Panipuri Recipe

The history of Panipuri

Panipuri originated from the Uttar Pradesh region of India. It is a popular, tasty and appetizing snack in the Indian subcontinent.

Its popular names and the area where it is known by this name are:

• Gol gappa - Punjab, Haryana, Jharkhand, Bihar
• Pani Ke Bataashe - Uttar pradesh
• Panipuri - Gujarat, Andhra Pradesh, Karnataka, Maharashtra
•  Phuchka - West Bengal
• Gup chup - Orrisa

Pani Puri, has never been one of my favorite snack but since everyone in my family are fond of it I had to have it forcefully :D. I remember me and my mom having pani poori from the pani puri wallah on the streets of Mumbai many a times. As a kid, I used to think how come the puri puffs so much and use to wonder what the magic is.

It’s easier to get a packet of readymade puris from market. But nevertheless you can try making it home if you are cautious of oil and ingredients used to make the puris.
I had actually pani puri typical mumbai. You can try using boiled sprouted moong and chana instead of ragda. 

Recipe for Panipuri

Preparation Time: 30-35 minutes
Cooking Time: 10-15 minutes
Servings: 4

Ingredients

For making Gol Gappe (poori)

1. Sooji (Semolina ) 1/2 cup 
2. Maida (Plain Refined Flour) 1/2 tbsp
3. Cooking Soda 1/2 teaspoon 
4. Salt to taste 
5. Oil for Frying

For Spicy Pani or Spicy Water

1. Chopped Mint Leaves 1 1/2 cups
2. Chopped Coriander Leaves 1 tbsp
3. Tamarind 1/3 cup
4. Ginger 1" 
5. Green Chillies 4 to 5 
6. Ground Cumin Seed (roasted) 1 tsp
7. Kala Namak (Black Salt ) 1 1/2 tsp
8. Salt to taste 

For Filling 

1. Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.

For Red Tamarind Chutney

1. Tamarind 1 cup
2. Jaggery 1/2 cup 
3. Sugar 2 tbsp
4. Red chilli powder 1/2 tsp 
5. Kali Micrch (Black pepper) powder 1/4 tsp
6. Dry Roasted cumin powder 1 tsp 
7. Cloves 2
8. Warm water 2 cups 
9. Vegetable oil 1 tsp
10. Salt to taste 

Instructions:

For Gol Gappe or Gol Gappa : 

• Mix semolina, plain flour, Cooking Soda salt , 2 tablespoons of oil and knead well to make dough, leave it bit stiffer than normal.
• Cover it with a wet towel and let it stand for 20 minutes.
• Now make very small balls and roll them into small circles.
• Remember not to make the circles bigger as they have to be eaten whole.
• Remember to put the circles under a damp cloth as soon as you roll them.
• Heat oil in a thick bottomed pan and then fry them.
• The idea is to puff them like a sphere and fry them till golden brown.
• Take them out and put them on kitchen paper towel, to get rid of the extra oil.
• Let them completely cool down before you put them into an airtight container. 

For making spicy water or Pani:

• Soak the tamarind pulp in one cup of warm water for one hour.
• Strain the tamarind residue out to get thick tamarind water. While straining in the strainer mash the tamarind with the help of a spoon.
• Put mint leaves, chopped coriander, ginger, chillies and dry roasted cumin seed. 
• Add a little water and mix to a smooth consistency using a blender. 
• Put this thick paste into the jug and fill the jug with water. (Add the water slowly and taste the mixture and if you want to dilute more then add water.)
• Add salt and black rock salt to taste. ( Black Salt or Kala Namak as it is an important ingredient in this )
• Put it in the fridge to cool down. 

To make Red Tamarind Chutney:

• Remove the seeds from tamarind and soak it in warm water for one hour.
• Meanwhile dry roast the cumin seeds and the cloves.
• Pound them into coarse powder.
• Now take the Tamarind pulp mixture , strain it and add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt. 
• Put the mixture in a pan and heat for 5 minutes on medium heat.
• Remove from heat and let it cool down.
• Note that on cooling down it will thicken up a bit, consistency like thick cream is ok. Otherwise you may want to add some warm water.

Now how to eat it??? Do I have to tell you that ;)

Yes J if you haven't tried it before then it is quite an experience.

The idea is to fill the Puri or Gol Gappa with spicy water and put it into the mouth. That is why I said do not roll the circle too big.

Poke a small hole in the center of the Gole Gappa ( or Puri). 

Add some mashed boiled potato small quantity of mashed fried potatoes as filling. Add a little Red Tamarind Chutney. Dip it in the spicy water ( or pour some spicy water in it)

Gulp it down :-)))