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 !
Paani / Spicy Water
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 !
Here is what I have been posting under Explore the Flavors
- Sweet Chutney
- 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
- 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
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 .
- Chop the boiled potatoes finely.
- Mix in the garbanzo beans.
- Add salt, cumin powder and chilly powder.
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 !