Golgappa aka Pani puri aka Puchka

If you need a burst of irresistible mouthwatering flavors in a single bite , you need to try this:

Traditionally called Pani puri, known more commonly as Golgappa in the North-eastern states or even called as Puchka across the whole of North India, this snack is an epic in itself.
One puri is never enough... You will keep asking for more.

Eaten as a combination of small bite sized puris, stuffed with boiled potato and topped with tangy - spicy water(Pani) , these are irresistible.

Scroll down for the home made recipe:

For the Pani:
One raw mango peeled and boiled
Chopped Coriander - one cup
Mint leaves - one cup
Green chillis, two
Black salt or normal salt to taste
Water

Squeeze the boiled mango pulp and grind it along with all other ingredients. Sieve it into a jar by pouring enough water. Refrigerate the Pani for about 2 hours or until use.

For the potato stuffing:
2 large potatoes
Salt to taste
Red chilli powder

Boil the potatoes and peel and smash them by adding salt and chilli powder.

For the puris:

Ingredients:
1/2 tbsp maida/all-purpose flour
2 tbsps urad dal flour
1 1/2 cups ravva/semolina/sooji (very fine variety)
salt to taste
water for kneading (bottled soda water prefered)
oil for deep frying

1. Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 15 mts. (very imp step)
2 . While the dough is resting. (i) Prepare the pani (water) required for the puchka. (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use. (iii) Chop a large onion finely and keep aside until use.
3. Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. Keep them covered.
4. Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turn too dark. Remove onto absorbent paper.
5. Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the puri. If the oil is not hot enough, the puri will absorb a lot of oil. If made ahead of time, lightly warm in oven for 3-4 mts before serving. Ensure to roll out very thin puris. And use very fine sooji.

Alternately, you can buy readymade puris in the local store. Saves a lot of time!

Assembling:
Make a hole by crushing a little of the top surface of the puris with your thumb.
Stuff the open puri 1/4th with the potato stuffing. You can add Sev and onions at this point.
Pour the chilled tangy Pani over into the puri and immediately gobble it in a single mouthful.

I'm sure you won't stop with one!!