Golghapay (also known as Gol Gappa or Pani Puri in various parts of South Asia) is a popular street food dish consisting of crispy puris filled with a spicy, tangy mixture of tamarind water, potatoes, and chickpeas. It’s often served with a variety of chutneys and is typically enjoyed as a snack or appetizer.
Golghapay (also known as Gol Gappa or Pani Puri in various parts of South Asia) is a popular street food dish consisting of crispy puris filled with a spicy, tangy mixture of tamarind water, potatoes, and chickpeas. It’s often served with a variety of chutneys and is typically enjoyed as a snack or appetizer.
Here’s a basic recipe for Golghapay:
Ingredients:
For the Puri (Crispy Shells):
- 1 cup semolina (sooji)
- 1/4 cup all-purpose flour (maida)
- A pinch of baking soda (optional, for crispiness)
- A pinch of salt
- Water (as needed for dough)
- Oil (for deep frying)
For the Pani (Spiced Water):
- 1/2 cup tamarind pulp
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon chaat masala
- 1/4 teaspoon black salt
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 tablespoon jaggery or sugar (optional, for sweetness)
- 2-3 cups cold water (adjust for desired consistency)
- Fresh cilantro (for garnish)
- Fresh mint leaves (for garnish)
For the Filling:
- 2 medium potatoes, boiled and mashed
- 1/2 cup boiled chickpeas (optional, or use sprouted moong beans)
- 1/2 teaspoon cumin powder
- 1/4 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves, chopped
- Finely chopped onion (optional)
Instructions:
1. Make the Puri (Crispy Shells):
- Prepare the dough: In a mixing bowl, combine the semolina, all-purpose flour, baking soda, and salt. Gradually add water to form a smooth, firm dough. It should not be too soft.
- Rest the dough: Cover the dough with a damp cloth and let it rest for about 15 minutes.
- Roll the dough: Divide the dough into small balls. Roll each ball into a small, flat circle (around 2 inches in diameter) using a rolling pin. Keep the puris thin but not too thin.
- Deep fry: Heat oil in a deep pan for frying. Once the oil is hot, gently drop the puris in batches, frying them until they puff up and turn golden brown. Remove and drain on paper towels.
2. Make the Pani (Spiced Water):
- Prepare the tamarind: Soak the tamarind in a little warm water for 10-15 minutes. Once softened, mash it to extract the pulp.
- Mix the pani: In a large bowl, combine the tamarind pulp with roasted cumin powder, chaat masala, black salt, red chili powder, jaggery, and water. Adjust the sweetness or spiciness to your taste. Stir well until everything is well combined.
- Chill the pani: Refrigerate the spiced water for at least 30 minutes before serving for a refreshing cold taste.
3. Prepare the Filling:
- Mash the potatoes: In a bowl, mash the boiled potatoes and mix with the boiled chickpeas.
- Season: Add cumin powder, red chili powder, salt, and chopped cilantro. You can also add finely chopped onions for extra flavor, if desired.
- Mix well: Ensure all the ingredients are well combined to create a flavorful filling.
4. Assemble the Golghapay:
- Create a hole in the puri: Take each fried puri and gently make a small hole in the center using your thumb. Be careful not to break the puri.
- Stuff the puris: Fill each puri with a spoonful of the mashed potato-chickpea filling.
- Serve: Place the stuffed puris in a plate, and just before serving, pour the chilled spiced water (pani) into the hole in each puri.
- Garnish: Optionally, garnish with fresh cilantro and a drizzle of tamarind chutney for added flavor.
Tips:
- Crispy puris: Ensure the oil is hot enough to fry the puris. If the oil is too cold, the puris won’t puff up properly.
- Serve immediately: Golghapay is best enjoyed immediately after filling and serving to avoid sogginess. The crispy puris tend to lose their crunch if left for too long after being filled with the water.
- Chilled pani: The tangy, spicy water is what makes Golghapay truly refreshing. Be sure to keep it chilled!
Enjoy your homemade Golghapay as a delightful snack or appetizer!
