Food- Gol Gappe Recipe (Pani Puri)

 Gol Gappe (Pani Puri)

        The most loved of all - gol gappe(pani puri) is one of the most common street foods in India. Gol gappe are small, round shaped crispy atta or suji puris, filled with tangy water, mashed potato and chickpeas along with a melange of spices. Spread all across the country, this street food has multiple names as well, from Paani Poori in Maharashtra, Gol Gappe in parts of North India to Puchka in West Bengal and Gupchup in some parts of Odisha.

Ingredients of Gol Gappe(Pani Puri): 

💗3/4 cup whole wheat flour

💗1/3 teaspoon salt

💗1 1/2 cup refined oil

💗1/3 cup semolina

💗water as required

💗3 cup jaljeera

For Filling:

💗3/4 cup boiled,diced potato

💗1/3 cup boiled chickpeas

💗5 tablespoon tamarind extract

How to make Gol Gappe

Step 1 : Knead a smooth and stiff dough for the gol gappe

    ❤󠀣To make this easy recipe, take a wide-mouthed medium-sized mixing bowl and combine semolina, whole wheat flour and salt into it. 

    ❤󠀣Add warm water to this flour mixture and prepare a smooth and stiff dough. 

    ❤󠀣Cover the dough with a damp cloth and keep it aside for 15 minutes. While the dough is resting, start preheating refined oil in a kadhai over a very low heat.

Step 2 : Divide the dough into 4 parts and roll to make a thin flat circle

    ❤󠀣After 15 minutes, take the dough out and knead it again with your hands to smoothen it out and divide it into 4 equal parts.

     ❤󠀣Take one of the four portions of the dough and roll it using a rolling pin to make a thin flat circle of around 1 millimeter. 

    ❤󠀣Similarly, roll the rest of the three dough balls to make a thin flat circle.

Step 3 : Cut small circles from each bigger circle and deep fry them until puffy and golden-brown

    ❤󠀣Using a cookie cutter or a small lid, cut small circles (about 4 cm each) from the bigger dough circle. 

    ❤󠀣Repeat the same for the other 3 flat circles. By now, the refined oil should heat up and ready to fry. 

    ❤󠀣After you get all those small dough circles, slide a few of them into the hot oil and deep fry the circles. 

    ❤󠀣Gently press the gol gappe with the perforated spoon or ladle and fry until they puff up and turn golden-brown in colour on both the sides. 

    ❤󠀣Fry the other gol gappe in batches and place them on an absorbing towel to drain excess oil.

Step 4 : Stuff gol gappe with boiled potatoes, chickpeas, chutney and masala water

    ❤󠀣After all the gol gappe pooris are ready, poke it with your thumb to make a hole and stuff boiled potatoes and chickpeas.

    ❤󠀣 Pour in tamarind chutney and masala water or jaljeera into the gol gappa cavity and gobble it up immediately.