Gol Gappa Recipe

Gol gappay, also known as pani puri is a very favorite snack item in Pakistan and India. It's recipe has been provided by Pakistan's famous chef Shireen Anwar which is here presented for you. Gol gappay is liked by everyone especially it's a favorite of women. Served with sour spicy water, it wouldn't finish your desire but you will ask for more. It's so famous that you would find Gol Gappay sellers at every second or third street in Pakistan and India.


View Recipes : Urdu   |   Video
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0:15
To Prep
0:15
To Cook
As Desired
Servings
Tips
About Recipe

For Gol Gappa:
Semolina 1 cup
• All purpose flour ½ cup
• White lentils ground 2 tbsp
• Club soda for kneading the dough
Oil for deep frying
For Filling:
• Potato 1 cup bOiled
• Bondi (small gram flour dumplings) 2 cups
For Sour Water:
Mint leaves ½ bunch
Green chillies 3
Water 1 liter
Tamarind pulp ½ cup
• Roasted Coriander powder 1 tsp
• Roasted cumin powder 1 tbsp
Chilli powder ½ tsp
Salt ½ tsp
Ginger 2 tbsp chopped
Lemon juIce 3 tbsp


How to make Gol Gappa



1. For Sour Water: In a blender put together ginger, mint leaves, green chilies and blend to a fine paste.
2. Mix in water with tamarind pulp, lemon juice, roasted cumin, roasted coriander powder, chili powder and salt, mixes well.
3. The water should be tangy and spicy. Strain water and keep in the fridge to chili or add ice and use.
4. For Gol Gappa: In bowl mix together semolina, flour, white lentil, knead with club soda to from stiff dough.
5. Keep aside for 30 minutes, and then knead once again.
6. Make marbles size balls with little oil on your hands, roll out into puri with a rolling pin, secure between two layers of wet cloth, roll out all of them and leave aside for 10 minutes.
7. Deep fry on medium heat till they puff up, reduce heat and fry till crisp.
8. To Assemble: Puncture the Gol gappa with tip of your thumb, add 1 tsp of filling and top it with the sour water, if you like it a little sweet add little sweet tamarind or plum chutney before adding the water.
1. For Sour Water: In a blender put together ginger, mint leaves, green chilies and blend to a fine paste.
2. Mix in water with tamarind pulp, lemon juice, roasted cumin, roasted coriander powder, chili powder and salt, mixes well.
3. The water should be tangy and spicy. Strain water and keep in the fridge to chili or add ice and use.
4. For Gol Gappa: In bowl mix together semolina, flour, white lentil, knead with club soda to from stiff dough.
5. Keep aside for 30 minutes, and then knead once again.
6. Make marbles size balls with little oil on your hands, roll out into puri with a rolling pin, secure between two layers of wet cloth, roll out all of them and leave aside for 10 minutes.
7. Deep fry on medium heat till they puff up, reduce heat and fry till crisp.
8. To Assemble: Puncture the Gol gappa with tip of your thumb, add 1 tsp of filling and top it with the sour water, if you like it a little sweet add little sweet tamarind or plum chutney before adding the water.

Shireen Anwar Posted By: darakshan,


Gol Gappa or Panipuri or Pani Ke bataashe is a delightful and highly popular street snack in Pakistan, India and Bangladesh. It's English name is "Crisp Sphere Eaten". It is a round hollow sphere filled with flavored sour water (usually tamarind water/chutney) and several other ingredients like onions, chickpeas, potatoes and chili etc. It is made with a size that could be easily fit wholly into eater's mouth, however at some vendors make it extra small or extra large to make it more interesting for people to eat. Regular gol gappa is inserted whole piece into one's mouth while large size gol gappay are eaten with spoon. Streets of several Asian cities are famous to feature the spicy Gol Gappay snacks. If you visit streets of Karachi, Lahore, Hyderabad, Dhaka, Chittagong, Delhi, Kolkata, Mumbai and Chandigarh, you would find lots of stalls selling the Panipuri or Gol Gappa mostly in the evenings.

Gol Gappa refers to the crisp sphere which means Gol in Urdu which is put in mouth and eaten which means Gappa in Urdu. The term 'Pani' refers to Water in English and 'Puri' refers to a bread which is deep fried in oil. In Pakistan, Kashmir and North India, it is known as 'Gol Gappa' while it is known as 'Batasha' in Uttar Pradesh in India. In Bihar, Jharkhand, West Bengal and Bangladesh, it is known as Phuchka. In Odisha, Hyderabad Deccan and South Jharkhand, it is called Gup Chup. Similarly, it has different other names in different regions like Pani Pataase in Madhya Pradesh, Gup-Chup in Chhattisgarh and Pakodi in Gujrat and Kutch.

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Reviews & Comments (86)

komal - KARACHI May 25, 2017
My younger brother is very find of gol gappa. So I thought that he might like it. And I was right. He really appreciated me a lot for this. He said that it really very tasty.
raheem - Mir purkhas May 19, 2017
I once tried to make gol gappas at home and it wasn’t a good experience. None of gol gappa got their real shape but they stayed flat and got fried in oil. :3
Veena - Hyderabad May 18, 2017
My grandmother used to make it in my childhood. But now due to your website I am able to make it by myself as well. It was a lovely experience indeed.
rafia - Rawalpindi May 12, 2017
My friend a few days ago told me about this site to visit for delicious dishes. I think so that she is totally right. She guides me towards the right path.This is an amazing website.
Rabia - London Apr 15, 2017
It was completely a new thing for me to try this recipe and it went very well and up to my expectations. Please share some more recipes that are easy and simple to make.

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