Pani Puri or "Gol Gappay"
Puffed puris as required 1/2 tsp.black pepper
4 oz. tamarind 1/2 cup sprouted mung
2 pints of water Jaggery or sugar to
1 small bunch coriander taste
1 tsp. chili powder Salt to taste
1/2 tsp. roasted ground
Boil the tamarind in the water till soft. Strain. Add the ground spices, salt & chopped coriander leaves. If the mixture is too thick, dilute with a little water. Make a small hole in
each puri & stuff with some mung sprouts. Serve the pani & puris separately so that each guest
can serve himself by dipping the puri into the
pani. Chutneys may also be serve with this pani
& puris, if preferred.
2 lbs. fine flour(maida) Oil
Ghee Salt to taste
Sieve the flour into a "thali" or flat tray &
add salt to taste. Add a little water & knead to
make a stiff dough. Add a dash of ghee.
Roll out thinly on a large board, with the help
of a little dry flour to avoid sticking. Cut out
small round shapes, about the size of a lemon
with biscuit-cutter or a small "katori". Deep
fry in hot oil till they rise like little
balloons. When brown, drain & remove to paper
towels. These puris should remain crisp when
5 lbs......Potatoes Redmedium
8 oz ......Green Chilies
1 T .......Cumin seed
2 oz ......Pomegranate seed dried
1 t .......Red Chili powder
1 t .......Salt
14 oz......Butter Solids OR 2 cups veg.oil
Cut green chilies & cilantro.Melt butter.
Put the potatoes with water for boiling
(water should barely cover potatoes)
Check the doneness of potatoes (use a knife)
When potatoes are done, remove from heat and peel them.
Put in freezer for 5 minutes.
Remove from freezer. Mesh them coarsely. (you can use hands)
Add salt, red chilies, green chilies, pomegranate
cumin seedss & cilantro leaves and mix well.
Crack and mix two eggs in a steel bowl.
Put 2 T of melted butter in a fry pan and put on medium heat
Take even portions of potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potato won't stick to hands)
Flatten these 2 inch balls to make kebabs.
coat kebabs with eggs and put in frying pan.
change side after 5 minutes.
These kebabs may be served with 'chutni' or 'raita'
******Makes 50 Kebabs*****