Gol Gappa Aka Pani Puri is a simple, lip-smacking snack popular in places such as Delhi, Mumbai, et all... It is one of the most-desired chaat items for many Indians, as once you taste it, for sure, you would love to have at least 4-5 in one go. It is a balanced mix of all tastes including spice, tangy, sweet, and salt. I have relished them in the streets of Delhi... Down in Chennai, this is just gaining prominence so much room for improvement :) Over here, Gangotri is one outlet serves a decent quality of gol gappas.
Finally, made up my mind to try my hand in making this all time snack. One of my partners in such crimes Sangee joined me readily! We managed to bring on a satisfying & happy smile on our lovelies' face :))
Finally, made up my mind to try my hand in making this all time snack. One of my partners in such crimes Sangee joined me readily! We managed to bring on a satisfying & happy smile on our lovelies' face :))
Ingredients:
- To make the puris:
- Suji (Rava) : 1/2 cup
- Flour (Maida) : 1/2 tbsp
- Soda Water : 3 tbsp
- Baking Soda : 1/2 tsp (optional)
- Salt : To Taste
- Oil : To Fry
- To make the Pani (Green Pani):
- Pudhina (Chopped) : 1 1/2 cup
- Coriander (Chopped): 1- 2 tbsp
- Imli Water : 1/3 cup
- Ginger (Adrak) : 2"
- Green Chillies :6-8 (medium * as spicy you need the water to be)
- Coriander powder : 1 pinch (optional)
- Jeera Powder : 1 tspn (freshly ground will have a nice flavor)
- Black Salt : 1.5 tspn
- Salt : To Taste
- For the Filling:
- Potato (Boiled and Smashed) : 4-5 medium
- Boondi : Fried (Get them in market & is optional)
- Sev : Optional
- White Channa / Sprouts (Boiled) and any other of your choice
- To make puris:
- Mix Suji, flour, salt, baking soda and make it to a smooth dough using the soda water and regular water. (Oil not required to make this dough)
- Cover it by a wet muslin cloth (or any thin white wet cloth) and leave it to rest for 15 mts. The dough will raise a bit due to the soda (very slightly)
- Make small and thin puris. Place these puris first under a damp cloth for 5 mts before frying them. (Thinness of the puris will ensure the crispiness else the flour won't get cooked easily, making the puris soft rather than crispy)
- Ensure the oil is in the right heat before you add the puris to fry. Using a cooking slotted ladle or spoon, press the puris to ensure they puff up both sides. Take them when golden brown (cook it both sides till they puff up to the shape of the gol gappa; if they flatten then u can eat them as puris for other chaat items).
- Remove, drain, allow them to cool. As soon as they cool down, store them in an air-tight container.
- To make pani:
- Grind all ingredients (specified under 'To make pani') except for salt. After ground smoothly, sieve it into a bowl of about 500 gms to 1 lt of water (as you want the quantity & also ensure it doesn't dilute the spice)
- Add salt & mix well.
- Serve it chilled.
- To make the Filling : Boil the potatoes and smash it well. You can individually add all fillers you decide on while serving
- To make the sweet / tangy chutney: Refer to "Dates & Raisin Chutney". You can take a few spoons of this chutney and dilute it a bit to be used as the gol gappa mix
