Gol Gappa
(Pani Poori)
Gol Gagppas also known as Pani Puri, is a popular street chaat in North India and found on roadside food carts. Just the mention of its name is enough to make one’s mouth water.
Pani puri is well known all over India, different regions in India have their own variations of Pani Puri and various types of flavored water to go with it. They are served with 4- 8 in a portion on a plate, but typically they are served by road side vendor. Customers hold a triangular plate, made from dry leaves and stand around the servers cart and the server starts making one Pani Puri at a time according to each individual taste and fills with spicy water, chick peas, potatoes and chutney, and gives one to each individual.
Though Pani Puri is a street food but it is very easy to make at home and hygienic too. It is an item where you make the preparation earlier and just assemble the dish before serving.
Pani puri is well known all over India, different regions in India have their own variations of Pani Puri and various types of flavored water to go with it. They are served with 4- 8 in a portion on a plate, but typically they are served by road side vendor. Customers hold a triangular plate, made from dry leaves and stand around the servers cart and the server starts making one Pani Puri at a time according to each individual taste and fills with spicy water, chick peas, potatoes and chutney, and gives one to each individual.
Though Pani Puri is a street food but it is very easy to make at home and hygienic too. It is an item where you make the preparation earlier and just assemble the dish before serving.
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Ingredients for puri dough: 1 Cup fine cream of wheat flour (sooji) 1 Tablespoon of all purpose flour (meida) ½ Teaspoon vegetable oil ½ Teaspoon salt or to your taste ¼ Cup of water Ingredients for pani: Half a bunch of coriander leaves (32 stems of coriander leaves) ½ Tablespoon tamarind pulp (concreted) 2 Cups of water 1 Teaspoon roasted cumin seed powder 2 Medium green chilies 1 Teaspoon black salt (Kala namak) or regular salt 3 Tablespoons lemon juice 1 Pinch or touch of asafetida (hing) ¼ Cup of sugar or as needed Ingredients for filling: 2 Boiled potatoes- Fine chopped 1 Cup boiled chick peas (caned chick peas)- optional Cooking measurement conversion Measurement converter |
Sooji (cream of wheat)
Coriander leaves (dhania)
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Directions:
1. In a mixing bowl add sooji, all- purpose flour and salt and with your fingers
mix it well so that sooji and flour mix evenly.
2. Add oil and mix again very well so that oil mixes evenly with the sooji and
flour.
3. Add little water at a time and began to knead the dough.Sooji absorbs water
while kneading that is the reason add little water at a time while kneading.
1. In a mixing bowl add sooji, all- purpose flour and salt and with your fingers
mix it well so that sooji and flour mix evenly.
2. Add oil and mix again very well so that oil mixes evenly with the sooji and
flour.
3. Add little water at a time and began to knead the dough.Sooji absorbs water
while kneading that is the reason add little water at a time while kneading.
Add oil in sooji mixture
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Make the Dough
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4. Kneading is very important in getting the perfect dough. It should not be too
soft or too hard. If the dough become soft then add little sooji, if the dough
looks hard then sprinkle some water and knead.
5. After kneading the dough cover it with a moist kitchen towel and allow the
dough to rest for 30 minutes or longer.
6. After 30 minutes, knead the dough again. If the dough becomes dry then
sprinkle some water and make elastic and smooth dough. Elasticity helps in
rolling the dough thin and withourt cracks. Kneading is very important in
getting the perfect texture of Pani Poori.
soft or too hard. If the dough become soft then add little sooji, if the dough
looks hard then sprinkle some water and knead.
5. After kneading the dough cover it with a moist kitchen towel and allow the
dough to rest for 30 minutes or longer.
6. After 30 minutes, knead the dough again. If the dough becomes dry then
sprinkle some water and make elastic and smooth dough. Elasticity helps in
rolling the dough thin and withourt cracks. Kneading is very important in
getting the perfect texture of Pani Poori.
Cover the dough with moist towel
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Dough for making Gol Gappas
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Directions for making the pani puries:
1. After kneading the dough take half of the dough and roll it between your palms
till smooth.
2. Now roll the dough into a large thin round. There should not be any cracks in the rolled dough. The dough should not be rolled to thin or thick. If it is very thin then poori would not puff up while frying, if it is thick then poori will not turn crispy after frying
1. After kneading the dough take half of the dough and roll it between your palms
till smooth.
2. Now roll the dough into a large thin round. There should not be any cracks in the rolled dough. The dough should not be rolled to thin or thick. If it is very thin then poori would not puff up while frying, if it is thick then poori will not turn crispy after frying
Place the dough on the rolling board
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Roll the dough into a thin large circle
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4. Now take a circular small cap or cookie cutter or even a small glass and cut smaller circles from the rolled dough. Cap, cookie cutter or glass gives even shape and size to the poori's. You can also make small dough and roll each poori, but then the pooris won’t have an even and uniform shape.
Cut the rolled circle into little circle
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Remove extra dough from side of the circles
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4. Remove extra dough from sides of smaller circles. Keep these circles on a
lightly floured tray or plate, cover them with a damp cloth for later frying. Use
the extra dough to make more poories. Repeat this processes until you make all
the poories.
5. If the small circles shrink and become thick then roll the each circle a little.
lightly floured tray or plate, cover them with a damp cloth for later frying. Use
the extra dough to make more poories. Repeat this processes until you make all
the poories.
