Gol Gappe ( Pani Puri)

 

Gol Gappe, the puri filled with flavors

Hello, Cookeazy family! I know that all you have heard or have atleast had Gol Gappe in your life and to get that authenthic taste at your home we will help you with the step by step instrustions so that you can enjoy that street side flavor at your home. Gol Gappe is also known as Pani Puri or Puchka. For the people who have not heard of it, it is a crispy hollow puri filled with spicy, tangy water with flavorful fillings which will give your taste buds a tour to the Disneyland. So, without wasting any more time let's get into the making of these mouthwatering Puris!

Why You’ll Love Gol Gappe

Gol Gappe are fun to eat as you have to eat them as soon as possible because once filled they become soggy and you will lose the crispy texture of it. A bite of Pani Puri will start a world war of flavors in your mouth you will experience a combination of spicines, sweetness and tanginess and many more according to your fillings. Gol Gappe is perfect for parties and get-togethers.

Ingredients

For the Puri:

• 1 cup semolina (sooji)
• 1 tablespoon all-purpose flour (maida)
• 1/4 teaspoon baking soda
• Water (as needed)
• Oil 

For the Spicy Water (Pani):

• Fresh mint leaves
• Fresh coriander leaves
• Green Chillies (1 or 2  according to your spice tolerance)
• A slice of Ginger
• Roasted Cumin power a half tablespoon would be enough
• 1/2 teaspoon black salt
• Chaat masala (according to your taste recommended 1/2)
• 1/2 teaspoon tamarind pulp or tamarind poweder
• Salt to taste
• 4 cups cold water
  
  
  
  
  
  

For the Sweet Tamarind Chutney:

• Tamarind pulp
• A small cup of jaggery or sugar
• Roasted cumin powder
• 1/2 teaspoon black salt
• 1/2 teaspoon red chili powder
• Salt to taste
• 1 cup water

For the Filling:

• 1 cup boiled chickpeas
• 1 cup boiled and diced potatoes
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped coriander leaves
• 1 teaspoon chaat masala
• 1 teaspoon roasted cumin powder
• Salt to taste

Instructions

Step 1: Prepare the Puri

1. Make Dough: In a bowl, mi semolina, all-purpose flour, and baking soda. Gradually add water and knead to form a stiff dough. Cover and let it rest for 30 minutes.
2. Roll and Cut: Divide the dough into small balls. Roll each ball into a thin circle (about 2-3 inches in diameter). Ensure the puris are thin to make them crispy.
3. Fry Puris: Heat oil in a deep frying pan over medium heat. Fry the rolled puris in batches until they puff up and turn golden brown. Remove and drain on paper towels. Let them cool completely to become crisp.

Step 2: Prepare the Spicy Water (Pani)

4. Blend Ingredients: In a blender, combine mint leaves, coriander leaves, green chilies, ginger, roasted cumin powder, black salt, chaat masala, tamarind pulp, and salt. Blend to a smooth paste.
5. Mix Water: Transfer the paste to a large bowl and add cold water. Mix well and adjust salt and spices to taste. Chill in the refrigerator until ready to serve.

Step 3: Prepare the Sweet Tamarind Chutney

6. Cook Chutney: In a saucepan, combine tamarind pulp, jaggery or sugar, roasted cumin powder, black salt, red chili powder, and salt. Add water and cook on medium heat until the mixture thickens to a syrupy consistency. Let it cool.

Step 4: Prepare the Filling

7. Mix Filling: In a bowl, combine boiled chickpeas, boiled potatoes, chopped onions, coriander leaves, chaat masala, roasted cumin powder, and salt. Mix well.

Step 5: Assemble the Gol Gappe

8. Serve: Crack open the top of each puri to make a hole. Stuff each puri with the prepared filling. Serve immediately with the chilled spicy water and sweet tamarind chutney.
   
   
   
   
   

Happy eating!