When we were kids, me and my sister
Use to go out for eating golgappas at chaat vala
We use to be amazed
We use to think, how it is possible
To blow them like a balloon
We use to search for a pump
That might have been used to
Fill air inside the golgappas
And Golgappa is like that, its Fascinating, right
All the dishes around the world on one side
But everytime when you look at the golgappas
You think how air is blow inside it
So, today we will blow air inside the golgappas
We will be making Pani puri
and Pani as well
But now music will come after that
Here is the 4 parts semolina
4  parts Semolina
1/2 part maida
And here is the warm water
We will add this slowly slowly
let me add little salt
Salt
This is warm water
Now knead this
While kneading this remember one thing
if we have to do little hard work then that is good
And there are two types of semolina
one is fine semolina
and other is coarse semolina
And if you have to make semolina's golgappas
Take coarse semolina
See this
Its Done
Come see this carefully
 
whats the matter
Look at this
If you press
It will bounce back slowly
It should be this tight
Here is the wet muslin cloth
 
Now rest the dough for at least 30 minutes
There is no other option
People say add baking soda/powder
Process will be fast
No it won't
If the dough is not rested for 30 minutes
Your puri will not be good
Means, if you don't rest the dough
You try to make puri
but it will become papdi
And you will say ' Ranveer didn't tell us'
Ranveer have said that resting is important
Now its very simple work
will make water
And for Pani puri water
2 part mint leaves
People are afraid of putting mint
because water gets dark
And it is a fact
that mint makes the water dark
But
If you don't add mint, water won't get the taste
So its not like that, add more coriander leaves
Corainder half
Mint double
The word Chaat
Comes from licking (Chaatna)
So it is said
Unless and until you don't lick (Chaat) the plate
Its not the chaat
So the origin of chaat
Now a days chaat breaks maximum diets
But the origin of chaat was for a type diet
which was beneficial to our health
Our body sometimes needs lots of spices
We need cumin, carom seeds
when season is changing
Or when water is not good
So if you eat many spices like this
You can't eat it
So giving spices through small portion food
That road
is called Chaat
It is said that when
Shahjahanabad was settled
that is today's Delhi
When capital changed from Agra to Delhi
The water of Yamuna
was
not good for people
So people were taking time to adjust
and Shahjahan
also got sick
So it was told to them
See
If you have to cut the side effect of this water
You have to
Eat food prepared in spices and ghee
But portion should be less
Otherwise stomach will get upset
So it said that
That time when people
who settled in Banaras
And also people of Agra and Banaras
Who settled in Delhi
From 1639
to 1648
In between
today's Delhi and yesterday's Shahjahanabad
Was settled
And from that time
Chaat got famous
Before that also in Banaras Chaat chaat use to be prepared
Because Ganga is there
Weather use to keep changing
People's stomach use to get upset
People of Banaras use to know chaat
But chaat got famous
After Shahjahanabad was settled in Delhi
By Shahjahan
And now
Clean
Apply little oil on the plank
Don't roll as thin as you can
Roll little less than that
Don't roll too thin also
and fat also
After that cut it round
of this size
Using a cutter
Cut it
Okay
And cover it
Covering is very important
It should not dry
If it dry
There will be skin formation on top
And if skin forms
It won't rise definitely
Haaye Ram!!
Lets try one
Lets go by taking god's name
Wow what a thing
We filled air without pump
Done!!!
Easy!!!
No rocket science
Oil medium hot
You know what
To tell you the truth
I have never made Pani Puri's puri earlier
Today i am making it for the first time
Standing and thinking
I missed this magic from last 42 years of life
This is so beautiful
Some puris rise some don't
Feels happy to see those which rise
And feels sad for those who don't rise
This is how the vehicle runs
Just like life
Take potato
Mash the potato properly
Add little cumin powder
The roasted one
Little rock salt
After that, if you are in Lucknow add chana
Or from Mumbai then add moong
Little chaat masala
Little red chilli powder
Little more jeera
So made this potato mixture
Do this work at last moment
Adding sourness to the water
Because as soon as you add sourness to the water
Water color will get bad
So add sourness to water
When you are about to eat
Or kitty party is about to start
Or birthday party, dinner party is going to start
Right before the party
Add sourness (Tamarind pulp) and ice
Done
And add boondi to the water
And our water is ready
Now let's establish our Pani puri stall
Are you ready
So brother lets do the preparation for stall
Today a very common technique
Is quite famous
Molecular gastronomy or Spherification
In that
Inside anything water is filled
And given
When you eat it
There is explosion inside your mouth
And you know i always laugh
When overseas chefs show me spherification
Because in our golgappa
Spherification is taking place
From centuries
You know it is the oldest form of Spherification
In which outside there is casing
And inside liquid is poured
When you put inside your mouth there is explosion
For me
The oldest Form of spherification
Is golgappas
And also for me
The molecular gastronomy
Coming out from it and looking for our food is very important
Because you will get every thing over here
Now see here is our Chaat stall
Now some kids will come
And after looking at this
They will wonder how air is filled inside the golgappas
But you know
Now lets make some tasty golgappas
See this
No leakage
hmm..
