Pani Puri/Gol Gappe~~ICC

Pani puris, i cant forget these tiny puris with potato/peas filling served with tamarind chutney and spicy water, had them long back when i was doing my college in India, my most favourite street food i never ever say 'NO'..Our this month Indian Cooking Challenge was this pani puri and i was very excited to try out these delicious street food at home, that too making out pani puris from the scratch, i always have a thought to make them from the scratch, its was realized through ICC..I never prepared these cute and tiny puris at home coz my better half never knew these chaat foods as he was brought up with chocolates and pastas..I never choosed and asked my hubby to have these street foods whenever we go to India or here in Indian restaurants, i know he will definitely say no and i dont want to compel him...Its quite a great opportunity for me to prepare and having this pani puris at home, also i can ask my hubby to taste and see..To be honest, for my surprise he enjoyed a lot and even before taking some clicks almost all the puris i have prepared vanished with potato filling along with tamarind chutney and spicy water, everyone at home enjoyed it a lot..While making out these tiny puris, i have to change the ingredients given by Srivalli for the puris, coz the baking soda she mentioned for making puris didnt turned them prefectly, so i went for semolina , maida,oil and salt with baking powder, this proportion for puri turned them out puffy and crispy else i followed exactly the same way as the recipe given by Srivalli..



For Puris:
1/2cup Semolina
3tbsp Maida

1/2tsp Baking powder
Salt
1tbsp Oil
Oil for deep frying

In a bowl, mix the semolina, maida, salt and oil, springle some water and knead well to make a stiff dough, let it sit for 15 minutes, then make 3 balls from the dough and roll them as large circles..with a cutter , cut as small circles and cover this tiny puris with a damp cloth, continue the process until the dough get finished..

Now heat the oil for deep frying and fry the already prepared tiny puris, slightly pressing with a slotted spoon, until they get puff and turns golden brown..drain the excess of oil in a paper towel..

Potato Filling:
5nos Potatoes
1/2tsp Red chilly powder
Salt

Pressure cook the potatoes for three whistles, once the pressure get released, take off the potatoes, peel the skin and mash them nicely with red chilly powder and salt and keep aside..

Spicy Water:
1cup Mint leaves
Few corinader leaves
1no Tamarind (blueberry size)
1tsp Ginger
3nos Green chillies
1tsp Roasted cumin powder
1tsp Black salt
Salt

Grind everything in a blender as fine paste, add enough water and arrange this spicy water in fridge to serve chilled..

Red Tamarind Chutney:
1cup Tamarind juice
1/2cup Jaggery
2tbsp Sugar
1/2tsp Red chilli powder
1/4tsp Pepper powder
2cups Warm water
1tsp Cumin seeds
2nos Cloves

Dry roast the cumin seeds and cloves together and ground them as fine powder..add the jaggery, sugar, red chilly powder, pepper powder, roasted cumin-cloves powder and salt to the tamarind juice, heat this mixture in a pan and heat again for few minutes in simmer, put off the stove and let them get cooled..This chutney tends to turn thick once its get cooled..blend this mixture until a smooth paste, red tamarind chutney is ready..My tamarind chutney went bit dark coz of the tamarind i used for, else tastewise its was fabulous..

How to serve Panipuris:
Poke a small hole in the center of the puris,add a teaspoon of the mashed potato filling in the hole,top this smashed potatoes with little red tamarind chutney, dip this stuffed puris in the spicy water and gulp it..