Indian street food recipes: Gol Gappa

By Nandini Bhushan

Street food in India is a vibrant and integral part of culinary culture offering a diverse range of flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions. 

Also try: Indian food recipes: Santula

Gol Gappa

Gol Gappa or Pani Puri does not need any introduction since it tops the chart among Indian street food. The crunchy Puri along with flavourful stuffing and sweet chutney filled with tangy and spicy pani is a blast of flavour. A perfect balance of sweet, tangy and spicy flavour, Gol Gappa can never go wrong. 

Ingredients

For Pani

Mint leaves: 1 cup

Coriander leaves: 1 cup

Green chilli: 4

Cumin seed: 2 tsp

Tamarind pulp: 2 tsp

Black salt: 2 tsp

Chat Masala as per taste

Stuffing 

Yellow peas: 250 gms soaked overnight

Potato: 2 large

Turmeric powder: 1 tsp

Red chilli powder: 2 tsp

Coriander powder: 2 tsp

Cumin powder: 1 tsp

Ginger garlic paste: 2 tsp

Salt to taste

Chutney

Tamarind: 100 gms soaked

Jaggery: 100 gms

Salt: 1 tsp

Red chilli powder: 1 tsp

Step 1

Pressure cook the soaked peas along with turmeric powder, salt and water for about 5 whistles. Separately boil the potatoes. 

Step 2

Heat oil in a kadhai and add ginger garlic paste. Saute until the raw smell disappears. To this add the coriander powder, cumin powder, chili powder, chat masala and salt. 

Step 3

Add the boiled peas and let it come to a boil. Put the boiled and mashed potatoes and cook them all together for a couple of minutes. 

Step 4

Make the tamarind chutney by cooking together the tamarind pulp with jaggery, chilli powder, salt and chat masala. Cook them all together until it reaches the desired consistency. Once done, keep it aside and let it cool. 

Step 5

For the pani, grind together mint leaves, coriander leaves, green chilli, garlic, cumin seed, tamarind pulp, chat masala and salt. 

Step 6

Transfer into a large bowl and add about 3 to 4 cups of water. Whisk and keep it in the fridge. 

Step 7

Stuff the puri with boiled white peas curry (ragda), chutney and pani and enjoy the blast of flavour.