Alright, listen up, y’all! Let’s talk about this gluten free pani puri thing, eh? I ain’t no fancy chef or nothin’, but I can tell ya how to make some good grub, gluten or no gluten. You city folks with your allergies and whatnot, always makin’ things complicated. But hey, food’s food, and good food is good food, no matter what.
So, this pani puri, or gol gappa as some call it, is a real popular snack. Usually, they make it with that wheat flour stuff, you know, chapati flour. But if you can’t eat that gluten stuff, don’t you worry none. We can make it without it. Nowadays, they got all sorts of flours – rice flour, gram flour, all kinds of stuff. You just gotta find that gluten free chapati flour. It’s usually a mix of different things. Look for it in them fancy stores, or maybe even the regular ones now. Things are changin’, I tell ya.
Now, for the puri, that’s the little crispy puff thingy, you gotta mix the flour with some stuff. I seen some recipes sayin’ to add suji – that’s semolina, I think – and some bakin’ powder and salt. Mix it all up in a bowl, then start addin’ water, little by little. You want a tight dough, not too sticky. Then cover it up with a damp cloth. Let it sit for a bit, maybe 15-20 minutes. Let it rest, like we all need to do sometimes, hah!
Then you gotta roll it out real thin and cut it into little circles. Fry ‘em up in some oil ’til they puff up all nice and crispy. Don’t burn ‘em now! Keep an eye on it. This part’s a bit tricky, gotta get the oil hot enough but not too hot. You’ll learn, just like I did, burnin’ a few batches along the way, ain’t no shame in that.
- For the Filling: Alright, now for the stuffin’. You can put all sorts of things in there. Mashed chickpeas, potatoes, whatever you like. I like to add a little bit of spice, you know, some chili powder, maybe some cumin. Just a pinch, don’t go overboard. We ain’t tryin’ to set nobody’s mouth on fire, unless they want it that way, of course.
- For the Pani (Water): Now, the pani, that’s the water part. This ain’t no plain water, mind you. It’s got all sorts of flavor in it. Coriander, cumin, mint, tamarind – all them good spices. You gotta grind ‘em up, mix ‘em with water, and add a little bit of salt and maybe some jaggery or sugar, just a touch, to balance things out. Some folks like it real spicy, some like it sweet and sour. It’s all up to you. Experiment a little. That’s how you learn, ain’t it?
And listen, this ain’t just for folks with that gluten problem. This gluten free pani puri is tasty for everyone! My grandkids, they love it. They don’t even know the difference. And that’s the best part, ain’t it? Makin’ good food that everyone can enjoy, no matter what.
So, there you have it. A simple, down-to-earth way to make gluten free pani puri. It ain’t rocket science, folks. Just good, honest food. Now go on and try it yourself. And don’t be afraid to mess up. That’s how you learn. And remember, the most important ingredient in any recipe is love. Yeah, I know, that sounds corny, but it’s true. Cook with love, and it’ll taste good, gluten or no gluten.
One last thing, if you’re makin’ this for someone with celiac disease, be careful! Make sure all your ingredients, even the spices, are gluten-free. You don’t wanna make anyone sick, you know.
Now get cookin’! And if it turns out good, send some my way!
Tags: [gluten free, pani puri, gol gappa, Indian snack, gluten free recipe, vegan, celiac friendly, easy recipe, chapati flour, spices]