Gol Guppa/Pani Puri

India is known for its food & chaats is one among it. Preparing of chaats at home is very easy. It is one of the street food.I love spicy chaats especially gol guppa. Eating chaats while it is raining makes me feel so happy.The ingredients may look too much but it is not, it just needs pre-preparation. Spices can be adjusted according to your taste.

Preparation time: 30 minutes

Ingredients for puri:

Bombay rava (Samolina) -1 cup

Maida(All purpose flour) – 1 cup

Salt to taste

Hot oil/Hot Vanaspati/Hot ghee – 1 tablespoon

Oil for deep fry

Water – ¾ cup

Preparation method  :

Mix all the above ingredients except oil for deep fry, knead it well forming a tight dough (the consistency of dough should be bit tougher than normal puri dough) Keep it aside for 30minutes. Make small balls from the dough press it into small round puri’s or prepare a plain chapati cut small sized puri’s with the help of a mould or sharpedge cup. Heat the oil for deep frying put the puri’s from side press on the top of it smoothly with a spatula fry the puri’s into crisp under low flame(Remember you are preparing gol guppa puri’s). Puri’s are also available in shops.You can store it in air tight container’s for 15 days.

Ingredients for Stuffing :

Black channa/White dry peas(Soaked for 6 hours & cooked) -1cup

Potato (cooked & smashed) – 2 numbers

Chaat masala – 1 teaspoon

Green chili – 2(finely chopped)

Chili powder – ½ teaspoon

Coriander powder – ½ teaspoon

Salt to taste

Finely chopped onion -1cup

Chopped Coriander leaves -1tablespoon

Lemon juice -2 teaspoon

Sev (small sized plain mixture)(Haldiram’s aloo bhujia) – 1cup

Preparation method:

Take a bowl put smashed potato, chili, chili powder, coriander powder, salt, chaat masala, lemon juice mix it well. All other ingredients are used as toppings.

Ingredients for Green chutney:

Coriander leaves – 1 cup

Mint leaves -1/2 cup

Green chili – 4 to 5

Kala namak -1 teaspoon

Garlic – 2 to 3 pods

Ginger – ½ inch

Lemon juice – 1teaspoon

Grind all the above ingredients in a grinder into fine paste 

Sweet chutney:

Tamarind paste – 1 tablespoon

Jaggery – ½ cup

Soft Dates paste - 10

Chili powder – 1pinch

Cumin powder -1/4 teaspoon

Method of preparation:

Heat a pan put jaggery add ¼ cup of water, grounded dates paste, tamarind paste mix it well cook it till you observe the glaze if required you can add some more water, add cumin & chili powder mix it & turn off the flame.

Ingredients for pani:

Boiled & cooled water – 1 liter

Kala Namak -3 teaspoon

Salt to taste if required

Green chutney

Tamarind paste -2 teaspoons

Preparation Method:

Put kala namak in to hot water let it mix well let it cool down. Now add all the above ingredients init mix it & strain it(Taste good when stored in mud pot/matka).You can use readymade jaljeera powder for its preparation.

Method of serving:

After above things are ready take the puri make a hole in the middle put smashed potato, black channa, onion, coriander, sweet/green chutney, sev & dip it or fill it with pani & eat it.