While enjoying gol gappa with friends, we laughed and chatted as we savored the delicious street snack. The tangy and spicy flavors of the pani puri added an extra zing to our conversations, making the evening even more memorable. Each bite was a burst of flavors, and we couldn’t help but indulge in the joyous moment, savoring both the food and the camaraderie.
What goes into gol gappa or pain puri?
Gol gappy, known as pani puri, is a beloved street food in South Asia. People of all ages enjoy this popular snack its versatility allows for a wide variety of fillings, from spicy mashed potatoes to tangy tamarind chutney. The crispy and hollow puri provides the perfect vessel for flavorful filling, creating an explosion of taste with every bite. Whether you call it gol gappy, pani puri, or phuchka, there’s no denying its irresistible and mouth-watering appeal.
Potato filling
I will show you a simple potato filling just like I used to have when I was little. Peel and cut your potatoes into small cubes and then boil them until fork tender. You can also boil and then roughly mash the potatoes if you prefer that texture. You will also need some spices, onion, tomatoes, and, cilantro for the filling.
Pani for dipping
Pani or spiced water is one of the crucial ingredients for pani puri or gol gappa. It’s made differently in different regions. I like to make it by combining cilantro, mint, lemon juice, tamarind pulp, and spices.
Condiments
I love to serve gol gappa with some green chutney, tamarind chutney, and plain yogurt. And for extra freshness, I throw in some chopped red onion, cilantro, and tomatoes.
How to serve Gol Gappa?
To serve gol gappa or pani puri, break a little bit of the puri with the help of your finger to create a hole, then fill in the potato filling add a little bit of the condiments or chutney then dip it in the spiced water and eat in one bite.
How to store Gol Gappa or pani puri?
You can indeed prepare the potatoes and pani in advance, allowing the flavors to meld and develop over time. Additionally, you can customize the pani to your liking, whether you prefer it tangy, spicy, or with a hint of sweetness. As for the puris, you can fry them ahead of time and store them in an airtight container to maintain their crunchiness. When it comes to the gol gappa, ensure they are stored in a dry place to prevent moisture from affecting their texture. Furthermore, keeping the accompanying ingredients in the refrigerator helps to maintain their freshness, ensuring that you can enjoy delectable homemade gol gappa whenever the craving strikes.
Gol Gappy or Pani Puri
Ingredients
- 50 Gol Gappy or Puris store bouhgt
Ingredients for Pani
- 1/2 cup lemon juice
- 1 tsp black salt
- 1 tbsp chat masala
- 1/2 cup cilantro
- 1/2 cup mint
- 1 green chilies or to taste
- 1 tsp dry roasted cumin powder
- Salt to taste
- 4 cups water
- 1 cup ice
Ingredients for potato filling
- 5 medium potatoes peeled and cut into small cubes
- 1 small onion
- 1 tomato
- 1/2 cup cilantro
- 1 green chilli
- 1 tsp black salt
- 1/2 tsp red chili powder
- 2 tsp chat masala
- 1 tsp dry roasted cumin powder
- 1 tbsp lemon juice
other ingredients
- 1 cup Imli ki chutney
- 1 cup yogurt
Green chutney
- 1/2 cup mint
- 1/2 cup cilantro
- 1 green chili
- 1/4 tsp salt
- 1 tbsp water
Instructions
Make potato filling
- Peel the potatoes and cut them into thin cubes. Add enough water to boil the potatoes in a pan, and cook over high heat until potatoes are fork tender. Drain and set aside to cool down.
- Peel the onion and finely chop, also chop tomatoes, cilantro and green chilies if you are using any.
- In a bowl add potatoes, chopped onions, tomatoes, cilantro, lemon juice, and all the spices mentioned for the potato filling. Mix it well and set aside.
Make Pani or spiced water
- In a blender add all of the ingredients mentioned for spiced water and blend. At the end taste test for salt.
Make Green chutney
- In a blender add cilantro, mint, salt, and green chilies, and add a splash of water. Blend it and green chutney is ready.
Assemble pani puri
- To serve make a small hole on top of the gol gappa, fill in a spoonful of potato filling, and add a little of plain yogurt, imli chutney, and green chutney.
- Serve it with spiced water on the side.