Pani Puri

For Gol-Gappe:
Semolina 1 cup
Plain flour 4 tbsp
Salt pinch
Baking soda pinch
Water for kneading

For Sour Water:

Water 1 lit
Tamarind /imli pulp 4tbsp
Chat masala powder 1/2 tsp
Black salt 1/2 tsp
Dry ginger powder/sonth 1/2 tsp
Red chili flakes 1/4 tsp
Red chili powder 1/4 tsp
Roasted and crushed cumin 1/2 tsp
Salt to taste

For Chickpea Filling:
Chick peas(boiled) 1 cup
Potato (boiled) 1 large,cut in thin cubes
Onion thinly sliced 1 small
Whole spice powder 1/2 tsp
salt to taste
Red chili flakes 1/2 tsp
green coriander few leaves

METHOD:

For Gol-Gappe:
Add all ingredients in a bowl and with water knead the dough ,set aside for 20 minutes but cover it with wet cloth .

Knead it again when want to make puris and dust dry flour on counter and roll it

in a very thin circle ,as thin as you can make will give you a perfect end product.

Cut small puris with cookie cutter or bottle cover and make all poris at a time ,cover them with a wet cloth again if your poris will become dry then they will not puff properly.

In a wok heat the oil and in hot oil slide one pori at a time with a slotted spoon press
it and let it golden from one side then change the side.

May be first time you will not get 100% puffed poris…:)

Drain oil on paper towel and let them completely cool then store in a air tight container.

For Sour Water:
Mix all ingredients in water and serve with golgappas

For Chickpea Filling:
Mix all ingredients and serve with gol gappas/pani and puri.