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Pani Puri/Gol Gappe, crispy hollow puris filled with a tangy tamari.

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soniasgraphics
By soniasgraphics
Posted

Prep Time: 30 minutes
Cooking Time: 20 minutes

Ingredients

For the Pani (Tangy Water)

  • 1/2 cup tamarind pulp
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves
  • 2 green chilies
  • 1 tablespoon roasted cumin powder
  • 1 teaspoon black salt
  • 1 teaspoon chaat masala
  • 1/2 teaspoon black pepper powder
  • Salt to taste
  • 4 cups chilled water

For the Puris

  • 1 cup semolina (sooji)
  • 1/4 cup all-purpose flour
  • Salt to taste
  • Water (as needed, for kneading the dough)
  • Oil (for deep frying)

For the Filling

  • 1 cup boiled and mashed potatoes
  • 1/2 cup boiled chickpeas
  • 1 small onion, finely chopped
  • 1 green chili, finely chopped
  • Fresh coriander leaves, chopped
  • Chaat masala to taste
  • Salt to taste

Instructions

For the Pani (Tangy Water)

  1. In a blender, combine tamarind pulp, mint leaves, coriander leaves, green chilies, roasted cumin powder, black salt, chaat masala, black pepper powder, and salt. Blend until smooth.
  2. Transfer the blended mixture to a large bowl and add chilled water. Mix well and adjust the seasonings according to your taste. Refrigerate the pani until ready to use.

For the Puris

  1. In a mixing bowl, combine semolina, all-purpose flour, and salt. Gradually add water and knead the dough until smooth and firm.
  2. Cover the dough with a damp cloth and let it rest for 20 minutes.
  3. Divide the dough into small portions and roll each portion into a thin circle. Use a small cookie cutter or the rim of a small glass to cut out puris from the rolled dough.
  4. Heat oil in a deep frying pan or kadai over medium-high heat. Fry the puris until they turn golden brown and puffed up. Remove them from the oil and drain on a paper towel to remove excess oil.

For the Filling

  1. In a bowl, combine mashed potatoes, boiled chickpeas, finely chopped onion, green chili, chopped coriander leaves, chaat masala, and salt. Mix well to incorporate all the ingredients.

To Assemble

  1. Make a small hole in the center of each puri using your thumb or a puri pressing tool.
  2. Fill each puri with a small portion of the potato and chickpea filling.
  3. Dip the filled puri into the tangy pani, making sure it is completely submerged. Lift it out and place it on a serving plate.
  4. Repeat the process with the remaining puris.
  5. Serve the Pani Puris immediately and enjoy the burst of flavors as you bite into the crispy puris filled with the tangy pani and flavorful filling.

Get ready to relish the delightful and refreshing Pani Puri/Gol Gappe, a popular Indian street food that combines the crunch of the puris, the tanginess of the pani, and the deliciousness of the potato and chickpea filling. It’s a perfect blend of flavors that will leave you craving for more.