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.
Scale
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