Gol Gappay, also known as Pani Puri or Puchka, are a popular street food snack in South Asia. They consist of crispy hollow puris filled with a spicy and tangy mixture of flavored water, chickpeas, potatoes, and tamarind chutney. Here's a recipe to make Gol Gappay at home:
Ingredients:
For Gol Gappay (Puris):
1 cup semolina (sooji)
1/4 cup all-purpose flour (maida)
Salt, to taste
Water, as needed
Oil, for deep frying
For Filling:
1 cup cooked chickpeas (chana), mashed
1 medium potato, boiled and mashed
1 teaspoon chaat masala
Salt, to taste
For Spiced Water (Pani):
2 cups water
2 tablespoons tamarind pulp
1 tablespoon mint leaves, chopped
1 tablespoon coriander leaves, chopped
1 teaspoon roasted cumin powder
1 teaspoon chaat masala
1/2 teaspoon red chili powder
Salt, to taste
For Tamarind Chutney:
1/2 cup tamarind pulp
1/4 cup jaggery or sugar
1 teaspoon roasted cumin powder
1/2 teaspoon black salt
Salt, to taste
Instructions:
Make Gol Gappay (Puris):
1. In a bowl, mix semolina, all-purpose flour, and salt.
2. Gradually add water and knead into a stiff dough.
3. Cover and let it rest for 20-30 minutes.
4. Divide the dough into small balls and roll out into thin discs.
5. Heat oil in a deep pan and fry the puris until they puff up and become crispy. Drain on paper towels and set aside.
Prepare Filling:
In a bowl, mix mashed chickpeas, mashed potato, chaat masala, and salt. Set aside.
Make Spiced Water (Pani):
In a bowl, mix water, tamarind pulp, mint leaves, coriander leaves, roasted cumin powder, chaat masala, red chili powder, and salt. Adjust the seasoning to taste. Chill in the refrigerator.
Prepare Tamarind Chutney:
1. In a small saucepan, combine tamarind pulp, jaggery or sugar, roasted cumin powder, black salt, and salt.
2. Cook over low heat until the mixture thickens slightly. Allow it to cool.
Assemble Gol Gappay:
1. Make a small hole in the center of each puri.
2. Fill each puri with a spoonful of the chickpea-potato mixture.
3. Dip the filled puris in the spiced water and serve immediately.
4. Optionally, drizzle some tamarind chutney over the puris before serving.
