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Alright, don’t linger, let’s practice this 3 paani gol gappe menu with 43 components which are undoubtedly easy to have, and we have to process them at the very least through 10 ways. You should expend a while on this, so the resulting food could be perfect.
Ingredients - 3 Paani Gol Gappe:
- Get - For Puri
- Get 11/2 cup fine suji
- Need 1-2 tbsp of maida
- Need 1 tsp of salt
- Need 1/2 tsp baking powder
- You need 2-3 tbsp - oil
- Need oil for frying
- Provide for Common paste for all paani
- Give 100-150 gms for coriander leaves
- Make ready 50-100 gms of pudina leaves
- Take 2 tsp - roasted jira powder
- Require 2 tsp - Jaljeera masala/ chaat masala
- Get 1-2 tsp of rock salt
- Get 3-4 for green chillies
- Make ready pinch hing
- Provide 1 inch ginger
- Make ready 5-6 of garlic cloves
- Provide of Paani 1 - Raw Mango Paani
- Get 1 for Raw Mango
- Give to taste for rock salt/ salt
- Take 1-2 tsp chaat masala/ jaljeera masala
- Require pinch for hing
- Make ready 1-2 tbsp for common paste
- Give 1 tsp of roasted jira powder
- Make ready of Paani 2 - Imli Paani
- Make ready 2-3 tbsp for Imli Chutney/Saunth
- Get 1-2 tbsp for common paste
- Require 1 tsp of roasted jira powder
- Need to taste for rock salt/salt
- Need 1-2 tsp - jaljeera masala/ chaat masala
- Make ready pinch for hing
- Make ready of Traditional mint coriander paani
- Need 1-2 - lemon
- Give 2-3 tsp - jaljeera masala
- Take to taste - salt
- Need 1-2 tsp of roasted jira powder
- Give of rock salt as required
- Need of Filling
- You need 2-3 of boiled potatoes
- Provide 1 of roasted jira powder
- Give 1 tsp for chaat masala
- Prepare pinch - hing
- Give to taste - rock salt
3 Paani Gol Gappe instructions:
- For puri - Mix all the ingredients together and Knead it with water to make a dough. If you donot ahve fine suji, then grind the normal suji with help of grinder to make it's texture like powder. Rest it for atleast half an hour and cover it with wet muslin cloth so that dough doesnt develop the skin. dough should be a bit tight.
- After half an hour, Take some portion of the dough, make it a ball and flatten the dough with the help of rolling pin. flatten it as much possible. Now with help of cookie cutter or sharp round object, make cuts in the dough. remove the excess dough and make it a ball again. Keep the oil for frying on heat.
- Now once you have small puris, check it's thickness. Flatten it a bit if it's thick. The puri should neither be too thick and neither be too thin. Then only puris will rise while frying. Now check the oil by putting a pinch of dough into it. If it rise quickly, oil is reday for frying puris. place one puri in the pan and gently press/ tap it with spatula till it rise. Donot overcook them Take the puris out as soon as very light wheatish brown colour is reached.
- Do the same process with remaining dough. some puris might not rise but that is perfectly fine..We xan use it for papdi chaat/ dahi bhalla chaat.
- For Paani - Common Paste - Blend coriander leaves, pudina leaves, 1-2 ice cubes, hing, roasted jira powder, jaljeera masala, salt/ rock salt, green chillies, ginger, garlic all together in a blending jar. Ice cubes will prevent the paste from turning blackish.
- Raw Mango Paani - Take one raw mango and cut it into pieces. Put it in the blender and add 2 tbsp water. blend the mango to make it into a paste. Now Add 2-3 tbsp of common paste and mit well. Now strain the paste with help of big sieve. Mash the paste in sieve to extract more water from it. Now add some water in the raw mango paani, ice cubes, jaljeera masala,rock salt to taste, pinch of hing, roasted jira powder. mix it well. if you want you can strain the water again. Raw Mango Pani is ready.
- Imli Paani - Take 2-3 tbsp imli chutney/ saunth in a bowl. Add some water int the common paste and strain 2-3 tbsp of common paste in the imli bowl. mix it well. Add some more water in the imli mixture. Add rock salt, jira powder, jaljeera masala, pinch of hing, ice cubes. Imli Water is ready
- Traditional Coriander Mint Water :- Add water in the remaining paste. add jira powder, rock salt, jaljeera masala, pinch of hing, 1-2 lemon juice. To make it more spicy, add some black.pepper.powder. It is.optional. Coriander mint water is ready.
- Filling - Cut 2-3 boiled potatoes in small pieces. Add rock salt, jira powder, jaljeera masala, hing and mix it well..You can also add some chopped onions with it or boiled channa.
- Keep everythng together and serve the gol gappe/ pani puri of their choice to your friends and family!!
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