What you need
Semolina: 1/2 cup
All purpose flour: 1/2 tablespoon
Salt: 1/4 teaspoon
Oil: 1 teaspoon
Baking powder: 1/8 teaspoon
Water: 1/4 cup
Canola oil: 4 cup ( for frying the puris)
For potato Filling
Potato: 1 no
Chili powder: 1/8 teaspoon
Salt: ¼ teaspoon
Water: 4 cups
For Chick pea filling
Chickpeas: 1 can( Washed and cooked)
Mustard seeds: ¼ teaspoon
Coconut: 1/5 cup (I used desiccated coconut)
Red chili: 2 no (halved into two)
Salt: ¼ teaspoon
Olive oil: 1 tablespoon
For spicy water
Fresh Mint Leaves: 1 1/2 cup
Chopped Coriander leaves: 1 tablespoon
Tamarind: Ping pong size
Ginger: 1″ piece
Green Chilies: 1(I used Serrano pepper)
Ground Cumin Seed (roasted): ½ teaspoon
Kala Namak (Black Salt):1/2 tsp.
Salt : ¼ teaspoon
Water: 3 cup
For Apricot tamarind chutney
Apricot: 5 no (I used dried one)
Tamarind: a golf size ball
Cumin powder: ½ teaspoon( roasted)
Clove: 1/8 teaspoon
Pepper: 1/8 teaspoon
Chili powder: ¼ teaspoon
Black salt: ½ teaspoon
Salt: ¼ teaspoon
Jaggery: 2 tablespoon
Water : 2 cups
For Chopped onions
Onion: ¼ cup finely chopped.
How I made
For Potato filling
For chickpea filling
For spicy pani
I didn’t made extract of tamarind or chopped the mint and coriander leaves.
Add mint leaves, coriander leaves, ginger, chilies and dry roasted cumin seed and tamarind into the blender along with 1 cup of water and blend into a smooth paste.
To this add salt and black rock salt to taste.
Put it in the fridge to cool down. (I haven’t done) As we are ready to eat I mixed with another 2 cup of water and used.
For apricot tamarind chutney
In small bowl add ½ cup water and tamarind and warm it in microwave for 20 seconds at high. Tamarind becomes soft and easy to extract the pulp. Strain and keep aside.
In small pot add ½ cup water and jaggery and let it boil for 5 minutes or until jaggery melts. Remove from the fire and using a strainer strain jaggery to remove any impurities.
In another medium sized pan add tamarind pulp, jaggery, ½ cup water and apricot and cook for 6 minutes or until apricot become soft and mushy.
To this add salt, black salt, pepper, clove, cumin powder and chili powder and boil it for another 3 minutes. Switch off the flame and keep aside.
Transfer entire things into a food processor bowl or mixer and pulse or blend for a minute to form a smooth paste.
Add rest of ½ cup warm water to the paste and keep aside.
Assembling the Pani Puri / Gol Gappa
Poke a small hole in the center of the Gole Gappa/ Puri
Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Add few chopped onions. Dip it in the spicy water / pour some spicy water in it
Gulp it down.
Notes: Alternatively you can mix small quantity of Tamarind Chutney, Spicy water and pour this on stuffed puris and gulp down too.
For gol gappe/panipuri: 5 minutes to prepare the dough
20 minutes dough resting time
20 minutes cooking time.
Yield: 25 no
For mashed potato, chick pea filling, Apricot tamarind chutney, spicy chutney: 45 minutes
Will you make it again: I will
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.