Golgappa recipe | panipuri recipe | panipuri filling recipe | easy puchka recipe with step wise pictorial and video recipe.

Prior to this post, we have posted the recipe of golgappa puri because without puri you can’t make out golgappa.

If it confuses anyone that how golgappa is different from golgappa puri, let us explain it again that puri is the fried outer puffed round shell in which different masalas and other ingredients are filled and that complete set up is called golgappa.

DIFFERENT NAMES ONE DISH

This one street food is called by different names in different parts of the country.

Golgappa or gol gappay is called in northern part of india especially Delhi, Punjab and our city jammu.

Panipuri in maharashtra, Paani patashi in Haryana, Fulki in Madhya Pradesh
and Pani ke batashe in Uttar Pradesh.

Bihar, Jharkhand & Bengal calls it Puchka/phuchka.

In Assam, it is called Phuska/Puska,
Gup-chup in Odisha & Chhattisgarh and
Pakodi in Gujarat.

More or less, the ingredients are almost common everywhere.

Yes, few add roughly chopped onions and white chickpeas. At some places curd is not added. Even in our city, golgappe is prepared by street vendor in different ways.

The masala water is quite spicy and if one is not open to too much spiciness, curd is added in a golgappa to cut the spice.

It won’t be wrong to say if we call it the first love of almost every girl or women. So this post is dedicated to each one, who is craving for golgappe in this lockdown in the country. Lol.

To see more of the interesting and easy streetfoods/sancks recipes, click here.

As these golgappe carry their value only when served with chutneys, so don’t skip the recipe of both GREEN CHUTNEY & TAMARIND CHUTNEY.

Step wise pictorial method of Golgappa recipe

1. In a bowl, add all the ingredients mentioned under the head “For Masala Water”.
2. Mix well. Taste the water and adjust the seasoning, if needed.
3. Take a golgappa puri and prick on its top middle side with the hit of index finger or spoon.
4. Fill it with 3 to 4 chanas, 1 – 2 potatoes pieces, curd, green chutney & tamarind chutney and lastly with masala water. You can increase or decrease or totally avoid any of the ingredients used for stuffing, as per your liking or personal taste.
5. Gobble it with a wide mouth…

NOTES

1. In case of non availability of dry ginger powder, you may use fresh grated ginger too.
2. Water must be chilled otherwise you won’t be able to relish the golgappe.
3. Make sure curd is not sour, otherwise it may spoil the taste of your golgappa. However, golgappa can be assembled without curd too.

Golgappa recipe – recipe card

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