Bangarpet is a small town en-route from Bangalore to Chennai, this town is known for rice and fresh produce trading, this small trading village town borders two districts Andhra and Tamilnadu. The food and culture is a mixture from karnataka, andhra and tamilnadu. In recent years it has gained popularity for chaats.
Nowadays Bangarpete is known for its transparent masala pani and puris, I've been taste testing and trying my best to perfect these chaats for almost two years, recently perfected these chaat proportions which is exactly like how they serve at a chaat center.
I must admit it is time consuming process to prepare all these chaats but if we pre plan and prepare certain dishes like chutney, filling and puri then the entire dish is easy to assemble. This recipe yields five generous serving portions.
Ingredients for clear pani:
3 Inch Ginger
2 Pods Garlic
15 to 20 Green Chillies (Slit)
2 Cups Hot Water
1 Tbsp Cumin
1/2 Star Anise
1 Tsp Citric Acid
1 Tbsp Pink Salt or Regular Coarse Salt.
1 Pinch Alum (Padikaram/Fitkari)
Reserve and use the alum once the masala pani has steeped. Add all the above mentioned ingredients to hot water stir well cover and allow the masala to steep in the water over night or for 12 hours.
Once the pani has steeped strain and reserve the pani in a glass jar, refrigerate until use. This pani stores in fridge upto 2 weeks. Do not waste the masala it can be used in filling and chutney.
Before serving this masala pani we can taste and check for salt also adjust water to dilute the masala pani as per preference. Add the alum to the water and bring to rapid boil which will clear the pani and make it look transparent.
Second Step: Golgappa PuriIngredients for Puri:
1 Cup Sooji (Semolina used for upma)
1/2 Cup Maida (All purpose flour)
1/4 Tsp Cooking Soda
Oil for frying
Combine sooji, maida and cooking soda in a mixing bowl. Add water little at a time and start kneading to form a semi tight dough. Knead the dough for 10 minutes cover and allow to rest on counter for 1 hour.
Semolina can soak up all the moisture please make sure to add little excess water while kneading the dough.
After an hour knead the dough for 10 minutes if the dough is sticky add a little flour and knead to form a smooth dough. Start forming roundels.
Dust the surface and rolling pin with flour roll out the dough into thin sheet using a cookie cutter or a round lid cut out the dough and prepare as many puris as possible place all rolled out puri on a plate cover with a cloth and reserve.
Heat oil in a wok on medium flame. Once the oil reaches smoking point gently drop the puri one at a time and start frying. sometimes if the oil is very hot the puri might not puff make sure to adjust the oil heat always test 2 or 3 puris if its puffing and holding the shape.
Fry 3 puris at a time once the puri puffs and holds its shape fry for a minute on each side. Drain excess oil and reserve the puri on a plate lined with paper towel.
Third Step: Patani MasalaI am using all the strained masala and excess masala water to prepare this peas gravy and have also used frozen peas for this recipe we can use dry peas soaked in water and cooked ahead of time if you cannot find frozen or fresh peas.
Ingredients for peas gravy:
1 1/2 Cups Fresh Green Peas
2 Inch Ginger, 2 Pods Garlic,10 Green Chillies, 1 Clove, 1/2 Star anise and Cumin from the strained and reserved masala.
4 Tbsp Roasted Bengal Gram
Fist Full Coriander
3 Sprigs Curry Leaves
1 Tbsp Chaat Masala
1 Cup Masala Pani
Heat a wok on medium flame add the peas and salt as per taste cover the peas with water I've added 2 cups water place a cover and allow the peas to cook on medium flame.
In a mixer jar add half the amount of masala which we reserved from masala pani along with coriander, curry leaves and roasted bengal gram grind to form a smooth paste. Use the masala pani to grind and form a smooth paste.
Once the peas has cooked add the masala paste and masala pani also add 1/2 cup water and cook the peas to a mushy consistency adjust salt as per taste.
If there is excess moisture place on high flame and reduce the moisture. Once the peas gravy is ready finish with chaat masala stir once and reserve the peas masala in a bowl.
Fourth Step: Coriander ChutneyIngredients for coriander chutney:
1/2 Bunch Coriander use all the stems wash and reserve the coriander.
1 Tbsp Cumin
Use the remaining masala ginger, chillies and cumin.
In a mixer jar add all the ingredients grind to form a smooth paste use masala pani to grind the chutney add salt only if needed. Once the chutney is ground reserve in a bowl.
Fifth Step: Prepare Garnish
Grate 2 carrots, finely chop 2 onions and finely chop half bunch coriander leaves for garnish. Combine all the three ingredients and reserve. Also reserve chaat masala, chilly powder, kara sev and all the ingredients prepped and reserved for pani puri.
In a serving plate place the clear pani in a bowl with spoon. Take a puri gently crack and create a cavity fill the poori with 1/2 tsp peas gravy, 1/2 tsp coriander chutney, 1 tsp grated and chopped carrots, onion and coriander top with kara sev and arrange the plate with all the prepped puris finally sprinkle chaat masala and chilly powder before serving... Serve right away...Enjoy 😉