Authentic Indian Street Food: Gupchup Recipe

Ingredients

  • 1 cup Semolina (Suji)
  • 1/2 cup All-Purpose Flour (Maida)
  • 1/2 teaspoon Baking Soda
  • 1/2 cup Water (for dough)
  • 2 cups Water (for syrup)
  • 1 cup Tamarind (Imli)
  • 1 cup Jaggery (Gud)
  • 1 teaspoon Black Salt (Kala Namak)
  • 2 teaspoons Roasted Cumin Powder (Jeera Powder)
  • 1 teaspoon Red Chili Powder
  • 1 cup Boiled Chickpeas (Chole)
  • 1 cup Boiled Potatoes (Aloo)
  • 1/2 cup Chopped Onions
  • 1/2 cup Chopped Coriander Leaves (Dhaniya)
  • Salt to taste

Steps and instructions

  1. In a large bowl, mix the semolina, all-purpose flour, and baking soda. Gradually add water and knead it into a firm dough. Cover it with a damp cloth and let it rest for 30 minutes.
  2. Take small portions of the dough and roll them into very thin puris. Keep them covered under a damp cloth to prevent drying.
  3. Heat oil in a deep frying pan. Once the oil is hot enough, drop the puris one by one, press with a spoon, and fry until they puff up and turn golden brown. Drain on an absorbent paper and let them cool. They will become crisp after cooling.
  4. Next, prepare the tamarind syrup. Soak the tamarind in 2 cups of water for 30 minutes. After 30 minutes, mash the tamarind in the water and strain the mixture through a fine strainer to remove the pulp.
  5. Add jaggery to the tamarind water and cook until the jaggery is fully dissolved. Then add the black salt, roasted cumin powder, red chili powder, and salt to the syrup. Cook on a low flame for another 10 minutes. Turn off the flame and let the syrup cool.
  6. For the filling, mash the boiled chickpeas and potatoes together. Add chopped onions, coriander leaves, and salt. Mix well.
  7. To serve, crack a small hole in the center of each puri, fill it with a spoonful of the chickpea-potato mixture, and then pour some tamarind syrup over it. Serve immediately.

Tools for making

  • Mixing Bowl - A large bowl to mix the semolina, all-purpose flour, and baking soda.
  • Rolling Pin - Used to roll the dough into thin puris.
  • Deep Frying Pan - A pan for deep frying the puris.
  • Strainer - To strain the tamarind mixture and remove the pulp.
  • Spoon - Used to press the puris while frying and for stirring the tamarind syrup.
  • Absorbent Paper - For draining the fried puris.

Recipe variations

  • Instead of using semolina, you can use rice flour to make a gluten-free version of the puris.
  • For a healthier option, you can use whole wheat flour instead of all-purpose flour.
  • Add some chopped green chilies or red chili flakes to the chickpea-potato filling for an extra kick of spice.
  • If you prefer a tangier taste, squeeze some lemon juice over the filling before adding the tamarind syrup.
  • For a twist, you can replace the chickpeas with boiled moong beans or sprouts in the filling.
  • If you're looking for a meat-free alternative, you can substitute the chickpeas with paneer (Indian cottage cheese) or tofu.
  • To make it more nutritious, you can add finely chopped vegetables like cucumber, tomato, or grated carrots to the filling.
  • If you like it creamy, you can drizzle some yogurt or spiced yogurt sauce (raita) over the filling.
  • For a unique flavor, you can sprinkle some chaat masala or garam masala over the filling before adding the tamarind syrup.
  • If you prefer a sweeter version, reduce the amount of black salt and add a pinch of sugar to the tamarind syrup.

Recipe overview

Gupchup, also known as Pani Puri or Golgappa, is a popular street food delight from India. This tangy, spicy, and sweet dish is a favorite among all age groups. Made with crispy puris filled with a mixture of boiled chickpeas and potatoes, and drenched in flavor-packed tamarind syrup, Gupchup is a perfect blend of different tastes and textures. In this recipe, we will guide you through a step-by-step process to make Gupchup at home. The recipe is divided into three main components - the puris, the filling, and the tamarind syrup. Each component is easy to prepare, and together they create a mouth-watering treat. Let's dive into the recipe and start our exciting culinary journey!

Common questions

  1. Can I use whole wheat flour instead of all-purpose flour?
    Yes, you can replace all-purpose flour with whole wheat flour if you prefer a healthier option. The texture and taste may differ slightly, but it will still work.
  2. Can I use tamarind paste instead of whole tamarind?
    Yes, you can use tamarind paste as a substitute for whole tamarind. Start with a small amount, adjust the quantity according to your taste, and dilute it with water to achieve the desired consistency.
  3. Can I make the puris in advance?
    It is best to make the puris fresh as they tend to lose their crispness over time. However, you can make them a few hours in advance and store them in an airtight container to retain some of the crispiness.
  4. Can I store the tamarind syrup?
    Yes, you can store the tamarind syrup in a clean, airtight container in the refrigerator for up to a week. Make sure to bring it to room temperature before using it again.
  5. Can I add other toppings to the gupchup?
    Yes, you can get creative with the toppings. Some popular additions include chopped tomatoes, green chutney, sweet chutney, sev (crunchy chickpea flour noodles), and finely chopped raw mango.
  6. Can I make this recipe gluten-free?
    Yes, you can make this recipe gluten-free by using gluten-free flour instead of all-purpose flour. Ensure that all the other ingredients used are also gluten-free.

Serving dishes and utensils

  • Frying Pan - A deep frying pan is needed to fry the puris.
  • Strainer - A fine strainer is required to strain the tamarind pulp from the syrup.
  • Rolling Pin - A rolling pin is necessary to roll the dough into thin puris.
  • Spoon - A spoon is used to press the puris while frying and also for filling them.
  • Absorbent Paper - Absorbent paper is needed to drain the fried puris and remove excess oil.
  • Bowl - A large bowl is required to mix the dough and prepare the filling.
  • Knife - A knife is needed to chop onions and coriander leaves for the filling.
  • Damp Cloth - A damp cloth is used to cover the dough and puris to prevent drying.

Origin stories

Gupchup, also known as Pani Puri or Golgappa, is a popular street food that originated in the Indian subcontinent. Its history traces back to the Mahabharata era, where it is believed that a newly wedded Draupadi invented the dish. When the Pandavas lost everything in gambling, and were exiled, they had nothing to eat. To satiate their hunger, Draupadi invented a dish that requires minimum ingredients yet is fulfilling. She made small puris and filled them with spicy tamarind water and potato-chickpea filling. This dish ultimately came to be known as Pani Puri. It's fascinating how a humble dish, born out of necessity, has evolved into one of India's most beloved street foods. Enjoyed by people of all ages, this delightful snack continues to rule hearts with its burst of flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.