Urad dal ke golgappe

I love watching food and travel shows since childhood. My current favorites other than Ranveer brar's travel show are Delhi food walks by Anubhav Sapra and Visa2Explore by Harish Bali. I love both of their styles and follow their episodes closely. Recently since the lock-down begin, i started re-watching some of the old episodes and suddenly while travelling in Gwalior Anubhav sapra visited a chat stall where he tried pani puris made from urad dal, this was first time i was hearing about Pani puris made from urad dal. I decided to make it a home and see what is the difference. To be honest, it turned out to be amazing, the crispiness is awesome. please note that these puris are little darker in color and crispier in texture and has very good water holding strength. Do try this at home and share your experience. I am sure you will definitely love it.

Recipe for Urad dal Golgappe

Ingredients:

Puri (Fried Puffed Balls)

• Maida/all-purpose flour - 1/2 tbsp
• Urad dal/ Black gram - 1.5 Tbsps (or) Urad Dal Flour - 2 Tbsp
• Rava/ Semolina/ Sooji (very fine variety) - 1 1/2 cups
• Baking Soda Powder - 1 Tsp
• Salt to taste
• Water for kneading (bottled soda water preferred)
• Oil for deep frying

Pani (Water):

• Cold water - 1.5 cup
• Tamarind Juice - 1/4 cup
• Lemon juice - 1.5 Tbsp
• Salt - 1 Tsp or more
• Coriander Powder - 1 Tbsp
• Cumin Powder - 1 Tbsp
• Sugar - 1 Tbsp
• Pepper Powder - 1 Tsp
• Yellow chilli powder - 1/2 Tsp
• Mint leaves - One cup
• Coriander leaves - Half cup
• Hing - one pinch 

Filling:

• Potato - 1 Big sized
• Boiled black chana - Half cup
• Red Chilli Powder - As required 
• Salt - as Required 

Process : 

• Grind together Urad Dal, Rava/ Semolina, All Purpose Flour and salt. Grind till they are fine.
• Add the Baking soda to water and mix well. The Baking soda will help the ball to puff well.
• Combine the ground flour and add water slowly and make a dough.
• Leave aside covered with damp cloth for 15 minutes. Take care that the dough does not not get dried up.
• Knead the dough again. Take some portion of the dough and roll it to a circle with a rolling pin.
• Roll it out thin. If you roll it out thick then you will not get crisp puffed balls.
• Use the rim of a container to cut out the round shape.
• Keep them covered in a damp cloth
• Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high. Take a small pinch of dough and test it in the oil. If it immediately rises up then the oil is perfect for frying.
• Slide in few circle cut dough into the hot oil. Use a laddle and just press the center so that it gets puffed up. When one side is done flip over and fry the other side till light golden brown.Transfer it on an absorbent paper.
• To slightly warm water add a pea size tamarind.
• After 5 minutes strain the water to remove the tamarind pulp.
• To the water add all the ingredients under Pani (water) section. Mix it well and Cool it in the refrigerator.
• Mash the potato and add kala chana, Red chilli Powder and salt.
• Serve the Puri with Pani and filling.