Gol Gappe, also known as Pani Puri or Puchka, is a popular Indian street food snack that consists of crispy hollow puris filled with tangy and spicy water, along with a variety of flavorful chutneys and fillings. Here’s a recipe to make Gol Gappe at home:
Ingredients:
For the puris:
- 1 cup semolina (sooji/rava)
- 1/4 cup all-purpose flour (maida)
- 1/4 teaspoon salt
- Water for kneading
- Oil for deep frying
For the tangy water:
- 2 cups chilled water
- 1/4 cup tamarind pulp
- 1 tablespoon mint leaves, chopped
- 1 tablespoon coriander leaves, chopped
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- 1/2 teaspoon black salt
- 1/2 teaspoon red chili powder (optional)
- Salt to taste
For the filling:
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled chickpeas
- 1/4 cup finely chopped onions
- 1/4 cup chopped coriander leaves
- 1 teaspoon chaat masala
- Salt to taste
For the chutneys:
- Green chutney (made with mint, coriander, green chilli, and lemon juice)
- Tamarind chutney (made with tamarind pulp, jaggery, and spices)
Instructions:
- In a mixing bowl, combine semolina, all-purpose flour, and salt for the puris. Gradually add water and knead to form a smooth and stiff dough. Cover the dough and let it rest for about 15 minutes.
- Meanwhile, prepare the tangy water by combining chilled water, tamarind pulp, mint leaves, coriander leaves, roasted cumin powder, chaat masala, black salt, red chilli powder (optional), and salt in a bowl. Mix well and adjust the flavours according to your taste. Set the water aside.
- Prepare the filling by mixing mashed potatoes, boiled chickpeas, finely chopped onions, chopped coriander leaves, chaat masala, and salt in a bowl. Mix well to combine all the ingredients. Set the filling aside.
- Heat oil in a deep frying pan or kadai over medium heat for frying the puris.
- Divide the dough into small portions and roll them into small circles on a lightly floured surface. The puris should be about the size of a quarter.
- Carefully drop a few puris at a time into the hot oil and fry them until they turn crispy and golden brown. Remove the puris from the oil and drain them on a paper towel to remove excess oil. Repeat the process with the remaining puris.
- To serve, make a small hole in the centre of each puri using your thumb. Fill the puris with a spoonful of the prepared filling.
- Arrange the filled puris on a serving plate and pour the tangy water into each puri. You can also serve the water separately in a bowl.
- Serve Gol Gappe immediately with green chutney and tamarind chutney on the side. You can garnish them with additional chopped coriander leaves, sev (crispy chickpea flour noodles), or boondi if desired.
Gol Gappe are best enjoyed immediately after assembling, as they tend to get soggy if left for too long. Serve them as a flavorful and refreshing snack, and enjoy the burst of flavours with every bite!
