PANI PURI (GOLGAPPE)

Ingredients:---

For Spicy water
Tamarind (sokaed in water) - 1 cup,
Sugar - 2 tbsp (optional),
Mint leaves - 1 1/2 cup,
Coriander leaves - 1 tbsp,
Ginger - 1",
Green chillies - 4-5,
Roasted cumin seeds powder - 1 1/2 tsp,
Black salt - 2 tsp,
Salt to taste,
Red chilli powder - 1/2 tsp,
Boondi - 1 tbsp,

Method
1. Extract the pulp of tamarind and strain it through a sieve.
2. Take ginger, green chillies, mint leaves and coriander and grind them to a fine paste in a mixer with one cup of water.
3. Add this mixture to tamarind pulp.
4. Add sugar, black salt, salt, red chilli powder, cumin seeds powder and mix well.
5. Chill for at least 2-3 hours after making so that all the flavour blend properly.
6. Add chopped mint leaves and boondi at the time of serving.


For the Puris---
Refined flour - 1/2 cup,
Suji (semolina) - 1/2 cup,
Salt to taste,
Soda water - 5 tbsp,
Oil for frying,

Method

1. Combine flour, suji, salt and 2 tbsp oil and knead well with the help of soda water. The dough should be semi-stiff.
2. Cover it with a wet cloth and let it stand for 15-20 minutes.
3. Make small puris of 1 1/2 size and rest these puries for 5 minutes.
4. Deep fry on medium flame till they puff up and are golden brown.
5. Put them on kitchen paper towel to get sid of extra oil.

How to proceed-

1. Poke a small hole in the centre of golgappa.
2. Fill the golgappe with patoto mixture and imli ki chutney and immerse in it chilled pani and eat immediately.