Gol gappe (pani puri) / Homemade gol gappe

Gol Gappe (pani puri)

Today I hosted this month SNC Challenge. Divya Pramil From You Can cook too started this challenge in October 2012 .Thanks to divya pramil that gave me the chance to host this month challenge. South-North Challenge is Divided in two teams As South and North team.Every Month ,South team gives challenge to north team and north team gives challenge to south team with their authentic dish. It is very interesting and challenging because at last a team wins the trophy. This Month challenge for south team is a street food that is gal gappe(Pani puri).

                                

  Gol gappe is Known as Pani puri,gup chup, Pani ke bataashe and Phuchka. It is popular street food of india. It consists a fried crispy round shells that is stuffed with spicy potato and peas and fill with flavored water that is made of tamarind paste ,sugar, chilly, mint and chaat masala. In Delhi ,Gol gappe is known as ‘Pani ke bataasa’ which means a round hollow puri.A hole is made in bataasha by thumb and place small size of spicy potato inside it and filled the bataasha with spicy water(pani) that is usually made with tamarind paste, mint ,red  chilli powder, cumin seeds, asafetida and chaat masala.I prepared the wheat flour gal gappe with 4 types of flavored water.

Ingredient:

for Gal Gappe:

2 cup wheat flour

1 tsp salt

1 tsp oil

¾ water

Pinch of asafetida

Oil for fry

For pani:

For khatta pani (Tangy water):

½ cup mint leaves

½ cup coriander leaves

2 green chilly

½ cup grated green mango

½ tsp black salt

¼ tsp salt

¼ cup boondi / fried gram flour tiny balls

¾ glass water

For Meetha Pani (Sweet pani):

½ cup tamarind pulp

3 tbsp sugar

½ tsp black salt

½ roasted cumin seeds powder

¼ tsp black pepper powder

¾ glass water

For Khatta- meetha pani (sweet-sour water):

5 small size green mangoes boiled)

½ tsp mint powder

½ tsp roasted cumin seeds

½ tsp black salt

¼ tsp black pepper powder

3 tbsp sugar

¼ tsp salt

¾ glass water

For Tikha pani (spicy water):

½ cup tamarind

3 tsp sugar

½ tsp roasted cumin seeds powder

½ tsp black salt

¼ tsp black salt powder

½ tsp chaat masala

1 tsp red chilly powder

½ tsp dry mint powder

½ tsp cumin seeds

Pinch of asafetida

½ tsp oil

¾ glass water

For Stuffing:

2 boiled potatoes

½ dry mint powder

½ tsp red chilly powder

½ tsp chaat masala

1 tsp fresh chopped coriander

Method:

For Gal Gappe:

1.In a small bowl, add water and asafetida and mix it well.

2.In a mixing bowl,Add wheat flour, oil ,salt and water and make tight dough. Keep it aside for 10 mins.

3.Divide the dough in 8 equal parts.

4.Take a ball and roll it like a long rope than cut 13 equal parts as show in the photo.

5.Now take a piece and roll it in round circle.

6.Wash a muslin cloth (cotton cloth)and spread the wet cloth over the kitchen flour.

7.Place the rolled dough over the cloth and cover with another half part of cloth .Do the same with all dough.

8.Now heat the oil in the vessel.

9.Deep fry it till golden brown and crispy .

10.Drain it and place on paper napkin.

For pani:

For Khatta pani:

1.In grinder ,add mint leave ,fresh coriander ,green chilly ,grated green mango and salt and grind into a fine paste.

2.In a bowl , add mint-coriander paste, water and boondi mix it well .add some ice cube and pani is ready.

For Meetha Pani:

1.In a small pan,Add tamarind paste, sugar, and salt and  cook it 5 mins .

2.In a bowl ,add cooked tamarind paste,black pepper powder and water and mix well. Its ready.

For Khatta-Meetha Pani:

1.Peel the skin of boiled green mango and remove the seed .

2.Add the mango pulp in the grinder and make a fine paste.

3.In a bowl ,add mango pulp, dry mint leave powder, sugar , cumin powder ,black pepper powder and water and mix well. pani is ready .

For Tikha pani:

1.In a sauce pan,Add tamarind paste, sugar and salt and cook for 5 mins.

2. In a bowl, Add tamarind paste, mint powder, red chilly powder, cumin powder, chaat masala ,water and mix it well.

3.In a small pan, Add oil, cumin seeds and asafetida and roast for 1 min and add roasted cumin to water and mix it well.

how to serve :

1.Make hole in the puri with thumb and stuffed some potato inside the puri and dip into flavored water of your choice.

enjoy........................

   

Note :You can Add more chilly to make more spicy. 

          You can ice cube for chill water.

For Gal Gappe:

                                                                                                    Add water ,oil ,salt, and  flour

                                                                                                                  make a nice dough

                                                                                                                    divide into 8 parts

                                                                                                               roll it

                                                                                                              cut into 13 parts

                                                                                                                 take a piece

                                                                                                                       roll it

                                                                                                          wash a muslin cloth and spread on the  kitchen flour.

                                                                                                                spread the rolled dough on the muslin cloth

                                                                                                          cover with another part of cloth

                                                                                                                  heat the oil

                                                                                                                    fry it.

                                                                                                            crispy and golden brown



For Khatta pani:

                                                                                                   mint,coriander, salt, chilly and green mango

                                                                                                                 make a nice paste

                                                                                                                    add water

                                                                                                                       Add boondi

                                                  Tamarind paste

                                                                                                                  Add salt ,red chilly powder and mint powder

                                                                                                                 roasted cumin seeds

                                                                                                         Add cumin seeds to water

                                                                                                           green mango paste

                                                                                                                 add salt,mint powder , black pepper powder and cumin powder.

                                                                                                            boiled potato

                                                                                                               Add red chilly powder ,salt and chaat masala

                                                                                                            mix it well

                                                                                                          pani is ready