Vegetarian Concoctions

October 29, 2006

Gol Gappa

Filed under: Chaat, Indian, North Indian, Snacks and Appetizers — Hema @ 2:23 pm

Gol gappa if you are in Delhi or Pani poori elsewhere. That’s what it was (previous post). Nothing to do with the diwali treats as many of you guessed. I was trying to make my own pooris. At first, I decided to call amma, who BTW makes amazing pani pooris,  but it was 3 a.m in India and it has been ages since I called amma at that hour (yes, have done this numerous times during my school days). Did’nt want to scare her this time. I found all these recipes online, but was not sure which one would work best. So, I just decided to try all of them and made dough enough for 3-4 pooris for each recipe. Having tried all these recipes, the winner was…..actually none. Most of them did not puff up. If they did, they did’nt stay crisp. I was disappointed and finally had to call 911(U-Know-who). This is what was instructed to me:

Soak 1 cup sooji in water just enough to wet all the grains well. Let it soak up for 10 minutes. Once the grains turn soft, knead the sooji well by rubbing the dough to the vessel with your palm. It turns to a creamy while color. Add 1 cup maida, 2 tbsp atta and 1 tbsp rice pwd and salt. Add enough water to make a stiff dough. Roll into small round bite-sized pooris and deep fry them in medium – low heat for about 7-8 minutes, 3-4 minutes on each side. If none of the poories in the 1st batch puff up, add little more water to the dough and soften it up. Most of my poories puffed up and stayed crisp. Needless to say – I was elated!

img_1629.jpg

Pani:

Mint leaves – 2 bunches

Cilantro – 1/2 bunch

Green chillies – about 6 (reduce the amount if needed. I like it spicccccy)

Dry ginger powder – 1 tsp

Black pepper powder – 1 tsp

Hing – A pinch

Salt – 1 tsp

Black salt to taste

Cold Water – 4-5 cups

lime juice – 2 tbsp

Grind the leaves and chillis in a blender with water. Strain out and add the dry ingredients. Add about 5 cups of water, salt it up with kala namak / black salt and add lime juice. Taste it and add water or salt as required. Intead of the dry ingredients, you could also add a couple spoons of pani poori masala. Pani should be served cold. Refrigerate before-hand or add ice for immediate use.

Khatta meetha chutney: There are two ways of making this:

Method 1:

Tamarind- 1/4 cup

Jaggery – 1/2 cup

Chilli pwd – 2 tsp (again, reduce heat if you cant take spice)

salt – 1 tsp

black salt – 1 tsp

jeera pwd – 2 tsp

Boil Tamarind and Jaggery in water till the raw smell goes. Add the dry spices and strain it. I like the chutney a little thick. Add more salt or water if needed. I like to make extra chutney and store it in an empty ketchup bottle for later use. This goes well with samosas, puffs, bread rolls, cutlets etc.

Method 2: This is healthier and tastes just as good

Dates – 1/2 cup

Tamarind – 1/2 lime sized ball

Aamchur pwd – 2 tbsp

Chilli pwd – 2 tsp

salt – 1 tsp

black salt – 1 tsp

jeera pwd – 2 tsp

Boil the Dates and tamarind. Add the dry ingredients and strain.

Potato-chickpea filling:

Potatoes – 2

Chickpea soaked and boiled in salted water – 1/4 cup

Cut potatoes to small pieces and boil in salted water till done.  Drain and mix it with the chick-pea. Add salt and chilli pwd to taste.

To assemble: Break the thinner side of the poori with your thumb. Fill 3-4 pieces of the potato mixture. Pour a little khatta-meetha chutney. Dip it into the pani and fill it up to the brim. Put it into your mouth as it is without biting. Enjoy!

So? what is the curd is doing in the photograph? It is an answer to another question. What do we do with the poories that did not puff up? First, we start by changing their name to papdi and then make a quick papdi chat. Dip 5-6 papdis into the pani and arrange it on a plate. On each papdi place some of the potatoes. then pour some salted, churned curd. Drizzle the khatta-meetha chutney on top. Garnish with little chilli pwd, jeera pwd and chopped cilantro (Sorry, no photographs here).

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50 Comments »

  1. This is one of my favourites..just love them anytime…never tried making the puri’s myself. Will try out ur recipe soon..Thank you 🙂

    Comment by Priya — October 29, 2006 @ 10:14 pm

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      Comment by a — July 17, 2009 @ 7:45 am

  2. They look really lovely, Hema! Good guessing game 🙂

    Comment by outofthegarden — October 31, 2006 @ 8:37 am

  3. Wow hema…good work, I really liked the papri chaat idea. I love gol-gappas but miss the ones from India. The ready-made ones are not that good always. Shall try out this when I have some time.

