How to Make Gol Gappay Recipe (Pani Puri): English – Urdu

Gol Gappay Recipe (Pani Puri)

Ingredients for making Gol Gappay:

1. Sooji (Semolina) 1/2 cup
2. Maida (Plain Refined Flour) 1/2 cup
3. Soda – ½ tsp
4. Salt to taste
5. Oil for Frying
6. Oil – 2 tbsp

Method for Gol Gappay:

• Mix semolina, plain flour, Cooking Soda salt, 2 tablespoons of oil and knead well to make dough, leave it bit stiffer than normal.
• Cover it with a wet towel and let it stand for 20 minutes.
• Now make very small balls and roll them into small circles.
• Remember not to make the circles bigger as they have to be eaten whole.
• Remember to put the circles under a damp cloth as soon as you roll them.
• Heat oil in a thick bottomed pan and then fry them.
• The idea is to puff them like a sphere and fry them till golden brown.
• Take them out and put them on kitchen paper towel, to get rid of the extra oil.
• Let them completely cool down (otherwise they will become soggy) before you put them into an airtight container.

Ingredients for spicy pani or spicy water:

1. Chopped Mint Leaves 1 1/2 cups
2. Chopped Coriander Leaves 1 tbsp.
3. Tamarind – 1/3 cup
4. Ginger 1″
5. Green chillies – 4 to 5
6. Ground Cumin Seed (roasted) 1 tsp.
7. Kala Namak (Black Salt) 1 1/2 tsp.
8. Salt to taste

Method for making spicy water or Pani:

• Soak the tamarind pulp in one cup of warm water for one hour.
• Strain the tamarind residue out to get thick tamarind water. While straining in the strainer mash the tamarind with the help of a spoon.
• Put mint leaves, chopped coriander, ginger, chillies and dry roasted cumin seed.
• Add a little water and mix to a smooth consistency using a blender.
• Put this thick paste into a jug and add fill the jug with water. (Add the water slowly and taste the mixture and if you want to dilute more then add water.)
• Add salt and black rock salt to taste. (Black Salt or Kala Namak is an important ingredient in this)
• Put it in the fridge to cool down.

Ingredients for Red Tamarind Chutney:

1. Tamarind 1 cup
2. Jaggery – ½ cup
3. Sugar 2 tbsp.
4. Red chilli powder – ½ tsp
5. Black pepper powder – ¼ tsp
6. Dry Roasted cumin powder 1 tsp
7. Cloves – 2
8. Warm water – 2 cups
9. Vegetable oil 1 tsp
10. Salt to taste

Method for Red Tamarind Chutney:

• Remove the seeds from tamarind and soak it in warm water for one hour.
• Meanwhile dry roast the cumin seeds and the cloves.
• Pound them into coarse powder.
• Now take the Tamarind pulp mixture, strain it and add jaggery, sugar, red chilli powder, black pepper powder, roasted cumin powder, cloves and salt.
• Put the mixture in a pan and heat for 5 minutes on medium heat.
• Remove from heat and let it cool down.
• Note that on cooling down it will thicken up a bit, consistency like thick cream is ok. Otherwise you may want to add some warm water.
• On cooling, blend the contents in a blender.

For Filling:

1. Boiled Potato finely chopped /mashed and mixed with salt and red chilli.
2. Boiled chick peas.

How to Serve:

• Poke a small hole in the centre of the Gol Gappa (or Puri).
• Add some mashed boiled potato small quantity of mashed potatoes as filling. Add a little Red Tamarind Chutney.
• Dip it in the spicy water (or pour some spicy water in it)