Golgappa, or Fuchka this is India’s favorite street food. It’s truly unique, and if I have to describe it, then it’s a crispy and hollow “puri” that is stuffed with tasteful mashed potato, together with spices, coriander, chickpeas, gram, tamarind pulp, lemon juice and chaat masala.
First of all soak tamarind with sufficient water for 30 minutes and keep aside.
Put suji, wheat flour in a mixing bowl and mix it well.
Gradually add lukewarm water and knead medium soft or stiff dough. The stiffness of the dough should be just like puri dough.
Once kneaded cover it with the lid or damp cloth to avoid dryness and keep it for 15 to 20 minutes aside to get set.
Meanwhile let’s prepare Pani and aloo masala (potato mixture)
To make Pani:
Put chopped coriander leaves, mint leaves, green chilly in a jar and grind it into smooth paste by adding water.
Take out the coriander mint paste from the jar and keep aside.
Take soaked tamarind and Mash it entirely with the help of hands or spoon and strain, pressing the tamarind into the strainer with the help of spoon so that all the pulps get removed. Discard the seeds
Put the coriander mint paste in the same strainer and strain the liquid/ juice of coriander mint paste by pressing it with the help of spoon. Do not discard the left over rough bits; use it while making potato stuffing.
Now put 1 ½ glass of water and all the spices (black salt, chaat masala, salt, cumin powder). Mix all the spices very well.
Adjust the spices as per your taste.
You can also keep the prepared pani in a refrigerator to make it chill or you can also add some ice cubes.
To make potato stuffing:
Put boiled and mashed potatoes in a mixing bowl and add boiled sprouts, black salt, salt, red chilly powder, cumin powder and rough bits of coriander mint. Mix it until well combined. You can also add freshly chopped coriander mint leaves.
After 20 minutes uncovered the dough, knead it again for few seconds to make smooth dough.
Divide the dough into two to three portions.
For rolling take one portion of the dough and roll out big thin rotis with the help of rolling pin. Roti should be evenly rolled thinly from all sides. Do not make thick roti otherwise puri will not become crisp and very thin roti will not puff up while frying. Instead of making big thin roti you can also divide the dough into many small portions and rolls each puris individually.
Take a cookie cutter or any lid of small container or small katori and cut into round shape discs from the rolled dough to make small round puris. Take out the extra dough and use it again to make puris.
Repeat the same process for rest of the dough.
Heat oil in a pan, once the oil becomes medium hot drop one by one rolled puris and press it little with spatula and allow them to puff up. Do not overcrowd the pan otherwise puris will not puff up.
Flip them over and cook till it becomes light brown in colour and crisp.
Once fried take out from the pan and put it on an absorbent paper to remove excess oil.
Once cooled, store it in an airtight container.
To serve Pani puri:
Take one puri and make small hole on the crisp side by tapping slowly.
Fill some potato stuffing in the puri.
Stir the prepared pani before using to mix masala and fill the puris with prepared water and serve immediately.