An Ode to the Gol Gappa

Panipuri, my love!!!
I am eternally thankful to the person who invented Panipuri.
Put it inside your mouth. Then close your eyes and experience one of the clever inventions of human beings.
Here I have decided to share with you my version of panipuri recipe which not only will win your vote but will help you to win praise from others.
Spicy Chutney:
Take a bunch of mint (pudina). Wash it and chop it finely. Chop a few green chillies (4-5). Take a piece of ginger (one inch) and a few petals of garlic (6-7). Mix everything together. Then add powders of corriander seeds and cumin seeds. Add water to blend everything in a mixer to make a fine paste. Now add black salt in it. If you haven’t got it, use normal salt. To make it diluted add sufficient quantity of water and ice cubes.
Sweet chutney:
Soak tamarind (half bowl) in water for half an hour. Then remove the seeds and hard parts of tamarind and blend it in a mixer to make a fine paste. In a pot put 4-5 spoons of water and turn the gas on. Add grated jaggery (half bowl) to it. Let it melt. Keep the flame on minimum to prevent the jiggery from burning. Now add the paste of tamarind in it. Add cumin seed power, coriander seed powder and black salt to it. Turn off the burner.
Get salted bundi from market. Soak it in little quantity of water for 10 minutes. Add salt and boiled moong in it.
Panipuri packets are easily available in markets. Get a packet of 50 puris . Put radga, sweet chutney and spicy chutney in each puri and enjoy the awesomeness!!

Preet Reads.

I sing a thousand praises in your name, O Inventor of Gol Gappa*. Were you aware that with this one humble recipe from your Benarasi kitchen, you had changed the innocent landscape of India’s street food scene forever? That long after your death, children would be pestering their mothers for a round of gol gappay from their favourite panipuri wallah**? That after leaving for greener pastures, Indians in every corner of the world would fondly recall this unassuming, humble snack and pine for it the way a lover pines for his beloved? And somehow, even Indians who never knew that motherland would discover a recessive gene that mysteriously craves for an explosive combination of sweet and sour? After all, what is a gol gappa? A hollowed out shell of a mini puri punctured at its crown, stuffed with a tangy mix of potatoes, meethi^ chutney and shudderingly sour tamarind…

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