GOL GAPPY
THE CRISPY FILLED BALLS
The very famous gol gappy are the favourite snack of us south asians. It is also called 'Pani Puri' in India. It has many versions of it; the variety consists in the different fillings. But the crispy balls remain the same in all the recipes.
Here I'll be sharing my own recipe, which surely works and it definitely is delisious.💚
INGREDIENTES:
FOR CRISPY BALLS/GOL PAPPY
FOR FILLING
INGREDIENTES:
FOR CRISPY BALLS/GOL PAPPY
· Semolina(Suji)
· Flour
· BakingPowder
· Salt
|
1 cup
1 cup
1teaspoon
1 pinch
|
· Boiled Chickpeas
· Onion
· Tomato
· Green Chillies
· Lentills
· Spices
FOR 'THE PAANI'
· Tamarind
· Water
· Mint
· Black salt
· Cumin Powder
· Red Chilli powder
METHOD:
Checking out the ingredients
list, you must have figured out that the process is a bit lengthy. But hey, don’t
panic! It is for sure laborious, but not hard at all. We’ll divide the process
in four steps. Let’s get started:
Step 1: Making the Gol Gappa (crispy ball)
The main thing in this recipe
is the Gol gappa/Puri, crispy balls as we’ve translated them. If
you succeed making these balls, you’ve done more than half of all.
You have to mix all the dry
ingredients: semolina + flour + baking powder + salt. Then knead the dough with
warm water. The dough must be soft, not thick at all. After you have the dough
ready, leave it to rest for 15 minutes covered with wet towel.
*Meanwhile, proceed to the second and third step ;)*
After leaving the dough rest
for around half an hour, roll it to get a flat base as large as possible. It
must be 2-3 mm thick. Cut into small round shapes with a biscuit cutter. Fry
them one by one in hot oil. Note that the oil should be on medium-high fire.
Too much hot oil will burn the Gol Gappa and won’t let it rise.
Step 2: The Filling
The filling can be as different
as you like, it’s kinda like a mix chickpea salad. You must’ve noticed before
that I haven’t indicated the quantity of the filling’s ingredients; it is
because it can all vary depending on what you have. It doesn’t necessarily have
to be too accurate. Keep tasting, and keep making changes according to your
taste! Here I’ll be sharing what I like the most.
Take same amount of boiled
chickpeas and lentils (boiled too, of course). Add to them finely chopped
onion, tomato and green chillis. For seasoning add, salt, lemon juice, chaat
masala.
Taste the mixture, here’s the
time where you can lay with your own taste. You like it too spicy? Add more.
You want more onion? Add it. You want NO onion? Don’t put in it. As said
before, go with what you like.
Step 3: The Paani
Paani is the “juice” that go along
with the Gol Gappys. It is citric and a little spicy. You can skip it if you
want to.
All it requires is a cup of
tamarind (boneless), half teaspoon of white salt, half teaspoon of black salt, 1/4
teaspoon of cumin powder and ¼ teaspoon of red chili powder. Add 4 cup of water
to it and cook it for 10 minutes while stiring.
After taking off from flame,
add some leaves of mint and let it cool in the fridge, you can use lemon juice
or more tamarind if you like it more acidic.
Final Step
Now comes the fun part. Time to break the top of the balls making a hole aaaaaaaaaaaand fill them.
*Extra Tip* Add yougurt and sweet chatni to add flavour.
Final Step
Now comes the fun part. Time to break the top of the balls making a hole aaaaaaaaaaaand fill them.
*Extra Tip* Add yougurt and sweet chatni to add flavour.
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