Holi Special Recipes – Golgappa (Pani Puri) at Novotel Imagica Khopoli

Golgappa (Pani Puri)

Ingredients:-

* Water 300ml

* Tamarind 50gm

* Mint leaves 50gm

* Cumin powder 5gm

* fennel seeds 4gm

* Amchoor powder 3gm

* lemon juice 10ml

* Chaat masala 3gm

* black salt 2gm

* semolina 50 gm

* Refined flour 100 gm

* Soda 3 gm

* Salt 2 gm

* Fresh Coriander 50 gm

* Ginger 20 gm

* Green chilli 5 gm

* Onion 80 gm

Golgappa stuffing

* Kabuli chana 10 gm

* Potatoes 20 gm

* Chaat masala 4 gm

* Moong dal sprout 10 gm

* Pomegranate 10 gm

Procedures:-

* Make dough of refined flour, semolina, salt and soda; keep the dough for resting for about 15 minutes. Roll it and cut into circles and deep fry it or buy readymade puris from the market.

* Soak some tamarind, make pulp out of it, and mix it with the ginger, black salt and jaggery. Add water till desired consistency.

* Grind mint leaves, coriander, green chilli, amchoor powder black salt and cumin powder and make a paste add water until desired consistency.

* Take mashed potato, kala chana, red chilli powder, cumin-coriander powder, chaat masala powder, coriander leaves and salt and make the stuffing for poori.

* Make sprout and Kabuli chana chat by mixing chaat masala and chopped onion and fresh coriander.

* Assemble the pani poori stuffed it with the desired stuffing and pour pani on the poori and serve.

Mr. Avinash Kumar, Executive Chef, Novotel Imagica Khopoli

Avinash Kumar is the Executive Chef at Novotel Imagica Khopoli. Bringing over 15 years of adept culinary experience, Chef Avinash will be responsible for curating and presenting innovative dishes with a distinctive twist. He will be responsible for spearheading operations and culinary teams of all the outlets at the property offering exquisite and modern gastronomy to guests.

Avinash’s area of gastronomic expertise predominantly lies in Westerncuisine, with proficiency in Seafood and Nouville Western cuisines, as well. He firmly believes in curating an epicurean experience for his guests by constantly experimenting with varied ingredients.

Having studied in IHM Mumbai, Avinash, a food and beverage enthusiast, has worked with some of the renowned hotels including The Lalit, New Delhi, The Lalit Golf & Spa Resort, Goa, The Holiday Inn Resort, Goa, Vivanta by Taj Holiday Village, The Taj Exotica, Goa and more.

Avinash’s skill set includes menu planning and engineering, budgeting and resourcing, vendor management, food safety and hygiene, forecasting, cost control and quality control. His impeccable attention to detail and hardworking nature has led to his achievements in the hospitality field. He enjoys experimenting and improvising with varied flavours and cooking styles to suit the modern day palate.

In his spare time, Chef Avinash takes ardent interest in shopping,photography to unwind andrejuvenate. He also takes a keen interest in travelling. He believes that learning a cuisine is never complete without knowing the people and culture of a particular place and creating dishes according to different tastes and preferences.

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