Yummy Traditional : Gol Gappay/ Pani Puri Recipe

Gol gappy | PaniPuri Recipe | How to Make Panipuri Recipe with step-by-step photos

Pani Puri is a famous bite-size chaat consisting of a hollow, crispy-fried puffed ball filled with potato, chickpeas, chutney, and flavored water, usually tamarind or mint, and popped into one's mouth whole.

Golgappa or Panipuri is a traditional savory snack sold by street vendors in Pakistan that originated in the country’s northern region and is now popular throughout South Asia and at Pakistani restaurants worldwide, Here is I prepared gol gappa with 2 types of flavored water ( khata pani) alongside meethi chutney, and used boiled chickpeas and potatoes

Since my childhood, I love this much that I ran fast towards the vendor when I heard the voice of Gol Gappa Wala Gol Gappa Wala immediately asked for the required amount from my mother to buy this tangy and spicy snack, My mother always used to scold me for having this unhygienic snack but who listen of her literally my unforgettable memories of my childhood I never forget it

I wish could go back to my childhood that’s not possible

Till now I still love to have this but as I grew up and realized this that my mother used to say obviously right totally this snack is unhygienic never know which type of water is being used in making khata pani or which oil is being used in frying puris which type of it, so I put it off having more further from a vendor and decided

I would try my best of making at home while I am a good cook my family’s people also love my cooking, So I started searching and searching on the net and surrounding my area just because I had some reservation regarding making gol gappy and was not sure that I could make it the same as the market But Alhamdulillah

My first attempt has been successful at all, here I will also tell you tips that will help you make the perfect puffy gol gappy

Because actual works in gol gappy are making puri which should be puffy and crunchy along with hollow inside

Most people have been asking me on Facebook about puffy puri like a market,

Though a bit hard to have trust me very enjoyable when you are with your family or friends and having this snack with sound crunch crunch and water is dripping from your chin, Those moments if quite so messy but this desi snack is incomplete without this mess up

So today the recipe will give also tips so let’s begin

Tips for making perfect gol gappy:

The dough should be soft and smooth but not too hard not to too soft
Kneading dough with plain water does not need to warm or cold water in kneading
Flour and semolina measurements should be equal
After kneading and rolling keep the dough and puris always in the wet cloth/napkin
Never leave the rolled puri in an open place
Your puri will never be puffy and hollow

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Boil the chickpeas and potato

Gather all ingredients including veggies, and tamarind, and prepare them to set aside

To prepare this recipe first we will knead the soft dough of golgappa, weigh the flour and semolina in equal quantity

Sift the flour and semolina then add salt along with baking soda and stir to mix them well

And start kneading by adding water gradually to smooth the dough

Cover it with a wet napkin and leave it to rest for around an hour keep it aside

Put chopped ingredients and spices in the grinding jug

Blend them well until they turn to a smooth and fine paste, pour water into the green chutney and then strain them out through a strainer, Adjust the salt and consistency of flavored water as needed. Green water is ready to set aside

Dry roast the whole spices on low flame for a minute, crush the roasted spices in the mortar, and then, pour ½ cup of water into the tamarind pulp

Add spices and stir to mix well

Now add ginger powder and red chili flakes_Pour water as needed

Now strain them out through a strainer and add citric acid, stir to mix well, and adjust the salt and spices at this stage, Khata pani is ready to set aside

In a pan put tamarind pulp along with little water and spices

Keep mixing on a medium-low flame and add cumin powder, cook chutney until chutney turns to a thick consistency

Meethi chutney is done, transfer it to the bowl and keep it aside

Now divide the dough in half

And half dough keep back on the wet napkin to prevent dry

Take one dough ball and give it to ball shape and then roll it like a thin roti approx 8-9 diameter in round shape, cut the puri with the help of a cutter or any lid and quickly keep it back to the wet cloth to prevent dry

Repeat the same process with all remaining cloth, and keep covering with a wet cloth

Slide the puri in the oil and rapidly put oil on the puri with the help of a spoon until puffed, Once they started floating in the oil slide the other puri and repeat the same last process_Keep flipping until they turn to brown

Drain them out from the oil and place them on the colander to remove the excess oil

Repeat the same process with all remaining puris, crispy and crunchy puris are done

Now take a puri and crack on top stuff some chana and potato

Then add flavored water along with meethi chutney, it is ready to go inside the mouth

You can store this gol gappy by keeping them in an airtight jar for up to 15 days

Gol Gappay
Author: Sana Rasheed
Preparation Time: 30 mins
Cooking time:10 mins
Total time:40 mins
Servings: 4
Recipe Category: Fried and snack
Cuisine: Pakistani
Calories per serving:270 kcal

Gol Gappa (also known as Pani puri) is a popular bite-size chaat consisting of a hollow,crispy-fried puffed ball filled with potato, chickpeas, chutney, and flavored water.

