Panipuri (Golgappa)

PREPARATION

Pani

1. Place 20 grams mint, 15 grams coriander, 4 green chili, 1/2 teaspoon himalayan salt, 1/2 teaspoon salt, 1/8 teaspoon asafoetida, 1/2 teaspoon cumin and 30 milliliters of water

in a blender.

2. Blend until all the ingredients mix well.

3. Transfer this mixture into a bowl, add 500 millilitres of water, 2 teaspoons dry mango powder and mix well.

4. Add 10 grams boondi and mix well.

Puri

1. In a mixing bowl.Add 500 grams semolina, 125 milliliters oil and mix well.

2. Add 375 millilitres of hot water. Bring the mixture together and knead into a bind stiff dough.

3. Keep aside for 20 minutes.

4. Roll the dough into the circle to about 1-2 mm.

5. Do not roll it very thin or very thick. If it is very thin then puri will not puff up while deep frying and if it is thick then puri will not turn crispy after deep frying.

6. Make small round puris by cutting it using a round shaped small lid.(see video)

7. Heat sufficient oil in a pot take 5-6 puris and slide them gently into a pot. (Do not drop them together - Do it one after another)

8. Deep fry them until crispy and light golden brown.Drain on an absorbent paper.

Assembling Pani Puri

1. Crack the top of the pani puri with a spoon. Add boiled mashed potatoes, saunth chutney, chopped onions, boiled black chickpeas, coriander, sev as per your taste.

2. Dip the puri into the pani.

3. Enjoy.