Paanipuri Or Golgappa Pt 1

Directions

1. For puris:Mix soji, salt and sufficient water to knead a soft dough.
2. Stand covered with wet cloth for 15-20 min.
3. Take a fist sized lump and make a ball.
4. With the help of some dry maida or possibly soji, roll into big thin rounds.
5. Cut small puris from it with the cutter.
6. You may use a sharp edged lid of a bottlle, if the size is alright.
7. Remove the frills formed and mix into remaining dough.
8. Heat oil in a pan and deep fry puris until very light brown and crisp.
9. Keep the puris covered with a moist muslin cloth if there is delay in frying.
10. Drain and rest in a colander or possibly over kitchen paper for awhile for oil to dry out.
11. Store in an airtight container when cold.
12. For the spicy pani:Wash and drain coriander and mint.
13. Put in a mixie.
14. Add in all remaining ingredients except water.
15. Blend until a smooth paste is formed.
16. Mix into the water. Stir well for 3-4 min.
17. Strain with a sieve. Don't throw away the residue, refer note.
18. Place in fridge and refrigeratefor 2-3 hrs.
19. For accompaniments:Chickpeas: Pressure cook until done.
20. Potatoes: Skin jackets. Cut into tiny cubes.
21. Boondi: Dip in boiling water for 2 min. Drain, press out and cold.
22. Add in crushed jeera, salt and minced coriander to each accompaniment and mix well.
23. Put in bowls and place in fridge.
24. To serve:Place the crisp cooled puris in a large platter.
25. Serve chilled water in deep bowls.
26. Place the accompaniments in centre to be taken as desired.
27. continued in part 2