Gol Gappe
Get ready to dive into the irresistible world of Indian street food with Gol Gappe, also known as Pani Puri! This recipe combines crispy, golden semolina-based puris with a tangy and refreshing spiced water made from tamarind, mint, coriander, and jaggery. Filled with a flavorful mix of mashed potatoes, chickpeas, and finely chopped onions, each bite bursts with vibrant flavors and textures. Perfect for parties or a weekend treat, this iconic snack is easy to make at home and boasts authentic, mouthwatering taste. Learn the art of preparing the puris from scratch, blending the perfect spiced water, and assembling these crowd-pleasing delights. Whether you call them Gol Gappe, Pani Puri, or Phuchkas, this recipe is a true celebration of flavor and fun!
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Recipe Information
Ingredients
- 1 cup Semolina (Sooji)
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 2 cups Oil
- 50 grams Tamarind
- 1 cup Mint leaves
- 0.5 cup Coriander leaves
- 2 Green chilies
- 1 teaspoon Black salt
- 1 teaspoon Roasted cumin powder
- 2 tablespoons Jaggery
- 2 medium Boiled potatoes
- 0.5 cup Chickpeas, boiled
- 1 small Onion, chopped finely
Instructions
In a mixing bowl, combine semolina, all-purpose flour, salt, and baking soda. Gradually add warm water and knead to form a dough. The dough should be firm and smooth. Cover it with a damp cloth and let it rest for at least 30 minutes.
Divide the dough into small balls, about 1-inch in diameter. Roll each ball into thin circles of about 2-inch diameter.
Heat oil in a deep frying pan on medium heat. To test the oil, drop a small piece of dough; it should sizzle and rise to the surface immediately.
Gently slide 4-5 rolled puris into the hot oil. Use a slotted spoon to lightly press each puri. Fry until they puff up and turn golden brown. Remove from oil and drain on paper towels. Repeat with remaining dough.
For the spiced water, soak tamarind in a cup of hot water for 15 minutes. Extract the pulp and discard the seeds and fiber.
In a blender, combine tamarind pulp, mint leaves, coriander leaves, green chilies, black salt, roasted cumin powder, jaggery, and 4 cups of cold water. Blend until smooth. Adjust salt and spices as needed. Refrigerate until ready to serve.
Mash the boiled potatoes and mix in the boiled chickpeas and chopped onion to prepare the filling.
To serve, gently crack the top of each puri. Add a spoonful of the potato-chickpea filling and pour in the chilled spiced water. Serve immediately.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 830 mg | 36% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 15.4 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 983 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
