Introduction: 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)
Step 1: 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
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
Potato - 1
Red Chilli Powder - 1 Tsp
Salt - as Required
Step 2: For Puri - Grind
Grind together Urad Dal, Rava/ Semolina, All Purpose Flour and salt. Grind till they are fine.
Step 3: Baking Soda
Add the Baking soda to water and mix well.
The Baking soda will help the ball to puff well.
Step 4: Knead
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.
Step 5: Cut Circles
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.
Step 6: Damp Cloth
Keep them covered in a damp cloth.
Step 7: Deep Fry
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.
Step 8: Pani (Water for the Puffed Balls)
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.
Step 9: Filling
Mash the potato and add Red chilli Powder and salt.
Step 10: Now Eat It!
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.
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