Gol Guppa | Hari Ghotra
4.9/5 rating (8 votes)

Gol Guppa

Pani Puri

  • Heat Medium
  • Serves 6
  • Dietary Info VEGETARIAN LACTOSE-FREE HEALTHY
  • Prep 40 mins
  • Cook 15 mins
Gol Guppa

The best Indian street food available. These are crispy, tangy, hot, spicy and refreshing all in one go!

Hari says

Indian street food is awesome. It's all about quick easy snacks that are so packed full of flavour you just can't help going back for more. Gol Guppa as we call them in the Punjab or Pani Puri as they are known everywhere else are little spice bombs that deliver a taste sensation that I just can't describe - It's like nothing else you will have tasted before!

Buying these from a street vendor and watching my mum eat them with her sisters on a hot dusty street in India is probably one of my first memories. She was so excited and now I know why.....they are amazing and they are so different from any form of English food.

These are about tantalising all your senses from the crispy crunch of the outer shell to the spiced mint green water that floods your mouth and undoubtedly dribbles down your chin (so make sure you have a napkin to hand) to the soft delicately flavoured chickpeas. I have nothing more to say you just have to experience the joy that is the Gol Guppa because it's delicious.

  • Ingredients
  • Method

Puri

  • 200g fine semolina
  • 4 tbsp plain flour, plus some for dusting
  • Salt, pinch
  • Black pepper, pinch
  • 130ml soda water
  • Vegetable oil for frying

Green Water

  • 125ml tamarind pulp
  • 2 tbsp roasted cumin seeds, crushed
  • 50g coriander leaves, (small handful)
  • 3 green chillies
  • 80g mint leaves, (large handful)
  • 1 tbsp black salt
  • 2 tbsp jaggary, crushed
  • 450ml water

Sweet Date and Tamarind Chutney

  • 85g seedless tamarind
  • 80g seedless dates
  • 40g grated jaggery (or brown sugar)
  • 450ml water
  • ½ tsp coriander seeds, crushed
  • ½ tsp cumin seeds, crushed
  • ½ tsp dry ginger powder
  • ½ tsp red chilli powder
  • 1 tsp black salt, or rock salt

Spiced Chickpeas

  • 1 tsp veg oil
  • 1x400g can of chickpeas (and, or 3 medium potatoes)
  • 1 small onion, finely diced
  • 2 tbsp chopped coriander leaves
  • 1 tsp roasted cumin powder
  • 1 tsp chaat masala powder
  • ¼ tsp red chilli powder (optional)
  • 1 tsp black salt

Method

Puri

  1. To make the puris, place the semolina, flour, a pinch of salt and pepper into a bowl, and gradually add the soda water.
  2. Stir continuously until the mixture comes together and forms a stiff dough. Place into a bowl that has been dusted with flour and cover with a damp tea towel for about 30 minutes. 
  3. Place a large, deep pan or a wok on a gentle heat and pour in the vegetable oil and allow it to get really hot.
  4. Take small grape sized balls of the puri dough and roll into a ball with your hands. On a floured surface roll it out to make thin, flat circles, about 7cm across.
  5. To test if it's hot enough, drop a tiny piece of dough into the pan – if it floats to the surface and starts to sizzle, it's ready.
  6. Very gently slide in one circle of puri dough and fry for 2 to 3 minutes, it will puff up. Then using your spoon to push them under the oil, then carefully flip them over and continue cooking for 1-2 minutes, until it's golden and crisp. Transfer to a kitchen paper to drain, and repeat with the remaining dough.

Green Pani

  1. Place all the green pani ingredients, into a liquidiser. Make sure the jaggery has dissolved a little then and blitz until smooth.
  2. Line a sieve with muslin, place over a large bowl and sieve the mixture to get an intense, flavoured water.

Sweet Date and Tamarind Chutney

  1. In a pan, take the seedless tamarind, seedless dates and water. Cook for about 10 mins on a gentle heat.
  2. Add the jaggery and stir. Once it has dissolved the mixture will thicken a little.
  3. Stir in all the spices and salt then leave to simmer for a few more minutes. Remove from the heat and leave to cool.
  4. Pour the chutney mixture into a blender and grind until the chutney is smooth. Add a little water if required then strain the chutney through a sieve. This can be store in a jar and keep in the refrigerator for up to 3 weeks.

Spiced Chickpeas

  1. Boil the potatoes till they are cooked through. Peel and then chop them into small pieces.
  2. Place 1 tbsp of oil into a pan and add the chickpeas sprinkle in cumin, chilli powder, salt and heat through. Using your spoon mash them a little and set to one side.
  3. Finely chop the onion.
  4. In a small bowl, mix the chickpeas (and potatoes if using), onions, coriander leaves. Mix well and keep aside.

To Serve

  1. Make a hole in the top of the puri with your finger.
  2. Fill with a little spiced chickpea mixture, add a dollop of the date and tamarind chutney, fill with the green water and put the whole thing in your mouth and let you taste buds dance.

Nutritional information

Typical values* per Serving
Calories236
Fat (g)1.5
of which saturates (g)0.0
Carbohydrates (g)53
of which sugars (g)16
Fibre (g)1.1
Protein (g)6.8
Salt (mg)3.6
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments

Comments (4)

  • Dominique

    Dominique

    31 January 2016 at 16:26 |
    These are just amazing, We could not cook them fast enough, The chutney and green water are so full of flavours. Do try these

    reply

    • Hari Ghotra

      Hari Ghotra

      31 January 2016 at 21:05 |
      Hi Dominique they are sooo amazing aren't they? Little flavour bombs that everyone has to try! I'm so happy to hear that you have cooked them, I know they take a bit of effort but they are so worth it. Thanks for leaving a comment! Hari

      reply

  • Hari

    Hari

    23 November 2014 at 08:41 |
    Definitely - give it a go and let me know how you get on.

    reply

  • Eliza

    Eliza

    22 November 2014 at 18:52 |
    I haven't ever made street food on my own, maybe it's good time to try? Thanks. Eliza :)

    reply

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Hari Ghotra