Recipe for Homemade Gulgappa (Pani Puri)

Gulgappa, also known as Pani Puri or Golgappa, is a beloved street food that offers a burst of tangy, spicy, and sweet flavors in every bite. Here’s how to make these delightful treats at home.

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Ingredients:

For the Puris:

• 1 cup semolina (sooji)
• 2 tablespoons all-purpose flour (maida)
• A pinch of salt
• Water (as needed for kneading)
• Oil (for deep frying)

For the Spicy Water (Pani):

• 2 cups water
• 1/4 cup mint leaves
• 1/4 cup coriander leaves
• 1 green chili (adjust to taste)
• 1 tablespoon tamarind pulp
• 1 teaspoon roasted cumin powder
• 1/2 teaspoon black salt
• 1/2 teaspoon chaat masala
• 1 tablespoon lemon juice
• Salt to taste

For the Filling:

• 1/2 cup boiled chickpeas
• 2 medium-sized potatoes (boiled, peeled, and mashed)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon roasted cumin powder
• A pinch of chaat masala
• Salt to taste

For the Sweet Tamarind Chutney (Optional):

• 1/4 cup tamarind pulp
• 1/2 cup jaggery (or sugar)
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon red chili powder
• A pinch of black salt

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Instructions:

Step 1: Making the Puris

1. In a mixing bowl, combine semolina, all-purpose flour, and salt. Gradually add water to form a firm, smooth dough. Cover the dough and let it rest for 20 minutes.
2. Roll out the dough thinly and cut small circles using a round cutter or a small glass.
3. Heat oil in a deep pan. Fry the puris until they puff up and turn golden brown. Remove and place on paper towels to drain excess oil.

Step 2: Preparing the Spicy Water (Pani)

1. Blend mint leaves, coriander leaves, green chili, and tamarind pulp into a smooth paste.
2. Mix the paste with water, roasted cumin powder, black salt, chaat masala, lemon juice, and regular salt. Adjust spices to your liking. Chill the water before serving.

Step 3: Preparing the Filling

1. In a bowl, mix mashed potatoes and boiled chickpeas.
2. Season with red chili powder, cumin powder, chaat masala, and salt. Set aside.

Step 4: Making Sweet Tamarind Chutney (Optional)

1. Heat tamarind pulp, jaggery, and water in a pan until the jaggery dissolves.
2. Add roasted cumin powder, red chili powder, and black salt. Cook until the mixture thickens slightly. Let it cool before use.

Step 5: Assembling the Gulgappa

1. Gently crack the top of each puri to create a small opening.
2. Fill the puri with the potato-chickpea mixture.
3. Add a small amount of sweet tamarind chutney if desired.
4. Pour in the chilled spicy water. Serve immediately for the best crunch!

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Tips for the Perfect Gulgappa Experience

• Always chill the spicy water for a refreshing burst of flavor.
• Prepare the puris fresh for maximum crispiness.
• Customize the spice levels in the water and filling to suit your taste.

Enjoy the ultimate street food delight at home!