Gupchup
Veg
Vegan
Odisha's hollow semolina puri filled with mashed spiced potato and dunked in a tangy, spiced water of tamarind, roasted cumin, black salt, and green chilli — the Odia name for the street snack called pani puri in Mumbai or golgappa in Delhi. The Odia gupchup uses a thinner, crisper shell than the North Indian versions and a more tamarind-forward, less sweet water; eaten at every Odia city's street corner, temple precinct, and evening bazaar as the definitive afternoon snack.
Cuisines
Chhattisgarhi
Bengali
Bihari
Jharkhand
Odia
Best for
Snacks
Recipe
Prep: 30 min
Cook: 30 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Semolina , sooji |
|
1/4 cup | Flour |
|
1/4 teaspoon | Salt |
|
as needed | Water |
|
1 cup | Chickpea , boiled or black gram |
|
1 cup | Potato , boiled and mashed |
|
1 teaspoon | Cumin , roasted, powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Chat masala |
Instructions
- 1 In a bowl, mix semolina, all-purpose flour, and salt. Gradually add water and knead to form a smooth dough. Cover and let it rest for 30 minutes.
- 2 Divide the dough into small balls and roll each ball into a thin circle.
- 3 Heat oil in a deep frying pan. Fry the rolled circles until they puff up and turn golden brown. Remove and drain on paper towels.
- 4 In a bowl, mix boiled chickpeas or black gram with mashed potatoes, roasted cumin powder, red chili powder, chat masala, and salt to taste.
- 5 For the tamarind water, mix tamarind pulp with jaggery, cumin seeds, fennel seeds, black salt, and salt in 1 liter of water. Adjust seasoning to taste.
- 6 To serve, make a small hole in each puri, fill with the potato mixture, and dip into the tamarind water.
Tips
Ensure the dough is smooth and well-rested for perfectly puffed puris.