GOL GAPPE

GOL GAPPE

Panipuri or Phuchka is a type of snack that originated in the Indian subcontinent. It consists of a round or ball-shaped, hollow puri, filled with a mixture of flavored water, tamarind chutney, chili, chaat masala, potato, onion or chickpeas.

Ingredients:

For gol gappas:

1 cup Sooji (Semolina)

2 tsp Oil 

1/4 tsp Baking soda 

1/2 cup Lukewarm water 

Oil – For Frying 

Small round shape cutter 

For tamarind chutney:

1/2 cup tamarind

3-4 tbsp jaggery

1 tsp dry ginger powder/saints powder

1 tsp red chilly powder

1/2 tsp freshly roasted cumin powder

Black salt

2 cups water

For teeth a Pani:

1/2 cup Coriander Leaves

1 cup Mint Leaves

2 tsp Ginger (Chopped)

4-5 Green Chilli (Chopped)

3 tbsp Tamarind Paste

1 tbsp jaljeera powder

1 tsp Black salt

1/2 tsp Roasted Cumin Powder

2 tsp Chaat Masala

1/4 tsp Black pepper Powder

2 tbsp Lemon Juice

2 tsp Sugar

4 cups Water

1/4 cup Boondi

For the stuffing

1/3 cup white chickpeas

1.5 cups water, for cooking chickpeas

1/2 teaspoon salt for cooking chickpeas
2 potatoes

water as required for cooking potatoes
1/2 teaspoon salt for cooking potatoes

1 onion, chopped (optional)

2 tsp coriander, chopped (optional)
1/2 teaspoon kashmiri red chili powder or add as required
1/2 teaspoon chaat masala or add as required
1/4 teaspoon black salt or add as required

Recipe:

For gol gappas:

1. In a wide mixing bowl take sooji, baking soda, oil and mix it well. It should forms lumps when taken tightly in hands.
2. Add water in small quantity to make a stiff dough. Cover it with damp cloth (wet napkin) for 20 minutes.
3. Remove the cloth and knead again until dough get smooth texture.
4. Divide dough into 2 equal portion, take one portion and give it a round shape like ball and press it between your palm and place on rolling board.
5. Roll it in round shape like roti, do not roll it very thick or thin.
6. Make small round puri with the help of small round shape cutter. You can mix the extra cut out dough with remaining dough.
7. Now heat oil in a deep kadhai, slide one Puri in oil and check its hot enough or not.
8. Once the oil is hot enough to fry out the puri's put the flame on medium.
9. Add one puri at a time and press lightly with spatula to puff them up properly. And do the same with other puri’s.
10. Deep fry them until they turn crispy and light golden in colour.
11. Take them out and place on kitchen napkin to absorb extra oil from puri’s. Store them in airtight container.

For tamarind chutney:

1. Remove the seeds and soak tamarind in 1 cup of hot water. After sometime squeeze all the imli and form a thick pulp of it .
2. In a pan, add 1 cup of water and tamarind pulp, cook for sometime.
3. To this, add salt, red chilly powder, dry ginger powder, cumin powder and jaggery.
4. Cook for 4- 7 minutes, adjust salt and jaggery if needed.
5. Once the chutney gets cool, blend the mixture in a food processor to smooth paste. ( add 1/4 cup water or less if needed ) 
6. Strain Imli Chutney /Tamarind / Meethi chutney through a strainer.

For teekha Pani:

1. Add coriander leaves, mint leaves, ginger, green chilli and tamarind paste in blender and blend to make a smooth paste.
2. Add water while grinding.
3. Transfer this paste by sieving in a large glass bowl.
4. Add black salt, roasted cumin powder, chaat masala, black pepper powder,  jaljeera powder, lemon juice, sugar and water and mix well.
5. Adjust salt and lemon juice if needed.
6. Add water and mix well.
7. Refrigerate the pani for 3-4 hours.
8. Add boondi just before serving.

For the stuffing:

1. Rinse and then soak cup white chickpeas in enough water overnight or for 8 to 9 hours. Later drain all the water and rinse the chickpeas very well in running water.
2. Add the chickpeas in a cooker. Also add 1.5 cups water.
3. Add 1/2 teaspoon salt.
4. Pressure cook on medium flame for 18 to 19 minutes. When pressure settles down on its own in the cooker, open the lid and check if the chickpeas are cooked well or not. If not then pressure cook for some more time till the chickpeas are cooked well.
5. Drain all the water and take the chickpeas in a bowl.
6. In another pressure cooker, take 2 medium sized rinsed potatoes. Add enough water just about covering the potatoes. 
7. Also add 1/2 teaspoon salt. Pressure cook them for 5 to 6 whistles or 9 to 11 minutes on medium flame.
8. When the pressure settles down on its own in the cooker, remove the potatoes. Let them cool a bit. Then peel and chop them. Add the chopped potatoes to the cooked chickpeas or keep them in separate bowls.
9. Sprinkle 1/2 teaspoon kashmiri red chili powder, 1/2 teaspoon chaat masala and 1/4 teaspoon black salt or add as required.
10. Mix everything well. Keep aside.

Your complete gol gappas are ready with teekha Pani, tamarind chutney and the filling.

Enjoy and keep showering your love.