Sunday 12 April 2009

Pani poori / Gol gappa


For the poori:
1 cup sooji, 1 tbsp maida, oil for deep frying and salt to taste.
For the filling:
1 cup boiled chickpeas, 250 gms boiled potato, 1 tsp chilli powder, 1 tsp chaat masala and salt to taste- Mix everything.
For the pani:
1 litre cold water, 1/2 cup tamarind juice, 2 tsp black salt, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/4 tsp pepper powder,1/4 tsp chilli powder, 1/2 tsp sugar,salt to taste, 1/2 cup coriander leaves, 1/2 cup mint leaves, 2 green chillies and 1/2 inch ginger.

For the poori:
To the sooji, add the maida and salt. Make a dough and knead well and rest the dough for 20- 30 minutes. Roll it to make small pooris and deep fry the on a low flame until light golden and crisp.
For the Pani:
Make a paste of coriander leaves, mint leaves , green chillies and ginger in pestal and mortar. Take the water in a bowl and mix all the ingredients and also add the above paste to it. Mix well and adjust spices and tanginess to taste. Strain through a strainer to remove any rough bits.

After pooris are cool, punture each poori in the centre, fill with stuffing and serve with pani, sweet chutney and green chutney.

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