Gol Gappay Recipe - Pani Puri - Golgappa Khatta Pani – Meethi chutney – hari chutney
Ingredients
Gol Guppa/Pani puri
- Coarse semolina (Sooji) 1 cup
- All-purpose flour (Maida) 1/2 cup
- Wheat flour (aata) 1/4 cup
- Salt (namak) 1/2 tbsp
- Warm Water (Garam Paani) as needed
Meethi Chutney
- Tamarind pulp (Imli pulp) 1/2 cup
- Jaggery (Gur) 1/2 cup or use brown sugar instead
- White Salt (Safed Namak) 1/4 tsp
- Black salt (Kaala namak) 1/2 tsp
- Garam Masala 3/4 tsp
- Chili flakes (Optional) as needed
Hari Chutney
- Fresh mint (podina) 1 handful
- Fresh coriander (Hara dhania) 1 handful
- Green chilies (Hari mirch) 3-4
- Garlic cloves (lehsan) 3-4
- Salt (namak) 1/4 tsp
- Cumin Seeds (sabut zeera) 1/2 tsp
- Lemon juice 1 tsp
- Water as needed to make a thick paste
Khatta Paani
- Fresh mint 1/2 bowl
- Salt 1 tsp (adjust later)
- Black salt (Kaala namak) 1 tsp (adjust later)
- Red chili powder (lal mirch) 1 tsp (adjust later)
- Coriander powder (dhania powder) 1 tsp
- Mango powder (Amchoor/khatai powder) 2 tsp
- Citric Acid (tatri)1 tsp (adjust later)
- Carom seeds (ajwain)1 tsp
- Whole cumin (sabut zeera) 2 tbsp
- Lemon juice 2 tsp
Other Ingredients
- Boiled chickpeas
- Boiled potatoes, chopped
- Chat masala
- Yogurt
Instructions
Gol Guppay/Pani puri
- Mix semolina, all-purpose flour, wheat flour and salt.
- Add half cup luke warm water and start mixing. Add more water as needed.
- Make a soft dough like play dough. Do not over mix otherwise the dough will become tough.
- Cover with a cling wrap and keep aside for 15 minutes.
- Now to make the gol guppas, make balls with the dough and roll them into a thin sheet. It should be so thin that you can see the colour of the counter top on which you are rolling the dough.
- Roll all dough into sheets. Use a cookie cutter or a bottle cap to cut out the gol gappas.
- Heat oil in a kadai. Oil should be very hot. Add gol gappas and press with a ladle/spoon until you feel the pressure of the gol gappa against the ladle. This indicates that the gol gappa has puffed up. Brown it from both sides and take out in a basket. Repeat for all the gol gappas.
- NOTE 1: Making the dough too soft will result in soggy gol gappas.
- NOTE 2: Keep the dough only for 15 minutes. Keeping for more time may result in soggy or flat gol gappas.
- NOTE 3: The rolled sheet of dough should be very thin. If its not thin enough or is uneven, the gol gappas will not puff up.
- NOTE 4: Gol gappas will not puff up fully if the oil is not hot enough.
Meethi Chutney
- Break the jaggery (gur) into small pieces.
- Soak imli (tamarind) in water and extract its pulp.
- Mix tamarind pulp, jaggery and a little water and bring to a boil.
- Add salt, back salt and garam masala and cook until thickened.
- Take out in a bowl and allow to cool.
Hari Chutney
- Blend all the ingredients into a blender using very little water to make a thick paste.
Khatta Paani
- Blend all the ingredients in a blender with little water.
- Take a jug of ice cold water and add a few tablespoons of this khatta pani mixture. Mix until your desired taste is achieved.
- NOTE: You can adjust the salt, black salt, red chili powder and tatri ( citric acid) in the recipe.
HOW TO SERVE:
- Crack a gol gappa on top and fill with some potatoes and chick peas. Top with green chutney, meethi chutney, yogurt and chat masala. Make a plate of 6-8 stuffed gol pappas.
- Serve immediately with a bowl of khatta paani! Enjoy!