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Golgappa recipe


Golgappa is the most famous street food of India. From children to oldies, every Indians are fond of golgappas. They are perfect snacking option and tastes super delicious. Golgappa is also known as puchka in one state and pani puri in the other and is served in different styles as well. This golgappa recipe is very famous in Jharkhand and after tasting Golgappa’s of almost every state I can confidently say that Jharkhand serves the best golgappa. The yummy golgappa pani and allu stuffing they prepare is super delicious and mouthwatering.

TOPICS COVERED

Introduction
Ingredients
Step by step recipe with images
Tips and Tricks
Recipe card

Introduction


Golgappa is made by stuffing potato mixture in small, crisp puris along with flavoursome water. Usually we get to eat pudina pani in most of the cities but Jharkhand serves tamarind water which makes it super delicious as compared to those pudina pani recipe. The Golgappa puri can be made at home using semolina and wheat, but i suggest you to purchase it from local markets as it would be easier and cheaper as compared to what you make at home. So please go ahead and try this yummy recipe of ours and please don’t forget to share your reviews in the comments section below.

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Ingredients

White pea (white vatannas) -250 grams
Salt-as per taste
Tamarind- 100 grams
Coriander powder- 2 tablespoon
Cumin powder- 2 tablespoon
Jaljeera powder- 1 tablespoon
Green chillies- 4 to 5
Sugar- 1 tablespoon
Black salt- 1 tablespoon
Coriander leaves-1/2 cup (finely chopped)
Potatoes- 10 to 12
Onions- 2 small sized
Processed puris -40 to 50 peices

Step by step recipe with images

Golgappa pani preparation:

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1)Firstly take a bowl and soak the tamarind in water for an hour.


2) After an hour mash the tamarind with your hands, removing the pulp from the seeds.

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3) When done, strain it well in a mixing pot with the help of a strainer.

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4) Now add 1 tablespoon coriander powder to it.

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5) Add 1/2 tablespoon cumin powder to it.

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6) Add 1 tablespoon Jaljeera powder to it.

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7) Add salt as per taste.

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8) Add 1 tablespoon sugar to it.

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9) Mix it well.

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10) Now add 2 to 3 crushed green chillies to it.

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11) Add freshly chopped coriander to it.

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12) Mix it well.

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13) Now add 2 glasses of water and ice cubes to it.

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14) Finally add 1/2 tablespoon of black salt to it.

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15) Mix it well. Your yummy golgappa pani is ready. Garnish it with boondi.

Allu mixture preparation:


1) Firstly add white pea beans in a pot along with 2 cups of water and soak it for 7 to 8 hours.


2) Take a pressure cooker and add white pea beans along with water in it.


3) Add salt as per taste.


4) Pressure cook it for 1 whistle and then cook it on low flame for 5 minutes. Turn off the flame and don’t open the lid until steam releases completely.


5) Now once the steam has released, Open the lid to check if it’s cooked properly or not. It must turn soft and mushy.


6) Now pressure cook 10 to 12 potatoes in a pressure cooker. 2 to 3 whistles are enough to boil them.

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7) once boiled, peel them well.

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8) Take a bowl and add the potatoes to it. Mash them well.

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9) Now add 1 cup cooked white pea beans to it.

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10) Now add coriander leaves in it.

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11) Add chopped onions to it.

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12) Add salt as per taste.

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13) Add 1/2 tablespoon cumin powder to it.

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14) Add freshly chopped green chillies to it.

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15) Add 8 to 10 spoons of tamarind water it.

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16) Mix them well using your hands. Your potato mixture is ready. Keep it aside for later.

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Frying the processed puris.


1) Take 40 to 50 processed puris. They are readily available in the market.


2) Heat a pan with 2 cups of refined or olive oil on medium high flame.


3) Once done turn the flame to medium high. Now slowly add the processed puris to the hot oil. Add 4 puris at a time.


4) Once it is done from one side, flip it on the other side. It usually takes a minute to fry a puri.


5) Once it puffs up well and turns golden brown, drain them off and keep them aside.


