Gol Gappas: Street Food at Home

Recipe Details

Who says you can’t experience your favorite foods from the comfort of your home!  MBSS will be sharing our favorite street foods, monthly. Street Food made at home – MBSS style!

We start off this series by sharing a desi (Indian/Pakistani) appetizer classic – Gol Gappa (Pakistan)/ Pani Puri (India).

This popular street food that looks like a puffed up cylinder of dough can be found all over South Asia, here is a version from a vendor in Pakistan. 

Everyone has their favorite fillings. My favorite is listed below but if you are running short on time, you can just use boiled chickpeas (garbanzo beans) and serve with the zingy pani. 

The crisp puri, soft boiled tasty potato filling, and the zingy tangy pani (sweet/sour water) come together into a devouring treat. Pop a puri in the mouth for a flavorful explosion! There is nothing is as satisfying as filling up this crispy puri with the delicious fillings and hearing the crunch!!

However don’t make the mistake of biting into a gol gappa as you’ll end up spilling the liquid all over. All the fun lies in eating the whole thing whole in one bite! Come on give it a go!!

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What you’ll need

For Puri

• 4 tbsp semolina (sooji/rava)

• 4 tbsp all-purpose flour

• ½ tsp salt

• A pinch of baking soda

• 2-3 tbsp warm water (or as required for kneading)

• Oil (for frying)

For Potato Filling

• 4 medium-sized potatoes (boiled & peeled)

• 4 tbsp small brown chickpeas (boiled & drained)

• Spices- 1 tsp cumin powder,

• ½ tsp chat masala, ½ tsp dried mango powder

• ½ tsp red chili powder

• ½ tsp Himalayan pink salt.

• 1 green chili (minced)

• 2 tbsp coriander leaves (finely chopped)

For the Zingy Pani

• A small bunch of coriander sprigs (chopped roughly)

• 10-15 mint leaves

• 2-3 green chilies

• 1 small piece of ginger (1-inches size, skin removed)

• 2 tbsp tamarind pulp

• 1 tbsp lemon juice (freshly squeezed)

• Water (1 liter or more)

• Spices- 1 tsp Himalayan pink salt

• 1 tsp chaat masala (any brand, I use National)

• 1 tsp cumin powder

• 2-3 tbsp boondi (tiny crispy droplets of batter)

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INSTRUCtions

Prepare the Puri (crispy shell)

1. Firstly, mix the semolina, flour, salt, & cooking soda in a bowl.

2. Now, add the warm water little by little and knead for a few minutes to get a soft dough.

3. Cover and keep aside for 20-30 minutes. (*Meanwhile, prepare the potato filling and zingy pani.)

4. Then, knead the rested dough for a minute, divide it into 3 portions, and shape them into tiny balls using your palms.

5. Roll out each ball using a rolling pin into a thin circular shape and cut into tiny puris using a cookie-cutter.

6. Place the puris into a tray without overlapping, and cover with a moist cloth to save them from drying out.

   • Use the leftover pieces in the second dough ball and finish off rolling out, & cutting the puris similarly.

7. Fill 50% of a wok with oil and heat it over a high flame.

8. Cautiously release 4-5 raw puris (one by one) into the hot oil for deep frying and reduce heat to medium. When they fluff up, flip, and fry the other side (requires about 30 seconds per side). Then, remove into a dish lined with a paper towel.

9. Finish off deep frying all the puris similarly.

Prepare the Potato Filling

1. Transfer the boiled potatoes into a bowl and mash them.

2. Add the boiled chickpeas, spices, minced green chili, & freshly chopped coriander leaves. Combine well and keep aside.

Prepare the Zingy Pani

1. Blend the chopped coriander sprigs, mint leaves, green chilies, ginger, tamarind pulp, & lemon juice until smooth and strain into a large bowl.

2. Stir in the water and spices.

3. Add the boondi right before serving.

Assemble & Serve the Gol Gappa

1. Take a fried puri and crack a small hole on top.

2. Fill in the potato mixture.

3. Fill 2-3 tbsp of the zingy pani and enjoy right away!