One of India’s most popular street meals, golgappa, also called pani puri, is renowned for its mouthwatering combination of flavors and textures. This delicious snack consists of a little crispy puri stuffed with a tasty stuffing of potatoes and chickpeas, and a spicy, acidic water called pani. We’ll walk you through the exact steps of preparing golgappa at home in this post, so you may savor this popular street dish wherever you are!
Ingredients:
For the Puri Golgappa:
- One cup of sooji semolina
- Two tablespoons of maida, or all-purpose flour
- One-fourth teaspoon of baking soda
- A small amount of salt
- Water (as required)
- Cooking oil
- Regarding the Hot Pani:
- half a cup of new mint leaves
- 1/4 cup of newly picked coriander
- One or two green chilis, depending on flavor
- one-inch ginger
- One teaspoon of powdered roasted cumin
- Half a teaspoon of masala chaat
- 1/4 tsp black salt (may not be necessary)
- Add salt to taste.
- Half a spoonful of paste made from tamarind
- Four glasses of cold water
- Cubes of ice (optional)
- For Chutney made using Sweet Tamarind:
- Half a cup of pulped tamarind
- 1/4 cup sugar or jaggery
- Half a teaspoon of powdered cumin
- 1/4 tsp red chili powder
- Add salt to taste.
- half a cup of water
- Regarding the Filling:
- Two mashed, cooked potatoes
- Boiled chickpeas (or white peas) in half a cup
- Half a teaspoon of powdered cumin
- Half a teaspoon of masala chaat
- Add salt to taste.
- Finely chopped coriander leaves (to decorate)
Instructions in Detail:
Preparing the Puri Golgappa:
- Combine the Dough: Mix semolina, baking soda, all-purpose flour, and a small amount of salt together in a mixing dish. Add water gradually and knead dough until it becomes firm. After covering the dough with a moist cloth, allow it to rest for half an hour.
- Form the Puris: Knead the dough once more and form it into little balls after it has rested. Each ball should be rolled into a thin, tiny circle with a diameter of two to three inches.
Heat up some oil in a deep-frying pan to fry the puris. Heat up the oil to medium-high temperature and fry the puris until they bubble up and turn golden brown. To drain extra oil, remove and lay them on a paper towel. Put aside. - Making the Spicy Pani: Place the ginger, green chilies, tamarind paste, mint leaves, and coriander leaves in a blender. Add just enough water to blend into a smooth paste.
Transfer the paste into a roomy bowl, then carefully whisk in four cups of cold water.
To taste, add chaat masala, cumin powder, black salt, and ordinary salt. Adapt the seasoning to your desired level of tanginess and spice.
To make the pani even more refreshing, throw in a couple of ice cubes. - Sweet Tamarind Chutney: Put the tamarind pulp, sugar or jaggery, cumin, red chili powder, salt, and water in a skillet and stir.
Cook over medium heat until the chutney thickens slightly and the jaggery melts. Put aside to cool. - Preparing the Filling: Combine the boiling and mashed potatoes, chaat masala, cumin powder, and salt in a bowl. Add the boiled chickpeas.
For extra taste, garnish with chopped coriander leaves.
Put together Golgappa:
- Using your thumb, pierce a small hole in the center of a crispy puri.
- Spoon a portion of the chickpea and potato filling into each puri.
- Over the filling, drizzle a little bit of delicious tamarind chutney.
- Pour the pani into the puri or dip the filled puri into the hot, mint water (pani).
- Enjoy the flavor explosion when you pop the full Golgappa into your mouth!
Expert Advice: The key is freshness. To get the most crunch, eat the puris shortly after they are fried. You can reheat them in the oven for a short while if they start to lose their crunch.
Personalization: Tailor the pani’s spiciness and tanginess to your preferred level of intensity. Some want their tamarind chutney sweeter, while others like theirs hotter with more green chilies added.
Varieties: For a distinctive take on the traditional Golgappa, try adding various fillings like sprouting mung beans or boondi.
In summary, golgappa is a sensory experience that offers the ideal ratio of sour, spicy, sweet, and savory sensations. It’s more than just a snack. With this recipe, you may have golgappa anytime you feel like it and experience the vibrant street food culture of India directly in your kitchen!
