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Gol Guppa Recipe

Gol Guppa, also known as Pani Puri or Puchka, is a popular Indian and Pakistani street food snack. It consists of hollow, crispy puris filled with a spicy and tangy water mixture along with potatoes, chickpeas, and tamarind chutney. Gol Guppas are also popular in Pakistan and people love to have them at  parties. 

Here’s a recipe to make Gol Guppa


For Gol Guppa

1 cup semolina (sooji/rava)

1/4 cup all-purpose flour (maida)

1/4 teaspoon baking soda

Water, as needed

Oil for deep frying

For Filling

2 medium-sized potatoes, boiled, peeled, and mashed

1 cup cooked chickpeas (chana)

1 small onion, finely chopped (optional)

Tamarind chutney (store-bought or homemade)

Green chutney (store-bought or homemade)

Chaat masala, to taste

Salt, to taste

For Pani (Spicy Water)

1/4 cup tamarind pulp

2 cups chilled water

1/4 cup mint leaves

1/4 cup coriander leaves

1 green chili, chopped (adjust to taste)

1/2 inch piece of ginger, peeled and chopped

1 teaspoon roasted cumin powder

1 teaspoon black salt

Salt, to taste

1 teaspoon chaat masala


1. Prepare Gol Guppa

In a mixing bowl, combine semolina, all-purpose flour, baking soda, and salt.

Gradually add water and knead into a stiff dough. Cover and let it rest for 20-30 minutes.

After resting, knead the dough again for a few minutes. Divide it into small lemon-sized balls.

Roll out each ball into a small disc, neither too thick nor too thin.

Heat oil in a deep frying pan over medium heat. Once hot, gently slide in the rolled discs one by one.

Fry until they puff up and turn golden brown. Remove from oil and drain excess oil on paper towels.

2. Prepare Filling

In a bowl, mix together mashed potatoes, cooked chickpeas, chopped onions (if using), chaat masala, and salt. Set aside.

Keep tamarind chutney, green chutney, ready in separate bowls.

3. Prepare Pani (Spicy Water)

In a blender, combine mint leaves, coriander leaves, green chili, ginger, tamarind pulp, roasted cumin powder, black salt, chaat masala, and regular salt.

Blend until smooth, adding chilled water gradually to achieve the desired consistency and taste. Adjust seasoning if needed.

Strain the mixture through a fine sieve to remove any coarse bits.

4. Assemble Gol Guppa

Take a gol guppa (puri) and gently crack a small hole in the center, ensuring it doesn’t break completely.

Fill the puri with a spoonful of prepared potato and chickpea filling.

Add a small amount of tamarind chutney and green chutney as per your taste.

Dip the filled gol guppa into the prepared spicy water (pani).

Place the gol guppa in your mouth in one go and enjoy the burst of flavors!

Repeat the process with the remaining gol guppas and serve immediately. Enjoy your homemade Gol Guppa!

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