Here's a recipe for Karachi Famous Gol Gappay

Gol Gappay, also known as Pani Puri or Puchka, are a popular street food snack in Karachi, Pakistan. These delightful little hollow puris are filled with a mixture of tangy tamarind chutney, spicy mint-coriander water, and a flavorful stuffing. Here's a recipe to make Karachi famous Gol Gappay at home.

Ingredients:

For Gol Gappay (Puri):

1 cup semolina (suji)
1/4 cup all-purpose flour (maida)
A pinch of salt
Water, as needed
Oil, for frying

For Stuffing:

1 cup boiled and mashed potatoes
1/2 cup boiled chickpeas
1/4 cup chopped onions
1/4 cup chopped tomatoes
2 tablespoons chopped fresh coriander leaves
1 teaspoon chaat masala
1/2 teaspoon roasted cumin powder
Salt to taste

For Tamarind Chutney:

1/2 cup tamarind pulp
1/4 cup jaggery or sugar
1 teaspoon roasted cumin powder
1/2 teaspoon red chili powder
Salt to taste

For Mint-Coriander Water:

1 cup fresh mint leaves
1/2 cup fresh coriander leaves
2 green chilies
1-inch piece of ginger
1 teaspoon roasted cumin powder
1/2 teaspoon black salt
Salt to taste
Water, as needed

Instructions:

Prepare the Gol Gappay (Puri):

In a mixing bowl, combine semolina, all-purpose flour, and a pinch of salt.
Gradually add water and knead the dough until it becomes smooth and pliable.
Cover the dough and let it rest for 30 minutes.
Divide the dough into small portions and roll each portion into a thin circle.
Heat oil in a deep frying pan over medium heat.
Fry the rolled puris until they turn golden brown and crispy. Remove them from the oil and set aside.

Prepare the Stuffing:

In a bowl, mix together mashed potatoes, boiled chickpeas, chopped onions, chopped tomatoes, fresh coriander leaves, chaat masala, roasted cumin powder, and salt. Set aside.

Prepare the Tamarind Chutney:

In a small saucepan, combine tamarind pulp, jaggery or sugar, roasted cumin powder, red chili powder, and salt.
Cook the mixture on low heat, stirring continuously until it thickens into a smooth chutney-like consistency. Remove from heat and let it cool.

Prepare the Mint-Coriander Water:

In a blender, blend together mint leaves, coriander leaves, green chilies, ginger, roasted cumin powder, black salt, salt, and water until you get a smooth paste.
Strain the mixture using a sieve, pressing it with a spoon to extract the flavorful water. Discard the solids.

Assemble the Gol Gappay:

Take a Gol Gappa (puri) and gently make a small hole in the center using your thumb.
Fill the puri with a spoonful of the prepared stuffing mixture.
Drizzle some tamarind chutney and mint-coriander water into the puri.
Serve immediately and enjoy the burst of flavors.