Gol Gappe Homemade Pani Puri with 4 Flavors of Pani

Gol gappe is Known as Pani puri, Gup chup, Pani ke bataashe and Phuchka, a very popular street food of India. In Delhi, Gol gappe is known as ‘Pani ke bataasa’ which means a round hollow puri (fried crispy round shells). A hole is made in bataasha by thumb and place small size of spicy potato inside it and filled the bataasha with spicy water(pani) that is usually made with tamarind paste, mint ,red  chilli powder, cumin seeds, asafetida and chaat masala. Today’s recipe is going to be the wheat flour gal gappe with 4 types of flavored Water/Pani, the list of ingredients looks long but it is easy to make and you can prepare the pani in advance and refrigerate till use. This recipe is off to South Vs North Challenge, an event started by Divya and thanks Prachi for this wonderful challenge, it had been in my to do list for a long time 🙂

Recipe Source :- Veg Kitchen

Serves – 4 Adults

Ingredients for Gal Gappe

Wheat Flour – 2 Cups (You can use APF/Maida or mix of whole wheat and maida)
Salt – 1tsp
Oil – 1tsp
Sooji/Semolina – 1 Tbsp (Optional)
Water – ¾th Cup
Pinch of asafoetida
Oil  – To Deep Fry

For Pani

(1) Khatta Pani (Tangy Water)

Mint Leaves – ½ Cup
Coriander Leaves – ½ Cup
Green Chili – 2 Numbers
Grated Green Mango – ½ Cup
Black Salt – ½tsp
Salt – ¼tsp
Boondi/Fried gram flour tiny balls – ¼ Cup (I skipped it)
Water – ¾ Cup

(2) Meetha Pani (Sweet Pani)

Tamarind Pulp – ½ Cup
Sugar – 3 Tbsp
Black Salt – ½tsp
Roasted Cumin Seeds Powder – ½tsp
Black Pepper Powder – ¼tsp
Water – ¾ Cup

(3) Khatta- Meetha Pani (Sweet Sour Water)

Green Mangoes – 5 small size/boiled
Mint Powder – ½tsp
Roasted Cumin Seeds – ½tsp
Black Salt – ½tsp
Black Pepper Powder- ¼tsp
Sugar – 3 Tbsp
Salt – ¼tsp
Water – ¾ Cup

(4) Tikha pani (Spicy Water)

Tamarind Extract – ½ Cup
Sugar  – 3tsp
Roasted Cumin Seeds Powder – ½tsp
Black Salt – ½tsp
Black Salt Powder – ¼tsp
Chaat Masala – ½tsp
Red Chilli Powder  – 1tsp
Dry Mint Powder – ½tsp
Cumin Seeds – ½tsp
Pinch of asafetida
Oil – ½tsp
Water – ¾ Cup

For Stuffing

Potato – 2 Numbers (Boiled)
Dry Mint Powder – ½tsp
Red Chilli Powder – ½tsp
Chaat Masala Powder- ½tsp
Fresh Chopped Coriander Leaves – Few
Salt – As Needed
* Mash the boiled potatoes and in a tsp of oil add dry powders, mahed potato, coriander leaves and salt, mix it well.

Method

How to make Gal Gappe

• In a small bowl, add water and asafoetida and mix it well.
• In a mixing bowl, Add wheat flour, oil , asafoetida water and salt, make stiff/tight dough.
• Keep it aside for 10-15 mins.
• Divide the dough in to equal parts.
• Now roll each ball in to a round circle (Pic 2), you can use dry flour to grease the base, it prevents sticking while rolling.
• Use bottle cap make small round (Pic 2) and gently using flat spatula transfer it to the wet cloth/muslin/cotton cloth over the kitchen flour(Pic 3).
• Cover them with another half part of cloth till you fry.

• Repeat making small puris until you finish all the kneaded dough.
• Heat oil in a wide pan / vessel, When oil is very hot in temperature, drop 5-8 rolled small puris (Pic 4), flip and fry it till golden brown and crispy.
• Drain the excess oil and place on paper napkin.
• Allow the fried stuffs to cool down completely, later store it in an air tight container till use.

How to Prepare Pani

1 Khatta pani

• In a food processor/mixie grind mint leaves, fresh coriander, green chilli ,grated green mango and salt together to a fine paste.
• In a bowl , add mint-coriander paste, water and boondi mix it well , add some ice cube and pani is ready (Pic 1, above).

2 Meetha Pani

• In a small pan add tamarind paste, sugar, and salt and cook it 5 mins .
• In a bowl ,add cooked tamarind stuff, black pepper powder and water and mix well(Pic 1, above).

3 Khatta-Meetha Pani

• Peel the skin of boiled green mango and remove the seed.
• Add the mango pulp in the grinder and make a fine paste.
• In a bowl ,add mango pulp, dry mint leave powder,sugar, cumin powder, black pepper powder and water and mix well(Pic 1, above).

4 Tikha Pani

• In a sauce pan add tamarind paste, sugar and salt and cook for 5 mins.
• Add the tamarind stuff to a mixing bowl with mint powder, red chilli powder, cumin powder, chaat masala , water and mix it well.
• Temper cumin seeds in hot oil then add roasted cumin followed by asafoetida , add this mixture to already prepared tamarind water and mix it well (Pic 1, above).

How to Serve

• Make hole in the puri with thumb and stuffed some potato inside the puri and dip into flavored water of your choice.
• Enjoy 🙂