Servings : 60 pooris/puris
Crunchy little puffed up hollow pooris/puris that are filled with a spicy chickpea filling known as Chana/channa Chaat and topped with a crunchy chickpea flour snack known as sev. The word Gol means round (describing the shape of the pooris/puris) and the word Gappay means can be gulped down in one bite (due to the tiny size of these delightful appetisers!)
Ingredients for Chana Chaat
- 1 mug cooked chana/chickpeas
- 1/2 tp 3/4 cup sweet tamarind sauce (recipe link below)
- 3 potatoes, peeled, diced into tiny pieces and then boiled until soft, then drained
- 1 onion, diced very finely
- juice of 1 lemon
- 1 tsp red chilli powder
- 1 tsp freshly ground cumin powder
- 1 tsp red chilli flakes
- 2-3 green chillies, chopped
- some fresh coriander, chopped
- salt to taste
Ingredients for Pooris/Puris
- 1 cup semolina/sooji
- 1/4 cup all purpose flour
- 1/4 tsp salt
- 1 tsp oil
- 1/4 tsp baking powder
- warm water as needed
First, prepare the chaat. Mix together all the channa chaat ingredients in a bowl. Taste and adjust flavours according to your preference. The result will look like this: Chana Chaat
Here is my tamarind sauce recipe: Sweet Tamarind
Next, prepare the pooris/puris.
Mix all the poori ingredients together and knead with water to make a firm dough. Make sure to knead this dough properly to create gluten in the dough which will prevent the pooris from tearing or bursting in the oil during frying. Cover and set aside for half an hour.
Divide the dough into two. Then roll each piece out relatively thin and cut small 2 inch round pooris with the help of anything that has a sharp rim, like a glass or small bowl. Make sure to keep the ready cut ones covered whilst you continue shaping more. Heat oil and deep fry one by one pressing down gently on each puri immediately in the hot oil to help it puff up faster. When they are puffed and golden, remove and drain the excess oil on kitchen tissues. Allow them to cool. These can be stored in an airtight container for up to a few days.
To assemble, break the tops of the pooris and fill each one with the channa chaat. Garnish with the sev and serve!