensuring that all saffron is passed through, resulting in the thick smooth paste.

Mix it with the curd and fill it in a piping bag, refrigerate for an hour.

Take golgappas and make a hole on top using your thumb. Half fill it with washed and water-drained fresh pomegranate seeds.

Top each golgappa with the curd through piping bag in a decorative way.

Top each golgappa with sliced almond and chopped pista. Serve cold immediately.

6, Coriander ( dhania ) Golgappa

Ingredients

Atta - 500 gms
Suji - 100 gms
Maida - 50 gms
Cooking soda - 1 pinch
Coriander leaves (made into fine puree) 5 tablespoon
Red chilli powder - 1 teaspoon
Garam masala - 1 teaspoon
Black pepper powder - 1 teaspoon

Method

Combine all the ingredients, make hard dough (harder than puri dough), and rest it for half an hour covered with a moist cloth. Re-knead the dough using a little warm oil. Cut into pieces 3 gms each and roll and rest them on a moist cloth, cover with a moist cloth on top. After half-an-hour, deep fry in hot oil. Allow it to cool.

Stuffing:

Murmura (rice flakes)-100 gms
Onion, chopped - 50 gms
Green chillies, chopped - 1 tablespoon
Coriander, chopped - 4 tablespoon
Ajwain, roasted - ½ teaspoon
Salt to taste

Method

Mix all and use as required.

Pani for golgappas:

Tamarind pulp - 500 gms
Mint - 30 gms
Coriander, ground to a paste - 120 gms
Amchur powder ( dry mango powder ) - 15 gms
Green chilli - 50 gms
Jeera powder - 40 gms
Black salt to taste

Method

Mix all the ingredients, add two litres of chilled water and strain. Adjust the taste using little sugar and salt.

Source & Photo Credit - The Hindu, Chef O P Khantwal, Chef Rakesh Kumar, Jetwings & Gangothri Sweets & Snacks, Chennai

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