Pani Puri/ Gol Gappe- ICC

Making Pani Puri is always a dream for me coz Whenever I tried making the puris it would be a total disaster, this time it was a success. Yeah! finally In made Pani Puri from scratch, it was a total hit n the whole  plate got finished within minutes. My puris was smaller than the normal size so it didnt hold lot of filling. Added chopped Onions as my hubby likes them very much in chaat items. And after reading the comments I thought of altyering the proportions for the puris What I loved was the Sweet chutney, its my all time fav n I didnt know it was sooo easy to prepare. I didnt grind them as according to the original recipe. just straining them gave me the perfect chutney.
Sending this to ICC.

For Gol Gappe:

You need:
Semolina                        1/2 cup
Maida                            1/2cup
Salt to taste
Oil for Frying+ 1tbsp

Preparation:
Make a stiff dough out of semolina, maida, Salt n 1tbsp Oil. Allow them to rest for 15 minutes.
In a floured surface roll them out to a thin chappati. Using a small round shaped cutter cut out small discs. Place them under damp towel. Follow the procedure till all the dough is used.
Heat oil n fry these disc 2 -3 in a time. When the discs have puffed n turned golden brown, remove them n drain in kitchen towel. Cool n Store in air tight container.

For Spicy Pani:

You need:
Mint Leaves(chopped)               1 1/2 cups
 Coriander Leaves(chopped)       1 tbsp.
Tamarind                                    1/3 cup
Ginger 1"
Green Chillies                              4 - 5nos
Ground Cumin Seed (roasted)      1 tsp
Kala Namak (Black Salt )            1 1/2 tsp.
Salt to taste

Preparation:
Grind the above ingredients to a fine paste. Cool, add enough water to thin them. Keep Refrigerated.
Mine took a dark colour coz of the tamarind used

For Filling:

You need:
Potato (boiled)                           1nos
Channa (cooked)                        1cup
Chilli powder                               2tsp
Salt
Oil                                              2tsp
Onions(finely chopped)                1/2cup

Preparation:
Finely chop the boiled potatoes. Heat 1tsp oil add the potatoes, salt n 1tsp chilli powder. Cook for a minute, Remove from fire.
Keep aside

Heat 1tsp oil n add in the cooked channa, salt, 1tsp chilli powder. Cook for a minute, Remove from fire, keep aside.

For Sweet Tamarind Chutney:

You need:
Tamarind                          1 cup

Jaggery                             1/2 cup
Sugar                                2 tbsp.
Red chilli powder              1/2 tsp
Roasted cumin powder      1 tsp
Black pepper powder        1/4 tsp.
Cloves(ground)                  2nos
Warm water                      2 cups
Salt to taste

Preparation:
Take the pulp from the tamarind. In a sauce pan add the pulp, jaggery, sugar, red chilli powder,Cumin powder,  ground cloves, salt and boil them for 5-10 minutes. Cool them Add water n Strain them twiHce to get a smooth Chutney.
How to Serve:

Arrange the Gol Gappes on a plate. Poke them, Place the filling, top with onions. Serve them along with Sweet chutney n Spicy Pani.

 When about to eat add a little sweet chutney to the prepared gol gappes, dip them in spicy water n Serve