Homemade Gol Gappay Recipe - Crispy & Delicious Street Style

 Gol Gappay (also known as Pani Puri or Puchka ) is a popular street food in South Asia. Making them at home ensures hygiene and allows customization.

Ingredients:

For Puri (Gol Gappa Shells):

• Semolina (Sooji)—1 cup
• All-purpose flour (maida)—2 tablespoon
• Baking soda tablespoon
• Salt tablespoon
• Water - as needed
• Oil - for deep frying

For Pani (Spicy Water) ):

• Mint leaves (half cup )
• Coriander leaves (1/4 cup )
• 2 Green chilies (adjust to taste )
• Tamarind pulp (1/4 cup )
• Black salt (1 tablespoon )
• Roasted cumin powder (1 tablespoon )
• Chaat masala (1 tablespoon )
• Salt (to taste )
• Cold water (4 cups )

For Filling:

• 2 Boiled potatoes (mashed)
• Boiled chickpeas (half cup )
• 1 onion (finely chopped )
• Chaat masala (1 tablespoon )
• Salt (to taste )

Instructions:

Step 1: Preparing the Puri (Gol Gappa Shells )

In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt. Gradually add water and knead into a firm dough. Let it rest for 30 minutes. Knead again for a few minutes, then roll it out thin. Cut small circles using a cutter or lid. Heat oil in a deep pan and fry puris on medium heat until they puff up and turn golden. Remove and drain on paper towels. Let them cool to become crispy.

Step 2: Preparing the Spicy Water (Pani)

Blend mint, coriander, green chilies, and tamarind pulp with a little water. Strain the mixture into a bowl. Add black salt, cumin powder, chaat masala, salt, and remaining cold water. Mix well and refrigerate for at least 30 minutes for the best flavor.

Step 3: Preparing the Filling

In a bowl, mix mashed potatoes, boiled chickpeas, chopped onions, chaat masala, and salt. Toss everything together.

Step 4: Assembling Gol Gappay

Take a puri and gently crack open the top. Add a spoonful of the potato-chickpea filling. Pour in chilled spicy water. Enjoy immediately before they turn soggy!