Pani puri in Maharashtra, Pani ke batashe in Uttar Pradesh, Puchka in West Bengal, and Golgappa in Delhi. Golgappe are the most popular and favourite street food all over India. They are crispy, spicy and they take your taste buds on a heavenly journey. Now, there are varieties of panipuri available all over India like, pizza panipuri, chocolate panipuri, chai panipuri, ice cream panipuri and the list just gets weirder!
Traditionally, Golgappas are prepared using boiled potatoes and chickpeas stuffing with spicy mint flavoured water (Jaljeera) which are filled in small crispy pooris. These tempting golgappe can be made using semolina flour (sooji) or whole wheat flour (atta). The pooris made from whole wheat flour are slightly bigger and lighter than sooji pooris. There are many variants of golgappa paani that one must taste- adrak paani, hing paani, jeera paani and Imli paani are a few of them. In this recipe, we will be making sooji pooris with sour and spicy golgappa paani, which is made with mint and raw mangoes.
You can use readymade golgappa pooris as well instead of making the pooris at home.
Benefits of Making Golgappe at Home
- Eating golgappas from stalls on the roads are always a concern about hygiene. Making golgappas at home ensure that they are hygienic.
- You can make them healthier because at home you do not add any preservatives to them.
- The ingredients used at home are fresh and can be adjusted accordingly.
- Unlimited supply of panipuri! What more can you ask for?
Making Crispy and Crunchy Golgappa
The most crucial thing is to get the crunch and texture right. To achieve this, roll the dough uniformly and the thickness of the rolled dough should be 1-1.5 mm. Knead the dough for at least 5 minutes to make crispy golgappe. The temperature of the oil is also very important. It should be maintained throughout the frying process for crispy pooris.
Below is the recipe to make the famous Delhi style golgappe. Do not forget to read the tips at the end of the recipe.
Golgappa RecipePrint Recipe
- SOOJI POORI OR GOLGAPPA- 1 cup Fine Sooji or Semolina (unroasted)
- Oil for frying + 1 tsp. Oil for dough
- 2 Tbsp. Maida or All-Purpose Flour
- 1/4 tsp. Baking Soda
- ½ tsp. Salt
- Water for dough
- FOR JALJEERA OR GOLGAPPA PAANI- ½ cup Mint Leaves
- 1 to 2 Green Chilli, chopped (to taste)
- 1 Raw Mango, medium size
- 3 Tbsp. Boondi (optional)
- Salt, to taste , 1 tsp. Black Salt
- 1 tsp roasted Cumin Seeds (Jeera)
- 1 tsp. fennel (Saunf) and A pinch of Asafoetida (Hing)
- 1 tsp. Raw Mango Powder
- 4 cups Water
- GOLGAPPA STUFFING- 3 boiled Potatoes, medium size
- 1/3 cup Black Chickpeas + 1/3 cup White Chickpeas
- ½ tsp. Red Chilli Powder + ½ tsp Chaat Masala + ½ tsp. Black Salt
- 2 Tbsp. Coriander Leaves, chopped (optional)
for sooji poori or golgappa
- In a bowl, take 1 cup sooji, 2 Tbsp. all-purpose flour,1 tsp. oil, ½ tsp. salt and 1/4th tsp. baking soda. Mix all the ingredients evenly using your hands.
- Gradually add water to the ingredients and mix again. Sooji will absorb the water so add water in parts while kneading the dough. Knead the dough well as it will help to make puffed and crisp.
- The dough should be of medium-soft texture. Add more sooji or water to get the right texture.
- Keep the dough in a bowl and cover it with a moist napkin or kitchen towel. Keep it aside for 25 to 30 minutes.
- Remove the cloth and knead it again.
- Divide the dough into 3 or 4 parts. Take one part and keep the rest of the dough covered with a moist towel. Roll the dough ball evenly on a flat surface to 1-2 mm thickness.
- Using a cookie cutter or a small bowl cut small circles.
- Put the pooris on a plate and Keep the pooris covered with a moist towel till they are fried.
- In a wok (Kadai) heat oil for deep frying the pooris. When the oil is medium hot, start frying the pooris in batches of 5 to 6 pooris depending upon the size of the wok.
- Press each poori lightly to puff them up. Then, flip the pooris to cook them from both sides. Fry them until they turn golden brown.
- Fry all the pooris in the same way.
- Drain pooris on tissue paper to soak excess oil.
- Let the pooris cool down completely and then store them in an air-tight container.
For golgappa paani or jaljeera
- Peel and soak one raw mango in 1 cup hot water for about 30 minutes. Keep it aside.
- Take ½ cup mint leaves and remove the stems as they make jaljeera bitter. Rinse the mint leaves thoroughly and add them in a grinder.
- Remove the seed of the soaked raw mango. Add the pulp and water of the raw mango to the grinder.
- Add 1 tsp. roasted cumin seeds, 1 tsp. black salt, 1 tsp. fennel, a pinch of asafoetida, 1 tsp. raw mango powder and salt to the grinder.
- Grind to form a smooth chutney. If required add 1/4th cup of water to the grinder.
- Transfer the chutney to a large bowl and add 3 cups of water to it. Stir the mixture.
- Adjust the spices of jaljeera once it is ready.
- Add boondi, if desired. You can store the jaljeera in refrigerator as it tastes best when chilled.
For golgappa stuffing
- Soak 1/3 cup black chickpeas and white chickpeas in water for 7 to 8 hours.
Note: you can just use one type of chickpea.
- Add the chickpeas in a pressure cooker along with ½ tsp. salt. Add 3 cups of water and cook them on a medium flame for 20 minutes.
- Strain the chickpeas and add them in a bowl. Mash the boiled potatoes and add them to the bowl
- Add ½ tsp. red chilli powder, ½ tsp chaat masala, ½ tsp black salt and 2 Tbsp. chopped coriander leaves to the bowl.
- Mix everything and keep the mixture aside.
Assembling the golgappa
- Keep all the elements of golgappa ready before assembling.
- Take golgappa poori and make a hole at the centre of puri using your index finger.
- Stuff the golgappa with golgappa stuffing. You can also add tamarind chutney.
- Dip each puri in golgappa paani and eat immediately.
You can also make Dahi pooris which is a delicious snack from Mumbai.
- Just replace the golgappa paani with curd.
- Add tamarind chutney and mint chutney to the poori, along with the golgappa stuffing.
- Garnish with sev and coriander leaves. Serve immediately.
- You can switch semolina with whole wheat flour.
- The dough should be medium soft. It should be harder than roti rough but softer than poori dough.
- Fry the pooris until golden brown so that they stay crispy.
- Let the pooris cool down for at least 5 hours before using them.
- Add some lemon to the golgappa paani if it tastes bitter.