Gluten-free Pani Puri Recipe | Gluten free Gol Gappa Recipe (2024)

• March 17, 2019
• 3 Comments
• Khushboo

Updated on January 7, 2022

How to Prepare Gluten-free Pani Puri / Golgappa?

I had Paani Puri after almost 4 years and I was almost in tears after taking the first bite. I never tried recreating this epic street food because I was just too scared to ruin it. Now that Holi is almost here I thought it would be nice to make something different than almost everyone loves.

Sharing the Gluten-free Pani Puri recipe here. Try it at your home and share your feedback in the comment box below after taking the first bite:

Prep Time: 20 minutes (includes the resting time for the dough)

Cooking Time: 5 mins

Total: 25 mins

Serves: 2-3 people

Ingredients:

For the Pooris:

• White rice flour: 9 tablespoons
• Soya flour: 1 1/2 tablespoons
• Oil: to deep fry the pooris
• Salt to taste
• Water to make the dough

Method to prepare Gluten free Pani Puri:

Make the Pooris:

• Combine everything and make a dough.
• Cover the dough and let it rest for 15 mins, make sure you cover it.
• After 15 mins, grease your palms with oil and start breaking the dough into very tiny balls. (almost 2cm)
• Roll them out like pooris (circular or cylindrical in my case)
• Heat the oil, deep fry the Poori.
• Tip: To help the Poori rise, when you drop the Poori into the oil, the spot where it starts rising, just press that spot gently with a spoon. You will see that the poori starts rising from that spot.
• Turn it over, let the other side cook for 2 secs.
• The Poori is done, take it out and leave it on a kitchen towel.

Make the Pani:

• Hot/spicy Paani Recipe
• Mint Leaves: 1/4 cup
• Coriander Leaves: 1 cup
• Ginger minced: 2 tsp
• Tamarind paste: 3 tbsp
• Green chilies chopped: 3
• Black Salt: 1 tsp
• Chaat Masala: 2 tsp ( I will be giving the recipe for homemade chaat masala soon)
• Lemon juice: 2 tbsp
• Sugar: 2 tsp
• Roasted Cumin Powder: 1/4 tsp
• Water: 4 cups
• Heeng: a pinch (Optional) (Heeng is Gluten-free but is often milled in the same factory that also mills gluten, so try to find pure Heeng from the market, grid it at home)

Method:

Add coriander, mint, ginger, chilies, and tamarind paste in a blender and blend them all with a bit of water.

Transfer this paste into a large container.

Add black salt, roasted cumin powder, chaat masala, lemon juice, sugar, and water and mix well. taste at this point. If the salt is less for you then adjust the salt.

Add water and mix well.

Refrigerate the Paani for a few hours.

It is ready now.

2. Sweet Paani

Same ingredients. Just add more sugar.

Replace the 2 tsp sugar with:

Sugar: 1/4 cup.

The fillings recipe:

Potato: boil 2 potatoes and then mash them well.

Salt to taste

Chopped coriander: 2 tbsp

Cumin powder: a pinch

Method: Mix them all well.

HOW TO EAT PANI PURI?

This might be a question if you are not familiar with this dish.

Step 1: Make the Poori

Step 2: Make the water (Paani)

Step 3: Make the fillings

Break the fluffy poori a bit, then fill in the Poori with a bit of the potato mash.

Fill in your preferred Paani, and have it.

Gluten-free Pani Puri Recipe

Recipe by KhushbooCourse: SnacksCuisine: Indian

Servings

2-3

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

Pani puriorGolgappais a popular street food of India.

Ingredients

• Ingredients for Pooris:

• White rice flour: 9 tablespoons

• Soya flour: 1 1/2 tablespoons

• Salt to taste

• Oil: to deep fry the pooris

• Water to make the dough

• Ingredients for Pani:

• Hot/spicy Paani Recipe

• Mint Leaves: 1/4 cup

• Coriander Leaves: 1 cup

• Ginger minced: 2 tsp

• Tamarind paste: 3 tbsp

• Green chilies chopped: 3

• Black Salt: 1 tsp

• Chaat Masala: 2 tsp ( I will be giving the recipe for homemade chaat masala soon)

• Lemon juice: 2 tbsp

• Sugar: 2 tsp

• Roasted Cumin Powder: 1/4 tsp

• Water: 4 cups

• Heeng: a pinch (Optional)

• The Fillings Ingredients:

• Potato: boil 2 potatoes and then mash them well.

• Salt to taste

• Chopped coriander: 2 tbsp

• Cumin powder: a pinch

• Method: Mix them all well.

Directions

• Method to Make Puri
• Combine everything and make a dough.
• Cover the dough and let it rest for 15 mins, make sure you cover it.
• After 15 mins, grease your palms with oil and start breaking the dough into very tiny balls. (almost 2cm)
• Roll them out like pooris (circular or cylindrical in my case)
• Heat the oil, deep fry the Poori.
• Tip: To help the Poori rise, when you drop the Poori into the oil, the spot where it starts rising, just press that spot gently with a spoon. You will see that the poori starts rising from that spot.
• Turn it over, let the other side cook for 2 secs.
• The Poori is done, take it out and leave it on a kitchen towel.
• Method to Make Pani
• Add coriander, mint, ginger, chilies, and tamarind paste in a blender and blend them all with a bit of water.
• Transfer this paste into a large container.
• Add black salt, roasted cumin powder, chaat masala, lemon juice, sugar, and water and mix well. taste at this point. If the salt is less for you then adjust the salt.
• Add water and mix well.
• Refrigerate the Paani for a few hours. It is ready now.

Notes

• HOW TO EAT PANI PURI?
• Break the fluffy poori a bit, then fill in the Poori with a bit of the potato mash. Fill in your preferred Paani, and have it.

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