Gol Gappe Recipe: Gol Gappe the popular Indian street food consisting of a crispy round ball filled with tangy spicy water. The fusion of gappe, water, sweet chutney, potatoes makes it a delicious snack. The street food is almost loved in every part of India.
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Puchka, Gupchup, Gol Gappe, Pani Puri whatever name it possesses, the making style is almost the same in every region. The snack is famous in Holi occasion, Kitti parties, pot luck party, Diwali Office party, or now in marriages also.
There are two different ways of cooking Golgappe (Pani Puri) – wheat flour and semolina. In this blog, I will share the recipe with semolina or suji. Semolina gol gappe are more crispy and perfect for those who love to have crispy snacks.
Gol Gappe Recipe (Pani Puri)
- Semolina – 200 Grams
- Oil – 70 Gram
- Water – ½ Cup
Gol Gappe Recipe Preparation:
✅ Knead the dough for Gol Gappe, prefer to take thin suji.
✅ Mix suji and oil well. Take the lukewarm water to prepare the soft dough.
✅ Knead the dough and set aside for 20 minutes, so that suji becomes fluffy.
✅ After 20 minutes, take a rolling plate. Make the dough smooth and soft by mashing and rolling it with the help of your hands.
✅ Mash it around for 2 minutes, till the dough becomes soft.
✅ Grease your hands and divide the dough into small portions.
✅ Make the balls and press a bit with the help of the roller.
✅ Make small round or oval chapatti.
✅ Take a pan, pour oil and heat it.
✅ Now put small chapatti in the pan.
✅ Fry it on low flame. Fry till they get golden brown. Flip the sides.
✅ Take a bowl and place a strainer on it and put all the fried gol gappe in the strainer.
✅ The extra oil will be removed and it will accumulate in the bowl.
Golgappa Water Recipe – Spicy Golgappe ka Pani Recipe
- Dry Mango Chunks – 50 Grams
- Coriander Leaves – 50 Grams
- Green Chilli – 6-7
- Black Pepper – ½ Tablespoon
- Ginger Paste – 1 Tablespoon
- Black Salt – 2 Tablespoon
- Mint Powder – 1 Tablespoon
- Salt – ½ Tablespoon
- Cumin Powder – 1 Tablespoon
- Water – 2 – 2.5 Litre
Pani Puri ka Pani Recipe Preparation:
✅ Soak the dry mango chunk in 1 cup water. Soak it for 30 minutes.
✅ Grind it and strain it, remove the pulp from the water.
✅ Take a bowl; add all the above-mentioned ingredients in it.
✅ Grind it and make a fine powder of it.
✅ Now add the fine masala in mango pulp and mix them well.
✅ Add this mixture in 2 litre water and the spicy water is ready.
👉 The other ingredients you need are boiled potatoes, sweet chutney. Cut boiled potatoes; add black salt, cumin powder, and coriander powder into it to make the stuffing for gol gappe.
- Always prepare the soft dough for Gol Gappe.
- There should be no crack in the roll you make.
- Keep the roll bit thick.
- Oil for frying should be hot enough.
- With 200 grams of suji, you can make 40 – 50 pieces of Gol Gappe.
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