Gol gappe recipe
Sure, here's a simple recipe for gol gappe, also known as pani puri or puchka:
Ingredients:
For Gol Gappe (Puri):
- 1 cup semolina (sooji)
- 1/4 cup all-purpose flour (maida)
- A pinch of baking soda
- Salt to taste
- Water (as needed)
- Oil for frying
For Pani (Spicy Water):
- 1 cup mint leaves (pudina)
- 1/2 cup coriander leaves (dhania)
- 2-3 green chilies
- 1-inch piece of ginger
- 1 small onion (optional)
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- Salt to taste
- 2 tablespoons tamarind pulp
- 4 cups water
For Filling:
- Boiled potatoes, mashed
- Boiled chickpeas
- Tamarind chutney
- Green chutney
- Finely chopped onions
- Sev (optional)
Instructions:
Gol Gappe (Puri):
- Mix semolina, all-purpose flour, baking soda, and salt in a bowl.
- Add water gradually and knead into a stiff dough. Cover it with a damp cloth and let it rest for 15-20 minutes.
- After resting, knead the dough again and divide it into small balls.
- Roll each ball into a thin, small disc (puris).
- Heat oil in a pan and deep fry the puris until they puff up and turn golden brown.
- Remove them from oil and drain excess oil on a paper towel.
Pani (Spicy Water):
- In a blender, add mint leaves, coriander leaves, green chilies, ginger, onion (if using), roasted cumin powder, chaat masala, salt, and tamarind pulp.
- Blend into a smooth paste, adding water if necessary.
- Transfer the mixture into a large bowl and add 4 cups of water. Mix well.
- Adjust seasoning according to taste. You can add more salt, chaat masala, or tamarind pulp if needed.
- Chill the pani in the refrigerator for at least 30 minutes before serving.
Assembly:
- Take a gol gappe (puri) and gently make a hole in the center.
- Stuff it with mashed potatoes and chickpeas.
- Add a little tamarind chutney and green chutney into the puri.
- Dip the stuffed puri into the chilled pani and serve immediately.
- Optionally, top with finely chopped onions and sev for added flavor and crunch.
Enjoy your homemade gol gappe!

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