Gol Gappe (Pani Puri)

Gol Gappe
Photo Credits: Ravi Talwar

Pani Puri, Puchka, Batasha – all of these are synonyms of Gol Gappe which is a popular street food all over India. Fried puffed crispy suji balls filled with spicy-flavored water, Gol Gappe is a welcome snack at any time of the day. If you love this snack, you can now make it easily at home.

Ingredients for Puri

  • Sooji (Semolina)                                        1 cup
  • Refined flour (Maida)                                1/3rd cup
  • Salt                                                          1/2 teaspoon
  • Cooking Oil                                              As required
  • Lukewarm water                                      1/2 cup

Ingredients for Pani and Filling

  • Fresh Coriander (Cilantro), chopped          1 cup
  • Fresh mint leaves (pudina)                        4 – 6
  • Green chilies                                            4
  • Cumin seeds                                             1/2 teaspoon
  • Hing (Asafoetida)                                      Pinch
  • Salt                                                          To taste
  • Black salt                                                  1/4 teaspoon
  • Amchur (Dried mango powder)                  1/2 teaspoon
  • Roasted cumin seeds powder                     1/2 teaspoon
  • Tamarind                                                 1 inch square
  • Potato, boiled and cut into small pieces      1
  • Chickpeas, boiled and drained (optional)    2 tablespoons

Procedure

  1. Combine semolina, refined flour and salt in a bowl. Knead well to make firm but not too tight or too soft dough using lukewarm water.

Note: Dough should be slightly soft as compared to that of dough for normal puris.

  1. Apply ½ tablespoon oil on the dough and knead again so as to let it absorb the oil well and turn smooth. Cover the dough with a damp cloth and let it rest for 20 minutes
  2. Soak the tamarind in ½ cup water in a bowl.
  3. Meanwhile put the coriander, mint, cumin seeds, salt, asafoetida, green chilies and dry mango powder in a grinder. Grind with a little water to make a fine paste.
  4. Pour 2 cups of water in a big bowl and add 1½ tablespoon of freshly prepared green paste in it.
  5. Now add ½ teaspoon of black salt, roasted ground cumin seeds, and salt as per taste.
  6. Mash the tamarind with hand in the water in which it had been soaked. A thick tamarind pulp will be ready. Pass it through a strainer then add this to the spiced green water.
  7. Place a deep frying pan on low-medium heat with enough oil in it for deep frying.
  8. After 20 to 25 minutes of rest the dough will be ready to make puris. Once again knead the dough for a minute and then make a big ball out of it.
  9. Divide the dough into 3 portions. Roll one portion into a big circle with the help of a rolling pin on a dusted rolling board or kitchen counter. Use a cookie cutter or any sharp edge cap of a bottle and cut small circles with it.
  10. Roll each circle again into thin oval or round shapes as per choice and keep aside, covered with damp cloth.
  11. Slide rolled puris in hot oil and fry them on low heat in batches. 4 or 6 puris can be fried in one go depending on the size of your frying pan.
  12. Press puris slightly with a slotted spoon while frying to make them puffed. Flip them from side to side to fry evenly.
  13. When fully puffed, transfer the puris to a dish lined with paper towel. Let them cool down completely.

Tip: You can make puris ahead and store in an air-tight container.

  1. When ready to serve, toss the potatoes and chickpeas together and then sprinkle roasted cumin seeds powder on them. Serve the puris, potato-chickpeas mixture along with the spiced water as puri filling.

Preparation Time: 60 minutes

Serves: 2

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