<b>Golgappas/Pani Puri</b><br><br>Serves 4<b><br><br>Dough for golgappas/puri</b><br><br>1/2 cup suji (fine)<br><br>1/2 cup maida (plain flour)<br><br>Mix suji and maida and knead a stiff dough with about 1/2 cup water.<br><br> Cover dough with wet muslin cloth and keep aside for 2 hours.<br><br>Take tiny marble sized balls of dough and roll each into thin puris of 1 1/2" diameter.<br><br>Heat oil in a kadhai and fry puris immediately. (puri should not get dry). <br><br>Keep the dough covered while rolling out puris. Fry puris on low heat, turning twice till just golden brown. Store puris in an air tight container after they turn cold.<br><br><b>Filling</b><br><br>1 large potato - boiled & chopped<br><br> 1/2 cup boiled safed chhole - boiledsome saunth or quick meethi chutney<br><br><b>Pudina Pani</b><br><br>50 gm poodina or mint leaves (2 bunches)<br><br>2 tbsp fresh coriander leaves1 green chilli<br><br> juice of one lemon<br><br>2 tsp black salt (kala namak)<br><br> 1 1/2 tsp salt<br><br>1 tsp jeera (cumin seeds)<br><br>7-8 saboot kali mirch (black peppercorns)<br><br>1/2 tsp saunf (fennel seeds)<br><br><b>Method:</b><br><br>Grind all the ingredients of poodina pani to a fine paste. Add 2 cups of water to this paste and mix well. Chill pani.<br><br> To serve, make a hole in the centre of a puri, fill some boiled safed chhole and potato. Add a spoonful of imli chutney and fill it with poodina pani. Eat immediately.<br><br><i>(Courtesy: Nita Mehta)</i><br><br>