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Gol Gappas || Pani Poori || Puchka ||Gup Chup || Water Balls

Gol gappa / panipuri/ puchka whatever you name it. I would like to confess, I can’t live without having it at-least twice a week. yummy taste and its so delicious i can’t express it infact  you have to experience it yourself. you know some of my foreign friends named it spicy water balls  and believe me they just loved it…very simple to make at home . I find street Gol Gappas are extremely delicious but sometimes you have to do some healthy compromises for your kids  🙁 ..so i make it at home..

Pani puri or golagappa is hands down my favourite indian street food, followed by papadi chaat, dahi puri, sev puri, aloo tikki and much more actually. And now I’ve mastered the art of making all of them at home, that we enjoy guilt free. One of the main reasons behind my preparing at home is availability too, being in army most of the time we got posted to such places where we don’t get things, so to quench our craving of street food we try making it at home.

Sure, now days ready-made puri is readily available in most of the stores. It dose make life simpler. But I prefer to make my own puris at home. It is really easy, although a bit time consuming, you can’t beat freshly made homemade puris. You know what you are eating 

Gol Gappas

Gol Gappas – A Devine Street Food

Recipe by MINAL SHARMACourse: INDIAN STREET FOODCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

45

minutes

Ingredients for puri

  • 1 cup semolina (suji/rava)

  • 2-3 tbsp maida (all purpose flour)

  • 1/4 tsp baking soda

  • salt

  • oil for frying

  • water to knead the dough

Directions for puri

  • Add all the dry ingredients for the puri in a large bowl.
  • Mix together all the dry ingredients for the puri. Add a little water at a time until it forms a stiff dough.
  • Cover the dough with a wet cloth and keep aside for 20-30 minutes.
  • After 20-30 mins, remove the wet cloth and knead the dough again.
  • Dust the rolling board with some flour. Take a medium sized ball from the dough on the rolling board and roll out the dough thinly into a large circle.
  • With a 2 inch round biscuit cutter, cut out the round discs from the rolled dough.
  • Cut out round puris from the entire rolled dough.
  • Arrange the cut out puris on a thali or palate. Keep the cut round discs covered under a wet cloth.
  • Keep all the cut out discs covered with a damp cloth.
  • Heat oil in a kadai. When the oil becomes hot, slip one puri in the oil.
  • The puri will immediately puff and become golden brown. Apply a little pressure with a slotted spoon so as to help the puri puff up, if it is not puffing up.Turn the puri with a slotted spoon, so that the other side gets cooked apply little pressure to help the puri puff. ( Its really a tricky thing but i am sure you will make it after one or two attempts and ya dont worry if few of them become flat use them to make papri chat (y) and don’t forget to follow tip’s )
  • Turn once more if you want to brown the puris more.
  • Remove and drain the puris on a kitchen tissue.
  • When cooled, store the puris in an airtight container. While making pani puri, remove the puris from the container and serve with pani,  boiled potatoes, sprouted moong and chana.
  • For making puri

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Notes

  • A Few Tips for Pani Puri Recipe:
  • Always cover the dough with a damp cloth even while rolling the puris. If the dough becomes dry, you will not be able to roll the dough easily.
  • Ensure that all the puris are covered with a damp cloth. If the puris become dry, then the puris will not puff up.
  • The puris have to be thin. If you do not roll them thinly, then the puris won’t puff up well.
  • Fry the puris in a moderately hot oil. If the oil is not hot enough, the puris will absorb oil and become soaked in oil. Too hot oil, will burn the puris.
  •  

Ingredients for pani

  • Tamarind – 1/4 cup firmly packed

  • Water – 2 cups

  • chat masala / dry mango powder- 1 tsp

  • Roasted Cumin Seed (jeera) Powder- 1 tsp

  • Coriander leaves- 1 tbsp

  • Mint Leaves + coriander leaves – 1/4 cup

  • Black salt / Rock salt – To taste

  • Asafetida – A Pinch

  • Boondi – 4 Tbsp (optional)

Directions

  • How to make pani / spicy water :
    Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.

  • Combine this pulp with the remaining ingredients(chat masala/amchur powder, roasted jeera powder,mint,coriander leaves) except salt and grind it to a fine paste.
    Transfer the paste into a large bowl and combine with the 2 cups of water, salt and mix well.
  • Chill for at least an hours after making ,for the flavours to blend well.
     

Ingredients to assemble pani puri

Directions

  • Prick puri and make a small hole in it , fill it with mashed potatoes and chutneys
    And then fill it with pani and then put strait away in your mouth and enjoy this yummy yummy golgappas .
     
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I am Minal, a food blogger,food writer,recipe developer, food stylist and food photographer who blogs vegetarian recipes..
I am Minal, a food blogger,food writer,recipe developer, food stylist and food photographer who blogs vegetarian recipes..

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