Golgappa Fry with Masala (250gm)

This pack contains 250 gms of golgappa or pani puri pellets ready to fry and a packet of masala to make gob smacking golgappa paani. Preparation Method: Golgappa pellets. Pour oil in a deep fry pan and heat the oil. Once the oil is hot, add…

This pack contains 250 gms of golgappa or pani puri pellets ready to fry and a packet of masala to make gob smacking golgappa paani. 

Preparation Method: Golgappa pellets. Pour oil in a deep fry pan and heat the oil. Once the oil is hot, add the golgappa pellets and fry till it puffs up. Transfer the fried golgapps onto a kitchen towel to drain off excess oil. 

Masala Mix – Pour contents of Masala into a bowl and mix with 500ml cold water and refrigerate to chill. If you find the masala mix to be spicy you can add more water to adjust flavor. 

When it comes to relishing the Indian roadside chaat, devouring Golgappe or pani puri rules the roost hands-down. Gulping these tiny tangy-minty delights with finesse requires some skill and expertise. Also known as Puchke, these are a special favourite among women. It is a common sight to watch women hangout at the roadside golgappe-wala and drool over this water-bombs in company of their friends. Remember watching Kangana dig into these mouth-watering delights in the Bollywood movie “Queen”?

Wanna experience gulping these mini-balls in the comfort of your home?  Try this Golgappa Fry with Masala to soothe your chaat cravings instantly. Also called Pani Puri Fry. 

Do you know what a flavourful panipuri/golgappa/gupchup/patashe tastes like?

I am sure you haven’t heard so many names of panipuri. These are the names I know after travelling across India. The world where I grew up, gupchup is the most common word as the gupchupwala (the person who sells gupchup in a small kiosk) would summon everyone shouting gupchup as he entered our colony. I grew up in a small town in eastern India with the privilege of tasting the most exotic gupchups in the world.

Let me introduce you to various types of pani puri I used to eat as I grew up in a little Indian village. 

1. Water filled gupchup, the most generic one with spicy potatoes and tangy tamarind water. The recipe from my favourite gupchupwala from my town is utterly simple. I take some boiled potatoes cooled enough to mash. I add some basic spices like salt to taste, cumin powder, chaat masala, black salt to mashed potatoes. To this, I add boiled black chickpeas, chopped coriander, chopped onions and green chillies (just add chillies if you like extremely spicy) and most important thing tamarind concentrate. Now, this is very important, adding sweet tamarind sauce and sour tamarind concentrate to gupchup mix increases flavors 10 times! Also, less known is the fact that if you put some crushed gupchup to the mixture, it also makes it tastier. This mixture can be eaten as such and has a funny name churmur. But, the real way of having pani puri is to put this mixture in popped readymade gupchups and tangy water. If I don’t have the readymade sachets to make tangy gupchup water that comes with my gupchup box, then I usually make it by just adding tamarind paste to some water and the spices that I mentioned for the potato mixture. 

2. Bharwa gupchup. Follow the same recipe as the water filled gupchup but add some some additional ingredients like mashed vadas, more tamarind sauce and a pinch of black salt and red chilli powder.

3. Double gupchup also called dahi puri. I start with the same potato mixture as for the water filled ones. Then, I take some readymade gupchups, add potato mixture, some diluted curd and tamarind sauce. To this, I add chaat masala, some more chopped onions, coriander, pomegrenade seeds and sev (gram flour mixture). 

What is your favorite recipe of panipuri? Have a look at this funny video to know what kind of golgappa eater you are!

Looking where to buy Golgappa Fry or Pani Puri Fry in Canada? We offer home delivery everywhere in Canada. We also have MDH Pani Puri Masala.