Pani Puri

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Today, I am blogging about lip smacking recipe called Pani Puri aka Gol-gappa. I would like to confess, I can’t live without having it at least once every month. I don’t know a single Indian who doesn’t love pani puri. I also don’t know a single Indian who can not eat at least 25 in one sitting.

Every time I go to India, the trip is incomplete without pani puri. Every time I visited India, I ate my heart out. There are couple of stalls in Ahemdabad, India that sells the best pani puri. For those who haven’t tried pani puri, my friend you are missing out in life! Pani Puri are small balls made of semolina flour, rolled out into very small circles and deep fried to a golden shade. Puri is stuffed with chickpea-potato mixture which is enjoyed with spiced water prepared with coriander, mint, jalapenos, ginger. When you eat it, you stick the whole puri in your mouth. As you savor the stuffed pani puri, you can feel the explosion of flavors in your mouth which makes you want more and more!

I have made this dish probably 1000 times.  My mom is an expert when it comes to making this dish. I have learned this dish from my mom. I highly encourage you to try pani puri. It is lip-smacking delicious!!

This recipe is broken down into three steps:

1. Samolina Puri

2. Spiced water

3. Chickpea-potato stuffing

1. Ingredients for Suji/Samolina Puri: 

2 cup samolina/ sooji

1 tbsp oil

1/2 tsp salt

warm water to knead dough

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* In a medium bowl, mix everything while slowly adding warm water. Begin to knead the dough, while adding warm water slowly. Samolina absorbs water hence add water slowly.

*The kneading process is very important, the dough has to be medium consistency (not soft nor too hard). After kneading, keep mixing the dough for couple of minutes. The dough should be elastic. The dough should roll easily without any cracks. If dough is hard, add sprinkles of water. Keep massaging the dough and cover it with cloth napkin and set it aside for 30 minutes to rest the dough.

* After 30 minutes, knead the dough again. In a medium pan, heat oil for deep frying. While oil is getting hot, divide the dough into small balls. Roll the divided dough into small balls.

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Press or roll it into small circles.

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The puri will puff up quickly as soon as you add them to the hot oil.

10984265_10152661827416643_1454327089048297250_nDeep fry the puris until golden brown/crispy. Drain fried puris on kitchen paper towel to remove excess oil. Once puris get cooled at room temperature, immediately add them to a jar or box and close the lid tightly. Serve when puris get cooled at room temperature.

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P.S. Always cover the dough with a damp cloth even while rolling/ pressing puris. If dough becomes too dry, the puris wont puff up.

2. Ingredients for spiced water:

1 bunch of mint leaves

1 bunch of coriander leaves

1/2 inch ginger piece (finely chopped)

3-4 jalapeno peppers (finely chopped)

1 tbsp roasted cumin powder

2 tbsp black salt (adjust to taste)

1 medium lime (freshly squeezed juice)

1 liter chilled water

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*Wash coriander leaves & mint leaves. In a blender, add mint leaves, coriander leaves, ginger, green chilies and make smooth paste. Transfer it out in a large bowl, Add the remaining ingredients along with the paste from the blender.

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Taste and adjust salt/chilies/lime juice to taste. Mix all the ingredients and let the water rest for 2-3 hour before serving.

3. Ingredients for chickpea-potato stuffing:

3 boiled potatoes, mashed well

1.5 cup of black chickpeas, soft boiled with salt

2 tsp roasted cumin powder

salt to taste

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* Mix all the ingredients and keep it aside.

Assembling Pani Puri:

Take a puri and pop a tiny hole on top, add stuffing inside and dip into spiced water. Ready to eat! Hope you enjoy this recipe as much as I do!

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