Gol Gappe or Pani Puri
If you’re looking for an easy, delicious snack to make at home, look no further than pani puri or gol gappe! This delicious Indian street food is an absolute delight for your taste buds, and it’s incredibly easy to make. With this step-by-step recipe guide, you’ll be able to make delicious pani puri or gol gappe in no time! All you need is a few simple ingredients, some seasoning, and a little bit of time. This guide will walk you through everything you need to know to make delicious pani puri or gol gappe in the comfort of your own home. So, get ready to enjoy the heavenly flavors of pani puri or gol gappe with your family and friends!
Pani puri is a type of Indian street food that is made with a puri (a deep-fried dough ball) that is filled with a mix of water, tamarind chutney, and chili sauce. It is a popular snack food in India and is often served at weddings and other special occasions. While pani puri is delicious, it is also very healthy. The puri is made with whole wheat flour, which is a good source of fiber and nutrients.
What is Gol gappe?
Gol Gappe are small, round balls of fried dough filled with a mixture of mashed potatoes, onions, chickpeas, spices, and Tamarind water (commonly known as gol gappe water or pani puri water). They are served with a side of gol gappe puri, which is a fried dough shell filled with the same mixture. Gol Gappe are a popular street food in many parts of India and Pakistan. They are often served at weddings, birthday parties, and other special occasions. If you’ve never had Gol Gappe before, then you’re in for a treat! They are delicious, and the Gol Gappe water is refreshing and tart. Keep reading to learn more about this delicious street food.
Ingredients required to make Gol Gappe or Pani Puri
Ingredients for Gol Gappe puri dough:
Semolina—this will make the dough for puri crispy and crunchy.
All-purpose flour—this will be used in less quantity.
Salt to taste
Water—water should be warm for the best result. Puri will be crunchy if the dough is kneaded with warm water.
Oil—for frying.
Ingredients for Gol Gappe water (pani):
Mint leaves—these are very essential and will add aroma and flavor to the spicy water.
Coriander leaves—this will give a nice greenish color to the water and also add freshness and flavor.
Ginger— optional
Green chilis
Jaggery—this will give gol gappe water a sweet taste.
Rock salt—use rock salt rather than table salt because this will add a tangy and sour flavor.
Tamarind pulp—this is the main ingredient for gol gappe pani. This will give the sauce a sour and tangy flavor.
Spices—roasted cumin seeds and chaat masala.
Water
Ingredients for Gol Gappe filling:
Chickpeas—boil chickpeas with salt and a little baking soda.
Potatoes—boiled potatoes are used. You can use them either mashed or cut into cubes.
Onion—chopped onion. You can also skip it.
Coriander leaves—optional
Chaat masala.
How to make Gol Gappe or Pani Puri at Home
Gol Gappe Puri Preparation:
In a mixing bowl, combine semolina, all-purpose flour, salt to taste, and enough warm water to make a stiff dough. Set it aside for 25-30 minutes, covered with a moist muslin cloth.
Roll out the dough and cut it into rounds with a round cutter. Allow for another 3-5 minutes of rest. While resting, cover it with a cloth; otherwise, it will harden outside, and while frying, it will not rise.
Deep fried the puris until they are golden brown. The trick to making the puri rise is to add puris to medium-hot oil. While frying in oil, keep adding hot oil on top of the puris with a tablespoon. This will help Puri to rise quickly.
Gol Gappe Pani Preparation:
Combine mint leaves, ginger, coriander leaves, green chili, jaggery, and salt to taste in a mixing bowl.
Transfer to a mixer and blend into a smooth paste, adding a little water as needed.
Put this in a bowl and season with rock salt. Cumin powder and water are well combined.
Mix in the tamarind pulp and chaat masala.
While serving, put some chopped coriander and mint leaves on top, as well as some chaat masala.
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Gol Gappe Filling Preparation:
Next, make the gol gappe filling. In a large bowl, combine mashed potatoes, onions, chickpeas, and spices. Mix everything together until it is well blended.
Other filler alternatives include, green chutney, tamarind chutney, sweet chutney, and yogurt. Fill gol gappe with this mixture one by one.
Serve the gol gappe warm, with a side of gol gappe puri and the tamarind water. Enjoy!
Gol gappe or Pani puri Recipe
Ingredients
Gol gappe puri ingredients
- 4 cups semolina
- 1/2 cup all purpose flour
- salt to taste
- warm water
- oil for frying
Gol gappe pani ingredients
- 2 cups mint leaves
- 1 cup coriander leaves
- 1 inch ginger, peeled, slice
- 2-3 green chilies
- 1/4 cup jaggery
- 2 tbsps rock salt
- 1 tbsp cumin seeds
- 1 and½ tsp chaat masala
- ⅓ cup tamarind pulp
- 2 cups water
Gol Gappe filling ingredients
- 1 cup chickpeas
- 3/4 cup potatoes
- 1/4 cup onion
- coriander leaves
Instructions
- To make the puris, mix semolina, all-purpose flour, salt, and warm water in a bowl, and set it aside for 25-30 minutes. Roll out the dough, cut it into rounds, and deep fry until golden brown.
- To make the puris rise, fry them in medium-hot oil and add hot oil on top with a tablespoon.
- For the Pani, blend mint leaves, ginger, coriander leaves, green chili, jaggery, and salt to taste into a smooth paste.
- Add tamarind pulp and chaat masala to the mixture, and season with rock salt and cumin powder.
- Serve with chopped coriander and mint leaves and some chaat masala.
- To make the filling, combine mashed potatoes, onions, chickpeas, and spices. Alternatively, you can use green chutney, tamarind chutney, sweet chutney, or sweet yogurt as a filler. Fill gol gappe with this mixture.
- Serve the Gol Gappe warm with a side of Gol Gappe Puri and the tangy tamarind water. Enjoy this delicious street food at home!
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