Gol Gappa or Pani Poori

Gol gappa can be bought from Indian supermarkets or chaat shops in bags ready to be filled. It is very tedious to make them at home, as they need to be fully puffed up.

If pani poori masala is not available, mix 1/4 tsp chilli powder, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp and a pinch of salt.

Ingredients

250g gol gappa
125g black chickpeas
100g steamed bean sprouts (lentils should just begin to sprout) - optional
125g potatoes, boiled and coarsely mashed
1 bunch of mint leaves
1/2 bunch of coriander leaves
salt to taste
1/4 tsp chilli powder
6 tbsp pani poori masala
mint chutney
tamarind chutney

Method

Grind the mint and coriander leaves into a paste.
Mix pani poori masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes.

Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside.

Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using.

Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.

Top with a little mint and tamarind chutney.

To eat, dip each gol gappa into the prepared water and eat.

For a party, place the filled gol gappas on a serving dish. Serve the prepared water in a large container. The guests would pour the water into individual serving bowls, dip the gol gappas and eat.

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