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Restaurants›AMAYA Real Indian Food›Golgappe / Pani Puri Recipe

Golgappe / Pani Puri Recipe

Name: AMAYA Real Indian Foods Golgappe / Pani Puri Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.5 cups semolina (fine); 0.5 cups all-purpose flour (maida); 0.25 tsp salt; 1 tsp oil (for dough); 3 tbsp hot water (for kneading); 1 cups oil (for deep frying); 2 pieces potatoes (medium, boiled and peeled); 1 cups white chickpeas (canned, drained OR cooked); 0.5 pieces onion (small, finely chopped); 2 tbsp fresh cilantro (finely chopped); 1 tsp chat masala; 0.5 tsp roasted cumin powder; 0.25 tsp red chili powder; 0.5 tsp salt; 1 tsp lemon juice; 1 cups fresh mint leaves; 0.5 cups fresh cilantro (stems trimmed); 1 pieces green chilies (adjust to taste); 2 tbsp tamarind paste; 1 tsp black salt (kala namak); 0.5 tsp regular salt; 1 tsp roasted cumin powder; 1 tsp sugar; 4 cups cold water; 1 tbsp lemon juice; 0.25 cups date-tamarind chutney (store-bought or homemade)

Inspired by AMAYA Real Indian Food

Time1h 15m

Serves4

Filled with chickpeas and potatoes alongside spicy, tangy water.

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Ingredients

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Puri (crispy hollow shells)

1/2 cups semolina (fine)

1/2 cups all-purpose flour (maida)

1/4 tsp Celtic sea salt

1 tsp oil (for dough)

3 tbsp hot water (for kneading)

1 cups oil (for deep frying)

Filling

2 pieces potatoes (medium, boiled and peeled)

1 cups white chickpeas (canned, drained OR cooked)

1/2 pieces onion (small, finely chopped)

2 tbsp fresh cilantro (finely chopped)

1 tsp chat masala

1/2 tsp roasted cumin powder

1/4 tsp red chili powder

1/2 tsp Celtic sea salt

1 tsp ReaLemon lemon juice

Pani (spicy-tangy water)

1 cups fresh mint leaves

1/2 cups fresh cilantro (stems trimmed)

1 pieces green chilies (adjust to taste)

2 tbsp tamarind paste

1 tsp black salt (kala namak)

1/2 tsp regular salt

1 tsp roasted cumin powder

1 tsp sugar

4 cups cold water

1 tbsp ReaLemon lemon juice

Optional sweet chutney (for variation)

1/4 cups date-tamarind chutney (store-bought or homemade)

Method

Puri (crispy hollow shells)

Make dough

In a bowl combine semolina, all-purpose flour and 1/4 tsp salt. Add 1 tsp oil and mix. Gradually add hot water (about 3 tbsp) and knead quickly into a stiff but pliable dough. The hot water helps bind semolina. Knead 3–4 minutes until smooth. Cover with a damp cloth and rest 15 minutes.

Roll and cut

After resting, divide dough into small lemon-sized portions. Roll each portion into a smooth ball. Lightly dust work surface with flour; roll each ball very thin (about 1–1.5 mm). Using a small round cutter (about 1.5–2 inches / 4–5 cm diameter), cut discs. Re-roll scraps sparingly to avoid tough puris.

Fry puris

Heat oil in a deep frying pan over medium-high heat until hot (test: a small dough disc should immediately puff and rise). Fry discs in small batches, pressing lightly with a slotted spoon as they puff so they form hollow puris. Turn and fry until golden and crisp, about 30–45 seconds each side. Remove to a paper towel-lined tray and cool completely; they become crisper as they cool. Store in an airtight container if not using immediately.

Filling

Prepare potatoes by mashing boiled peeled potatoes coarsely in a bowl. Add drained chickpeas; slightly mash some chickpeas while leaving some whole for texture.

Stir in chopped onion, cilantro, 1 tsp chat masala, 1/2 tsp roasted cumin powder, 1/4 tsp red chili powder, 1/2 tsp salt and 1 tsp lemon juice. Taste and adjust seasoning. Keep filling aside at room temperature until assembling.

Pani (spicy-tangy water)

Blend herbs and spices

In a blender combine mint leaves, cilantro, green chili, tamarind paste, black salt, regular salt, roasted cumin powder and sugar with about 1/2 cup of the cold water. Blend to a smooth paste. Add another 1/2 cup water if needed to get the blender moving.

Strain and mix

Pass the blended mixture through a fine sieve into a pitcher to remove fibrous bits, pressing with a spoon to extract flavor. Add the remaining cold water (to total about 4 cups). Stir in 1 tbsp lemon juice and taste; adjust salt, tamarind or sugar as needed. Chill the pani until cold. Keep refrigerated until serving.

If you prefer a sharper fiery pani, add an extra small chopped green chili or 1/4 tsp roasted cumin powder at the end. For sweeter/tangier balance, mix in up to 1 tbsp extra tamarind paste or 1–2 tsp sugar to taste.

Assembly and serving

To serve, gently make a small hole in the top of each puri using your thumb without breaking the shell.

Spoon about 1–1.5 tsp of the potato-chickpea filling into each puri. Optionally add a drop of sweet date-tamarind chutney inside for variation.

Hold a filled puri in your hand, dip or pour about 2 tbsp (or to taste) of chilled pani into the puri through the hole, and eat immediately so it remains crisp. Repeat for each puri.

Serve puris and remaining pani chilled, with extra filling and sweet chutney on the side. Leftover pani keeps refrigerated for up to 2 days; puris are best consumed day of frying to remain crisp.