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Gol Gappa

Puffed Crispy Pooris stuffed with tamarind sauce

Recipe by afsheenkaleem of Karachi, PK

Also known as Pani puri, it is very tasty and spicy dish and i hope every one will like it.

Ingredients vegetarian 4 servings

Directions

(FOR DOUGH) With the maida, sooji, baking powder and salt make a dough by adding milk. Roll small rotis and cut into small size circles using a cutter. Deep fry all of them on low heat. (FOR CHUTNEY) Add all ingredients in tamarind soaked water and stir well. (FOR SERVING) serve Gol Gappa with chutney and chana.

Comments

rajni

you have not told what to do with the ghee and how to make imli chutney

Divya

Divya

To make pani:-1. Grind coriander leaves+mint leaves+a green chilly+ginger+lime juice 2. Grind cumin seeds+fennel seeds+cinnamon 3. Mix 1+2 in water 4. Add salt+black salt+little sugar 5.Strain and serve chilled---so simple!

swati

swati

ghee is used when u r making a dough. when u r frying puri for gol gappa never turn side. fry it from one side only.to make imlichutney ,take imli pulp , sugar to taste ,salt to taste. hot little oil in a pan put hing (a pinch)jeera haldi .now pour imli pulp sugar salt amd little water. cook till required consistency(thick).

swati

swati

ghee is used when u r making a dough. when u r frying puri for gol gappa never turn side. fry it from one side only.to make imlichutney ,take imli pulp , sugar to taste ,salt to taste. hot little oil in a pan put hing (a pinch)jeera haldi .now pour imli pulp sugar salt amd little water. cook till required consistency(thick).

haseeb

the recipe u have told is not working the puri is not puffing plz can u tell me anoter recepie

rekha singh

i want to know suji ke golgappe.

shireen

recipe of poorie is fine but pani, people don't you think its too much spicy so instead of any other type of pani i prefer jal zeera it tastes very delicious.

Pinal

Very good

kusum

people, for the pani u just need mint and corriander leaves, a ginger. green chillies, black salt to taste and salt to taste, cumin seeds(jeera) and jeera poweder..just grind all the ingredients except salts and jeera powder in a grinder...then u'll get a smooth paste.now mix the paste in 2 or 3 ltrs water or as much paani u want..put the salts and jeera powder and leave it refrigerated for an hour or so..serve chilled with gol gappas and imli chutney...

Mumtaz

The ingredients in receipe says baking soda and in making procedure it says baking powder which is right to uise?

Mumtaz

you have mentioned baking soda in ingredients but baking powder in cooking procedure.Baking soda and baking powder are two different things which one is the right one?

Syma

You did not tell when to use the ghee and the puri did not puff up.

Darshni

U have not mentioned how to make pani of panipuri i would like to know how to make it.

jaspeet

YOU HAVE NOT TOLD HOW TO MAKE PANI OF PANI PURI OTHER WISE IT IS FINE

Nafisa

The puris turned out to be very nice and crispy. Have tried quite a few recipes but nothing like this one

maha

well i havent exactly tried it....but does it taste like orignal gol gapa?

asma

gol gappa are not puffing up as it has to be, although i have used the exact intregreinds and method