Gol Gappas

This mouthwatering round and hollow crispy snack, filled with spicy, tangy water and a mixture of potatoes and chickpeas, is a very popular street food across India. Commonly known as gol gappe or pani puri or in some parts as phuchkas, they are hard to resist and can be best enjoyed during summers…

Ingredients (serves 2-3)

For Gol Gappas

½ cup semolina (sooji)
1 and ½ tablespoon all purpose flour (maida)
1 tablespoon oil
Salt to taste
Water to knead the dough
Oil for frying

For tangy water

2 glasses water
2 tablespoon Green (coriander) chutney (for recipe pls refer to samosa chaat)
2 tablespoon Tamarind chutney (for recipe pls refer to samosa chaat)
Black salt
Chaat masala
Mint powder
Roasted cumin powder
Lemon juice

For Stuffing:

1-2 Potatoes (boiled, peeled & mashed)
Coriander finely chopped
Salt to taste
Boiled chick peas
Tamarind chutney

Cooking Method (Gol Gappas)

1. To prepare the dough – Mix all the ingredients -Flour, salt, oil and semolina. Add a little water at a time.  Pat and knead well for several times into a pliable dough, just as you do it to make puris. Cover it with moist Muslin cloth and keep aside for 20-25 minutes.
2. For Stuffing: In a bowl add mashed potatoes and chick peas. Now mix some salt to it and add freshly chopped coriander and keep aside.
3. Once the dough is ready, make very small balls of dough and roll it into small circle sheets.
4. Heat oil in a deep sauce pan and fry the rolled sheets till light golden brown (fry on a medium flame). You will see the sheets get puffed up while frying. If they don’t puff up it means your dough was not properly made.
5. Remove the puffed gol gapppas from pan and drain excess oil. Keep them aside.
6. For tangy water – Mix all the ingredients together into water – green chutney, tamarind chutney, black salt, chaat masala, roasted cumin powder, mint powder and lemon juice and stir.

Final preparation to serve

Poke a small hole in the center of the Gole Gappa, add some small quantity of the stuffing, and mix some tamarind Chutney. Dip it in the spicy tangy water (or pour some spicy water in it) and gulp.