Gol Gappe, a popular street snack / chaat is known by different names in different regions, the most popular ones being Panipuri (Western India), Gupchup (Orissa, Jharkhand, Bihar) and Phuchka (West Bengal). It generally comprises of a round & fried crisp puri, filled with a mixture of potato, onion & chickpeas dipped in tamarind water
Here in Kolkata, Gol gappe it is better known as “Phuchka” and you are sure to have your favourite Phuchkawala in every para / locality.
Thanks to Srivalli for choosing Golgappa as the Indian Cooking Challenge recipe for May’ 2010.
A little effort of preparing Golgappa myself at home was a wonderful and fun experience.
For making Gol Gappe
- Sooji / Semolina: 1/2 cup
- Maida / Plain Refined Flour: 1/2 tbsp
- Cooking Soda: 1/2 tsp
- Salt to taste
- Oil for frying
For Spicy Pani / Spicy Water
- Chopped Mint Leaves: 1 1/2 cups
- Chopped Coriander Leaves: 1 tbsp
- Tamarind: 1/3 cup
- Ginger: 1"
- Green Chillies: 4 - 5
- Ground Cumin Seed (roasted): 1 tsp
- Kala Namak/ Black Salt: 1 1/2 tsp
- Salt to taste
Boiled Potato, finely chopped /mashed and mixed with salt and red chilli.
- Cooked Kabuli Channa / Peas: 1 cup
- Salt to taste
- Chili powder: 1/2 tsp
- Turmeric powder: ½ tsp
- Garam masala powder: 1/4 tsp
Cook the channa or peas till tender. Then drain and cook with the masala till aroma comes out.
For Red Tamarind Chutney
- Tamarind: 1 cup
- Jaggery: 1/2 cup
- Sugar: 2 tbsp
- Red chilli powder: 1/2 tsp
- Dry Roasted cumin powder: 1 tsp
- Kali Mirch / Black pepper powder: 1/4 tsp.
- Cloves: 2
- Warm water: 2 cups
- Oil: 1 tsp
- Salt to tast
Method to prepare:
For Gol Gappe / Puri:
- In a bowl, take semolina, plain flour & cooking soda; add salt and 2 tbsp of oil; mix and knead well to make a stiff dough (A bit stiffer than normal) .
- Cover it with a wet muslin cloth and let it rest for 15 mins.
- Pinch out very small balls and roll them into small circles and put the rolled out circles back under the muslin cloth for some time before frying.
- Heat oil in a thick bottomed pan / kadhai, release the rolled out dough, press the puffed puri a little with the back of a slotted spoon and deep fry the puris till golden brown (If rolled evenly, the puris will puff up as soon as they are released in the oil).
- Drain oil and take the puris out from the pan / kadhai and put them on kitchen paper towel to get rid of the extra oil.
Notes: Allow the puris to cool properly before storing them in an airtight container or else they will become soggy.
Spicy Tamarind water / Pani
- Extract pulp from the tamarind. Add mint leaves, coriander, ginger, chillies and dry roasted cumin seed to the tamarind pulp. Add little water and blend to a smooth paste.
- Add salt and black rock salt to taste. Add water as required. Put it in the fridge to cool down.
Red Tamarind Chutney
- In a pan, dry roast the cumin seeds and cloves and pound them into a coarse powder.
- Extract the pulp from tamarind. To the tamarind pulp, add jaggery, sugar, red chilli powder, black pepper powder, roasted powder of cumin & cloves and salt.
- Put the mixture in a pan and heat for 5 minutes on medium heat. Remove from heat and let it cool down.
- Add warm water and adjust consistency, if the chutney becomes too thick.
- Once the chutney cools thoroughly, blend in a blender to form a smooth paste.
Assembling & serving the Golgappe / Pani Puri / Phuchka
- Poke a small hole in the center of the Gole Gappe and add a little portion of the filling (Remember not to stuff too much, or else the puri may break).
- Add a little of the red tamarind chutney, dip the golgappa in the spicy water and gulp it down.
Notes: Alternatively you can mix small quantity of tamarind chutney & spicy water and pour over the stuffed puris and gulp down.
I like to experiment with the fillings. The whole idea of preparing this kind of chaat at home is that, you can mix your choice of ingredients or add anything which suits you best.