Jun 8, 2008

Recipe - Pani Poori/Gol gappe


Summary:

Gol gappe is a favorite appetizer among food lovers who enjoy spicy food. Many people (including me) remember the childhood days of eating gol gappe served at chat bhandars and savoring the taste. As we grow older and pay attention to the nutritional value of food as well as the hygienic conditions, we tend to be a bit reserved when it comes to enjoying food like this. During my last trip to India, I was fortunate to try these out at Haldirams and miss having access to such facilities in the US. Nowadays Swad foods sells pre-packaged kit containing all the ingredients (no chole) as well as the pooris. Unfortunately the pooris are sometimes stale and the taste is not the same as fresh made pooris. With proper planning, one can relive the childhood joy of eating gol gappe at home. Here are the details:

Ingredients:

  • Gole gappe
  • Boiled chick peas
  • Cilantro chutney
  • Tamarind Chutney
  • Spicy water (mix 3 table spoons of pani poori masala/jal jeera powder in 4 cups of water)

Ingredients for the dough:

  • Semolina - 1/4 cup
  • Wheat flour - 1/4 cup
  • All purpose flour - 1/4 cup
  • Salt - 1/4 teaspoon (according to taste)
  • Water - 1/3 cup (approximate)
Knead dough with the above ingredients. Set it aside for 30 minutes

Preparation to roll Poori:

Make a lemon size dough, Slightly flatten the ball sized dough and dip the oil to avoid sticking. Place it on a clean surface and slowly roll the dough in a circular motion from the center. Make sure not to apply too much pressure while rolling. Soon you will see the small ball of dough expand to 3 inches in diameter. Take a round one inch cap or cup and cut out small circles in roti.

Method to cook Pani Poori:

Preheat the oil in a skillet on medium high. Transfer the rolled mini poori into the pan and wait for 10-15 seconds. You will see poori puffing. Slowly turn the poori on to the other side and wait for 15 seconds or you notice the poori changing to golden brown. Remove it just before golden brown.

Transfer the poori on to a paper towel to soak the excess oil.

Filling Pani poori:

Make holes in the center.

Add chopped potato, boiled chickpeas, cilantro chutney, and garnish with boondi/sev/ moong dal (optional)

Pour/dip in the spicy water (masala pani) and yum, eat each mini poori in one bite....UMM...So good!


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Disclaimer

Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.