Golgappe, also known as pani puri, puchka, or golgappa in different regions of India, is a popular and beloved Indian street food snack. It is a type of hollow, round, and crispy puri (fried bread) filled with a delicious mixture of spiced water, tamarind chutney, chickpeas, potatoes, onions, and various other ingredients.
The preparation and presentation of golgappe can vary slightly depending on the region, but the basic concept remains the same. Here’s how it’s typically served and enjoyed:
Puri: Golgappe are small, round, and crispy hollow balls made from a mixture of semolina (sooji) and all-purpose flour. The puris are deep-fried until they puff up and become light and crispy.
Filling: The hollow puris are then filled with a delightful mixture of boiled and mashed potatoes, boiled chickpeas, chopped onions, and sometimes other ingredients like sprouts, moong beans, or grated carrots. The filling provides a combination of flavours and textures.
Pani (Water): The highlight of golgappe lies in the flavorful and tangy water, also known as pani. The water is a blend of tamarind pulp, mint leaves, green chilies, spices like roasted cumin powder and chaat masala, and other seasonings. It is chilled and served separately in small glasses.
To eat golgappe, one typically takes a single puri, carefully creates a small hole in it, and fills it with the desired amount of filling. Then, the golgappa is dipped into the tangy pani, making sure it gets soaked with the flavorful water. The golgappe are meant to be eaten in one bite, bursting with a blend of sweet, tangy, spicy, and savoury flavours.
Golgappe is not just a tasty snack but also a fun and interactive eating experience, often enjoyed by people of all ages at street food stalls and during festivals and celebrations throughout India. It is a quintessential part of Indian street food culture and is loved for its refreshing taste and the burst of flavours it offers in each bite.
Serving Suggestions:
Arrange the crispy golgappa puris on a serving plate or in a large bowl.
Place the mashed potatoes and chickpeas in separate bowls.
Serve the chopped onions, tomatoes, and coriander leaves in individual small bowls.
Pour the chilled pani (water) into a large jug or pitcher.
Place the tamarind chutney in a separate bowl.
To assemble, take a golgappa puri, gently create a small hole in the centre, and fill it with a pinch of mashed potatoes and chickpeas. Top it with some chopped onions, tomatoes, and coriander leaves. Now, you can either dip the filled golgappa into the pani and enjoy it in one bite or add the pani using a spoon.
Variations:
Sweet Tamarind Chutney: Prepare a sweet tamarind chutney by adding jaggery or sugar to the tamarind pulp. Drizzle it over the golgappe along with the pani for a sweet and tangy twist.\
Dahi Puri: After filling the puris, add a spoonful of whisked yogurt (curd) on top, along with tamarind chutney and other toppings, to make Dahi Puri. It offers a delightful combination of sweet, tangy, and creamy flavours.
Fruit Filling: Experiment with different fruit fillings such as diced mangoes, pomegranate seeds, or grated carrots for a refreshing fruity golgappa experience.
Sprouts Filling: Replace the boiled chickpeas with sprouted moong beans or mixed sprouts for a healthier and protein-rich filling option.
Enjoy the unique and delicious golgappe with your family and friends!
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Golgappa Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4–6 1x
Description
Golgappe, also known as pani puri, is a popular Indian street food snack consisting of small, crispy, hollow puris filled with a flavourful mixture of spiced water, tamarind chutney, potatoes, chickpeas, and onions. It offers a delightful combination of sweet, tangy, spicy, and savoury flavours, enjoyed at street food stalls and festivals across India.
Ingredients
For Golgappe
- 1 cup semolina (sooji)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- Water, as needed for kneading the dough
- Oil, for deep frying
For Filling
- 1 cup boiled chickpeas
- 1 cup boiled mashed potatoes
- ½ cup chopped onions
- ½ cup chopped tomatoes
- 2 tablespoons chopped coriander leaves
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- Salt to taste
For Pani (Water)
- ½ cup tamarind pulp
- ½ cup mint leaves
- 1 green chili, chopped
- ½ teaspoon roasted cumin powder
- ½ teaspoon black salt
- ½ teaspoon chaat masala
- Salt to taste
- 4 cups water
Instructions
For Golgappa puri
- In a mixing bowl, combine semolina, all-purpose flour, salt, and baking soda. Gradually add water and knead it into a stiff dough. Cover it with a damp cloth and let it rest for 15 minutes.
- After resting the dough, knead it again and divide it into small lemon-sized balls. Roll out each ball into thin circles of about 2 inches in diameter.
- Heat oil in a deep frying pan over medium heat. Deep fry the rolled out dough circles (golgappe) until they puff up and turn golden brown. Remove them from the oil and place them on a kitchen towel to absorb any excess oil.
For Filling
- Combine boiled chickpeas, mashed potatoes, chopped onions, chopped tomatoes, coriander leaves, roasted cumin powder, chaat masala, and salt into a bowl. Mix well and set it aside.
For Pani (Water)
- To make the pani (water), blend tamarind pulp, mint leaves, green chili, roasted cumin powder, black salt, chaat masala, salt, and water in a blender until smooth. Adjust the seasoning according to your taste. Strain the mixture to remove any solids and refrigerate it for 15 minutes.
For Serving
- To serve, gently make a small hole in the centre of each golgappa. Fill it with a teaspoon of the prepared filling mixture.
- Stir the refrigerated pani (water) and pour it into small individual serving glasses.
- Arrange the stuffed golgappe on a serving plate and serve with the chilled pani.
- Enjoy!
Notes
- If you prefer a spicier pani, add more green chilies or a pinch of red chili powder.
- You can adjust the consistency of the pani by adding more or less water according to your taste preference.
- Ensure the tamarind pulp is properly strained to avoid any fibrous bits in the pani.
- For a healthier version, you can bake the golgappe instead of deep frying them. Preheat the oven to 350°F (180°C) and bake the rolled out circles for about 10-12 minutes until they turn crispy.
- Category: Snacks, Street Food
- Cuisine: Indian
Keywords: Easy Panipuri Recipe, How to make Sooji Golgappe, Indian Street Food, Puchka Recipe, Street Style Golgappa Recipe