Irresistible — The Indian Gol Gappas
A quick recipe of India’s most favorite and popular street snack
Words cannot describe the craving Indians have for Gol Gappas. It’s an addiction, a delight, a celebration, a temptation, a treat, and sometimes also serves as a bribe to get someone or accompany someone to go shopping : ))
It is a sheer coincidence that i wrote an article on this mouth-watering famous street food for a cuisine challenge in Vocal where i wrote “From the smallest budget event to the most lavish weddings, the hosts make sure they have a “Chaat” and “Gol Gappa” stall to please their guests.” And Voilà! The very next day a video and images of a bride wearing a crown and a garland made of Gol Gappas; went viral. This was her way of showing her love for her favorite snack.
India is a country of diverse culture and cuisine and is known for its street food. Gol Gappas top the list and is the most famous & in-demand street snack food. It is also known as Paani-Puri, Phuchka, Fulki, Gup-Chup, Paani Ka Batasha…..etc. And it’s not only with Indians in India but among the Indian diaspora. People wait “standing” in a queue for their turn. I used the term “standing” because it is most relished when eaten standing. An average serving is 5–6 pieces per plate, but people generally go for 2 servings and not to miss the “gol gappa” eating competitions & challenges hitting more than 50 pieces an average per participant. Though the base ingredients are the same, it has evolved over the years and comes in many new combinations of potato and water fillings; with the latest being “fire gol gappas” or “fire pani puri” as they are more popular in Mumbai where it is called “pani puri”. I remember my childhood days when they were sold on a food cart ferrying into colonies selling gol gappas and papri-chaat. Gol Gappas have since earned higher status as well to secure a place in the menus of esteemed 5 star hotels where they come at an exorbitant 25 to 30 times the cost of a street outlet.
Well, i can go on praising this unique snack, but the intention behind this article is to charm all readers to MUST try and eat these at home for they are available in “ready to eat/make” kits. I am giving below a quick “How To Make Gol Gappas@Home” recipe that’s truly authentic and indulging.
So simple to rustle up alongside the tea; yes that fast and so delicious!!
Gol Gappas are made from wheat flour or semolina which is prepared into a hard dough, then thin rolled and cut into small bite-size 1–1½ inch round or slightly oval shapes. These are then deep-fried to puff up hollow crisps. It is poked to create a hole on one side to stuff it with boiled potatoes, some spicy mint or tamarind chutney and fill it up with spicy water.
The best is the unique way they are eaten.
This was one snack i just couldn’t dare prepare at home because of the laborious process. Yet i tried and was successful but soon gave up as eating outside was more economical cost-wise and time-wise. But last few years witnessed the growth of micro & small enterprises giving way to the in-house production of popular snacks and soon the ready to cook Gol-Gappas with a complete spice powder kit flooded the local stores. And voilà i couldn’t be happier to be able to make it at home !
Without much ado, i bought a pack to try them out at home and i couldn’t believe how easy to make it was. Soon i placed it at the top of my guest menu and in the must-haves of my own evening tea time snack.
Here i start with the simplest method step-by-step. Hope you visualize it, smell it, taste it and relish it as much as i enjoy it in real : ))
- Take medium sized boiled potato. Peel and mash it into small chunks
2) Take 6 Ready to fry Gol Gappas & deep fry. Do remember that oil should not be very hot else they will burn. It should be moderately hot and just drop the Gol Gappas in and in a few seconds they will start rising puffing up and that’s when you immediately begin turning sides till it is blown into round sphere shape.
3) And immediately take them out once fully blown and little more than light brown but not dark brown, and place them on an absorbent sheet. Remember, oil temperature and timing are very important.
Preparing the spicy water
While the oil is heating up. Start preparing the spicy water.
I buy branded “Pani Puri” Masala. Masala is a generic term used for dry powdered spices.
DO NOT buy “Jal Jeera” Masala. It should be “Pani Puri” or “Gol Gappa” Masala. Some brands also sell it in paste form along with Tamarind & Mint Chutneys. This Pani Puri Masala is available in different flavors but i prefer “Hing Pani Puri Masala” (Hing = Asafoetida)
Take two teaspoons of Pani Puri Masala, add one teaspoon sugar/powdered sugar. I love to add dry crushed Curry leaves & few fresh coriander leaves because dried mint leaves powder is one of the main ingredients and already in it. But can also add fresh mint leaves.
5) Now mix the Masala & sugar in a glass and add about 50 ml of normal water and mix it well for the sugar and spices to dissolve, then add approx 150 ml of cold water. It will look like — see pic on left :
And we are ready to eat.
6) Take the fried Gol Gappas and poke a small hole at the top. I use the edge of the handle of the fruit fork to lightly hit it to poke a small hole and use the fruit fork to drop a small bunch of mashed potatoes ideally not filling more than 1/3rd space inside. But once the potatoes are filled in, these must be consumed within few minutes otherwise the Gol Gappas start getting soggy.
7) Now this is most important — TAKE ONE AT A TIME. Place it in a small bowl and fill it up with the prepared spice water and immediately pop it into your mouth, close your mouth, break it and yummm……enjoy the savory that will leave you hungry for more.
Filling spicy water one at a time is advisable lest it gets soggy and might also break. While preparing is very easy but eating Gol Gappas is a skill. Many fail to break it properly inside the mouth while some drop it on way to the mouth and some break it in the hand itself. That’s why you hold a bowl while eating Gol Gappas, like shown in the picture below :
Take the whole piece straight into your mouth. And if you are eating for the first time don’t forget to capture the moment into a video; for sure it’s gonna be fun.
This may appear a lengthy process but it won’t take more than 5 minutes to complete the 6 steps. While the oil is heating start preparing the spicy water alongside the tea :))
Ideally keep mashed potato, spicy water and fried Gol Kappas separately and sit with your cup of tea and keep preparing one at a time and enjoy the most mouth-watering, appetizing and delightful Indian street snack at an unbelievable low cost at home.
I sincerely suggest you google “How to eat Gol Gappas” or “How to eat Pani Puris” and watch the fun.
Where ever in the world you are, just visit the nearest Indian store and grab a “Pani Puri” kit and try it at home. I am sure you won’t be able to escape the addiction
And just in case you would also want to read my version of this story on Vocal. Here’s the link 👉 https://vocal.media/feast/irresistible-the-indian-gol-gappas
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p.s. : Grammarly wants me to replace small “ i “ with capital “ I “ but please do bear with me as i prefer to use “ i “ for myself and not “ I “ and all the spaces and expressions i give may stay as my style. Thank You :))