    Comment by Sandeepa — October 31, 2006 @ 11:01 am

  4. Oh my!! I am drooling here..I love pani puris and used to eat atleast 3 times a week in India!! Thank you Hema!!

    Comment by Asha — October 31, 2006 @ 2:26 pm

  5. I love gol gappas…i had it recently in a restaurant and they were nowhere close to dilli ones… am drolling, yours look delicious!

    Comment by mandira — October 31, 2006 @ 3:23 pm

  6. My mom used to mix equal quantities of sooji and maida and some oil and make a hard dough. then roll it out big and cut out small circles with a cookie cutter. U reminded me of the golgappa parties we used to have.:( nice recipe!!

    Comment by shaheen — October 31, 2006 @ 3:53 pm

  7. Looks lovely….I miss the roadside panipuri stalls in India!

    Cheers,Trupti

    Comment by Trupti — November 1, 2006 @ 10:14 am

  8. sad for being late for the guessing game, but by seeing them first which came to my mind was pooris, but not gol gappa…wow i luv them. miss the roadside stalls in our Hyderabad.

    Comment by lakshmi — November 1, 2006 @ 12:56 pm

  9. Lovely gol gappes! Would love to try!
    First time leaving a comment. I see that you too have a little one! Cute outfit you’ve created. Wish I were so talented 🙂

    Comment by Prabha — November 1, 2006 @ 2:08 pm

  10. It’s so tempting,wish I could just get to taste these off your plate 🙂

    Comment by Lera — November 3, 2006 @ 11:09 am

  11. Wow :). Bless u. Ur blog is amazing esp since I have no clue to cooking and have been living off ready to eat packs which taste like … eeeewwww. Neways great blog :).

    Comment by Shrikrishna — November 4, 2006 @ 7:04 am

  12. Amazing Hema…… I have never made puris at home…… this is on my next agenda now…. thanks for sharing….. 🙂

    Comment by rooma — November 4, 2006 @ 11:16 am

  13. oh heama… i never made puris at home…somehow i find the ones from shop are better… hats off to u…

    Comment by supriya — November 4, 2006 @ 2:19 pm

  14. Ha! Surat is FULL of pani puri stalls… And the chats and bhels… ummmmmm…. slurrrrpppp… this is ONE time I can actually make U jealous…. BUhahahaha

    Nyaaana Nyaana Nyaaaaanaa!!!

    Comment by Sudu — November 8, 2006 @ 12:10 pm

  15. Thanks for inspiring to get around to making some! turned out really wonderful… i needed way more maida than ur recipe suggested…. it was totally awesome.. thanks again

    Comment by Vidya — November 10, 2006 @ 10:03 am

  16. Hi Hema,
    I want 2 share a recipe 4 puris 4 pani puri.Recently I made them and they came out well.Take FINE variety of suji[rawa].You need a soda water bottle[ d one u make drinks with], salt and oil4 deep frying.First of all dont knead d suji all in one go . Just take one table spoon at a time in a bowl. Start by adding a teaspoon of soda.Mix wellKeep kneading d suji by adding few drops of soda at a time .You will notice d suji dough becomes softer. Then just pinch off a portion of d dough and roll into puris 1mm thickness. This is imp.Roll out 4-5 puris depending on d size of ur kadhai.The puris will puff up . Heat should be medium.After d lower side is golden flip d puri so that d puffed side goes down.Dont keep flipping d puris.Once d puffed side is golden remove on a paper napkin.U dont hve to make extra efforts to make them crisp. They remain crisp even when stored.Do tell me how did u find this recipe.Tc bye.Let me wish u a Happy New Year.

    Comment by archana — January 4, 2007 @ 9:23 am

  17. Well done.
    See my Golgappa’s after I mastered the art of making Golgappa’s I took some photos to commemorate the day my Golgappa’s remained firm and puffed up.
    They were gobbled down by the family on the same day!
    http://www.golgappa.com

    Comment by Pat — April 29, 2007 @ 6:29 am

  18. Hi
    Pani puri is one of my favourite recipe. Love to prepare it a home.

    Happy eating !

    Comment by Lifecentury — June 25, 2009 @ 5:09 am

  19. I would like to add that Gol Gappe from Chandni Chowk are the best to go for. But if you live in Adeliade, you can go to Rana Tandoori too…know more at http://www.eatout-adelaide.com.au/Rana-Tandoori.htm

    Comment by Rana Tandoori — January 21, 2010 @ 12:31 pm

  20. u can try i cup wheat flour & 1 cup semolina. knead with plain water as hard dough. keep aside for 1 hour. then fry.

    Comment by sunil sharma — March 14, 2011 @ 7:17 pm

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