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1.
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Knead the flour, semolina and baking soda together.
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The dough should be stiff and not runny.
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Let it rest for 20-30 minutes covered with a wet cloth.
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2.
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Meanwhile, for the pani, take the coriander, mint, cumin, kala namak (black salt), salt, lemon juice, garlic, and tamarind pulp.
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Put in a blender and puree.
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Now add the cold water.
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Strain if you still think it has pieces in it.
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3.
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For the tamarind chutney, take a pan and add the tamarind pulp, sugar, red chilies, and cumin seeds.
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Add the water.
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Let it cook till it reaches a sauce-like consistency.
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Taste and adjust the spices if you want.
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4.
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Now take the puri dough and roll it out into a thin flat circle.
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Take a round cutter around 2 inches in diameter and cut small circular discs.
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Spread them on a flat plate and cover with a slightly wet cloth.
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5.
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Heat oil in a wok and when hot, slowly fry the circular discs.
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Press the discs a little with a slotted spoon to help them puff up in case they remain flat.
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6.
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Take the mashed potatoes and add a few drops of lemon juice, salt and red chilies to it.
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To serve, take the puris and pierce on top to make a hole.
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Add some chickpeas or mashed potatoes.
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Add some onion.
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Now take a small bowl and pour the pani in it.
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All done.
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Enjoy!
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Note: in case youve never had Gol Gappas before, here is how you eat it.
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Take the puri, quickly dip it in the pani to fill the puri with the pani and immediately put in your mouth whole.
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All this should be done in a span of 2 seconds otherwise all the pani will leak away.
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Yeah, yeah, I know its an art.
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Dont worry, all you newbie pani puri eaters will soon pick it up.
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I have confidence in you guys.
