Golgappas or pani puri

golgappa

Golgappa or gupchups or pani puri or phhuchkas, called by many other names, is an epitome of Indian roadside snack. It is found in almost every part of India with a little alteration. The thin,crispy hollow balls with savoury tangy filling will make you drool. Now a days, with so many fusions coming around, you can try your own filling. Here, I am sharing an authentic Indian golgappa recipe. Stay tuned with my blog for my fusion golgappas recipes soon.

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Serving: 4-6

Ingredients:

For Puri

1 cup Semolina (Sooji or rava)
1/4 cup All purpose flour (maida)
Pinch of salt
Oil for frying

For tangy water:

4 cups water
1 tbsp (or a size of a half lemon) Tamarind
2-3 chopped green chillies
1/2 cup freshly chopped coriander leaves
1/4 cup freshly chopped mint leaves (optional)
1 tsp Chaat masala powder or Aamchoor powder (dry mango powder)
1/2 lemon
1 tsp roasted cumin powder
1 tsp Black salt
Salt to taste

For the stuffing:

4 boiled potatoes
1/4 cup boiled peas or black grams(optional)
1 chopped onion
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp roasted cumin powder
1 tsp chaat masala powder
1/4 cup chopped coriander leaves
Salt to taste

Procedure

For making puris

 

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In a large bowl, add semolina and all purpose flour. Add a pinch of salt and drizzle some oil on the flour. Adding little water, knead a stiff dough. Cover the dough with a damp cloth and keep aside for 15 minutes. After 15 minutes, knead the dough again for 5 minutes making it very smooth and fine. Cut small portions and roll them to small thin round or oval shape. The thickness should be around 1-1 1/2 mm.
Heat oil for deep frying in a pan. When the oil is hot, turn to medium low and place the rolled puris for frying one by one. Keep turning them to fry evenly from all sides. Once they turn golden from all sides, remove from oil and drain in kitchen towel to remove excess oil.

Tips:In case the puris don’t fluff-Using a ladle, press the puris while frying to help them fluff easily.
Low heat will fry the puris from all the sides and within, making it crispy.
If you fry them at high, it would get golden from outer but would soften later.
While you are frying one batch of puris, keep the other set of rolled puris in plate covered with damp cloth. Donot allow them to dry, else might not fluff well.
You also get ready to fry or ready to eat packaged puris in market. You can also get the packets and make the stuffing and tangy water at home.

 

For making stuffing:

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Boil the potatoes and black gram or peas. In a bowl, mash the potatoes and add boiled grams/peas, salt, coriander, chopped onions, turmeric powder, red chilli powder, roasted cumin powder and chaat masala powder. Mix them well.

For the tangy water

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In a large bowl, add water, lemon juice, tamarind pulp, salt, chopped coriander, chopped green chillies, roasted cumin powder, chaat masala powder and black salt. Mix them well.
You can also add mint leaves for an added freshening flavour.

Enjoy your spicy and tangy golgappas or pani puris with family and friends.

 

 

 

 

 

 

 

 

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