MUMBAI Gol Gappa (Pani Puri)

**Author - Alee Venkatesh **





Common street food in several regions of  Indian subcontinent; where round shaped, fried, crispy, hollow puri is filled with a mixture of flavoured water (pani), tamarind chutney,  chickpeas, boiled potato, chaat masala, served on a plate.







For Puri: 
  • 1 cup Semolina (rava / soji)
  • 1/2 cup Maida
  • Pinch of Baking Soda
  • Oil for deep frying  
Mix above ingredients with little salt and knead into soft dough.  Leave it for 15-20 mins and then make small balls and roll them into small rounds and deep fry until it is crisp and just light brown in colour. 


 For stuffing -  boiled potatoes, peas, chickpeas, fried boondi, green mung beans are used.




For Pani:
  • 1/2 cup Tamarind Pulp
  • 2 cups Water
  • 2 tbsp. Cumin powder
  • Coriander Leaves
  • Green Chilli to taste
  • 2 tbsp. Mint (pudina) chutney
  • 1 tbsp. Salt
  • 2 tbsp. Jaggery
Mix all the above and adjust spices and tanginess to your taste.  


For green chutney – 2 tsp. coriander leaves, 1-2 green chilli, ½ tsp. jeera powder & salt to taste - blend into smooth paste. (this chutney can be used for all your chaats)

For Sweet chutney – ½ cup washed, soaked and mashed dates, ¼ tsp. tamarind, jaggery & salt to taste - with little water simmer this until sauce becomes thick. (this chutney can be used for all your chaats)


How to proceed:
·                  Place puris on a plate. Tap each puri to make a hole.
·                  Add a spoonful of stuffing in each puri.
·                  Add few drops of green & sweet chutneys in the puri.
·                  Place a cup with the pani in the plate and serve
·                  Before eating, add a spoonful of pani to the puri and
·                  consume the whole puri and enjoy.