Gol Gappa Or Pani Poori Recipe - Cooking Index
Gol Gappa Or Pani Poori Recipe - Cooking Index
| 250 | Gol gappa | |
| 125 | Black chickpeas | |
| 100 | Steamed bean sprouts - optional | |
| (lentils should just begin to sprout) | ||
| 125 | Boiled potatoes - coarsely mashed | |
| 1 | Mint leaves | |
| 1/2 | Coriander leaves | |
| Salt - to taste | ||
| 1/4 teaspoon | 1.3ml | Chile powder |
| 6 tablespoons | 90ml | Pani poori masala |
| Mint chutney | ||
| Tamarind chutney |
Gol gappa can be bought from Indian supermarkets or chaat shops in bags ready to be filled. It is very tedious to make them at home, as they need to be fully puffed up.
If pani poori masala is not available, mix 1/4 tsp chile powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp and a pinch of salt.
Grind the mint and coriander leaves into a paste. Mix pani poori masala in 2 liters of cold water. Add mint and coriander paste and the ice cubes.
Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt until soft. Drain and keep aside.
Add salt, chile powder to the potatoes and mix in the chick peas and the bean sprouts, if using.
Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.
Top with a little mint and tamarind chutney.
To eat, dip each gol gappa into the prepared water and eat.
For a party, place the filled gol gappas on a serving dish. Serve the prepared water in a large container. The guests would pour the water into individual serving bowls, dip the gol gappas and eat.
Source:
"Cooking the Punjabi Way" by Aroona Reejhsinghani
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