Gol Gappa/Panii Purii : Everyone's Favourite



Ingredients:


For the Gol Gappa Shells ( Panii Puri):


- 1 cup semolina (sooji)

- 1/4 cup all-purpose flour (maida)

- A pinch of baking soda (optional)

- Salt to taste

- Water for kneading

- Oil for deep frying


For the Spicy Tamarind Water (Pani):


- 1/2 cup tamarind pulp

- 2 cups water

- 1/2 cup mint leaves

- 1/2 cup coriander leaves

- 2-3 green chilies (adjust to taste)

- 1 tsp roasted cumin powder

- 1 tsp chaat masala

- 1/2 tsp black salt

- Salt to taste

- 1 tsp sugar (optional)


For the Filling:


- 2-3 boiled potatoes, mashed

- 1/2 cup boiled chickpeas

- 1/2 cup finely chopped onions

- 1 tsp chaat masala

- 1/2 tsp red chili powder (adjust to taste)

- Salt to taste




Instructions:


For Gol Gappa Shells (Puri):


1. In a mixing bowl, combine semolina, all-purpose flour, baking soda (if using), salt, and a little water at a time to make a stiff dough. Knead the dough well until it's smooth. Cover it with a damp cloth and let it rest for 20-30 minutes.


2. After resting, knead the dough again briefly. Divide it into small equal-sized balls.


3. Roll each ball into a small circle, about 2-3 inches in diameter. Ensure the puris are thin and even.


4. Heat oil in a deep pan or kadhai over medium-high heat. To check if the oil is hot enough, drop a small piece of dough into it; it should sizzle and rise to the surface.


5. Gently slide the rolled puris into the hot oil one at a time. Press them lightly with a slotted spoon so they puff up. Fry until they turn golden brown and crisp. Remove them with a slotted spoon and drain excess oil on a paper towel.



For the Spicy Tamarind Water (Pani):


1. In a blender, combine tamarind pulp, mint leaves, coriander leaves, green chilies, roasted cumin powder, chaat masala, black salt, regular salt, and sugar (if using).


2. Blend until you get a smooth paste. You can adjust the spiciness and tanginess by adding more green chilies or tamarind pulp as needed.


3. Transfer the paste to a large mixing bowl and add water. Stir well to combine. Adjust salt and spices according to your taste. Refrigerate the tamarind water until ready to use.

For the Filling:


1. In a bowl, combine mashed potatoes, boiled chickpeas, chopped onions, chaat masala, red chili powder, and salt. Mix well to create the filling.




Assembly:


1. Take a Gol Gappa shell (puri) and gently make a hole in the center, creating a cavity for the filling.


2. Stuff the puri with the potato and chickpea filling.


3. Dip the stuffed puri into the spicy tamarind water (pani) and enjoy it in one bite.


4. Repeat with the remaining puris and filling.



Gol Gappa is best enjoyed immediately after assembling to maintain its crispiness and freshness. Serve them as a delightful snack or appetizer at your next gathering!