Golgappa | Pani Puri
Known by many names golgappa, pani puri, or puchka as it’s also known, is a very popular snack throughout India, often sold as street food. Sweet, spicy and crunchy all at once, it’s easy to see why these delicious snacks have earned a reputation and are enjoyed by Indians everywhere.
The recipe below was provided by Manan Mittal, a super talented Indian foodie. Thanks Manan for sharing this recipe with us!
Golgappa | Pani Puri
- 1 cup semolina coarse
- 2 tbsp plain flour
- 3 tbsp oil
- 1/4 cup hot water
- cooking oil for frying
For the theeka pani:
For the khatta meetha pani:
- 1 cup tamarind extract
- 3 tbsp jaggery
- 1 tsp chaat masala
- 1 tsp cumin powder
- ¼ tsp pepper powder
- ¼ tsp chilli powder
- a pinch hing asafoetida
- ¾ tsp salt
- 3 cup cold water
For the aloo stuffing:
- 2 tbsp boondi
How to Make the Golgappa:
- Prepare a mixing bowl and place the what flour, semolina and salt inside. Stir thoroughly until well combined, then add 3 tablespoons of oil and start pouring in the hot water a little at a time.
- Knead everything together until you get an evenly-textured, soft dough.
- Cover the bowl with a damp cloth and leave to rest for 15-20 minutes.
- Once rested, take the dough and knead it for a couple more minutes, then divide it into quarters. Roll out each quarter on a lightly floured surface into a thin circle. Use a knife, or a cup to cut out smaller 4-5 cm (about 2-inch) wide smaller circles.
- Prepare a pan over medium heat, pour in a good amount of oil and add the dough circles once hot. We want to deep fry the golgappa, so make sure you don't overcrowd them so they have enough room to puff up. Press them down gently with the back of a spoon to make sure the edges cook as well.
- Flip the golgappa and fry the other side until golden and crispy then transfer the golgappa to a dish lined with kitchen paper to absorb the excess oil.
How to Make the Theeka Pani (Spicy Water for the Filling):
- Use a small blender to finely chop and mix the mint, ginger, coriander, chilli and tamarind and add water, a few drops at a time until you get a smooth paste.
- Place the paste into a large bowl and add the chaat masala, hing, ground cumin, salt and cold water.
- Mix everything together until well-combined.
How to Make Khatta Meetha Pani (Sweet and Sour Water for the Filling):
- First, combine the jaggery and the tamarind extract in a large bowl. Then add the chaat masala, the spices and 3 cups of cold water.
- Still until homogenous and set aside to enjoy with the golguppa.
How to Make the Aloo Stuffing (Potato Stuffing):
- Add the cooked potato, chopped onion and coriander in a bowl with the chaat masala and spices and stir until well-combined.
- Set aside until ready to assemble the golgappa.
How to Assemble Golgappa for Serving:
- Just before serving, add 1 tablespoon of boondi to each of the the spicy water and the sweet and sour water.
- Take each golgappa ball and make a small hole in the center.
- Fill each golgappa with about about 1 teaspoon of aloo stuffing, then dip it in either spicy water or the sweet and sour water and serve.