|Gol Gappe/ Pani Puri|
I know, your mouth watering after seeing this photo. Everyone’s favourite is this gol gappe/pani puri. This is a popular street snack in India. Pani puri known as different names like pani patashi in Haryana, fulki in Madhya Pradesh, gol gappa in Uttar Pradesh, phuchka in Bihar & Bengal, pakodi in Gujarat, Gup Chup in parts of Odisha, South Jharkhand and Chhattisgarh.
There is very interesting story behind its origin. Go through this article.
Let’s see the recipe and try to make it at home and enjoy whenever we want.
Cumin Powder – 1.5 to 2 Tsp
1) Steps to make Gol Gappe or Puri
- In a big mixing bowl add Maida, Suji, Baking soda, Salt and knead in a soft dough.
- Now, keep the kneaded dough for rest for 20 minutes so that Suji absorb water and dough become stiff.
- After 20 minutes, knead the dough again. If the dough is too hard then add little water and knead again.
- Now make thin large chapati or disc and cut small puri with the help of small round cookie cutter or small glass/bowl.
- Heat the oil in deep Kadhai and fry the Puri as same as the regular Puri.
2) Steps to make Gol Gappe ka pani
- In a grinder add Mint(Pudina), Corriander(Dhaniya) leaves, Ginger(Adrakh), Green chilli(Hari Mirch) and Imli pulp and grind in a smooth paste.
- Now sieve this paste with the help of siever so that Pani becomes smooth.
- Now add black salt, white salt, Jeera powder, lemon juice, black pepper, Jal Jeera powder in Pani.
- Now mix chilled water in Pani.
- Add water and spices according to your taste.
- Your Pani is ready.
3) Steps to make Gol Gappe ka Masala
- In a bowl, add mashed potato, Kala chana, chopped onion, jeera powder, Red chilli powder, amchoor powder, black salt and white salt.
- Mix them well and masala is ready.
- You can also add Pani Puri masala in Pani.
- Adjust boiled aloo, boiled kala chana and onion according to your taste as I like this combo.
- You can also make masala with White peas(boiled), Chickpea(boiled), sprouts or only with Potato.
- For making crunchy puri make your dough stiff not soft.
- Make the chapati or disc as thin as possible to make puri more crunchy.
- You can also store gol gappe/puri in an airtight container to make Dahi Puri also.