6) Your puris are ready.

Assembling the golgappa.

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1) Now take a golgappa puri.

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2) Make a hole in the middle using your thumb.

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3) Stuff the puri with a spoon of potato mixture.

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4) Now fill it with the golgappa pani.

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5) Your golgappa is ready to be served.

Tips and Tricks


1) Soaking the tamarind helps remove the pulp easily.
2) Soaking the white pea beans helps them to cook fast.
3) Usually one whistle and 5 minute of cooking is enough to prepare the white peas. But if not done well you can pressure cook it for another whistle. All you want it to be is soft and mushy.
4) You can make the puris at home using semolina and wheat. But they are time consuming and costlier. You can buy these processed ones or simply those ready to eat golgappa puris from local market.
5) coriander powder and comin powder are the key to this recipe. You cannot skip them.
6) You must fry and assemble the golgappa when you want to eat them. Don’t do it before hand it may spoil them.
7) You must fry the golgappa on medium high flame for just a minute. Overcooked golgappas turn hard and chewy.
8) This recipe requires immediate consumption.

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Recipe card

Golgappa

Prep Time 8 hrs
Cook Time 40 mins
Total Time 8 hrs 40 mins
Course Appetizer
Cuisine Indian
Servings 4 People

Instructions
 

Golgappa pani preparation:

  • Firstly take a bowl and soak the tamarind in water for an hour.
  • After an hour mash the tamarind with your hands, removing the pulp from the seeds.
  • When done, strain it well in a mixing pot with the help of a strainer.
  • Now add 1 tablespoon coriander powder to it.
  • Add 1/2 tablespoon cumin powder to it.
  • Add 1 tablespoon Jaljeera powder to it.
  • Add salt as per taste.
  • Add 1 tablespoon sugar to it.
  • Mix it well.
  • Now add 2 to 3 crushed green chillies to it.
  • Add freshly chopped coriander to it.
  • Mix it well.
  • Now add 2 glasses of water to it.
  • Finally add 1/2 tablespoon of black salt to it.
  • Mix it well. Your yummy golgappa pani is ready. Garnish it with boondi.

Allu mixture preparation:

  • Firstly add white pea beans in a pot along with 2 cups of water and soak it for 7 to 8 hours.
  • Take a pressure cooker and add white pea beans along with water in it.
  • Add salt as per taste.
  • Pressure cook it for 1 whistle and then cook it on low flame for 5 minutes. Turn off the flame and don't open the lid until steam releases completely.
  • Now once the steam has released, Open the lid to check if it's cooked properly or not. It must turn soft and mushy.
  • Now pressure cook 10 to 12 potatoes in a pressure cooker. 2 to 3 whistles are enough to boil them.
  • once boiled, peel them well.
  • Take a bowl and add the potatoes to it. Mash them well.
  • Now add 1 cup cooked white pea beans to it.
  • Mix them properly using a masher.
  • Now add salt as per taste.
  • Add 1/2 tablespoon of cumin powder to it.
  • Add a tablespoon of coriander powder to it.
  • Now finely chop the onion and coriander leaves.
  • Add the chopped onions to the mixture.
  • Add freshly chopped coriander leaves to it.
  • Add 1/2 tablespoon of black salt to it.
  • Mix them well using your hands. Your potato mixture is ready. Keep it aside for later.

Frying the processed puris:

  • Take 30 to 40 processed puris. They are readily available in the market.
  • Heat a pan with 2 cups of refined or olive oil on medium high flame.
  • Once done turn the flame to medium high.
  • Now slowly add the processed puris to the hot oil. Add 4 puris at a time.
  • Once it is done from one side, flip it on the other side. It usually takes a minute to fry a puri.
  • Once it puffs up well and turns golden brown, drain them off and keep them aside.
  • Your puris are ready.

Assembling the golgappa:

  • Now take a golgappa puri.
  • Make a hole in the middle using your thumb.
  • Stuff the puri with a spoon of potato mixture.
  • Now fill it with the golgappa pani.
  • Your golgappa is ready to be served.

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