Friday, October 28, 2011

Paani Poori Or Gol Gappe

Gol Gappe or paani poori is a mouth watering appetizer. It is one of the most popular street food in India. Enjoyed all over the country, this delicious treat is referred to by many names - Gol gappa, pani puri, puchka, paani ke patashe, gup chup, phulki to name just a few. 
As a kid I remember going shopping with my mom and after a few hours indulging in this yumm treat. Even in college me and my buds would sneak out the back gate and go to 'Bengali Market' for a round of gol gappe. My girls love it too.
It is primarily a crisp poori which is filled with potato, chickpeas, green chutney, imli chutney and paani. The catch is that the whole thing has to go inside the mouth all at once for an explosion of varied flavors and textures, or it explodes on you when you bite.
So basically you have to collect a bunch of ingredients and be ready. Everyone stands around the server who fills the paani poori with water and serves everyone in a sequence. Not much cooking is involved, just assembling.

Paani Poori 
Ingredients: (serves 4)
30 Small puffed up pani pooris
2 Potatoes boiled and chopped
1 can Chickpeas drained
5 cups gol gappe ka paani (spicy water)
  1. I am sure every one who has had this dish will know how its assembled. For others here goes.
  2. Carefully tap or crack a small hole on top of the poori to make a hole
  3. Stuff a few pieces of potatoes and chickpeas through this hole. 
  4. Add tamarind chutney and green chutney as per your taste.  Top with fresh coriander leaves.
  5. Now dip the puri in the pani (spicy water) OR add some pani to the puri and put the whole puri in your mouth.
  6. Serve some water in a cup on the side for topping it all of.
  7. Enjoy.

Assemble all the ingredients for gol Gappe
Ingredients:(makes about 35-40)
1/2 cup fine semolina
1/8 cup flour
1/4 tsp salt
  1. I don't usually make my own but buy these pooris at the grocery store. If you want to make them here is the recipe.
  2. Combine all the stuff and knead it with water into a stiff dough. 
  3. Roll out a thin big round roti and using a cookie cutter cut several 1inch rounds.
  4. Deep fry these on medium high and keep aside to cool. They will crisp as they cool.

Gol Gappe Ka Paani (spicy water)
1 Cup Fresh Mint Leaves
handful coriander leaves
1/2 inch fresh ginger
1 Green Chili (optional)
2 tbsp Lemon Juice
¼ tsp Teaspoon Ginger Powder
1/4th Teaspoon Black Pepper Powder
1 Teaspoon Black Salt/Rock Salt
salt to taste
1 Teaspoon Sugar
pinch Asafoetida
Handful boondi (Optional)
  1. Grind all above together with 1/2 cup water into a smooth paste.
  2. Add 5 cups water and taste for saltiness and sourness and sweetness. Adjust as per your taste.
  3. Chill for at least 4 hours.
  4. I usually serve it as is. Optionally strain the mixture to get clear spicy water.
  5. Garnish with boondi just before serving. 

Gol Gappe Ka Paani

Serve gol gappe with papri chaat for a delectable snack. 
Stay tuned for the chaat recipe next week.

Gol Gappe and Papri Chaat -- The deadly delicious duo