Recently we went out for dinner with my husband’s coworkers and their families to a Pakistani restaurant. While deciding what to order as appetizers from the menu, we fell upon Gol Gappay. There was no description under it, and so it was up to us to explain what Gol Gappay are.
Alright, I’m being completely honest here- trying to explain what Gol Gappay are was so incredibly difficult! I started off by trying to explain what puri (deep fried discs of dough that puff up and become crunchy) are, followed by the fillings typically found in Gol Gappay. I explained that there are tons of flavors and textures happening such as sweet, savory, and tangy, and also lots of crunchy, chewy, and soft textures. Basically a party in your mouth!
My “party in your mouth” description caught on, and I don’t think that it’s something that I’ll live down just yet. But in my defense, it is the best description of Gol Gappay and Pani Puri.
Gol Gappay/ Pani Puri
Gol Gappa Pani/ Water for Gol Gappay
- 3½ cups cold water
- 2 tablespoons roughly chopped cilantro
- 2 tablespoons mint leaves
- 1 tablespoon tamarind pulp
- 1 teaspoon red chili powder
- ¾ teaspoon cumin powder
- ½ teaspoon chaat masala
- ½ teaspoon black salt
- ½ teaspoon salt
Chickpea and Potato Stuffing
- 1 large potato, boiled until fork-tender and coarsely diced/mashed
- 1 cup boiled chickpeas
- ¼ cup diced onion
- Salt, to taste
Sweet Yogurt Sauce
- ½ cup full-fat or reduced-fat plain yogurt
- 2 tablespoons granulated sugar
- 20 Pani Puri puris, homemade or store bought
- Mint and cilantro chutney
- Sweet tamarind chutney
- Red chili powder
- Chaat masala
- Chopped cilantro
- Crispy sev
Prepare Gol Gappa Pani/ Water for Gol Gappay
Combine 1 cup of water with the remaining ingredients in the jar of a blender and blitz until smooth. Strain the mixture into a large bowl, discarding the strained bits. Add the remaining 2½ cups water and set aside.
Prepare Chickpea and Potato Stuffing
In a large bowl, gently mix together all ingredients. Set aside.
Prepare Sweet Yogurt Sauce
In a small bowl, whisk together yogurt and sugar until smooth. Add a few teaspoons of water to thin the mixture out if necessary. Set aside.
Assemble Gol Gappay/ Pani Puri
Using your fingers, gently crack and press a hole into the tops of the puris to create an opening for the stuffing. Place on a large platter.
Add a bit of the prepared potato and chickpea stuffing, followed by a drizzle of mint and cilantro chutney. Pour a dollop of the prepared sweet yogurt sauce over the puris, followed by a drizzle of sweet tamarind chutney. Sprinkle the tops with red chili powder and chaat masala, followed by a garnish of cilantro and sev.
Serve immediately alongside the prepared Gol Gappay/ Pani Puri water.
The water for Gol Gappay/ Pani Puri can be prepared ahead of time and kept refrigerated.
All filling and toppings can be prepared ahead of time and kept refrigerated. Simply assemble at time of serving.
The puris for Gol Gappay/Pani Puri can be easily found at any South Asian grocery store. I recommend the uncooked type of puris that need to be fried at home, because they have a sturdier texture than the cooked ones.
Sev is an Indian snack that can be easily found at any South Asian grocery store.