Why this recipe works
Yield & timing
- Makes: ~40–50 medium puris; serves 6–8 as a snack
- Prep time: 30–40 minutes (plus resting)
- Cook time: 25–30 minutes
- Total time: ~1.5 hours (including chilling and frying)
Ingredients
For Gol Gappay (Puri):
- 1 cup semolina (suji)
- 1/4 cup all-purpose flour (maida)
- A pinch of salt
- Water, as needed
- Oil, for frying
For Stuffing:
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled chickpeas
- 1/4 cup chopped onions
- 1/4 cup chopped tomatoes
- 2 tablespoons chopped fresh coriander leaves
- 1 teaspoon chaat masala
- 1/2 teaspoon roasted cumin powder
- Salt to taste
For Tamarind Chutney:
- 1/2 cup tamarind pulp
- 1/4 cup jaggery or sugar
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- Salt to taste
For Mint-Coriander Water:
- 1 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 2 green chilies
- 1-inch piece of ginger
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon black salt
- Salt to taste
- Water, as needed
Step-by-step method
- In a mixing bowl, combine semolina, all-purpose flour, and a pinch of salt.
- Gradually add water and knead the dough until it becomes smooth and pliable.
- Cover the dough and let it rest for 30 minutes.
- Divide the dough into small portions and roll each portion into a thin circle.
- Heat oil in a deep frying pan over medium heat.
- Fry the rolled puris until they turn golden brown and crispy. Remove them from the oil and set aside.
- In a bowl, mix together mashed potatoes, boiled chickpeas, chopped onions, chopped tomatoes, fresh coriander leaves, chaat masala, roasted cumin powder, and salt. Set aside.
Prepare the Tamarind Chutney:
- In a small saucepan, combine tamarind pulp, jaggery or sugar, roasted cumin powder, red chili powder, and salt.
- Cook the mixture on low heat, stirring continuously until it thickens into a smooth chutney-like consistency. Remove from the heat and let it cool.
Prepare the Mint-Coriander Water:
- In a blender, blend together mint leaves, coriander leaves, green chilies, ginger, roasted cumin powder, black salt, salt, and water until you get a smooth paste.
- Strain the mixture using a sieve, pressing it with a spoon to extract the flavorful water. Discard the solids.
- Take a Gol Gappa (puri) and gently make a small hole in the center using your thumb.
- Fill the puri with a spoonful of the prepared stuffing mixture.
- Drizzle some tamarind chutney and mint-coriander water into the puri.
- Serve immediately and enjoy the burst of flavors.
Pro tips & troubleshooting
Crisp puris: Dough must be slightly stiff and rolled thin. Fry at proper temperature — if too hot, puris brown quickly but don’t puff; too cool and they absorb oil.
Avoid soggy filling: Keep filling dry. If potatoes are wet, mash and sauté for a minute to evaporate moisture.
Pani balance: Taste for sweet-sour-heat-salt; adjust jaggery and lemon. Chill well—the cold hits the palate perfectly.
Storage: Puris keep for 4–5 days in an airtight jar if fully cool and dry. Pani stores 2–3 days refrigerated. Filling keeps for 2 days.
Variations & serving ideas
Fried boondi pani: Add fried boondi to the pani for texture.
Tamarind-mint swirl: Make two panis — one minty, one tamarind-heavy — for layered flavor.
Healthier baked puris: Brush rolled discs with oil and bake on a hot tray at 220°C / 425°F until puffed and crisp (texture different but tasty).
Regional twists: Add chaat toppings like sev, yogurt, and chutneys for a gol gappa chaat platter.
Common problems & fixes
Puris won’t puff: Dough too soft; oil too hot; make discs thinner and check oil temp.
Puris soggy after filling: Overfill with pani; serve immediately after pouring.
Pani bland: Increase roasted cumin and chaat masala; add a squeeze of lemon or extra jaggery to balance.
.webp)
