Gol Gappe/Pani Puri - Version 2

If God comes in front of me and says that i have an opportunity to have foods of my choice for a whole day without any limit, i'll chose immediately street foods especially pani puris, dairy milk and Bengali sweets. Yes i love pani puris that much, whenever i go to India i'll pamper myself with this droolworthy street food.Even when i went to Chennai for a blogger meet during January, i had these delicious pani puris with Kalpana and Preeti at Gongotree in Express Avenue, cant forget that beautiful moments. Today am posting this incredible pani puri for a cooking challenge. This is second version of Pani puri as i have already tried them earlier for an another cooking challenge. You can check it Here. Earlier post for pani puri went for a spiced water and tamarind chutney but this version goes for four different spiced waters and seriously i have completely fallen in love with this version. These pani puris are our this month's challenge for  South vs North Challenge an event owned by Divya Pramil.The theme of this event is to exchange an Indian recipe between two teams. One team is Southern team (food bloggers  born and brought in South India) and the another one team is Northern team (food bloggers born and brought in North India). Every first of a month, a blogger from each team will challenge a recipe from their origin and the opposite team have to cook the recipe challenged by the other team.

For this month's challenge, Prachi of Prachi's Veg Kitchen challenged the Southern team with this Gol gappe and her version of this pani puri goes for a 4types of spiced waters to be relished with mini puris, no chutney is needed. Obviously if its pani puri for a cooking challenge, i dont want to give up by saying that i have already prepared Pani puris, also this version is different from the earlier one.Since we received the mail with this month's challenge bit late yesterday, i couldnt able to finish it yesterday itself, but i tried today and am having rite now my lunch with gol gappe.

Pani puri is a fried round puris stuffed with spicy potato mixture which is enjoyed with spiced water prepared with coriander,mint and tamarind paste,sugar, chilly powder and chaat masala. I have prepared everything from scratch, since we dont get dry mint powder and boondis here, i prepared myself at home.Since its raining here, i prepared my dry mint powder by slow dry roasting them in pan. They came out simply awesome.

To make dry mint powder:
Just clean the mint leaves, wash thoroughly, let them dry in a paper towel for few minutes.
Dry roast those mint leaves in a pan in low flame,until the leaves turns crisp.
Just crush them nicely and store it .
Your dry mint powder is ready to serve.

For Gol Gappe:
2cups Wheat flour
1tsp salt
1tsp oil
3/4cup water
Pinch  asafetida powder
Oil for deep frying

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

Divide the dough in 8 equal parts.Take a ball and roll it like a long rope than cut 13 equal parts.


Now take a piece and roll it in round circle.Arrange the rolled puris over the damp cloth and cover with another half part of cloth, continue the process until the dough gets finished.

Now heat the oil in the kadai,drop the rolled puri one by one,deep fry it till golden brown and crispy .

Drain them and remove the excess of oil with a paper towel,keep aside.

Potato Stuffing:
2nos Boiled potatoes (cubed as small pieces)
1/2tsp Dry mint powder
1/2tsp Red chilly powder
1/2tsp Chaat masala
1tsp Chopped coriander leaves

Add the spice powder,coriander leaves to the cubed potatoes, mix well and keep aside.

Khatta Pani - Tangy Water:

1/4cup Mint leaves
1/4cup Coriander leaves
1no Green chilly
1/4cup Grated green mango
1/4tsp Black salt
1/4tsp Salt
1/4cup Boondis
3/4cup Water

Grind the mint,coriander leaves,green chilly,grated mango as fine paste.

Add the water,black salt,salt and boondi, mix well and keep aside.

Meetha Pani/Sweet Water:

1/2cup Tamarind pulp
2tbsp Sugar
1/2tsp Black salt
1/2tsp Roasted cumin powder
1/4tsp Pepper powder
3/4cup Water

Heat the tamarind pulp,sugar,salt and cook for few minutes,put off the stove.

In a bowl, add the cooked tamarind paste,pepper powder, roasteed cumin powder,water and mix well.

Keep aside.

Khatta Meetha Pani/Sweet and Sour Water:

1cup Cubed green mangoes (boiled)
1/4tsp Pepper powder
1/2tsp Dry mint powder
1/2tsp Roasted cumin powder
1/2tsp Black salt
3tbsp Sugar
1/4tsp Salt
3/4cup Water

Grind the boiled mangoes as fine paste.

Take the grounded mango paste, dry mint powder,roasted cumin powder,black salt,pepper powder,salt sugar,water in a bowl.

Mix well and keep aside.

Tikha Pani /Spicy Water:

1/2cup Tamarind pulp
3tsp Sugar
1/4tsp Salt
1/2tsp Roasted cumin powder
1/2tsp Black salt
1/2tsp Chaat masala
1tsp Red chilly powder
1/2tsp Dry mint powder
1/4tsp Cumin seeds
Pinch Asafoetida powder
1/2tsp Oil
3/4cup Water

In a pan, cook the tamarind paste,sugar,salt for few minutes.

Take this paste in a bowl,add the dry mint powder, red chilly powder,cumin powder,chaat masala,sugar,salt, black salt , water and mix well.

Heat the oil, add the cumin seeds and asaofoetida, let it crack, add it to the prepared water, give a mix.

While serving:

 Make a hole in the puri with your thumb, drop the prepared potato filling inside the puri.

Dip the puri into any of the spice water or spoon all the spice water into the puri.

Enjoy.