X - Xtra Special Gol Gappe , street food from Delhi

Gol Gappe are the famous spicy water balls from India . A street food of most states , these Gol Gappas are called by different names in different states . It is not only the name that’s different , they taste different too., though the concept remains the same .

In Gujrat they are called Pakodi while in Maharashtra we call these Paani Poori . The water is made with citric acid or lemon juice . The filling is different and the Pooris vary too . The same Paani Poori is called Gol Gappe in Delhi . The Delhi style Gol Gappas are either made of sooji or wheat flour . Whole dry mango is soaked overnight and this water becomes tarty . Herbs and spices are added to it to give the final touch . The filling is with chopped boiled potatoes and zero size garbanzo beans . The sweet imli chutney is made from the dry mango pulp .

Gol Gappas have always been my weak point , and I love to Explore the Flavours of this street food by trying it in different states . Recently on my trip to Lucknow my cousins told me that these are called Batashas . The flavours were different and I am keen to make the Lucknowi version of these Gol Gappas . I have a Bangla version where they are called Puckas , there’s a version with Ragda , different flavored waters and not to miss some Paani Poori Shots . My BM buddies who have attended the BM meets would definitely drool while I talk of these as they have tasted some versions .

Coming back to Delhi style the wheat Pooris are quite big in size , the sooji Pooris are heavier . The water is clear and they strain it , which leaves no traces of the herbs . The water is quite sour in comparison to other states . Here they use dry mango pulp for chutney , Unlike rest of the states where they use tamarind for chutney . Chopped potatoes and zero sized Channa are used , unlike mashed potatoes and black Channa .

Over the years I have started liking the Gujrati Pakodi but the Delhi style Gol Gappas have always been my favourite , hence the Xtra Special Gol Gappe !

X - Xtra Special Gol Gappe , street food from Delhi

Gol Gappe

Ingredients

Pooris
Stuffing
Sweet Chutney
Paani

 

Stuffing

2-4 Boiled potatoes
1/4 cup zero sized boiled garbanzo beans
1/4 tsp black salt
1/8 tsp yellow chilly powder
1/8 tsp roasted cumin powder

 

Paani

1 cup whole dry mango powder
1/4 cup mint leaves
1/8 cup coriander leaves
3-4 green chillies
Black salt
1/2 tsp roasted cumin powder
1/2 tsp yellow chilly powder
Salt to taste

 

 

Method

 

Paani / Spicy Water

Soak the whole dry mango in 4 cups water .
Soak overnight .
Strain the water and keep the mango pieces aside .
Make a paste of mint , coriander, green chillies and two – three soaked mango pieces .
Add this paste and the spices to the water.
Mix well and cover and keep it for two hours .
At this point you can adjust the flavours according to your taste.
After two hours place it in the refrigerator .
Remove and strain the water before serving .

 

Stuffing

Chop the boiled potatoes finely.
Mix in the garbanzo beans.

 

Sweet Mango Chutney

( This recipe shall follow in a different post and will be updated soon.) )

 

How to serve

Take a poori , tap it gently to make a small hole, just the size of your finger.
Stuff in the prepared stuffing .
Put a teaspoon of sweet mango chutney.
Fill the poori with the spicy water .
Enjoy right away !

X - Xtra Special Gol Gappe , street food from Delhi

Here is what I have been posting under Explore the Flavors

A – Agre ka Bhalla

B – Bhungra Bateta

C – Chole Chawal

D – Dahi Wada Aaloo Dum

E – Elaichi wali Chai

F – Fariyali Sabudana Khichadi

G – Garadu Chat

H – Halwa Nagori Poori Sabzi

I – Ice Dabeli

J – Jamun Kulfi

K – Kutchi Bread Channa

L – Laiya Bhel

M – Matra Kulcha

N – Nadir Monje

O – Onion Samosas

P – Pav Pattice

Q – Qubani a Meetha

R – Ratalu ki Puri

S – Surati Paratha

T – Tameta na Bhajia

U – Undhiyu Chapadi

V – Vanela Ganthiya

W – Water Melon Shake

 

