Gol Gappe

If you're referring to "golgappe" (also known as pani puri or puchka), it's a popular Indian street food. Golgappe are small, round, hollow puris filled with a mixture of mashed potatoes, boiled chickpeas, spices, and tangy tamarind water. They are known for their burst of flavors and are a favorite snack across India. The crispiness of the puris combined with the spicy and tangy filling makes them a delightful and refreshing treat.

Ingredients:

For the puris:

  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • Water as needed

For the pani (flavored water):

  • 1 cup tamarind pulp
  • 1 cup water
  • 1 tablespoon chopped mint leaves
  • 1 tablespoon chopped
  • coriander leaves
  • 1 teaspoon chopped green chili peppers (adjust to your spice preference)
  • 1 teaspoon cumin powder
  • 1/2 teaspoon chaat masala
  • 1/4 teaspoon black salt
  • Salt to taste

    Instructions:

    1. 1.Prepare Golgappe Dough:

      • Mix semolina, all-purpose flour, baking soda, and a pinch of salt.
      • Add water gradually to form a smooth, stiff dough.
      • Cover and let it rest for 30 minutes.

    2. 2.Shape and Fry Golgappe:

      • Pinch small balls from the dough and roll them into small puris.
      • Heat oil in a pan and deep-fry the puris until they puff up and turn golden brown

        1. 3.Prepare Filling:

          • In a bowl, mix mashed potatoes, boiled chickpeas, chopped onions, chaat masala, and salt.

        2. 4.Prepare Spicy Water:

          • In a blender, blend mint leaves, coriander leaves, green chilies, tamarind pulp, roasted cumin powder, and salt with water.

        3. 5.Assemble Golgappe:

          • Make a small hole in the center of each puri.
          • Stuff the puris with the prepared filling mixture
            Cooking Method:
            1- in a bowl, add Semolina, maida, flour, salt, baking soda,lukewarm water and mix it well.
            2- Now, cover for 30 minutes.
            3- Now, make Small Chapati and fry them. Papri now Ready.
            4- In a grinder, add tamarind water, mint, green coriander, green chili, ginger, salt, water,chaat masala, ajwain, roaste cumin,black salt and grind it well. green sauce is ready.
            5- in a bowl, add yogurt, salt, roasted cumin, Green Coriander and mix it well. yogurt sauce is ready.
            6- In an other bowl, add tamarind, water and soak for an hour after that let the seeds out and grind tamarind.

            Tips:

            • For a spicier pani, add more green chili peppers to the blender.

            • If you don't have tamarind pulp, you can substitute with 1 tablespoon of lemon juice.

            • You can also add other ingredients to the pani, such as chopped ginger, black pepper, or asafoetida.

            • For a more filling experience, you can add a dollop of sweetened yogurt to each puri before adding the pani.

            Enjoy your delicious and spicy goal gappe!