Take wheat flour, Suji, oil and baking powder in any utensil and mix these contents properly. With the help of water knead a dough for hard Puri(press dough well while kneading).
Cover the dough and leave it aside for 20 minutes to ferment. Pani Puri can be made in 2 methods, you can follow any method that you like.
Break off small pieces off the dough. Cover these pieces with a cloth. Roll all of the pieces, one at a time into a circle(at least 2 inches in diameter). Cover these rolled Puris with a cloth as well and keep them aside.
Break a big round(guava sized) piece off the dough, roll this round piece into a circle(2 millimeters thick and 10-12 inches in diameter). With the help of a cover cut as many round Gol Gappas possible, take the small circles and keep them on a plate. Mix the dough that is leftover to the main dough and repeat the same process till you have made Gol Gappas of the entire dough. Now take one Gol gappa at a time and roll it a little making it more thin. You can roll them length wise to make long Gol Gappas or circular to make round Gol Gappas. All Gol Gappas are ready so let us fry them.
1. Knead a hard dough for Gol Gappas. 2. Press with a frying ladle while frying to make them puffy. 3. As Gol Gappas become pufy lower the flame of the gas. 4. Until they cool off leave the Golgappas without covering else they turn soft.
Pour oil in a pan(kadhai) and heat. Take 4-5 Puris and put them in oil, keep them submerged by pressing them with a ladle for some time. This makes them puffy. After Golappa is puffed turn sides and fry on a low flame. When they turn brown take them out and put them on a plate. Now fry another 4-5 Puris. Similarly fry all the Pani Puris and take them out on a plate. Your Pani Puri is ready.
We also require a different type of water to have along with the Pani Puri. The easiest way to prepare water for Pani Puri: Take Jal Jeera masala and mix it in water. Add lemon and salt to this water for a good taste. Water for Pani Puri is ready. Now peel boiled potatoes and mix roasted Jeera and salt to it.
Prepare sweet Chutney and try the Golgappas to see how good they have become.
If you want to make water for Pani Puri:
Break off the stems off the coriander and mint leaves, wash them with clean water.
Grind all the spices along with coriander and mint in a mixer to make a fine paste. Dissolve the spices paste in 2 litres of water. You have prepared Jal Jeera water by yourself.
