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Gol Gappe
Sapana Behl
Crispy deep fried puffed balls of semolina and plain flour served filled with chickpea and potatoes and dunked in spicy minty and tangy water.
5
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Street Food
Cuisine
Indian
Servings
4
People
Ingredients
1x
2x
3x
30-40
gol gappe/pani poori,
home made or store bought
For Chana
1
cup
chickpeas,
cooked
1
potato,
boiled and cubed
1/4
teaspoon
red chilli powder
1/2
teaspoon
salt
1/2
teaspoon
chaat masala
few coriander leaves,
chopped
For Pani (minty water)
1/2
cup
coriander leaves
1/2
cup
mint leaves
2-3
green chilllies
1
teaspoon
roasted cumin powder
1
teaspoon
chaat masala
1
teaspoon
amchoor powder
1
teaspoon
black salt
juice of one lemon
Tamarind chutney as required
Instructions
For chana
In a mixing bowl add all the ingredients for chana and mix well.
For Pani
In a blender make a paste of mint, coriander leaves and green chilli using a little water.
Sieve the paste using a colander or strainer. Add 4 cus of more water and the remaining ingredients. Stir and set aside.
Assembling
Break the top of each pani poori and place in serving plate.
Fill each poori with potato chana masala, tamarind chutney and serve one by one filled with tangy spiced water.
Serve each pani poori immediately after filling with spicy water and enjoyable.
Notes
You may also make the puri at home with semolina and plain flour.
Adjust the spice and tanginess in the paani as per your taste.
Tried this recipe?
Mention
@Behlsapana
or tag
#cookingwithsapana
!