Ingredients:
For pani
250 gm fresh mint (pudina)
100 gm tamarind (imli)
a pinch asafoetida (hing)
1 tsp roasted cumin powder (jeera)
1 tsp rock salt (kala namak)
salt to taste
1/2 tsp black pepper powder (kali mirch)
2 tsp jaljeera powder
For Puri (Golgappa)
2 cup semolina (suji)
1/2 tsp salt (namak)
100 gm oil
For Filling
4 potato (alu)
1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
250 gm fresh mint (pudina)
100 gm tamarind (imli)
a pinch asafoetida (hing)
1 tsp roasted cumin powder (jeera)
1 tsp rock salt (kala namak)
salt to taste
1/2 tsp black pepper powder (kali mirch)
2 tsp jaljeera powder
For Puri (Golgappa)
2 cup semolina (suji)
1/2 tsp salt (namak)
100 gm oil
For Filling
4 potato (alu)
1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
How to make Pani Puri:
- Soak tamarind in 1 cup water for 2 hours.
- Then mash with hands and take out its seeds.
- Strain the pulp and keep aside.
- Grind fresh mint in a mixer.
- Put 5 cups water in a container.
- Mix fresh mint, tamarind pulp, asafoetida, roasted cumin powder, rock salt, black pepper powder and jaljeera powder.
- Now mix salt and 100 gm oil in semolina and knead into hard dough.
- Cover it with a wet cloth and leave aside for 2 hours.
- Make small balls of it and roll into small chapattis.
- Heat oil in a pan and fry all golgappas from both sides until they turn brown.
- Spread them so that they get crispy.
- For filling golgappa, boil and mash potato.
- Mix salt and red chilly powder in it.
- Just when you start eating, make a hole in the centre of golgappa and fill with potatoes and dip in jaljeera.
- Enjoy spicy, khatte meethe golgappe.