Print Recipe
Gol Gappe
Gol Gappe are the famous spicy water balls from India . A street food of most states , these are tangy, spicy slightly sweet and a favorite among ladies.
Course Snack, Tea Time
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 12 hours
Servings
Course Snack, Tea Time
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 12 hours
Servings
Instructions
Paani / Spicy Water
  1. Soak the whole dry mango in 4 cups water .
  2. Soak overnight .
  3. Strain the water and keep the mango pieces aside .
  4. Make a paste of mint , coriander, green chillies and two - three soaked mango pieces .
  5. Add this paste and the spices to the water.
  6. Mix well and cover and keep it for two hours .
  7. At this point you can adjust the flavours according to your taste.
  8. After two hours place it in the refrigerator .
  9. Remove and strain the water before serving .
Stuffing
  1. Chop the boiled potatoes finely.
  2. Mix in the garbanzo beans.
  3. Add salt, cumin powder and chilly powder.
How to serve
  1. Take a poori , tap it gently to make a small hole, just the size of your finger.
  2. Stuff in the prepared stuffing .
  3. Put a teaspoon of sweet mango chutney.
  4. Fill the poori with the spicy water .
  5. Enjoy right away !
Recipe Notes

16 thoughts on “X – Xtra Special Gol Gappe – Delhi Style”

  1. Now i know why you have named this dish as Xtra special gol gappe, seriously the pani version sounds completely different and unique from the usual ones. Definitely this Delhi gol gappe are super special to try. Wish i make a trip just to enjoy all these ultimate Delhi street foods.

  2. Wow, this xtra special golgappe looks extremely delicious and i have learned so much about different golgappe across the regions from your into, very informative. Never tried golgappe at home, when i make, i know where to come !!!

  3. Gol gappe in any form and taste is a crowd puller. These xtra tangy ones must have tasted great. But just wondering about 1 cup of amchur + the raw mango .. maybe it would diluted after soaking ..

  4. Yumm yummy!! That is such a scrumptious treat Vaishali. I don’t know if there’s any Indian who can resist good old gol gappas. I’m drooling just thinking of popping one in my mouth. Too yummy I say 🙂 I bought a pack of Gol Gappa puri couple of days back, I want to make them for my kids to see. Will have to see if they like it.

  5. Nothing a beat the Delhi style gol gappe, the mithi and theekhi chutney among with the super tempting jal jeera paani. Your entire setup is making me drool even though I had gol gappe just yesterday.

  6. Who can forget that paani poori shots Vaishali. Even if I think of that I start drooling. You are queen of making pani poori. This extra special ones look super tempting..

  7. I really didn’t know that Gujaratis call pani poori pakodi! I’m learning something new everyday. My mother in law had taught me to make the pani with mango, but we use fresh raw mango. The pani tastes slightly different from the one where imli is used. Lovely clicks and didn’t know whether to admire your beautiful ring or the pani puri 😉

  8. Wow, am literally drooling .. I can have pani poori as a meal all day, a big-time pani poori fan 🙂 Pakodi looks fantastic, I have heard so much about your pani poori I wish I can taste it someday di .. Your use of yellow chilli is actually making me more and more curious 🙂 Such a fabulous recipe for pani poori.. You are Pani poori queen for sure 🙂

  9. Gol gappes are xtra special any time. Nothing can beat the taste of this and this is one of the dish that actually has to be eaten as a street food from the matka as it intensifies the flavor even more. What a beautiful presentation Vaishali!

  10. I narrowly missed the pani poori that you made for the meet Vaishli and I always drool by the description that our BM girls make every time we talk about it. /My kids love, love, love pani poori .You have so many versions of them.Never knew these were also called Pakodi!!!

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