Panipuri, Phuchka or Gol gappa

I have prepared Panipuri at home. Everyone knows it as “Gol Gappa” in North India , ”Phuchka” in West Bengal, "Gupchup in south," phulki " in M.P. It is famous Indian street Chaat delight. These Panipuri or Puchka as they have called in Calcutta are the best street food . You can have it in India on a hot summer day, a rainy day, a gloomy day. I mean in any day you want your mood to be high lightened. It is a spicy, tangy and thirst quenching street food that brings people together from all communities in India on the streets. [nggallery id=13] Ingredients for puri:

1. Rava/suji (SEMOLINA) – 1 cup
2. Flour/Maida – 1cup
3. Water – 1/2 cup
4. Soda – 3 tsp
5. Oil – For deep fry

Ingredients for pani :

1. Water – 2 glass
2. Mint leaves – 1/2 cup
3. Coriander leaves – 1/2 bunch
4. Green chilies – 4 to 5
5. Black salt – 1/2 tsp
6. Tamarind pulp/ aamchur powder – 4 tsp
7. Roasted cumin seeds – 1/4 tsp
8. salt as per test

Ingredients for filling :

1. Potato / aaloo (boiled and mashed) -  2 cup
2. Black chick peas / kala channa (boiled) – 1 cup
3. Black salt (kala namak) – 2 tsp
4. Red chili powder – 2 tsp
5. Roasted cumin powder – 1tsp
6. chopped Onion -  1 cup
7. Green chili – 2 to 3
8. salt as per taste

Method for puri:

• Mix rava, plain flour, soda water and salt. Knead well to make semi-stiff dough. Cover it with clean wet cloth for about 30 minutes.
• Now make small equal lemon/ping pong sized balls of the dough. Always covered balls with muslin cloth while making more balls. Roll out thin roti.
• Heat the oil in a Kadai (Frying pan) and deep fry this roti on medium heat till light golden brown.

Method for pani:

• Soak the tamarind in ½ cup of warm water for approximately 45 minutes. Strain out the pulp to get tamarind water.
• Add mint leaves, chopped coriander, chilies and cumin seed. Add a little water and mix to a smooth consistency using a blender or grander.
• Transfer the paste into a large bowl. Add 2 glass of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.

Method for filling:

• Cook potatoes, kala channa and green in a pressure cooker.
• Once done and the pressure is down transfer the contents into a single bowl.
• Add salt, roasted cumin powder, chopped onion and green chili mix well with hands or spatula.

Serving the Puchka’s/ Pani Puri’s / Gol Gappa: Tap the puri at the center lightly to make a half inch hole in it. Add about 1 teaspoon of the filling into the puri. Dip the filled puri into the spicy tamarind water and serve. You can optionally add ½ a teaspoon of date tamarind chutney and finely chopped onion into each puri before dipping into the spicy tamarind water. Eat immediate.