Gol Guppas, Chaas Pani Recipe

Make the dough

In a mixing bowl combine 2 cups all-purpose flour, 0.5 cup fine semolina and 0.5 tsp salt. Mix well. Add 1 tbs oil and rub it into the dry ingredients until evenly distributed. Gradually add 120 ml warm water and knead to form a firm, smooth dough (slightly stiffer than chapati dough). Knead for 4–5 minutes. Cover the dough with a damp cloth and rest for 30 minutes.

Roll and cut puris

After resting, knead the dough quickly for 30 seconds. Divide into small lemon-sized balls. Flatten one ball and roll very thin (as thin as possible) on a lightly floured surface. Using a 4–5 cm (1.5–2 in) round cutter, cut small circles. Keep circles covered with a clean cloth to prevent drying while you work.

Fry the puris

Heat oil for deep-frying in a heavy-bottomed wok over medium-high heat until a small piece of dough sizzles and rises. Reduce heat to medium. Fry a few puris at a time: slide them into the oil and press gently with a slotted spoon so they puff up fully. Turn and fry until evenly golden and crisp, about 30–45 seconds per side. Remove on paper towels and let them drain and cool. As they cool, they become hollow and crisp. Store in an airtight container until serving.

Blend the chaas

In a blender combine 1 cup whisked plain yogurt, 800 ml cold water, 0.5 cup fresh mint leaves, 0.5 cup fresh coriander leaves, 2 green chilies, 1 tsp grated ginger, 2 tsp roasted cumin powder, 1 tsp black salt and 1 tsp regular salt. Add 2 tbs lemon juice. Blend on high until smooth and frothy (about 30–45 seconds).

Adjust and chill

Taste and adjust salt, lemon or roasted cumin as preferred. Strain the chaas through a fine sieve if you prefer a smoother liquid. Chill in refrigerator or add ice cubes (use up to 6 cubes) just before serving to keep it cold. Keep the chaas cold, as it is the main filling liquid for the puris.

Prepare potato filling

In a bowl combine 2 cups boiled, mashed potatoes with 1/2 tsp salt (adjust to taste), 0.5 tsp roasted cumin powder (if desired) and 2–3 tbsp finely chopped coriander (optional). Mix until smooth but slightly chunky. Keep warm or at room temperature.

Prepare chickpeas

Season 1 cup boiled chickpeas with a pinch of salt and 1/4 tsp roasted cumin powder; lightly mash some beans so they're a mix of whole and broken pieces for texture.

Make tamarind chutney

In a small saucepan combine 3 tbs tamarind paste, 2 tbs jaggery and 60 ml water. Bring to a gentle simmer, stirring to dissolve jaggery. Add 1 tsp roasted cumin powder and 0.5 tsp salt; simmer 2–3 minutes until slightly thickened. Let cool—consistency should be pourable but slightly syrupy. Adjust sweetness/tang to taste. (If using store-bought tamarind chutney, thin with a little water if too thick.)

Make green (coriander-mint) chutney

In a blender combine 0.5 cup fresh coriander, 0.5 cup fresh mint, 1 pcs green chili, 1 tbs lemon juice, a pinch of salt and 30 ml water. Blend to a smooth paste. Adjust lemon and salt to taste. Keep chilled until serving.

Prep toppings

Place 0.5 cup finely chopped onion and 0.5 cup sev in small bowls for assembly.

Assemble & serve

To serve, place a puri on your palm, gently tap the top center with a small spoon to create a hole. Add about 1 tsp potato filling, 1 tsp chickpeas, a small drizzle (about 1 tsp) of green chutney and 1 tsp tamarind chutney, a few chopped onions and some sev. Fill the puri with chaas (buttermilk water) — pour gently from a small ladle until the puri is nearly full (about 30–40 ml per puri). Serve immediately on a platter so guests can eat them while crisp. Repeat until puris are used. Keep remaining chaas cold and chutneys ready for refills.