Paani Puri / Masala Puri / Sev Puri

I like the name Gol Gappa..sounds funny na?? :)) Its called Gappa coz its placed in the mouth and eaten at once.Its also called Phoochka becoz of the bursting sound and some places people call its GupChup ie. Swallow and Stay Quiet (its more in a cheeky way actually)
So Saturday was Gol Gappa day.. I made the puris myself (with a lot of help frm dad) coz dad thinks the ones in the store are stale. Phew! it ws too many things to make. As a backup plan it striked me tat the flat ones can be used to make masala puri as well.A simple paani puri we eat on our streets requires so many ingrediants tats its confusing to remember all. Firstly, dad set off to get methe list of things to prepare. He's been bugging me to make it for a few days now so he ws all enthu to get it. Secondly, i took a nap while he was gone :PHe returned but with no Sev ok? How can one make masala puri without it?? neeve heli ... So I brought the house down and off went dad again to get it :P ... hehe..no pain no gain right??

All of the below serves 3 plate each of Paani Puria and Masala Puri

Ingrediants:

I. To make Puris

1/4 cup All Purpose flour (Maida or Plain Flour) 3/4 cup fine Sooji (Semolina Flour) 1/2 cup water (as needed)
Method:
1. Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.

2. Damp two kitchen towels, spread one damp towel plain surface, close to where you are going to fry the puris.

3. Divide the dough into medium sized balls and keep them under a damp cloth.

4. Start rolling each ball like how you make chapati. Then dig in small puri sized shape into it by using a right sized small tumbler or cookie cutter.Place the small puris over a damp towel and cover with another damp towel. Do this for all. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.

5. Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.

6. Start frying the puris, starting first with the puri you first rolled. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.

Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel. Fry all the puris. They should be crisp and puff like a ball.

II. To make Paani / Spicy water

Mint - 1 full cup

Green Chillies - 2-3

Tamarind Paste - 3 tbs

Lemon Juice - 3 tbs

Black Salt - 1 tbs (This is a MUST!!)

Salt - 1 tbs

Ginger Powder - 1/4 tbs

Asafetida (Hing) - 1/8 tbs

Jeera Powder - 1 tbs

Sugar/Jaggery - 1 tbs

Pepper Powder - 1/2 tbs4 cups water
Method :1. Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.

2. Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed. After straining mix the paste with remaining water or adjusting to the taste. The pani (water) will taste best if refrigerated for a day.

III. To make Filling

Peas - 2 cups (if u have dry ones then soak it overnight)

Potato - 1 cut in half

Chick Peas / Small black channa - 1 small cup (soaked overnight)

Green Chillies - 2-3

Coriander leaves - 1/2 cup

Ginger Garlic paste - 1 1/2 tbs

Garam Masala - 1 tsp

Chat Masala - 1 1/2 tsp

Cumin/Jeera Powder - 1 tsp

Red Chilli Powder - 1 tspSalt to taste
Method:

1. Pressure cook Peas, Chick Peas and Potato and add a pinch of salt to it.

2. Semi-mash half of this and add 1/2 tbs of garam masala, chat masala, red chilli and cumin powder and salt to taste. This is for filling Puris before you Pour Pani into it.

3. Now for masala puri, semi-mash rest of the peas and keep aside. Blend chick peas, potatoes coarsely along with green chillies, coriander leavesGinger Garlic paste, garam masala, chat masala and salt. Heat this mixture along with the same water which was used to pressure cook. If you want to add more water but ensure that you pour only hot water.

IV. To make Tamarind Chutney/Meeta

Tamarind - one small ping pong ball size :)))

Sugar/Jaggery - 3 tbs

Cumin/Jeera Powder - 1 tsp

Red Chilli Powder - 1 tspSalt to taste
Method:1. Soak Tamarind for about 30 mins. Extract Juice by squeezing btw your palms. Pls dont use the blender for this.

2. Add the rest of the ingrediants and cook until the acrid smell/taste is gone.

Once you are ready with all the above its time to keep it all in one place surronding you and imitate the pani puri vendor :))) Also keep some finely chopped onions and coriander for garnishing.

For One Plate Masala Puri -

Quickly, cursh 5 puris, add the semi-mashed peas on top of it. Spread the chickpea/potato masala mixture. 1/2 tbs of tamarind all over it.Pinch of chat masala and garnish with chopped with onions, sev and coriander. Serve hot.

For One Plate Sev Puri -

Quickly, make holes in 5 puris and add the filling we prepared for the pani puri above. Pour some chickpea/potato masala mixture and sometamarind paste. Then pour some curd/yogourt on top of it and pinch of chat masala and garnish with chopped with onions, sev and coriander.Spread Sev as much as possible.

For One Plate Paani Puri -

Make Holes in 5 puris and put the filling and chopped onions (if required). Serve this along with paani in a bowl.