Recipe for Gol Gappas , Paani Poori , Puchkas


 

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Ingredients For Paani Poori.(.gol gappa)
 
 
 
For The Puris
1/2 cup fine semolina (rava)
1/2 tbsp plain flour (maida)
3 tbsp soda water (bottled)
�salt to taste
 
For The Pani
1 1/2 cups chopped mint leaves (phudina)
1 tbsp chopped coriander (dhania)
1/3 cup tamarind (imli)
25 ginger (adrak)
4 to 5 green chillies
1 tsp roasted cumin seeds (jeera) powder
1 1/2 tsp black salt (sanchal)
�salt to taste
 
Other Ingredients
1 recipe khajur imli ki chutney
1/2 cup mixed sprouts , boiled
1/2 cup boondi , soaked and drained
 
 
 
Method
For the puris
1.Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2.Divide the dough into 40 equal portions and roll each portion into 37 mm. (1�”) circles.
3.Place these circles under a damp cloth for about 5 minutes.
4.Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
5.Remove, drain on absorbent paper and store in an air-tight container.
 
For the pani
1.Soak the tamarind in � cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
2.Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3.Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
4.Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.
 
How to proceed
1.Crack a small hole in the centre of each puri.
2.Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.
 
Tips1.You can use ragda instead of the sprouts or boondi.�
 

 

Recipe for Gol Gappas , Paani Poori , Puchkas


 

Click here to join World Malayali Club

Ingredients For Paani Poori.(.gol gappa)
 
 
 
For The Puris
1/2 cup fine semolina (rava)
1/2 tbsp plain flour (maida)
3 tbsp soda water (bottled)
�salt to taste
 
For The Pani
1 1/2 cups chopped mint leaves (phudina)
1 tbsp chopped coriander (dhania)
1/3 cup tamarind (imli)
25 ginger (adrak)
4 to 5 green chillies
1 tsp roasted cumin seeds (jeera) powder
1 1/2 tsp black salt (sanchal)
�salt to taste
 
Other Ingredients
1 recipe khajur imli ki chutney
1/2 cup mixed sprouts , boiled
1/2 cup boondi , soaked and drained
 
 
 
Method
For the puris
1.Combine the semolina, plain flour, soda water and salt to make a semi-stiff dough and knead well. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
2.Divide the dough into 40 equal portions and roll each portion into 37 mm. (1�”) circles.
3.Place these circles under a damp cloth for about 5 minutes.
4.Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
5.Remove, drain on absorbent paper and store in an air-tight container.
 
For the pani
1.Soak the tamarind in � cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
2.Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
3.Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
4.Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.
 
How to proceed
1.Crack a small hole in the centre of each puri.
2.Fill with a little sprouts or boondi, then top a little khajur imli ki chutney, immerse it in the chilled pani and eat immediately.
 
Tips1.You can use ragda instead of the sprouts or boondi.