Golgappa also known as panipuri is one of the most popular Indian snacks which is widely loved. The puri is a round shaped crispy puri that is perfectly small to easily fit in your mouth. The puri is filled with spicy masala and tangy pani. The puri can be prepared in form of panipuri, dahipuri etc. The masala is made of boiled potato, sprouted moong beans, boiled chickpeas, ragdaetc and it is often topped with sweet and spicy chutneys. It is exceptionally easy to prepare golgappapani, puri and masala at home. Preparing pani and masala for panipuri at home is not only a easy but also healthier. It also allows you to customize your pani and masala the way you like it. All the three items are very simple to assemble. Enjoy the sweet and sour chutney, tangy water and crispy puries.
- Puris or Golgappa
- 1/2 cup Sev
- 1 medium Onion, finely chopped (optional)
- 1/4 cup Date Tamarind Chutney, (optional)
Ingredients for Pani:
- 1/2 inch pieces of Ginger
- 1/2 cup Mint Leaves
- 1-2 Green Chilli, chopped (or to taste)
- 1/2 cup Coriander Leaves, chopped1
- 1½ medium size Lemon
- 1 teaspoon Chaat Masala Powder
- 3 tablespoons Sugar
- 4 tablespoons Boondi, optional
- 1/4 teaspoons Black Salt (kalanamak / sanchal)
- 4 cups Water
- Salt to taste
Ingredients for Masala:
- 1/2 teaspoon Cumin-Coriander Powder
- 1½ cups boiled, peeled and mashed Potato (approx. 3 medium)
- 1/2 cup boiled Kala Chana (black chickpeas)
- 2 tablespoons finely chopped Coriander Leaves, optional
- 1/2 teaspoon Red Chilli Powder
- 1/4 teaspoon Chaat Masala Powder
- Salt to taste
Ingredients for Puri:
- 1 cup Fine Semolina (rava/sooji)
- 1/4 teaspoon Baking Soda
- 2 tablespoons Maida (all purpose flour)
- Salt to taste
- Oil, for deep frying
- A small round shaped Lid to cut puris
Method for Puri:
- Mix semolina, baking soda,maida and salt in a bowl.
- Pour in water in small quantities and prepare a dough
- Once the dough is ready, cover it with a damp cloth and keep aside for half-an-hour.
- After 20-25 minutes, remove the damp cloth and knead until smooth texture.
- Divide dough into equal portions and give each portion a round shape. Press it between your palms and place on rolling board.
- Roll it out using a rolling pin into round shaped roti with thickness ofapprox 1-2 mm. Make sure that it is not very thin or very thick. If it is thick, the puri will not be crisp while frying and if it is very thin the puri will not puff up while deep frying.
- Make small round puris by cutting it using a round shaped small lid (approx. 2-2.5 inch diameter).
- Heat oil in a deep frying pan over medium flame for deep frying. Take 5-6 puris and slide them one after the other gently in oil after the oil is warm.
- Press each puri a little with spatula so that they puff up. Deep fry them until they turn crispy and light golden brown. Take out of the pan and place them on paper napkin to absorb extra oil.
Method for Pani:
- Rinse mint leaves and coriander in water.
- Add mint leaves, green chilli, coriander leaves, ginger and lemon juice in a small chutney jar.
- Grind until smooth paste, you may add 1/4 cup water while grinding if required.
- Once done, transfer them to a large bowl and add black salt,chaat masala,sugar, powder, and 4 cups water. Stir with a large spoon to mix it well. Pani is ready; place it in a refrigerator for at least 1-hour before serving or use it at room temperature. You may add bondi before placing it in fridge if you like soft boondi and if you like crispy boondi then mix it when you serve.
Method For Masala:
- Soak the kalachana overnight or for 7-8 hours in water. Add boil chana and potatoes in a pressure cooker along with salt and water and cook for for 3-4 whistles over medium flame until boiled.
- Mash potato and mixkalachana, cumin-coriander powder, coriander leaves, red chilli powder, chaat masala powder, and salt (add only if you have not added while boiling the potatoes and chana) in a bowl.
- Mix them all together with a spoon and your masala is ready
- Gently make a hole on the top-middle side of each puriwith a spoon or thumb to add masala stuffing.
- Stuff it with masala that you prepared. Sprinkle onion andsev over it and add a tiny amount of date tamarind chutney over it. Dip each puri in the tangy water that you prepared and relish the taste.
Other Serving Ideas:
The golgappapuris can be used for many other types of chaat recipes like bhelpuri, panipuri, dahipuri, etc.