Golgoppas
Puri is available readily in India. So I do not make them. But I shall give the recipe here for those who want to make them.
Maida 1 cup, fine rawa 1/3 cup, cooking oil 2 tsp, salt ½ tsp, warm water to mix.
Make a firm dough using all the ingredients. Knead well and keep covered with a wet cloth for ½ hr. Divide into 4 parts and roll out thinly. Cut small puris using cutter or bottle lid. Keep covered with wet cloth till all dough is used up. Moderately heat oil and moisten one side of puri. Drop this side in oil first. When it puffs up, lower flame and fry till crisp. Drain, cool and store.
Dahi for dahi puri
Hung curd or ready curd -1 ½ cup ( 200 ml of Amul dahi or Aavin cup curd), salt to taste, sugar 2 tsp. Chilli powder 1 tsp, milk ½ cup ad a little cream. Add 2 tsp of dahi masala powder. Mix together all these well and chill it.
Keep ready omapodi and finely chopped coriander leaves.
Assembling
Panipuri
Mix equal quantity of green and date chutney. Adjust water. Make a hole in the puri and fill with this water. Serve.
Potato masala, boiled salted channa or sprouts can be filled inside the puris and then filled with pani.
Dahi puri
Make hole in puri and put a little potato masala. Pour green chutney, date chutney, dahi and then sprinkle omapodi and coriander leaves and serve.
Bhel puri
Left over or broken puri can be used instead of papdi. Add a handful of broken puri, puffed rice ( ordinary mutta pori or masala pori), omapodi, finely chopped onion, tomato pieces, grated carrot. Mix well, add a little salt. Then add green chutney and date chutney, mix well. Now add chopped coriander leaves and mix well and serve.
Continued