Golgappa | Pani Puri
User Reviews
4.9
Golgappa | Pani Puri
Description
The recipe begins by kneading a dough from coarse semolina, plain flour, cooking oil, salt, and hot water to a soft consistency. After resting, the dough is rolled thinly and cut into small circles that are deep-fried until golden and puffed to make the puris. These crisp puris provide the signature hollow shell of golgappa.
The theeka pani is prepared by blending fresh mint, coriander, ginger, chili peppers, tamarind, and spices then mixing with cold water to create a spicy, aromatic flavored water. Separately, the khatta meetha pani combines tamarind extract with jaggery, chaat masala, cumin, black pepper, chili powder, and asafoetida in cold water for a tangy-sweet variation.
The potato stuffing mixes boiled mashed potatoes with finely chopped onions, coriander, and spices to add savory filling. To serve, the puris are carefully filled with potato mixture and dipped or topped with one of the flavored waters and garnished with boondi, delivering bursts of crispness, tang, spice, and herbal notes typical of this Indian snack.
Ingredients
- 1 cup semolina coarse
- 2 tbsp plain flour
- 3 tbsp neutral cooking oil generic cooking oil
- 1/4 cup water hot
- neutral cooking oil for frying, generic cooking oil
For the theeka pani:
- ¼ cup mint
- ½ cup Coriander
- 1 inch ginger
- 2 chili peppers
- 1 tamarind small ball sized
- 1 tsp chaat masala
- 1 tsp cumin powder
- 1 pinch asafoetida asafoetida
- ¾ tsp salt
- 4 cup water cold
For the khatta meetha pani:
- 1 cup tamarind extract
- 3 tbsp jaggery
- 1 tsp chaat masala
- 1 tsp cumin powder
- ¼ tsp black pepper powder
- ¼ tsp chilli powder
- asafoetida asafoetida, a pinch
- ¾ tsp salt
- 3 cup water cold
For the aloo stuffing:
- 3 potato boiled & mashed
- ½ onion finely chopped
- 2 tbsp Coriander finely chopped
- ½ tsp cumin powder
- ½ tsp chaat masala
- ¼ tsp black pepper powder
- ½ tsp chilli powder
- ½ tsp salt
For serving:
- 2 tbsp boondi
Instructions
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.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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