PANI PURI/POORI,GOL GAPPAS

Ingredients:

1/2 cup Fine Semolina (Rava)

1/2 tbsp Plain Flour (Maida)

3 tbsp Clubsoda

Salt to taste

For Pani:

1 1/2 cups Chopped Mint Leaves

1 tbsp Garam Masala

1/3 cup Red Chili Powder

1 inch Coriander (dhania) Powder

4-5 Crushed coriander seeds

1 tsp Fennel seeds1 1/2 tsp

Cumin Seeds

Salt to taste

Filling:

2 Mashed potatoes

salt to taste

1/2 cup Boiled Green Moong (lentils) sprouts

Method:

Mix semolina, plain flour, soda water and salt. Knead well to make a semi-stiff dough. Cover it with clean wet cloth for about 10 minutes.
Divide the dough into forty equal portions and roll each portion into circles. Place each circle under damp cloth right after rolling.
Heat oil in a kadhai. Deep fry these circles, slightly pressing with a slotted spoon, until they puff up and are golden brown.
Place the puffed circles ("puris") on absorbent kitchen tissue. Extra puris should be stored in an air-tight container. For Pani (Water)
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, ginger, chillies and cumin seed. Add a little water and mix to a smooth consistency using a blender.
Transfer the paste into a large bowl. Add 1 litre of water, continuously mixing the contents with a spoon. Add black salt and salt. Mix well.
Refrigerate for about 2 hours to ensure proper blending.

Serving Panipuri:
Poke a small hole in the center of each puri.
Add small quantity of mashed fried potatoes and Boiled Green Moong (lentils) sprouts as filling. Add a little tamarind chutney. Dip in pani so that puri is filled with it. Then we all know what to do.open our mouths as wide as we can and put in the puri.