PANI PURI FOR ICC

Gol gappa is my favourite. when i was working in Delhi i used to have daily on the streets. After coming to Chennai i have to really search for nice golgappa , Gangothri's gol gappa is awesome,

when Valli announced this challenge i was thrilled to make and taste.

for Gol gappa



Suji 1/2 cup

Maida 3 tbsp

salt to taste

oil 1 tsp

oli for deep frying

Method

Mix maida, suji, oil and salt and make a dough. keep it aside for 15 minutes and make small puri's and deep fry it.

For Potato filling

Potatoes - 2

red chilli powder and salt as per taste

Pressure cook the potates , peel the skin and mash well. Mix chili powder and salt. I added some coriander leaves.

For spicy water

Mint leaves - 1/2 cup

corainder leaves few

1 small ball of tamarind

green chili, ginger

cummin powder black salt

blend all the ingredients to a fine paste and add water and refrigerate.\

Tamarind chutney

Tamarind extract - 1 cup

jaggery - 1/2 cup

sugar - 2 tbsp

red chili powder - 1/2 tsp

pepper powder - 1/4 tsp

warm water

cumin seeds - 1 tsp

clove - 1

Method

Dry roast the cummin seeds and cloves and ground to powder. Mix tamarind extract, jaggery, sugar, red chili powder, grounded powder and boil in a pan.when it becomes thick switch off and let it cool. blend it.

Serving Gol Gappa

Make a small hole on the puri and stuff the mashed potoato and sprinkle the chutney and dip in to the wpicy water and enjoy the taste.