Golguppa | Puchka | Panipuri | Gupchup | Pani Ka. Batasha | How to make Suji Golgappa | How to Make Golgappa and Golgappa Pani Recipe at Home | How to Make Atta Golgappa Recipe | How to Make Khatta Meetha Pani for Golgappa
Golgappa is the most popular and loved street food snack of India, in English it is known as “water Balls” . It is known by different names in different regions like Pani puri in Maharashtra, Puchka in West Bengal, Gupchup in Odisha and Pani ka Batasha in various other regions of the country. There is as such no major difference between the recipes behind all these names but little here and there in the size of the puri and use of ingredients. It’s a crispy ball stuffed with little filling and then filled with spicy and tangy water.
How many calories does one golgappa have ?
Golgappa can be said relatively a low calorie snack.One golgappa can contain approximately 30 to 50 calories depending upon its size and the ingredients added to it.
In which state when and where was golgappa originated or invented ?
According to Pushpesh a prominent food historian golgappa was originated in Uttar Pradesh and Bihar about 100 or 125 years ago. It is also possible that golgappa was made out of Raj kachori or vice versa.
What is Dahi golguppa ?
Dahi golgappa is a form of golgappa chaat, it can be said somewhat similar to Raj kachori., Here golgappa is filled or served with creamy and tangy curd, flavored with sweet spicy chutney and some spices
Is Golgappa healthy ?
Golguppsa are like small fried puri’s usually made using Semolina (Suji) and wheat flour.Avoid eating too many Golgappa, as it might lead to digestive issues, hygiene problems if eating from an unhygienic road side stall.It not baked consuming too many golgappa can also give you high calorie count and high carbohydrate intake.
Golgappa variations
With changing times unique twist and variations can be seen in traditional golguppa recipe.Few such recipes are like Chocolate golgappa and golgappa cake,
What is Ragda Pani puri ?
In Maharashtra spiced mashed filling of white chickpeas or white peas is often used in Pani puri.
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Video recipe of How to make Suji Golgappa With Pani
Golguppa | Puchka | Panipuri | Gupchup | Pani Ka. Batasha | How to make Suji Golgappa | How to Make Golgappa and Golgappa Pani Recipe at Home | How to Make Atta Golgappa Recipe | How to Make Khatta Meetha Pani for Golgappa. You can check out few more snack recipes – Pyaz Kachori, Bhakarwadi, Dhuska, Atta Tikki Roll, Cheese Burst Double Crust Pizza
Recipe card of How to Make Golgappa and Golgappa Pani Recipe at Home
Golguppa | Puchka | Panipuri | Gupchup | Pani Ka Batasha
Ingredients
DOUGH
- 1/2 cup Semolina / Suji
- 1/4 tsp Salt
- 1/2 tbsp Wheat flour / Atta
- 3/8 cup Water
- Oil for frying
POTATO STUFFING
- 3 boiled Potatoes / Aloo
- Salt to taste
- 1/2 tsp Black Salt / Kala Namak
- 1/2 tsp Green chilli paste / Hari mirch
- 1/2 tsp roasted Cumin powder / Zeera
- 1 tsp Chaat Masala
- 4-5 tsp Tamarind pulp / Imli
- 1-2 tbsp boiled Bengal gram / Kal channa
PANI
- 100 gm Tamarind pulp / Imli
- Salt to taste
- 1/2 tsp Black pepper powder / Kali mirch
- 1 tsp full Coriander chutney / Dhaniya or 1/2 cup chopped Coriander
- 1/2 tsp Green chilli paste / Hari mirch
- 1/4 tsp Ginger powder / Saunth or 1 inch fresh Ginger / Adrakh paste
- 1/2 tsp Black Salt / Kala Namak
- 1 tsp full Dry Mint / Pudina or 1 cup chopped fresh Mint
- 1/2 tsp roasted Cumin powder / Zeera
- 1 tsp Chaat Masala
- 1 tbsp crumbled Jaggery / Gud
- 1 Litre chilled Water
- 1/2 tsp Red chilli powder
- 1/2 cup Masala Boondi
Instructions
- Put Semolina,Salt and Wheat flour all together make a soft dough using warm Water.
- Cover the dough with damp cloth and let to set for at least 30 minutes.
- Then divide dough in two equal parts.Smear surface with Oil and roll out dough into a sheet or to say a big roti.This sheet should be neither too thin nor too thick.
- Taking a 1+1/2 inch cookie cutter cut roundels.which are just like small Puri’s.
- Fry Puri’s in hot Oil and when the Puri’s puff up put heat over low and fry the Puri’s over low till they get golden in colour flipping in between upside down.
- Strain out and keep over sieve till excess Oil drips off.
- To make Pani Puri Pani Add all the ingredients listed for Pani ( Water ) except Masala Boondi and strain out this spice mixed Water.
- Now add the Masala boondis.
- On the other side make a Potato stuffing by first taking mashed boiled Potatoes then add and mix in all the ingredients mentioned for Potato stuffing.
- Now every thing is ready.Make a hole in your Puri stuff in made Potato mix with little Spicy Water.ENJOY !
Note
- If you are making lots of Puri’s at once cover the once already made with damp cloth otherwise they won’t puff up in hot Oil.
- If the sheet is too thin your Puri’s won’t puff up and if sheet is thick though Puri’s will puff up but they will get thick and hard on one side.
- To make puri’s crisp fry on low heat.
- If the Puri’s are fried in too hot Oil that is more hot than required then the Puri’s will become flat like Papdis.
