Gol Gappa | Pani Puriby Jyothi Rajesh

  • Gol Gappa | Pani Puri, How to make Gol Gappa | Pani Puri
Gol Gappa | Pani Puriby Jyothi Rajesh
  • Prep Time10mins
  • Cook Time20mins
  • Serves5People
Gol Gappa | Pani Puri

Ingredients

  • Puri’s( fried puffed crisp dough balls) – 20-30 nos(home madeo or store bought)
  • For the stuffing-
  • POtaoes – 2-3 medium sized(boil it, peel the skin and mash or chop into small pieces)
  • Onion – 1 medium size(finely chopped)
  • Coriander leaves – 2-3 tbspn(finely chopped)
  • Roasted cumin powder – 1 tspn
  • Chat masala – 1 tspn
  • Black salt – as required
  • For Pani-
  • Mint leaves – 1/2 cup
  • Coriander leaves – 1/2 cup
  • Green chillies – 2-3
  • Seedless tamarind – 1 tspn
  • Chrushed jaggery – 1 tspn
  • Roasted cumin powder – 1 tspn
  • Chat masala powder – 1 tspn
  • Water – 2-3 cups(adjust depending on the consistency you want)
  • Boondi(fried tiny gram flour balls) – 2-3 tbspn
  • Black salt – as required
  • For Sweet Tamarind dates chutney
  • Seedless tamarind – 1/4 cup
  • Seedless dates – 1/4 cup
  • Chrushed jaggery – 1-2 tspn
  • Roasted cumin powder – 1 tspn
  • Red chilli powder – 1 tspn
  • Coriander powder – 1/2 tspn
  • Balck salt – as required

Steps

  1. 1. First we will prepapre the pani. Put all the ingredients mentioned under list “for pani” in a blender along with little water and blend it into a fine, smooth paste.
  2. 2. Remove the green chutney in a large bowl. Add 2 to 3 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required.
  3. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste. Add the boondi to the pani only before serving.
  4. 3. For sweet tamarind dates chutney – In a pan cook the tamarind and date along with little for about 8-9 minutes on a low flame till they soften.
  5. 4. Now add the powdered jaggery and continue to cook. let the jaggery dissolve and the mixture thicken a bit.
  6. 5. Add all the spice powders and simmer for 1-2 mins. Season with salt.
  7. 6. Let the chutney mixture cool down. in a chutney grinder or small blender, grind the this whole mixture till smooth.add some water if required while grinding. strain the chutney through a strainer.
  8. 7. Store the tamarind date chutney in an airtight bowl or container in the refrigerator and use it when you make chaat at home.
  9. Now Assembling Pani Puri:-
  10. Mix all the ingredients listed under filling in a bowl.
  11. Crack a puri. Add the filling into it. Pour some pani, and sweet tamarind chutney if you prefer and serve immediately.
  12. I served them as pani puri shots. How cool does it look!? Isn’t it!

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