Sunday, June 21, 2009
Homemade Panipuris/Golgappas for dinner
This is perhaps the most popular Indian street snack in North, East and West India including Pakistan and Bangladesh. You can get them on the road side where vendors stand in one corner with their little stand which contains all those puris in a box, a big clay pot with the tamarind and spice water and potato mixture!
It is an art to cook them and prepare them with the water and stuffing as well as an art to eat them! It took me a while to figure it out how to make them.I got tired of paying $9.00 for a bag of 40 puris in the local Indian grocery stores! Looked for recipes online and found this great Indian cooking site with you tube demonstrations called Manjula's kitchen. Check that site out for vegetarian Indian cooking recipes!
These are not the best pictures! I had to take them in a hurry beacuse they were disappearing quickly-:)
Here is the recipe:
For Puri (Manjula's kitchen):
3/4 th cup of suji/rava
1/4 cup of all purpose flour/ maida
!/4 cup of water
knead them and keep it covered for about half an hour with a moist towel/cloth.
Make tiny balls and roll them in to round puris. Keep them covered with another moist towel. Deep fry them in hot oil. Cook them until they are brown on both side, IF they are white, then they are not crispy and it isn ot fun to eat soggy regular puri with the water and potatoes. Here is the trick that Ms. Manjula does not describe well in her video... if you keep it for too long and wait to roll all the puris and then fry them, the uncooked puris tend to get dry and do not puff up well. If your puris are too thin then they do not puff up as well. You need to roll them about 1 mm thick at least! It is a trial and error method:-)
onion: one red one
green chillies: as you want
chat masala: 2 tsps
chickpeas/garbanzo: cooked or cans 1 cup
cilantro/coriander leaves: 1/4 cup
salt: to taste
Sev/mixture snack: 1 cup
tamarind water: as you want
Make your own chat masala:
black salt:1/2 tsp
roasted coriander and cumin powder: 2 tsp
amchur/dried mango powder: 1 tsp
pomegranate seeds: 1/2 tsp
I do boil potatoes really well in the pressure cooker. And mash them very well add all the ingredinets and keep it aside.
Pani/ Tamarind water:
tamarind paste: 2-3 Tbsps
tamarind: 1/4 cup and soak them in water and tehn remove the seeds and other parts and keep the water
Water: 6-7 cups
roasted cumin and coriander powder- 2tsp
Sugar: 1-2 tsp
salt: to taste
black salt: 1/4 tsp
ginger: tiny bit
Onion -1 tbsp
coriander and mint leaves: optional, some from the bunch depends on how minty you want.
Grind all of them in grinder and mix them well.
How to eat: brake one of the puris with your left hand to make a hole, stuf the potato mixture and then dip the whole thing in the tamarind water. You have to eat the whole puri at one go so that water and stuffing do not come out!