Apnakarachi Submissions

GOLGAPPA

Owner: jimmyleo
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Created: 2008-01-06 23:28:52

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Favoured:

Ingredients1/2 cup Fine Semolina (Rava)
1/2 tbsp Plain Flour (Maida)
3 tbsp Club soda
Salt to taste

For Pani:
1 1/2 cups Chopped Mint Leaves
1 tbsp Garam Masala
1/3 cup Red Chili Powder
1 inch Coriander (Dhania) Powder
4-5 Crushed coriander seeds
1 tsp Fennel seeds
1 1/2 tsp Cumin Seeds
Salt to taste

Filling:
2 Mashed potatoes with salt to taste
1 cup Boiled garbanzo beans? Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
? Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
? Heat oil in a kadai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
? Place the puffed circles ("puri") on absorbent kitchen tissue. Extra puri should be stored in an air-tight container.
For Pani (Water) :
? Soak the tamarind in ? cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
? Add mint leaves, chopped coriander, ginger, chilies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
? Transfer the paste into a large bowl. Add 1 liter of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
? Refrigerate for about 2 hours to ensure proper blending.

Serving Pani puri:
? Poke a small hole in the center of each puri.
? Add small quantity of mashed fried potatoes and garbanzo beans as filling. Add a little tamarind chutney. Dip in Pani so that puri is filled with it. Then Serve.

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