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Gol Gappe or Pani Puri or Puchka

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Ingredients

Adjust Servings:
For Gol Gappe
200gms Sooji
40 ml Oil
75 ml (appox) Water
for deep frying Oil
For Theekha Pani
3 cups Coriander chopped
1½ cup Mint leaves
a small piece Fresh ginger
2 nos Green chillies
To Taste Salt
1 tsp Black salt
2 tsp Kashmiri chilli powder
2 tbsp Roasted Cumin Powder
½ cup Lemon juice
1 tbsp Amchur powder
2 tbsp Chaat masala
1 cup Ice Cubes
2 cups Water
handful Boondi
1 ltr Water (chilled)
For Khatti Methee Chutney & Pani
(soaked) - 2½ cups Tamarind
1.5 ltr Water
1½ tbsp Roasted Cumin Powder
to taste Salt
1tsp Black salt
2tsp Kashmiri chilli powder
1½ cups Sugar
few Ice Cubes
handful Mint leaves
1lt Water (chilled)
For Filling
¼ cup Boiled Potato diced
¼ cup Kala Chana (boiled)
a pinch Black salt
a pinch Chilli powder

Gol Gappe or Pani Puri or Puchka

Features:
  • Suitable for vegetarian
Cuisine:

If "Chaat" is a religion then "Gol Gappe" is a cult.

  • 90 mins
  • Serves 36
  • Medium

Ingredients

  • For Gol Gappe

  • For Theekha Pani

  • For Khatti Methee Chutney & Pani

  • For Filling

Directions

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Steps

1
Done

For the Gol Gappe or Pani Puri Dough

Mix together semolina, oil and warm water and make a super soft dough. In the beginning it may feel that the water a little too much but soon the suji will absorb it all.

2
Done

Cover the dough with a damp cloth for 15-20mins. Now knead it to make a super soft, pliable dough which is not grainy. You can smash the dough on the kitchen counter to make it more pliable. Remember if the dough is not loose and soft they won’t puff up.

3
Done

Divide into small balls (8-10 grams approx) and keep thereunder a wet cloth. On the kitchen counter drizzle some oil and place the small dough ball, press to flatten it gently and using a rolling pin lightly roll it out into an oval shape or a round shape. Keep them small and thick and deep fry them in oil that is med to high hot.

4
Done

Once you put them in hot oil just let them be till the float on top and puff on their own. Now splash hot oil on top with a frying spoon and turn them over. Cook till the base get browned and then remove on a kitchen paper. Let them cool completely for them to turn crispy. If some do not puff use them as stuffing in gol gappe or other chaat.

5
Done

If you inten to use store them for a month then simply put them in an air tight container and store them. Do not turn them they will simply puff up themselves.

6
Done

For Teekha Pani

Mix all ingredients in the blender except 1lt of chille water and boondi. Grind it to a fine paste and remove it to a bowl or a jar. Now check the seasoning and sourness and adjust accordingly. Add boondi and chilled water stir and use. Always store this water in the fridge and use it within 2days max.

7
Done

For Khatti Methi Chutney and Pani

Mix all ingredients in a pan except ice cubes, mint leaves and chilled water. Bring it to a boil and then lower the heat and cook for 20min. Remove, strain and let it cool completely. Keep a small portion aside to fill it inside the gol gappas (pani puri).

8
Done

Pour the remaining meethi chutney (sweet chutney) in a bowl or a jar, add ice cubes, mint leaves and chilled water. Check for seasoning and sweetness. Adjust it by adding salt or sugar and mix it well. Sweet and Sour Tamarind water is ready. Always store this water in the fridge and use it within 2days max.

9
Done

For Filling

Mix all the ingredients and keep aside.

10
Done

For Assembling

Pop the top of the poori with the thumb, add the filling, dip it in the sweet tamarind chutney and then dip it in the theekha Pani and serve. For the second one pop the top of the poori with the thumb, add the filling and dip it in khatta meetha pani and serve. Consume immediately.

11
Done

Kunals Tips & Tricks for making Pani Puri

Did you know that water is the biggest carrier of germs. So for making the Pani for the pooris make sure that you use clean filtered water. Best is to boil & cool down the water and then use it.

12
Done

While grinding the greens the grinder generates heat which kills the bright green colour, so adding ice to theekha Pani ensures the colour of the greens remains intact.

13
Done

Store the extra flavoured water in the fridge and consume by the next day. If you want to store it longer then divide it into smaller batches and freeze it. This was you can use it for upto 30days.

14
Done

Adding chopped onions to the stuffing is very optional, some places do it with onion some dont.

15
Done

While rolling the pooris if is too thick they won’t puff so make sure it is neither too thick nor too thin.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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