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Gol Gappas, also known as Pani Puri or Puchka, are a popular Indian street food that consist of hollow, crispy puris filled with a tangy and spicy mixture of tamarind water, potatoes, chickpeas, and spices. Here’s a tasty recipe to make them at home:

Ingredients:

For the Puris:

• 1 cup semolina (rava)
• 2 tablespoons all-purpose flour (maida)
• A pinch of baking soda
• Salt to taste
• Water (as needed)
• Oil for frying

For the Filling:

• 1 cup boiled and mashed potatoes
• 1/2 cup boiled chickpeas (or black chickpeas)
• 1 small onion, finely chopped
• 1-2 green chilies, finely chopped
• 1 tablespoon chaat masala
• 1 tablespoon roasted cumin powder
• 1/2 teaspoon red chili powder
• Salt to taste
• Fresh coriander leaves, chopped.

For the Pani (Spiced Water):

• 1/2 cup tamarind pulp (or tamarind concentrate)
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh coriander leaves
• 2-3 green chilies (adjust to taste)
• 1 teaspoon roasted cumin powder
• 1 teaspoon chaat masala
• 1 teaspoon black salt (kala namak)
• Salt to taste
• 4 cups cold water

Instructions:

Preparing the Puri:

1. Make the Dough: In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt. Gradually add water and knead to form a smooth and stiff dough. Cover with a damp cloth and let it rest for at least 30 minutes.
2. Roll and Cut: Divide the dough into small balls. Roll each ball into a thin circle (about 2 inches in diameter) on a floured surface.
3. Fry the Puri: Heat oil in a deep pan over medium heat. Carefully slide the rolled dough circles into the hot oil. Press gently with a slotted spoon to help them puff up. Fry until golden and crispy. Remove with a slotted spoon and drain on paper towels. Let them cool completely.

Preparing the Filling:

1. Mix Ingredients: In a bowl, combine mashed potatoes, boiled chickpeas, chopped onions, green chilies, chaat masala, roasted cumin powder, red chili powder, salt, and chopped coriander leaves. Mix well and set aside.

Preparing the Pani:

1. Blend Ingredients: In a blender, combine tamarind pulp, mint leaves, coriander leaves, green chilies, roasted cumin powder, chaat masala, black salt, and regular salt. Blend until smooth.
2. Mix with Water: Pour the blended mixture into a large bowl. Add cold water and mix well. Adjust salt and spice levels as needed. Chill the pani in the refrigerator until ready to serve.

Assembling Gol Gappas:

1. Create a Hole: Gently tap the top of each puri to create a small hole.
2. Fill the Puri: Spoon the potato-chickpea filling into each puri.
3. Add Pani: Pour the chilled spiced water (pani) into the filled puris just before serving.

Serve:

Enjoy the gol gappas immediately after filling them to savor their crispy texture and vibrant flavors. They’re best enjoyed fresh and are a perfect snack for any occasion!

Feel free to adjust the spices and ingredients according to your taste preferences. Enjoy your homemade gol gappas!