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Welcome to your instructions for
The Pure Punjabi Gol Guppe Meal Kit sachet
We want you to enjoy meal prepping with our meal sachets, and for it to be helping you in achieving your lifestyle goals.
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Below are your step-by-step instructions, with guidelines for preparation times and cooking times, along with a piture of the finished snack.
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Gol Guppe Mix instructions
This mix will make Gol Guppe for 4 people. Gol Guppe (called 'Pani Puri' in Hindi) is a street food snack. Street Food vendors spend the early morning preparing the different elements. Once they are all done and cooled, they set up their stall and start selling!
These are crispy puffs, filled with spiced chickpeas, crunchy red onion and a little fresh coriander. They are assembled in front of the customer, with a little foil try held underneath, and literally just before handing over to the customer, the filled puff is dunked into a bowl of tamarind water and handed straight to the customer, who eats it there and then (think dunking a biscuit into tea - done just at the time of eating!).
The instructions below are for making...
- the puffs
- the spiced chickpeas
- the tamarind water
Then, once ready, you finely chop red onion and fresh coriander and have your line ready!
This image is from several cooks making several packs for a large group.
Note: You can make all three elements in advance, which makes entertaining so much easier. Both the spiced chickpeas and the tamarind can be made in advance and then be frozen. The puffs can be made in advance and stored in an air tight container. At the end of each set of instructions, it tells you at what point to freeze/store each item.
Overview
To simplify the process, here's an overview to break down the process.
Night before
- soak chickpeas
- soak tamarind
Morning
- cook/make spiced chickpeas
- strain/squeeze tamarind & mix together
Afternoon
- make puffs
EAT!
Ingredient's list (in it's entirety)
1 teaspoon ghee (or sunflower oil if dairy-free or vegan)
1 small onion
1 clove garlic, finely minced
15g ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1 x pink dot sachet (contains 2 items) from Pure Punjabi Gol Guppe Mix
1/4 tin of chopped tomatoes (approximately 100g)
Making the spiced chickpea filling
Prep time: 5 minutes
Cooking time: 15 minutes
Simmer time: 20 minutes
1 x sachet of Pure Punjabi Gol Guppe Mix
1 teaspoon ghee (or sunflower oil if dairy-free or vegan)
1 small onion
1 clove garlic, finely minced
15g ginger, peeled and finely minced
1 or 2 green birds eye chillis, finely chopped (if you like it very hot, add as much as you like)
1/4 tin of chopped tomatoes (approximately 100g)
1 cup boiling water
Room temperature water
Method:
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Pre-prep: take the pink dot sachet, put the spice sachet to one side. Put the chickpea section into a bowl and soak the contents overnight.
In the morning, drain off the water. Put the dry chickpeas into a saucepan and cover with clean tap water. *Note: you must change the water when going from soaking the chickpeas to boiling them.
Bring the chickpeas to the boil then simmer with the lid on for a hour. The chickpeas should be completely cooked through, but still firm. Drain the chickpeas.
They are now ready to use in cooking the dish.
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- On a low to medium heat, fry the onion in 1 teaspoon of ghee (or sunflower oil) until translucent (not brown).
- Add the garlic, ginger and chilli and stir. The mixture can stick at this point so stir every 30 seconds or so, or add ½ - 1 tsp of ghee (or oil). Cook for a couple of minutes on a low heat to cook the raw flavour out of the garlic and ginger.
- Add the spices from sachet with the pink dot. Then add 100g of tinned chopped tomatoes. Remove any remaining chopped tomatoes from the tin and store them in the fridge for another dish. Keep the empty tin to one side for later use.
- Add the boiled chickpeas and coat them completely in the spicy tomato mixture. Scrape down any chickpeas from the side of the pan. Fill the empty tin up by a quarter with tap water, and add the water to the saucepan, stir.
- Slowly bring the chickpeas to the boil and then, turn down to a low heat. Simmer the mixture for 20 minutes, or until the chickpeas are soft (but not mushy). Check the chickpeas 10 minutes into the simmering time, as you may need to top up the water (to prevent the mixture from sticking) as some will evaporate off and the chickpeas will absorb a little water too.
- Once the chickpeas are cooked, adjust the seasoning (if needed). Refridgerate overnight, or if making in the morning, allow to cool, then refridgerate till needed later that day.
Take the chickpeas out the fridge a couple of hours before assembling the Gol Guppe, as the chickpeas shouldn't feel cold/chilled.
You can also make this spiced chickpea filling and freeze it, so that it's ready in advance.
P.S. We use the dried chickpeas over tinned beans as you retain more of the nutrition versus using tinned chickpeas.
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Making the tamarind water
Soaking time: overnight (or 8 hours)
Prep time: 15-20 minutes
1 x blue dot sachet (contains 2 items) from Pure Punjabi Gol Guppe Mix
1 cup boiling water
Room temperature water
Method:
1. Take the block of tamarind from the sachet and put it in a heatproof bowl, roughly breaking it up as you put it into the bowl. Pour the boiling water onto the tamarind, cover with a clean tea towel and leave to soak overnight. It is best to do this just before going to bed, so as to maximise your time. *Note: If you want to use cling film to cover the soaking tamarind fruit, you can, just make sure that the water has completely cooled before doing so. 2. In the morning, take a large mixing bowl, and place a colander on top of it. Pour the soaked tamarind into the colander. The bowl underneath will catch the liquid.
 3. Keeping the bowl underneath the colander, start squeezing the tamarind pulp between your fingers and running the tamarind over the wholes on the sides of the colander, to get all of the soft pulp to pass into the bowl underneath. Keep squeezing the tamarind until there are only stones and fruit fibres left in the bowl (so the tamarind will feel really dry).4. Carefully lift the colander up, use your fingers to wipe off all of the soft pulp that has passed through to the underside of the colander, and add that pulp to the bowl underneath. Discard the dry stones and fruit fibres that remain in the colander.5. Add the blue dot spice sachet to the tamarind pulp.
*At this stage, you can freeze the concentrated tamarind mixture if you are preparing this in advance. See notes below.*
6. Add approximately 250ml of water. The consistency of the tamarind water should be that of water (very loose), with the water being made the traditional way (ie. from the pulp and not from concentrate/paste) it may need more water to get it to a water-like consistency.
How to freeze
Make the tamarind up to step 5. in the instructions, and put into freezer containers. This makes it more economical on space, and when the tamarind defrosts, it will add a little water to the mixture, so you may need slightly less water to get it to the right consistency. ______________________________________________________
How to make the puffs
Flour section of the Pure Punjabi Gol Guppe Mix (held in the main sachet)
Soda water (approximately 2 tablespoons) - cannot not be replaced by any other water
- Tip the flour into a bowl and add the soda a little at a time, till a dough is formed.
- Work/knead the dough till you reach a smooth consistency. Cover the dough with a tea towel and let it rest for 10 minutes. As you leave your dough to rest, heat the sunflower oil over a medium heat. If you have a food thermometer, the temperature should be approximately 145 -150 degrees celsius.
- Return to the dough, and break off small pieces. Roll the dough between the palms of your hands, to form a little ball, then, flatten in between you hand and the heel of your palm. Repeat this process with all of the dough. Make sure to keep the flattened discs covered with a tea towel, so that they don’t dry out.
- Fry the discs, one at a time, in the oil. Once they are a light golden colour, drain on kitchen paper, and leave to cool and harden.
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