Gol Guppay Pani Puri recipe (serves 3)


  1. Semolina 1 cup
  2. All purpose flour ½ cup
  3. Handi White lentils ground 2 tbsp
  4. Club soda for kneading the dough
  5. Oil for deep frying
  6. Potato 1 cup boiled
  7. Bondi (small gram flour dumplings) 2 cups
  8. Mint leaves ½ bunch
  9. Green chillies 3
  10. Water 1 liter
  11. Tamarind pulp ½ cup
  12. Roasted Handi coriander powder 1 tsp
  13. Roasted Handi cumin powder 1 tbsp
  14. Handi Chilli powder ½ tsp
  15. Handi Salt ½ tsp
  16. Ginger 2 tbsp chopped
  17. 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.