Gol Gappe

Gol gappe is a mouth watering item that is very hard to resist.They are served filled with spicy water, channas and potatoes.

For Puris
Suji 1/2 cup
Maida 1/2
Clubsoda 3 tbsp
Oil For deep Frying
Salt According To Taste
For Pani
Water 4 Cups
Jaljeera powder 1 tbsp
Fresh Dhania leaves 1 bunch
Fresh Pudina leaves 1 bunch
Green Chillies 4 to 5
Imli 1/3 cup
Salt According To taste
Adrak 6 Cloves
Kala Namak 1 & 1/2 tbsp
For Filling 1/4 tsp
Mashed Potatoes with Salt to Taste 2
Boiled Mixed Sprout 1 Cup



For the Puris

  1. Combine the Suji, Maida, soda water and salt to make a semi-stiff dough and knead well.
  2. Allow it to rest under a wet muslin cloth for 10 to 15 minutes.
  3. Divide the dough into 40 equal portions and roll each portion into 37 mm. (1½”) circles.
  4. Place these circles under a damp cloth for about 5 minutes.
  5. Deep fry in a kadhai in hot oil on a medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil).
  6. Remove, drain on absorbent paper and store in an air-tight container.

For the pani:

  1. Soak the Imli in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve.
  2. Combine this pulp with the remaining ingredients except the kala Namak in a blender and grind to a fine paste using a little water.
  3. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and salt and mix well.
  4. Chill for at least 2 to 3 hours after making so that all the flavours have blended properly.

Serving  Gol Gappe

  1. Poke a small hole in the center of each puri. Add small quantity of mashed fried potatoes and garbanzo beans as filling.
  2. Add a little tamarind chutney. Dip in pani so that puri is filled with it and Serve.