Pani Puri / Golgappa

Ingredients:

To make puri:

1 cup Semolina (Rava / Suji)

3 tblsp Fine Wheat Flour (Maida)

1/4 tsp Baking Soda

Oil to deep fry

To make pani:

1/2 cup Tamarind (Imli) Pulp

2 cups Water

2 tblsp roasted Cumin Seed (Jeera) Powder

2 tblsp un-roasted Cumin Seed (Jeera)

Coriander Leaves 3

Green Chilly (Hari Mirch)

2 tblsp Mint Leaves (Pudina Leaves) Chutney

1 tblsp Black Salt (kala namak )

2 tblsp Jaggary (Gur)

To make sweet Chutney:

1 cup Gud(jaggery)

1 cup tamarind pulp

1 cup Dates

1 cup water

1 teaspoon powdered JiraHalf

Half teaspoon red chilli powder

For filling the Puri:

Half cup sprout Mug Lightly cooked

Half cup Potatoes Boiled and chopped finely

Half cup boiled Black chickpeas(kale channa)

How to make pani puri:
To make pani:

Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.

To make puri:

Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

To make sweet Chutney:

Heat all the ingredients of the chutney and sieve to get a smooth chutney.Let it cool

To make the filling:

Mix all the ingredients given.

Usually the puri is available in most of the Indian grocery stores