Gol gappy | PaniPuri Recipe | How to Make Panipuri Recipe with step-by-step photos
Pani Puri is a famous
bite-sized 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. 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 have loved 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, but that’s not
possible
Till now I still love to have this, but as I grew
up and realized thi,s my mother used to say, obviously right totally this
snack is unhygienic never know which type of water is being used in making that
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 to make it at
home, while I am a good cook, my family also loves my cooking. So I started searching and searching on the net and
surrounding my area just because I had some reservations regarding making gol
gappas and was not sure that I could make them the same as the market, but
My first attempt has not been successful at all. Here I
will also tell you tips that will help you make the perfect puffy gol gappa
Because actual work in gol gappi is making puri, which should be puffy and crunchy, along with a hollow inside
Most people have been asking me on Facebook
about puffy puri like a market,
Though a bit hard to trust me, it's very enjoyable when you are with your family or friends and having this snack with sound
crunch crunch and water dripping from your chin. Those moments are quite a mess, but this desi
snack is incomplete without this mess up
So today, the recipe will also give tips, so
let’s begin
Tips for making perfect gol gappa:
- The dough should be soft and smooth, but not too hard, not too soft
- Kneading dough with plain water does not need warm or cold water in kneading
- Flour and semolina measurements should be equal
- After kneading and rolling, keep the dough and puris always in a 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 the 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, and weigh the flour and semolina in equal quantities.
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.
Put chopped ingredients and spices in the grinding jug.
Blend them well until they turn into a fine paste. Pour water into the green chutney, then strain
it. Adjust the salt and consistency of flavored
water as needed. Green water is ready to be set aside.
Dry roast the whole spices on a low
flame for a minute, crush the roasted spices in the mortar, and then pour a cup of water into the tamarind pulp.
Add spices and stir to mix well.
Now add ginger powder and red chili flakes.
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 be set aside.
In a pan, put tam,arind pulp, along with a little water and spice.
Keep mixing on a medium-low flame and add cumin
powder, the k chutney until it thickens to a thick consistency.
Meethi chutney is done, transfer it to the bowl and keep it aside.
Now divide the dough in half.
Half the dough back on the wet napkin to prevent drying.
Take one dough ball and give it a Ball shape
and then roll it like a thin roti, approximately 8-9 inches in radius, and a shape. Cut it with the help of a cutter or any lid
and quickly return it to the wet cloth to prevent
drying.
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 in the oil slide, the other puri and repeat the same last step, flipping until they turn brown.
Drain them from 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, and it is ready to go inside the mouth
You can store these gol gappas by wrapping them in an airtight jar for up to 15 days.
Gol Gappa (also known as Pani puri) is a popular bite-sized snack 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
- -5 pinches of baking soda
- ½ glass of water
- Oil is required for frying
For Stuffing:
- 1 cup of boiled chickpeas
- ½ cup boiled potato
For Flavored green water:
- ½ cup of 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 of 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 of 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, then I must weigh the ingredients before mixing or cooking, so here I did the weight of flour and semolina
- Both have equal measurements, as 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 a low flame for a minute, and 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 into a smooth and fine paste
- Pour water into the green chutney and then strain it out through a strainer
- Adjust the salt and consistency of flavored water as needed
- Green water is ready to be set aside
- Dry roast the coriander and cumin seeds on a 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 be set aside
- In a pan, put tamarind pulp along with a little water.r Then add salt, sugar, and red chili powder.
- Keep mixing on a medium-low flame and add cumin powder
- Cook the chutney until it turns into a thick consistency
- Transfer to the bowl and keep aside
- Now divide the dough into half and half dough and keep it back in the wet napkin to prevent drying.
- Take one dough ball and give it a ball shape, and then
- Roll as a thin roti, approximately 8-9 diameter in a round shape
- Cut the puri with the help of a cutter or any lid and
- Quickly go back to the wet cloth to prevent dryness
- 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 to the top, it is ready 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 repeated the same process.
- At this stage, keep the flame low to prevent burning. According to the gly capacity of the wok, you can fry puris.
- Keep flipping until they turn brown.
- Drain them from the oil and place them on the colander to remove the excess oil.l
- Repeat the same process with all remaining puris
- Crispy and crunchy Puris are done
- You can store these golgappas by keeping them 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
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