What one should call it? This dish is famous all over India and is known by different names in different states.
Other names of Gol Gappa
- Pani Puri – Mumbai & Maharashtra
- Pani ke Bataashe – Uttar Pradesh, Rajasthan
- Phuchka – East India
- Gup Chup – Odish & Jharkhand
- Gol Gappa – North India
- Pani Pataase – Madhya Pradesh, Haryana
- Pakodi – Gujarat
- Phoolki – Bihar
Every state or region has its own way of serving this dish. In Andhra Pradesh and Mumbai road side stalls serve this dish with boiled peas. In Bangalore & Rajasthan they serve it with raw Onions.
This dish is also eaten with curd and tamarind chutney.
My sister Shalini prepared at home.
Learn how to Make Gol Gappa
- 1 cup sooji (Semolina )
- ½ cup wheat flour
- ¼ tsp baking soda ( Powder )
- Salt ( As per taste )
- Oil ( Refined )
- 1/2 cup Tamarind (Imli) Pulp
- 2 cups Water
- 2 tsp roasted Cumin Seed (Jeera) Powder
- 1/2 cup fine chopped Coriander Leaves
- 3 Green Chilly (Hari Mirch)
- Mint Leaves (Pudina Leaves)
- 1 tsp Black Salt (kala namak )
- 1 tblsp Boiled or un-boiled Boondi
- Red Chilli ( As per taste )
- 5 small or 3 medium boiled potatoes
- 1 cup boiled dried yellow peas
- Green chutney
How To Make Golgappe ?
- Mix sooji, flour, baking soda and salt. Now add warm water to knead a stiff dough. Cover it with little wet cloth and keep it for 30-35mins.
- Now make small equal 2 mm sized balls of the dough.
- Roll out thin rotis. Make them round with the help of a round cutter.
- Fry all small golgappas or small rotis in heated or hot oil.
- Press them in the center so they can puff up.
- Take them out on a tissue paper when get light brown like puri color.
- Keep them aside and let them cool. Meanwhile prepare paani for paanipuri.
How To Make Pani ?
- Grind coriander, mint leaves and green chillies and make paste.
- Mix all the ingredients of the pani along with the paste. Add all the spices as per taste.
- Stuffing : M yellow peas, mashed potatoes and salt. You can add green chatni or Hari chatani of coriander leaves with it to make stuff spicy.