Pani Puri/Gol Gappa (Indian Street Food) - the Simplest Way!

Pani Puri/Gol Gappa is a popular Indian street food. The name 'gol gappa' refers to the crisp sphere (gol) that is placed in the mouth and eaten (gappa) one at a time. As Tacos are to the mexicans, similarly Gol Gappa is an all time favorite Indian snack. This is one of my favorite street food and I can have just many of them at a time. People here keep race for Gol Gappa as who can have the maximum number of them at a stretch. It is lot of fun to have it with few friends and a good part idea.

There is a special way how to eat the Gol Gappa. I have shown in the last few steps in detail.

The total recipe requires three things.

1) Puri (Puffed fried Balls)

2) Pani ( Water to have with the puri)

3) Filling ( With Potato)

Ingredients:

Puri (Fried Puffed Balls)

Maida/all-purpose flour - 1/2 tbsp

Urad dal/ Black gram - 1.5 Tbsps (or) Urad Dal Flour - 2 Tbsp

Rava/ Semolina/ Sooji (very fine variety) - 1 1/2 cups

Baking Soda Powder - 1 Tsp

Salt to taste

Water for kneading (bottled soda water prefered)

Oil for deep frying

Pani (Water):

Cold water - 1.5 cup

Tamarind Juice - 1/4 cup

Lemon juice - 1.5 Tbsp

salt - 1 Tsp or more

Coriander Powder - 1 Tbsp

Cumin Powder - 1 Tbsp

Sugar - 1 Tbsp

Pepper Powder - 1 Tsp

Red chilli powder - 1/2 Tsp

Mint leaves - 15 (ground)

Chat Masala - 1 Tbsp

cumin seed - 1 tsp

* all these ingredients will be available in the Indian store

Filling:

Potato - 1

Red Chilli Powder - 1 Tsp

Salt - as Required

Grind together Urad Dal, Rava/ Semolina, All Purpose Flour and salt. Grind till they are fine.

Add the Baking soda to water and mix well.

The Baking soda will help the ball to puff well.

Combine the ground flour and add water slowly and make a dough.

Leave aside covered with damp cloth for 15 minutes. Take care that the dough does not not get dried up.

Knead the dough again. Take some portion of the dough and roll it to a circle with a rolling pin.

Roll it out thin. If you roll it out thick then you will not get crisp puffed balls.

Use the rim of a container to cut out the round shape.

Keep them covered in a damp cloth.

Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high. Take a small pinch of dough and test it in the oil. If it immediately rises up then the oil is perfect for frying.

Slide in few circle cut dough into the hot oil. Use a laddle and just press the center so that it gets puffed up. When one side is done flip over and fry the other side till light golden brown.

Transfer it on an absorbent paper.

To slightly warm water add a pea size tamarind.

After 5 minutes strain the water to remove the tamarind pulp.

To the water add all the ingredients under Pani (water) section. Mix it well.

Cool it in the refrigerator.

Mash the potato and add Red chilli Powder and salt.

Serve the Puri with Pani and filling.

Crack the puri (balls) at the top. Place the filling inside the puri.

Pour some pani (water) inside. Now place the whole puri (ball) in the mouth.

Enjoy the best street food of India.