Golgappa – Panipuri,Puchka Several Name Tastes Always Same
Golgappa are epitomize the Indian street food. They are also known as Panipuri, Puchkas and gupchup. Popular during India in a Variety of flavours. I’ve survived with this food for long. There were instances when that is my dinner. The number of pani puris you can eat could make a champ at the panipuri eating obstacle. The sweet, spicy and tangy flavour only leaves one wanting for more regardless of how much you consume.
I believe golgappa is a unanimous choice when it comes to people’s favourite binging bite; the thin, fried balls filled with a spicy mash of celery, and ducked in tamarind water. Set it in your mouth, the whole of it and it crumbles, throwing up the most heavenly sensations on your palate. The trick is to set the whole golgappa in your mouth, with no bursting, and only the most seasoned of golgappa lovers can do that perfectly! Golgappa yells cravings and nostalgia, the joy of crowding around the golgappa wala in the evening, and gulping down as many as possible, and beating your buddies at it, is one of the favourite competitions every folk would remember with a grin.
And lastly to say that golgappas have particular relation with the dim light of dusk. The sky turns into a mild, dusky purple littered with tiny silver stars; also that I only enjoy that people come from their houses, take a stroll in the local parks and savour the taste of golgappas.
For crispy Puchkas :
1 1/2 cups rava/semolina/sooji
1/2 cup urad dal flour
1/4 cup maida/all-purpose flour
bit less than 1/4 cup atta/whole wheat berry
salt to flavor
1 tablespoon ghee
baking soda-a pinch(optional)
water for kneading
oil for frying
- Mix all the flours, rava, ghee and salt, soda and knead them into dough by slowly mixing water.
- Cover it with a damp cloth and leave it aside for 20-30 mins
- Now knead the dough and make small balls of the dough and roll them into little,thin,round rotis or rather you can roll the dough out into a significant roti and cut out small puris using a rim of a katori.
- Deep fry them on medium fire till they puff and are golden brown in color. Drain them on absorbent paper and store in a air-tight container.
For spicy pani :
6-7 cups cold water
1/2 cup packaged pudina leaves(mint)
2 tblsp Jaggary (Gur)
1 green chilli
1 tbsp amchur pwd
1/2 tsp chaat masala pwd
1/4 tsp cumin pwd
Pinch of black salt (optional)
Fresh coriander leaves for garnish
salt to taste
- Mix the thin tamarind paste and jaggery to make a thin chutney
- You can also include a little bit of red chilli powder to make it more spicy
- Make a paste of mint leaves, green chilli and keep aside
- Take a vessel, then add the cold water in it, followed by the green mint paste and blend well.
- Add cumin powder, chaat masala powder, amchur powder, black pepper ,salt to taste. Garnish with coriander leaves. Chill in fridge till use
serving pani puri
Crack a little hole in the centre of each puri, fill it with spiced mashed potato, finely chopped onion, dip it into the chilled mint chutney water and consume immediately.