Phuchka or Kolkata Style Panipoori or Golgappe
I miss Raju...hey you guys are thinking who is Raju,Raju was our phuchka or panipoori wala of my locality. ..dont know where he has gone.One day,I asked him the method of making his crispy phuchka...first he did not want to reveal the secret..but after some time...he said.
In Bengal...Panipoori is known as Phuchka....it is very easy to make at home.....but it is time consumung process...ok...no problem..once in a year...we can give a treat to our family with homemade phuchka or panipoori.
Today I am going to share how to Poori of Kolkata 's Phuchka or Panipoori.
1 cup fine unroasted sooji or rava or semolina
2tbsp Wheat or Atta
Take semolina or sooji,atta,baking soda,oil and salt in a bowl...mix them properly
Add small amount of water,mix....then add little bit water. .and mix again...Add small amountof water in parts...I added 1/4cup water...you may add little bit more or less water....adding water depends on the quality of rava...just make sure..the dough should not be very soft or hard .
Cover it with damp cloth...keep aside for 30 minutes.
Remove the cloth and knead it again very well...the dough should be elastic...as you roll out out the dough easily without any crack.
Divide dough into 3or 4 equal portions balls...take each portion...and press it with your palm
Take each portion..roll it out with rolling pin into a thin shaped roti like phulka...the pooris have to be thinly rolled...otherwise they will not puff up..and will be soft after cooling down.
Make small pooris by cutting the big one by small round shaped lid...remove extra dough and mix it with remaining dough...make small pooris from it again.
Heat enough oil in a pan....make sure oil is hot..then add pooris...if the oil is not hot enough,the pooris will absorb more oil .....deep fry poori on medium flame until they are golden brown (press each puri with spatula..they will puff up in the oil)...fry 4-5 poori at a time or according to the size of your pan.
Remove,drain on absorbant paper.
There is varieties of stuffing of Panipoori...like boiled potatoes, boiled Cheakpeas, Ragda etc...but we bengalis love to have our favourite Phuchka with boiled potatoes and black Cheakpeas stuffing. ..and tangy spicy tamarind water..today I am going to share Kolkata style stuffing of Phuchka and Pani.
STUFFING OF PHUCHKA OR PANIPOORI
Boiled Potatoes -4
Boiled Kala Chana or Black Cheakpeas
Coriander leaves (chopped)-1/2cup
Black Salt to taste
Red Mirchi Powder -1tsp
Roasted Cumin powder -2tsp (roast cumin seeds then grind)
Chopped Green chillies -2
Chaat Masala -1tsp
Mix all the above ingredients together to make stuffing of panipoori.
HOW TO MAKE PANI OF PHUCHKA OR PANIPOORI
Black Salt to taste
Dhania or Coriander Powder -1tsp
Roasted cumin and red chilli powder -2tsp (Roast cumin and red chilli together. ..then grind)
Coriander leaves -1 / 2cup ( chopped )
Soak tamarind in warm water for 1hr
After that...mash the tamarind using your fingers...
Now strain the water. ..now add all the above ingredients of how to make pani ..and mix together.
Enjoy your Phuchka or Panipoori or Golgappe with Potatoes Cheakpeas stuffing and Tamarind water.