Gol Guppay Pani Puri

Gol Guppay Pani Puri


  • Semolina 1 cup
  • All purpose flour ½ cup
  • Handi White lentils ground 2 tbsp
  • Club soda for kneading the dough
  • Oil for deep frying
  • Potato 1 cup boiled
  • Bondi (small gram flour dumplings) 2 cups
  • Mint leaves ½ bunch
  • Green chillies 3
  • Water 1 liter
  • Tamarind pulp ½ cup
  • Roasted Handi coriander powder 1 tsp
  • Roasted Handi cumin powder 1 tbsp
  • Handi Chilli powder ½ tsp
  • Handi Salt ½ tsp
  • Ginger 2 tbsp chopped
  • Lemon juice 3 tbsp


For Sour Water:
  • In a blender put together ginger, mint leaves, green chillies and blend to a fine paste.
  • Mix in water with tamarind pulp, lemon juice, roasted cumin, roasted coriander powder, chilli powder and salt, mix well.
  • The water should be tangy and spicy. Strain water and keep in the fridge to chilli or add ice and use.
For Gol Gappa:
  • In a bowl mix together semolina, flour, white lentil, knead with club soda to from a stiff dough.
  • Keep aside for 30 minutes, then knead once again.
  • Make marble sized balls with little oil on your hands, roll out into puri with a rolling pin, secure between two layers of wet cloth, roll out all of them and leave aside for 10 minutes.
  • Deep fry on medium heat till they puff up, reduce heat and fry till crisp.
To Assemble:
  • Puncture the Gol gappa with tip of your thumb, add 1 tsp of filling and top it with the sour water, if you like it a little sweet add little sweet tamarind or plum chutney before adding the water.

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