Everyone likes the taste of Pani Puri, some like to eat spicy golgappas, some like sweetwater, some sour-sweet and some eat curd.
Golgappas are known by different names across the country. Popularly known as puchka, Batase, Pani Puri, Golgappa, Patase, Gupchup, Phulki etc., there is no shortage of fans of this street food.
This time Chef Kunal Kapur is attempting to make enhance Indian Pani PURI to international taste with his Indian ingredients.
Let’s check out the recipe of Italian Puchka:-
Ingredients: Gol Gappa shells – 15 nos
FOR CHEESE SAUCE: Butter – 2 tbsp Maida – 2 tbsp Milk – 400ml Parmesan cheese grated – ½ cup
FOR TOMATO SAUCE: Olive oil – 4tbsp Garlic chopped – ½ tbsp Onion chopped – ¼ cup Chilli flakes – 2 tsp Celery chopped – 3 tbsp Basil leaves – few sprigs Tomato Chopped – 2 cups Salt – to taste
FOR SALAD: Tomato finely chopped – ½ cup Yellow Capsicum (finely chopped) – ¼ cup Onion chopped – ¼ cup Red Capsicum Chopped – 3tbsp Green capsicum – 2tbsp Green & Yellow zucchini chopped – ¼ cup Sweet corn – 3tbsp Oregano dried – 1tsp Salt – to taste Chilli flakes – 2tsp Olive oil – 2 tbsp Lemon juice – 2 tbsp Parmesan Cheese grated – a handful
FOR CHEESE SAUCE: Melt butter in a pan and sprinkle flour. On low heat gently stir and cook for a minute. Add milk and stir till the milk thickens into a pouring sauce. Remove from heat and add grated parmesan cheese and mix. In case you do not have parmesan cheese use any cheese that you like to eat or have. Allow it to cool completely.
FOR TOMATO SAUCE: Heat olive oil, add garlic and give a quick stir and then add onions, chilli flakes, celery and basil leaves. Toss them on high heat for 2 mins and then add in the chopped tomatoes. Sprinkle some salt and cook the tomatoes for 5mins. Remove from heat to cool completely.
FOR SALAD: In a bowl mix together tomato, capsicum, onions, zucchini, sweet corn, oregano, salt, chilli flakes, lemon juice and grated cheese. Toss them together and keep aside.
MIXING SAUCES: In a mixer grinder add the tomato and cheese sauce and grind them together to make a smooth thick but pouring sauce. If the sauce is too thick and sluggish then you can add a dash of water to it. Taste the sauce to check for seasoning and then pour it out into a glass bottle.
FOR ASSEMBLING: Tap on the top of the crunchy puchka (gol gappa) and fill the cavity with some salad. Now pour over the sauce, garnish it with a micro green and serve. You can fill up a handful of the puchka and serve it in a party along with the sauce on side. The guests simply will pick up the puchka filled with salad and pour the sauce inside and eat.