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–+ servings
home made pani puri

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Course Street Food
Cuisine Indian
Servings 4 People

Equipment

Ingredients
  

For Puri/Poori

  • 1 cup semolina coarse
  • ½ cup atta
  • water as required
  • Oil for frying

For Chana

  • 1 cup chickpeas cooked
  • 1 potato boiled and cubed
  • 1 onion chopped
  • ¼ teaspoon red chilli powder
  • ½ teaspoon salt
  • ½ teaspoon chaat masala
  • few coriander leaves chopped

For Pani

  • ½ cup coriander leaves
  • ½ cup mint leaves
  • 2-3 green chilllies
  • 2 garlic cloves
  • 1 inch ginger piece
  • 1 teaspoon roasted cumin powder
  • 1 teaspoon chaat masala
  • 1 teaspoon amchoor powder
  • 1 teaspoon black salt
  • 1 teaspoon red chilli powder
  • salt to tatse
  • juice of one lemon
  • boondi optional

To assemble

  • Tamarind chutney as required

Instructions
 

For Puri

  • In a mixing bwol add semolina and atta. Mix well and using enough water knead a smooth dough.
  • Keep it covered with damp cloth for 30 minutes.
  • Now divide the dough into two portions.
  • Punch and smooth the dough and roll out into a long cylinder.
  • Make very small pieces (30-40) from the dough cylinder and roll them into round balls.
  • Make sure to keep the rest of the balls and dough covered while rolling one ball at a time.
  • Roll each ball into an ovel or round circle and keep them on a damp kitchen towel covered with another damp cloth.
  • Heat oil in a wok and add few rolled puris at a time. Dab them with spatula to help puff up.
  • Fry on low to medium heat until crispy.
  • Drain on paper towel, cool and store in air tight container.

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, garlic, ginger and green chilli using a little water.
  • Sieve the paste using a colander or strainer. Add 4 cups of more water and the remaining ingredients. Stir and set aside.

Aseembling

  • 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 enjoy..

Notes

  • Puri Texture Matters: Knead a firm dough and fry on low to medium heat to ensure perfectly puffed, crisp puris.
  • Chill the Pani: Always refrigerate the mint water for at least 30 minutes before serving for authentic street-style taste.
  • Adjust Spice Levels: Increase or reduce green chillies and red chilli powder according to preference.
  • Strain the Pani Well: This ensures a smooth, non-fibrous water just like traditional street vendors serve.
  • Serve Immediately: Once filled with pani, puris should be eaten instantly to maintain crunch.
  • Make Ahead Tip: Store puris in an airtight container and prepare pani a few hours in advance for best flavor development.
Keyword gol gappe, pani puri, puchka
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!