How to make crispy Gol Gappas at home using simple tips……
Hello readers, how are you all doing. You all might be missing your favourite street food the gol gappa or also called as the pani puris, puchka, etc. It is known with different names in different states and is the most common and famous street food one can find all over India. Even the gol gappas have been the representative of Indian street food for the world and are also quoted as ‘Indian watery balls” by some nations. We all also love having gol gappas specially while we go out in market for shopping. But in this lock down, you all might be missing your favorite. So here we are today with recipe of gol gappas made of semolina simply at home just by following some tricks and tips. So now let’s get started with the recipe.
Things we will be needing….
- 200 gm Semolina
- 30 gm Oil
- Coriander leaves
- Green chillies
- Raw mango
- Spices (salt, red chilli powder, chaat masala, cloves, black cardamom, black salt, asafoetida cumin seeds) .
- Oil for frying
Now let’s get started….
- First we will be making the gol gappas or the balls. This is the most important thing to learn and also the trickiest part of the whole recipe. Making crispy ones is a challenge, but don’t worry if you keep on following the tips and tricks shared, you will be able to get through.
- We will start with the flour. Take 200 gm semolina in the bowl and add some oil to it. Mix them well and thoroughly till you feel that semolina has started binding together.
- After the step, start kneading the dough for making the gol gappas with the help of luke warm water. Add little bit of water at some intervals while kneading so that we get a soft dough. Do knead a soft dough, as you know semolina soaks water and swells up. So, making a soft dough will finally lead to its hardening after some time.
- After you finish off kneading do take care to cover the dough with help of a moist cloth. You should use the moist cloth throughout the process to avoid drying up of dough and avoiding cracking of the gol gappas while frying.
- Keep the dough aside for 15-20 min and then start making equal small balls out of the dough. You can roll the dough into a roll form and then cut equal balls out of that.
- Now roll the balls into circular sheets, in form of chapati and then keep them aside. Do not forget to even cover them with the same moist cloth.
- Now it’s time to fry the gol gappas, for this heat up the oil for frying and turn the burner to medium, add the gol gappas one by one, let them fluff up and keep them turning till they become reddish brown in colour.
- Now slow down the burner and deep fry the gol gappas. If you get through these steps properly you will be able to get your gol gappas crispier.
- Keep them separate preferably in a strainer to strain excess of oil.
- Now we will prepare the water filling for the same. For this in mixing jar take some fresh coriander leaves, green chilies, some raw mango.
- Now start adding spices as per your taste to it starting with a pinch of asafoetida, salt, black salt both according to you taste, some red chilli powder, 3-4 cloves, 2-3 black cardamom and some cumin seeds.
- Mixing the things well in the mixing jar and get the paste out of it. Now dissolve some paste in water and you water filling is ready. You can even add some boondi to it. Its optional.
- Take some boiled potatoes, cut them into small pieces and coated with the paste we made.
- All the fillings are now ready, now take the gol gappa, make a hole in the middle and fill it with the potatoes and water…….and have it…..it’s yumm…..