Ingredients for Puri:

100g, all-purpose flour
100g, semolina suji
¼ tsp, salt
4-5 pinches, of baking soda
½ glass, of water
Oil as required for frying

For Stuffing:

1 cup, boiled chickpeas
½ cup, boiled potato

For Flavored green water:

½ cup, coriander, and mint leaves chopped
2 cloves, of garlic
½ inch piece, of ginger
4-5 pcs, green chilies
Salt to taste
½ tsp, cumin seeds roasted
¼ tsp, black peppercorn
1 jug, of cold water
½ cup, tamarind pulp soaked

For Khata pani:

1 jug, of water
I tbsp, coriander seeds roasted
1/2 tsp, cumin seeds roasted
½ cup, tamarind pulp soaked
1 tsp, black salt
Regular salt if needed
1 tsp, mango powder
1 tsp, ginger powder
1 tsp, red chili flakes
4-5 pinches, citric acid

For Sweet Chutney:

100g, tamarind pulp soaked
1 ½ tsp, sugar
½ tsp, salt
1 tsp, red chili powder
½ tsp, cumin powder
½ cup, of water

How to Make Panipuri?

To prepare this recipe first we will knead the soft dough of Gol Gappa
If I talk to me then I must weigh of ingredients before mixing or cooking so here I did the weight of flour and semolina
Both have the equal measurement you can see in the picture
Sift the flour and semolina
Then add salt along with baking soda and stir to mix them well
And start kneading by adding water gradually to smooth the dough
Note: the dough should not be too hard not too soft it is just like a normal roti/chapati dough
Cover it with a wet napkin and leave it to rest for around an hour keep it aside
Meanwhile, we prepare tangy water for the Gol Gappa
First dry roast the whole spices cumin and black pepper on low flame for a minute, crush them in the mortar
And put chopped coriander, mint, ginger, garlic, and green chilies in the grinding jug
Then add salt and ground roasted spices along with tamarind pulp
Blend them well until they turn to a smooth and fine paste
Pour water into the green chutney and then strain them out through a strainer
Adjust the salt and consistency of flavored water as needed
Green water is ready to set aside
Dry roast the coriander and cumin seeds on low flame for a few minutes
Crush the roasted spices in the mortar and then
Pour ½ cup of water into the tamarind pulp
Add crushed masala along with black salt and mango powder to the tamarind pulp
Stir to mix well
Now add ginger powder and red chili flakes
Pour water as needed
Now strain them out through a strainer and add citric acid
Stir to mix well and adjust the salt and spices at this stage
Khata pani is ready to set aside
In a pan put tamarind pulp along with little water Then Add salt, sugar, and red chili powder
Keep mixing on a medium-low flame and add cumin powder
Cook chutney until chutney turns to a thick consistency
Transfer to the bowl and keep aside
Now divide the dough into half and half dough keep it back to the wet napkin to prevent dry
Take one dough ball and give it to ball shape and then
Roll as a thin roti approx 8-9 diameter in the round shape
Cut the puri with the help of a cutter or any lid and
Quickly keep back to the wet cloth to prevent dry
Repeat the same process with all remaining cloth
And keep covering with a wet cloth
Medium heat the oil in the wok on a medium flame
To check the oil temperature put a small piece of dough if it comes quickly on top is ready to oil for frying
Slide the puri into the oil and rapidly put oil on the puri with the help of a spoon
Once they started floating in the oil slide other puri repeat the same last process
At this stage keep the flame low to prevent burn Accordingly capacity of wok you can fry puris
Keep flipping until they turn brown
Drain them out from the oil and place them on the colander to remove the excess oil
Repeat the same process with all remaining puris
Crispy and crunchy Puris are done
You can store this gol gappy by keeping it in an airtight jar for up to 15 days
Now take a puri and crack on top stuff some chana and potato
Then add flavored water along with meethi chutney
It is ready to go inside the mouth

*Not be duplicated, rewritten, or published without permission- Thank you!

Gol Gappay/ Pani Puri Recipe

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