Indian Golgappe: The Perfect Snack for Every Occasion
Indian Golgappe: The Perfect Snack for Every Occasion
Golgappe, also known as pani puri, is a popular street food in India that is loved by people of all ages. It is a crispy, crunchy and tangy snack that is perfect for any time of the day. This dish is made from round, deep-fried breads filled with a mixture of spices, chutneys, and flavored water. In this blog, we’ll take a closer look at the history of golgappe, its ingredients, and how to make it at home.
The origin of golgappe is still debated, but it is believed to have originated in northern India, particularly in the states of Uttar Pradesh and Bihar. The dish quickly became popular across India and is now enjoyed as a snack by millions of people. Golgappe is also popular in other parts of South Asia, including Pakistan and Bangladesh, where it is known by different names.
The ingredients used to make golgappe are simple and readily available. The bread used for the golgappe is called puri, which is made from all-purpose flour, salt, oil, and water. The filling for the puri is a mixture of boiled and mashed potatoes, spices, and chutneys. The most commonly used chutneys are mint and tamarind chutney, which are both sour and sweet. The flavored water, known as pani, is made by mixing mint, coriander, tamarind, and other spices with water.
Making golgappe at home is easy and requires only a few steps. Here’s how you can make it:
Ingredients:
For the puri:
2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons oil
Water for kneading
For the filling:
2 large potatoes
1/2 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
For the chutney:
1 cup mint leaves
1/2 cup coriander leaves
1/2 cup tamarind paste
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
Water as needed
For the pani:
2 cups water
1 teaspoon salt
1 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
1/2 teaspoon sugar
Instructions:
For the puri:
In a large bowl, mix together the flour, salt, and oil.
Add enough water to form a soft dough. Knead the dough for about 5 minutes until smooth.
Divide the dough into small balls and roll out each ball into a thin circle.
Deep-fry the puris in hot oil until they are golden and crispy.
For the filling:
Boil the potatoes until they are soft. Mash them and add salt, red chili powder, cumin powder, and coriander powder.
Mix well and set aside.
For the chutney:
In a blender, blend together the mint leaves, coriander leaves, tamarind paste, sugar, salt, roasted cumin powder, red chili powder, and water as
