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Paanipuri or Golgappa Pt 1

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  • 2 c Very fine semolina; (soji or rava)
  • Salt to taste
  • Water
  • Oil to deep fry
  • Puri cutter
  • 1 l Water
  • 1 bn Mint leaves
  • 1/2 bn Coriander leaves
  • 8 Green chillies; (8 to 10)
  • 1 Pingpong ball sized lump tamarind
  • 1 tb Jaljeera
  • 1/2 ts Black salt
  • 2 tb Jaggery
  • Salt to taste
  • 1/2 c Boiled peeled chopped potatoes
  • 1/2 c Chickpeas soaked overnight
  • 1/2 Moong; (green gram) soaked overnight or sprouted
  • 1/2 c Non-sweet boondi
  • 1 c Tamarind chutney.; (refer week on chutneys)


For puris:
Mix soji, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Take a fist sized lump and make a ball.
With the help of some dry maida or soji, roll into big thin rounds.
Cut small puris from it with the cutter.
You may use a sharp edged lid of a bottlle, if the size is alright.
Remove the frills formed and mix into remaining dough.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Keep the puris covered with a moist muslin cloth if there is delay in frying.
Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.
Store in an airtight container when cool.
For the spicy pani:
Wash and drain coriander and mint.
Put in a mixie.
Add all other ingredients except water.
Blend till a smooth paste is formed.
Mix into the water. Stir well for 3-4 minutes.
Strain with a sieve. Do not throw away the residue, refer note.
Place in fridge and chill for 2-3 hours.
For accompaniments:
Chickpeas: Pressure cook till done.
Potatoes: Skin jackets. Cut into tiny cubes.
Boondi: Dip in boiling water for 2 minutes. Drain, press out and cool.
Add crushed jeera, salt and chopped coriander to each accompaniment and mix well.
Put in bowls and place in fridge.
To serve:
Place the crisp cooled puris in a large platter.
Serve chilled water in deep bowls.
Place the accompaniments in centre to be taken as desired. continued in part 2