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Pani Puri or Golguppa
- Mrs. vimala mudigonda

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It is a easy & tasty evening snacks everybody like them to eat. Ingredients:- Suji OR bombay rawa 2 cups Allpupose flour/maida 2cups Cummin powder 1tsp salt to taste Oil for deep frying Water for making dough. Method:- Sieve both rawa & allpurpose flour. Add salt & cumminpowder and make a pliable dough adding with water. Cover with a damp cloth for ½ hour. Knead well and roll out a big medium size thick roti and use a glass for shape(if you do not have moulds). Use whole dough like this (make many small size puris). Cover them with a damp cloth. Heat oil & deep fry them to crispy brown colour. Allow them to cool.Store them in a air tight conatainer. Shell life: 2-3 weeks Pani:- 4 tbsps lemon juice 1 cup mint leaves 3 green chilies 1/2 tsp. chaat masala 1/2 tsp. roasted cumin seed powder Salt to taste 1 cup boondi, (soaked & drained) Tamarind pani: Dry mango pulver salt to atste Tamarind water Cummin powder Ground ginger Grind everything to a paste 'add 1 cup water. Garnish with fresh chopped coriander. How to make puri before you serve.. Grind the mint leaves,chillies and salt to a fine paste adding with water. Make a hole in the center,place 1tsp soaked&drained boondi, Pour 1 tsp gren chutney,cummin powder,chilli powder & 1tsp thick curd,eat immediately atonce. Make another one with boondi &tamarind water,eat or serve immediately. Variations:-Instead of using boondi we can use boiled&mashed green peas. Even small size urad dal vadas(round) deep fry them and soak them in water.sqeeze before you serve,and place one vada in each puri and do the same way as above.

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