For Filling:
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3-4 boiled potatoes, large (to be smashed)
Boiled chickpeas 1/2 cup (recommended, but is optional)
Chili powder 1/2 tsp
Cumin powder 1/2 tsp
Salt as per taste
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Chopped onion – 1/2 (to enhance taste) Optional
Fresh coriander leaves, cut for decoration purposes
Directions to Prepare Gol Gappa
Step 1: Preparing the Puri (as in the hollow shells)
1. Making the Dough:
In a deep bowl, mix semolina, maida, baking soda, and salt.
Pour in some water and knead the batter to form a soft and stiff dough. The kneaded dough should not be so soft or very hard but should be consistent that it keeps its shape.
Wrap the kneaded dough with a wet cloth and keep aside for about fifteen to twenty minutes.
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3. Rolling and Shaping the Puri:
Once the dough has been allowed time to rest, small portions of dough are taken, and smooth balls are rolled out.
Taking a rolling pin, each ball is rolled out into small, thin discs (about 1 to 1.5 inches in diameter). The aim is to make them as uniform in size as possible.
Ensure that the puris are rolled out quite thin so as to allow them to puff up when cooked in oil.
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3. Cooking the Puri by Deep-Frying:
In a heavy-bottomed pan heat the oil, over medium flame for allotting the space and widtn oil. To check the oil, drop a little piece of dough in it. If it sizzles and floats up after a second or two, the oil is ready.
Carefully, drop the puris into the hot oil they should puff up instantly. Using a slotted spoon, turn the puris around for them to be evenly browned on both sides.
When well browned and crisp, these puris are taken out from the hot oil and placed on a clean paper towel to drain the excess oil.
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4. Cooling and Storing:
Let the puris sit till they dry fully. In case you want to stock them for future use, please use a tight lidded box so that they do not lose their crunch.
Step 2: Getting the Pani Ready
1. Prepare Some Tamarind Pulp:
Put some tamarind and a little bit of warm water on fire and let it sit for fifteen to twenty minutes. After it has softened, use your hands to squeeze the pulp out of it and strain what you have got. The solid parts are fibrous materials and seeds so throw them away.
2. Blend the Pani Ingredients:
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To the blender, add mint leaves, coriander leaves, green chilies, tamarind pulp, cumin powder, black salt, regular salt, chaat masala, jaggery/sugar if you want to use it, and lemon juice.
Pour about two cups of cold water and blend the mixture until smooth.
After blending the ingredients together, taste the mixture and season it according to how you would want it (more salt and chili, or sugar may be added in order to balance the mixture).
Moreover add more cold water to achieve the desired consistency (up to 3 cups in total). The pani should have a taste that is tangy and spicy, and also very refreshing.
3. Pani is an Indian beverage. Chill it in the refrigerator.
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The prepared water should be kept in the refrigerator for about 1-2 hours before serving. This is because the cold water enhances the taste of the food, making it more appetizing.
Step 3: Making the Stuffing
1. Potatoes:
In a water-filled pot, cook the potatoes until they are soft. Remove their skins and mash them finely.
Chili powder, cumin powder, salt, and optional chopped onions are added to the mashed potatoes. Combine the ingredients thoroughly.
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3. Garnishing:
Incorporate freshly chopped coriander to the stuffing for added freshness.
Step 4: Assembling the Gol Gappa
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1. Making a Hole in the Puri
Using your thumb or a spoon, gently pinch a small hole in the mid-center of the puris. Take care in this process as to not break the puri completely into two pieces.
2. Stuffing the Puri:
Take a small amount of the mixture made out of mashed potatoes and chickpeas and insert it into the puri. Additionally, you may also stuff one with pureed peas and mashed potato mixture, or just the mashed potatoes, depending on what you like.
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3. Serving the Gol Gappa:
After they have been stuffed, the puris should then be dunked immediately into the water (pani) to soak them, preferably ice-cold and spiced, on the filled puris.
The stuffed puris can be placed on a plate or in a bowl for serving. Panis can alternatively be served in separate bowls for dipping the puris while eating or can be filled into the purees beforehand.
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Best Tips for Cooking Gol Gappa
Structure of Puri: The biggest giveaway for making the perfect Gol Gappa is the elasticity of the dough because if this dough is too elastic then the balls will not puff when fried.
Freshness: Gol Gappa’s prepared in advance and preserved for later consumption but without the water petal is not recommended.
Adjusting Spice: The slurry (‘pani’) and the stuffing can be made spicier by adding cut green chilies or by increasing the amount of chili powder in the ‘pani’.
Serving Style: You can also serve the Gol Gappa in stylish way with most used chutneys like tamarind chutney or mint chutney for different taste.
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Conclusion
As this dish combines enjoys crispy fried puris filled with a spicy sour liquid along with various fillings called as gol gappa, it is a very rich and exciting dish. It is very good as a snack for parties, get together’s functions or as in street food style. The unique trait of Gol Gappa is the variety of flavors it has – the spicy and sour pani along with the smooth potato filling stuffed in the crunchy puris gives an explosion of taste in every mouthful.
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