5. If the small circles shrink and become thick then roll the each circle a little.
Directions for frying the puries for Gol Gappas:
1. Heat 2 cups of vegetable oil in frying pan or a kadhi on medium high.
2. In about 8 to 10 minute oil will become hot, turn the heat down. Poories should
be fried on low heat so that they become crisp. Frying on high heat the poories
will remain soft.
3. Drop one circle at a time, and with a slotted spoon gently press down on it that
will help puri to puff up, then drop another circle and press with the spoon and
let it puff up, it takes only 2 to 3 minutes to drop 10 circles of poories.
1. Heat 2 cups of vegetable oil in frying pan or a kadhi on medium high.
2. In about 8 to 10 minute oil will become hot, turn the heat down. Poories should
be fried on low heat so that they become crisp. Frying on high heat the poories
will remain soft.
3. Drop one circle at a time, and with a slotted spoon gently press down on it that
will help puri to puff up, then drop another circle and press with the spoon and
let it puff up, it takes only 2 to 3 minutes to drop 10 circles of poories.
Heat the oil
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Drop one circle at a time
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4.When all the poories are fully puffed on one side, flip them to other side and fry,
raise the heat a notch up and keep flipping the puries for another 2 to 3 minutes
or until both side become golden brown, it takes 5 to 6 minutes for all the 10
poories to fry.
raise the heat a notch up and keep flipping the puries for another 2 to 3 minutes
or until both side become golden brown, it takes 5 to 6 minutes for all the 10
poories to fry.
Drop 10 to 12 circles in hot oil
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Turn poories to the other side
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5. Once poories are fried with the slotted spoon take them out from the oil and keep them on a plate over paper towel so that extra oil absorbed.
Gol gappas are fried
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With slotted spoon take our the poori’s
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6. Before you start frying another batch of puries turn the heat down, because the
oil is hot and puries will fry quickly. After dropping all the puries raise the heat
up to a notch. Repeat the process till you fry all the puries.
7.Once all the puries are fried and the top of puries looks soft, then to make them
crisp take an oven tray and spread the puries on it. Heat the oven to 200 degree
and place the tray with puries in the oven for 15 to 20 minutes. All the moisture
from puries will evaporate and they will become crunchy. .
8. After puries cool down you can store them in an airtight container.
oil is hot and puries will fry quickly. After dropping all the puries raise the heat
up to a notch. Repeat the process till you fry all the puries.
7.Once all the puries are fried and the top of puries looks soft, then to make them
crisp take an oven tray and spread the puries on it. Heat the oven to 200 degree
and place the tray with puries in the oven for 15 to 20 minutes. All the moisture
from puries will evaporate and they will become crunchy. .
8. After puries cool down you can store them in an airtight container.
Place the fried gol gappas over paper towel
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Gol Gappa's
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Directions for making the pani for Gol Gappas:
Gol Gappas pani
1. Wash the coriander leaves and chopped the bottom of the stems.
2. In a blender add coriander leaves, concreted tamarind pulp, salt, sugar, jeera powder, lemon juice, green chilies, asafetida and grind them like chutney.
3. Add 2 cups of water in the blender with the chutney and mix.
4. Now strain the water through a fine wire strainer to remove any rough bits and roughage of coriander leaves.
5. Adjust spices and tanginess according to taste.
2. In a blender add coriander leaves, concreted tamarind pulp, salt, sugar, jeera powder, lemon juice, green chilies, asafetida and grind them like chutney.
3. Add 2 cups of water in the blender with the chutney and mix.
4. Now strain the water through a fine wire strainer to remove any rough bits and roughage of coriander leaves.
5. Adjust spices and tanginess according to taste.
How to eat Gol Gappas:
1. In a small glass or a bowl take some pani (spicy water)
2. Take one Gol Gappa at a time and make a small hole in the center, add some potato, chick peas and add a little tamarind chutney if you like.
3. With a spoon fill the Gol gappa with pani (spicy water) and place the entire puri into the mouth and bite into it, this will releases a barrage of different tastes in the mouth, and eat it slowly and enjoy it.
1. In a small glass or a bowl take some pani (spicy water)
2. Take one Gol Gappa at a time and make a small hole in the center, add some potato, chick peas and add a little tamarind chutney if you like.
3. With a spoon fill the Gol gappa with pani (spicy water) and place the entire puri into the mouth and bite into it, this will releases a barrage of different tastes in the mouth, and eat it slowly and enjoy it.
Make a hole in the center
of gol gappa
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Pani poori
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Fill the Gol Gappa with Gol Gappa pani
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Gol Gappa
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Tips:
1. If you like to eat Pani Puri and making puri seems to be time consuming; you can buy readymade puris from any Indian store. (Homemade Pani Puris are certainly good)
2. Same way you can buy Pani Puri masala and mix it in the water to make spicy water.
3. For stuffing you can use boiled potatoes or caned chick peas.
1. If you like to eat Pani Puri and making puri seems to be time consuming; you can buy readymade puris from any Indian store. (Homemade Pani Puris are certainly good)
2. Same way you can buy Pani Puri masala and mix it in the water to make spicy water.
3. For stuffing you can use boiled potatoes or caned chick peas.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
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Aloo tikki (Potato patties) Potato pakoras (Fritters)
Dahi vada (Urad dal pakoras with dahi) Onion fritters (Pyaz ka pakora)
Aloo chola tikki (Potato with chick peas patties)
Papadi chaat Vegetalbe cutlets
Aloo tikki (Potato patties) Potato pakoras (Fritters)
Dahi vada (Urad dal pakoras with dahi) Onion fritters (Pyaz ka pakora)
Aloo chola tikki (Potato with chick peas patties)
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