Golgappas, also known as Pani Puri or Puchkas, are a beloved Indian street food that consists of hollow, crispy puris filled with a spicy and tangy water known as “pani.” Here’s a brief overview of how to make them and what makes them so special.
Ingredients for Golgappas
For the Puri:
- 1 cup semolina (suji)
- 2 tablespoons all-purpose flour (maida)
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- Water (as needed for dough)
For the Spicy Water (Pani):
- 2 cups water
- 1 lemon (juiced)
- 1 tablespoon tamarind paste
- 1 teaspoon chaat masala
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- Salt and black salt to taste
- Ice cubes (optional)
For the Filling:
- Boiled and mashed potatoes
- Boiled chickpeas or black chickpeas
- Chaat masala to taste
Preparation Steps
- Make the Puri:
- In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt.
- Gradually add water and knead to form a stiff dough. Let it rest for about 30 minutes.
- Roll out the dough thinly and cut into small circles.
- Deep fry in hot oil until they puff up and turn golden brown. Drain excess oil on paper towels.
- Prepare the Spicy Water:
- In a bowl, mix water with lemon juice, tamarind paste, chaat masala, red chili powder, cumin powder, and salt. Adjust the seasoning to taste.
- Assemble the Golgappas:
- Crack open the top of each puri gently.
- Fill with a mixture of mashed potatoes and chickpeas.
- Spoon in the spicy water just before serving to keep them crispy.
Enjoying Golgappas
Golgappas are best enjoyed immediately after assembly to maintain their crunchiness. They offer a burst of flavors—spicy, tangy, and sweet—that make them an irresistible snack at any gathering or celebration.For detailed recipes and variations, you can check out video tutorials or recipe blogs that provide step-by-step guidance on making perfect golgappas at home.
