Sunday, 4 May 2014


Preparation time: 30 minutes
Cooking time : 10 minutes
Serves: 6


For Gol Gappas/Puris
1/2 cup fine semolina (rava)
1/2 tbsp plain flour (maida)
3 tbsp soda water (bottled)
salt to taste
oil for frying

For Pani
1 1/2 cups chopped mint leaves (phudina)
1 tbsp chopped coriander (dhania)
1/4 cup tamarind pulp (imli)
2" piece ginger
4 to 5 green chillies
1 tsp roasted cumin seeds powder / jeera powder
1/2 cup sugar or as per taste
1 1/2 tsp black salt
salt to taste

For serving :
1/2 cup tamarind chutney
1/2 cup mixed sprouts boiled or boiled black chick peas or both
3-4 boiled potatoes peeled and mashed
1/2 cup boondi

Method :
For puris
  1. Combine the semolina, plain flour, soda water and salt to make a tight dough and knead well.
  2. Keep it to rest under a wet muslin cloth for 10 minutes.
  3. Divide the dough into equal portions,make balls and roll each portion into circles.
  4. Place these circles under a damp cloth for about 5 minutes.
  5. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown while pressing each puri.
  6. Remove, drain on absorbent paper and let them get cool and dry then store them in an air-tight container.
For the pani

  1. Combine tamarind pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water.
  2. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
  3. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.
  4. Add boondi.
How to serve:
  1. Add some salt and red pepper in the mashed potatoes.
  2. Crack a small hole in the centre of each puri.
  3. Fill with a little sprouts/black chick peas and mashed potatoes then top a little tamarind chutney, immerse it in the chilled pani and eat immediately.

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