Wednesday, 24 June 2009

Call it Panipuri or Golgappa or Paani ke Batashe…

…this delicacy remains mouthwatering. Wikipedia tells me that it originated from Uttar Pradesh in India. But its presence is felt throughout the nation, even though it is called by different names and the preparation may slightly vary, to suit the taste buds of the particular region / state.
The Gol gappas that I have known since childhood are served with boiled potatoes / safed matar (boiled dried yellow peas / vatana), and spicy paani (water)/ jaljeera
. Both the water and the filling are cold.
I remember a time when, atleast once a year, my grandmother and my mother would jointly take up the project of making the golgappas / puris at home. Which meant a complete day’s work – the flour was kneaded and each ball was individually rolled and fried, and at least 100 puris were prepared to satisfy the taste buds of the entire family! And it would be accompanied by Aloo Tikki
, Dahi Vada and Papdi Chaat (the puris which refused to puff up while frying were served with yoghurt and tamaraind chutney). Phew! Quite an effort.
These days, I make it a point to visit my favorite Chaat
corner whenever I visit my hometown in Northern India. Or when my husband and I really have a craving for eating Paani ke Bataashe / Golgappas, we enjoy it at home. This definitely does not involve the kind of effort which my mother or grandmother put in, since most of the ingredients are either readily available in the market or can be prepared using instant mixes.

Puri / Golgappa / Phuchka
These are readily available in packets in most of the super markets or sweet shops in India. Alternately, they can be purchased from the local road side cart / joint which specializes in selling Pani Puri.
We use Badshah Pani Puri Masala
, and follow the instructions given on the pack. My husband adds juice of half a lemon to further enhance the flavor.
We prepare it around 30 minutes in advance and keep it in the refrigerator for cooling
The filling
Soak ¾ cup dried yellow peas (safed matar / vatana) overnight. Drain the water. Boil them with 1 ½ cup water in a pressure cooker (it will take around 10 minutes) or in a pot (will take much longer). In a pan, heat 1 tbsp oil, and add the boiled peas. Stir it on high heat till most of the water is evaporated. Mix 1 tsp of cumin powder and a bit of salt.
I alternately also use boiled potatoes which are either mashed or finely chopped, and seasoned with a bit of salt, red chili powder and cumin powder.

To Enjoy
Break a small hole in the crust of the puri, fill it with stuffing of your choice, dip it in the pani and place the entire puri in your mouth. Ask for more :)


  1. My Blog
    Thanks for your share
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    Hsinchu, Taiwan

  2. nice one - You may want to try the simple recipe for tikha pani - since you like gol gappe so much.. here it is:

    Njoy! and keep blogging..


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