HOMEMADE PANI PURI/ GOLGAPPA/ PUCHKAS/ GUPCHUP

Iam happily getting used to this. Being lazy and not cooking elaborate!I would love to be like this forever but sometimes when I think of my bloggie and it's future, I get excited and plan on cooking something different.A lot of times, cooking happens but I won't get the time to photograph what I cook. Therefore,my blog was inactive for a good part of this month :-D

For the past few days, something was on my mind and I had to make it,as always, from scratch!It was our favourite Pani Puri! If you like Chaats, you will love Pani Puris! In India,it's usually sold by the plate (with a specific number of Puris on it) but when you make it at home, you are the one who decides how many puris should be on a plate! I should rather keep quite than blurt out the number of puris on my plate :-)

Of course, we shared it with our friends too! What's special in cooking something special and not sharing it with people you like? I must say, they all loved it.It was an instant hit with the two of us. The tangy spicy Pani (water) was so so good! This is a messy thing to eat and you have to eat it the messy way, with your fingers.

This time, when Amma and I went to Delhi, we stopped by the India Gate and the first thing we did there was to eat Pani Puris from a roadside vendor. It was YUM!They store the Pani in earthenware pots so it remains very very cool,making this wonderfully spicy tangy crunchy thing super duper delicious! This is so so simple to make at home and this recipe is just plain wonderful!

HOMEMADE PANI PURI/GOLGAPPA/PUCHKAS/GUPCHUP
Recipe Source: Manjula's Kitchen

Ingredients:
For Puris
1/4 c all purpose flour
3/4 c semolina/rava
About 1/4-1/2 c water

Method: Mix the dry ingredients together, in a bowl. Add enough water to it to form a smooth yet firm dough. Knead to make it soft,about a minute or so.Cover it with a damp towel and leave it aside for 10 mins. Form 60 tiny balls and roll out into small circles, around 2 inches in diameter. Keep these under a damp towel or else they will get dry.Fry them in hot oil. Add one circle at a time and press down with a slotted spoon till it puffs up, then turn it and let it continue frying while you add the next circle of dough.Remove when they turn golden brown in colour.Reserve.

For the Pani/Spicy Water
1c mint leaves
3 tbsp lemon juice
3 tbsp tamarind syrup
5 green chilies
1 tsp black salt
1 tsp salt
1/4 tsp dry ginger powder
1/8 tsp asafoetida
1 tbsp roasted cumin powder
1 tbsp sugar
1/2 tsp black pepper
4 cups water

Method: Blend all the ingredients with just enough water. Check for seasonings, it should be spicy. Strain the mixture and add the remaining water. Chill overnight for best results.

Assembly: You can use boiled channa/boiled and mashed potatoes for stuffing. Drizzle some Khatta Meeta chutney and top with some diced red onions, cilantro and sev.Dip into the spicy water and enjoy!

I don't care whether it's summer or winter to have chaats! I am game for it anytime. How about you?