GOLGAPPE | WATER BALLS RECIPE

Step 1: Prepare the Puri Dough

In a bowl, combine 1 cup (192g) semolina, 1/2 cup (80g) all-purpose flour, and 1/2 tsp (3g) salt. Add 2 tbsp (30g) ghee and mix it evenly with your fingers until the mixture resembles breadcrumbs. Gradually add hot water and knead the mixture for 3-4 minutes to form a semi-soft, elastic dough. Cover the dough with a moist kitchen towel or plastic wrap and allow it to rest for 20 minutes.

Step 2: Prepare the Stuffing

In a separate bowl, combine 2 cups of boiled chickpeas, 1 medium chopped onion, and 2-3 large boiled potatoes. Add 2 tbsp of chaat masala (or to taste) and mix all ingredients thoroughly. Set aside.

Step 3: Prepare the Tangy Water (Pani)

Soak 200g of tamarind in 2.5 cups of hot water for 1 hour. Then, strain the tamarind water into a clean bowl, pressing the pulp to extract maximum flavor, and discard the seeds. Add 2 liters of cold water (or to taste) to the tamarind water. Stir in 2 tbsp chaat masala, 1 tsp cumin powder, 1/2 tsp ginger powder, 1 tsp black salt, 1 tsp salt, and 3 tbsp lemon juice. Mix well and set aside.

Step 4: Roll and Cut the Puris

After resting, uncover the dough and knead it again briefly. Divide the dough into 2-3 parts. Take one part and keep the remaining dough covered to prevent it from drying out. Roll the dough thinly into a large round. Ensure it's rolled evenly and thinly to prevent the puris from becoming thick and soft after frying. Using a cookie cutter or a small bowl/jar lid, cut small to medium discs from the rolled dough. Carefully remove the dough edges and place the small roundels on a plate without them touching each other. Keep these puris covered with a moist kitchen towel.

Step 5: Fry the Puris

Heat oil in a pan until it's medium hot. Test the oil by adding a tiny piece of dough; it should puff up quickly. Add the puris to the hot oil. They will puff up quickly; nudge them with a frying spoon to ensure they puff up completely. Fry them on medium-low heat until they are golden brown and crispy. Remove the fried puris and drain excess oil.

Step 6: Assemble and Serve

Keep all elements (puris, stuffing, and tangy water) ready before assembling. Take a golgappa puri, crack open the top. Place the chickpea and potato stuffing inside the puri. Fill this puri with the prepared tangy tamarind water. Serve and have them immediately for the best experience.

• The amount of hot water needed for the dough depends on the quality of semolina; adjust as necessary.

• Be careful when mixing hot water into the dough; use a spoon initially to avoid burning your hand.

• Ensure the dough is neither too soft nor too hard for the best puri texture.

• Roll the dough thinly and evenly to ensure the puris puff up and become crispy, not thick or soft.

• Maintain a medium-hot oil temperature for frying. Too low will make puris soggy, too high will brown them too quickly leaving the inside uncooked.

• Keep all elements (puris, stuffing, and tangy water) ready before assembling for immediate consumption.