Panipuri is a common street food in several regions of India. It is known for different names in different regions for eg. Gupchup, Fulki, Golgappa, Puchka, Pani Patashe etc. Golgappa consist of hollow crispy puri, filled with flavoured water of mint, tamarind chutney and aloo ka bhurta. It is a all time favourite snack of Indians because golgappas are so light that they can be eaten anytime. Generally, they are eaten with friends, family and relatives with having a conversation (gupchup). I also used to eat them with my friends in a college breaks and they are mouth watering. So, lets start preparing them:-
For Crispy Puris:-
- Wheat Flour:- 3 cup
- Split Black Gram Flour (Urad Dal Atta):- 1/2 teaspoon
- Rice Flour:- 3 tablespoon
- Refined Oil for frying crispy puris
- Water:- around 1.25 cup
For Potato Bhurta:-
- Boiled Potatoes:- 8 (medium)
- Salt:- 1.25 teaspoon
- Red Chilli Powder:- 3/4-1 teaspoon
- Take wheat flour, urad dal flour and rice flour in a deep plate and mix them well.
- Now, knead stiff dough by adding water little by little in it then cover it with wringed wet cloth or with some utensil and keep it aside for 15 min.
- After that, take 3-4 drops of ghee (clarified butter) in your hand and knead that dough again for 2-3 min. with the help of that ghee to make it smooth.
- Again cover it for 15 min. and then knead it again.
- Our dough for making golgappas is ready.
- Before making golgappas, take a large cotton cloth and cut it in two equal parts. Wet them and then wring. Spread these clothes one above another on countertop.
- Now, draw a piece big as plum off of dough and make it round like a ball then place that dough ball on a rolling board and then press it and then roll it thin with a rolling pin as shown in image.
- After that, take a round cookie cutter or a round cap of any bottle and then cut round puri with the help of the cap by placing and then pressing it over rolled dough. Similarly, cut all the puris from rolled dough by placing the cap at certain distance every time and at last remove the part of dough left after cutting puris.
- Now, take one puri and rolled it very thin and then place it on a spreaded cloth and cover it with another cloth. Likewise, roll all puris very thin and then place them in between wet wringed clothes so that they don’t dry.
- When all puris will ready then take a heavy bottomed wok and pour oil in it. let it heat on high flame. When the oil is hot then turn flame low and then add puris in it after 3-4 min.
- When puris will puff then flip them immediately and then fry them for 30 sec. and then again flip them and fry for 30 sec. Flip again and then take them out with skimmer. Let them cool for 1/2 hours.
- Our Golgappas are ready to serve. Serve them by breaking them to make a hole in centre and then fill potato bhurta, tamarind chutney and mint flavoured water in it.
- Click here for Tamarind Chutney
- Peel boiled potatoes and prepare their bhurta by mashing them and then add salt, and red chilli powder. Mix all these ingredients well. Our potato bhurta is ready to fill in golgappas.
- Make sure that your puris should be thin as much as possible.
- During frying golgappas, oil should not be too hot or warm. It should be medium hot so that you can fry them from both sides well and they will not burn.
- Fry golgappas from upperside (hole side) very well on a flame between low and medium so that they turns out crispy and crunchy.
- Don’t use mustard oil for frying crispy puris and always take fresh oil.
- If you don’t have rice flour and urad dal flour then grind rice and urad dal in blender and then sieve them separately.
- Make papdi chat from unpuffed golgappas.