Golgappe / Golgappa / Pani puri

Golgappa is considered as the KING of Chaats and I really doubt if anyone can say no to this chaat anytime.I absolutely love this and would like to eat anytime,even for my breakfast.I rarely make puri's at home as it is easily available in the shops here.As all the chutney's are prepared and stored in advance it really does not need any pre-planning to prepare this chaat at home.This will be our every alternate weekend fare as V feels it is not safe to eat those golgappe outside ,So I prepare them at home and end up having them for dinner.
I am sending this to "RCI:MUMBAI Street Food" event hosted by Aquadaze which was originally started by Lakshmi and also to " Sunday snacks-spill the Beans " Event hosted at Akshayapatram by Priya.

Ingredients:

For Puri:
1 cup fine sooji(Hollige rava)
1 cup Maida
1/2 cup Urad dal flour
1/4 cup Oil
salt to taste
Meetha(Imli) Chutney:200 gm Tamarind
2 cups dried Dates(Kharjur),finely chopped
1 cup Jaggery
1 tsp red chili powder
1 tsp Garam masala
1 tsp Black salt
1 tbsp roasted cumin powder
salt
Green chutney:1 Bunch of Coriander leaves
1 Bunch of Mint leaves
10-12 green chillies
1" Ginger
Juice of 2 lemons
2-3tbsp sugar
salt to taste
For Pani:1L Water
3/4 Cup green chutney paste
1 tbsp black salt
2-3 tbsp Pani puri Masala(I used Everest)
1/4 tsp lemon salt
1 tbsp sugar
salt to taste
For Filling:1 cup whole Moong sprouts
2 Alu(potatoes)
1 cup salted boondisalt to taste

Method:

Puri:

• Mix maida, sooji and urad flour with enough salt.
• Heat ¼ cup of oil until hot and pour the oil into the above mixture and add enough water and make it into a medium smooth dough.(do not make it over stiff or very soft).
• Cover the dough with damp cloth and cover it and let it sit for 45 mins.
• Make a big, thin and round poori and using a round cookie cutter cut it into small puri’s.
• Drop them in piping hot oil on high flame and using the spatula pour the hot oil from the sides on top of it and pressing them slightly down which helps in fluffing up the puri’s and reduce the flame and fry them until golden brown.
• Cool them and store them in air-tight boxes. Stays good for 8-10 days.Below is the pic of puri's which I prepared.(and remaining in all the pics are the store bought ones)

Imli Chutney:

• Clean the tamarind and soak in water for sometime(approx half an hour) and boil it for 10-12 mins until soft.
• Cool the mixture and take the pulp out of it. Add Jaggery and Kharjoor to it and boil until it is soft and all the jaggery melts and forms a syrupy liquid.
• Add black salt,red chilli powder,jeera powder and Garam masala to it and mix.
• Cool the mixture and grind it a fine puree.
• Strain it and store it in a bottle in refrigerator. It stays good for 6-8 months.

Green Chutney:

• Wash coriander and mint leaves drain out the extra water and let it drain for 15-20 mins.
• Wash Green chillies and pat dry it.
• Grind Mint,coriander,green chillies,chopped ginger,salt,sugar and lemon juice to a fine paste.
• Pour the mixture in the Ice cube tray and freeze it and remove the cubes from it and place them in a zip lock bag or in a big container in freezer .
• Use it when required.Stays good for 3-4 months.

Pani:

• Mix green chutney with water properly.
• Add sugar,lemon salt,Black salt and pani puri masala to it and mix well until the sugar is melted properly.
• Adjust the pani according to your taste by adding enough salt.
• Chill it for 1-2 hrs.Add some Ice cubes if required before serving it keep it chilled.

Filling:

• Soak green whole Moong in water for 6 hrs and then drain out the water completely from it and place them in sprouts maker and keep it in a warm place for 8-10 hrs until the sprouts are formed.
• Steam the sprouts with little salt for 6-8 mins in a pressure cooker.
• Slightly mash the boiled potato and mix with steamed sprouts and salt.
• Soak Boondi in hot water for 8-10 mins until soft and squeeze out the extra water.
• Add the boondi to the potato mixture and mix properly.

Assembling them together:

• Make small holes in the center of Pani puri and place ½ tsp of potato-sprouts mixture in it and add 1 tsp Imli chutney to it and dip in pani and eat.Adjust the quantities of mixture according to your taste
• Repeat the same for all puri's and enjoy.

and the final look...