Gol Guppas, Chaas Pani V Recipe

Make the dough

In a mixing bowl combine 1.5 cups all-purpose flour, 0.25 cups fine semolina, 0.5 tsp salt and 0.25 tsp baking powder. Rub in 1 tbs oil until mixture resembles breadcrumbs. Gradually add about 0.5 cups water and knead into a smooth, firm dough (slightly stiffer than chapati dough). Knead for 4–5 minutes until smooth.

Cover the dough with a damp cloth and let rest for 20–30 minutes. Resting helps the gluten relax and makes rolling easier.

Divide dough into small marble-sized balls (about 20–30 depending on size). Keep covered to prevent drying.

On a lightly floured surface roll each ball very thin (aim for 1–1.5 mm). Using a round cutter about 4–5 cm (1.5–2 inch) diameter, cut discs from the rolled dough. Stack discs covered with a cloth to avoid drying.

Heat 500 ml oil in a deep pan to medium-high heat (around 180°C if using a thermometer). Test oil by dropping a small scrap of dough — it should rise quickly and puff.

Fry the discs in batches: gently slide 4–6 discs into hot oil. Press down gently with a slotted spoon; the disc should puff into a hollow ball. Flip and fry until golden and crisp on both sides (about 20–40 seconds per side depending on heat). Remove and drain on paper towels. As they cool they will become crisper and fully hollow. Store in an airtight container until assembly.

In a bowl combine 2 cups mashed boiled potatoes and 1 cup cooked chickpeas. Lightly mash the chickpeas so they break up and bind with the potato but still retain texture.

Add 0.5 tsp roasted cumin powder, 0.5 tsp chaat masala, 0.25 tsp red chili powder, 0.5 tsp salt, 0.25 cups chopped cilantro, 1 tbs lemon juice and 0.5 tsp finely chopped green chili (if using). Mix thoroughly and taste; adjust salt or lemon as needed.

Divide the filling into small spoonful portions so that each puri gets about 0.5–1 tbs filling when assembling.

In a large bowl whisk 2 cups plain yogurt until smooth. Add 2 cups cold water and whisk to combine to a thin buttermilk consistency (adjust water if you prefer thicker or thinner).

Stir in 0.5 tsp roasted cumin powder, 0.5 tsp black salt, 0.25 tsp regular salt, 0.25 cups chopped cilantro, 0.25 cups chopped mint, 1 tbs lemon juice and 0.5 tsp finely chopped green chili (if using). Mix well.

Taste and adjust seasoning — chaas pani should be tangy, slightly salty, and cooling. Chill until ready to serve. For a smoother finish, blend briefly in a blender and strain through a sieve.

In a small saucepan combine 2 tbs tamarind paste, 2 tbs jaggery (or brown sugar) and 0.25 cups water. Heat gently until jaggery dissolves and mixture simmers.

Add 0.25 tsp roasted cumin powder and 0.25 tsp black salt. Simmer for 3–5 minutes until slightly thickened. Remove from heat and cool. Adjust sweetness/tang with more jaggery or tamarind if needed.

When ready to serve, arrange puris, filling, chaas pani and tamarind chutney (if using) on a platter. Work quickly so puris remain crisp.

To assemble each Gol Gappa: tap the top of a puri gently to make a small hole. Spoon about 0.5–1 tbs of potato-chickpea filling into the puri. Add a drop of tamarind chutney if you like a sweet note (optional).

Holding the filled puri, dip it into a glass or bowl of chilled chaas pani so the puri fills with the spiced buttermilk, or pour a small ladleful of chaas pani into the puri and eat immediately. Serve immediately so the puris remain crisp and the experience is contrasting (crisp puri, soft filling, tangy cool pani).

Serve the Gol Guppas immediately in small batches; keep remaining puris in an airtight container to preserve crispness until served.