Hot Shots

Hot Shots Recipe

This recipe is dedicated to Chef Sanjeev Kapoor. Most Indian grocers now sell golgappas, also called pani puris, which are fried flour balloons. You poke a hole in the center of one and push a filling in. Golgappas are a popular street food in India; in this recipe they are served as a tapa.

If you cannot find golgappas, you can use the tortilla chips that look like small scoops. Both the filling and the cold soup can be made up to two days in advance. You will also need 20 shot glasses for this recipe.

So how do you eat these delights? Pop the golgappa in your mouth and then drink the soup (as you would eat a tapa with a glass of wine).Monica Bhide

Hot Shots Recipe

  • Quick Glance
  • 20 M
  • 50 M
  • Makes 20 shots


  • For the filling
  • 1 tablespoon vegetable oil
  • 1 teaspoon black mustard seeds
  • 2 garlic cloves, minced
  • 1/2 teaspoon red chile powder or red chile flakes
  • 1/4 teaspoon ground turmeric
  • 1 pound shrimp, peeled, deveined, and diced
  • 1 tablespoon fresh lemon juice
  • Salt
  • For the soup
  • 1 tablespoon vegetable oil
  • Pinch of asafetida (optional)
  • 1/2 teaspoon black mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/8 teaspoon fenugreek seeds
  • 10 fresh curry leaves
  • 2 cups buttermilk (either low-fat or full-fat)
  • 1 garlic clove
  • 1/8 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 20 large store-bought golgappas


  • To make the filling
  • 1. In a skillet, heat the oil over medium heat. When the oil begins to shimmer add the mustard seeds.
  • 2. As the seeds begin to sizzle, add the garlic. Saute for a few seconds, until the garlic begins to change color.
  • 3. Add the red chile, turmeric, and shrimp, and cook for 2 minutes or just until the shrimp are no longer translucent. Do not overcook the shrimp or they will become rubbery.
  • 4. Add the lemon juice and salt to taste. Mix well, remove from the heat, and set aside.
  • Make the soup
  • 5. In a small saucepan over medium-high heat, heat the oil until it shimmers and then add the asafetida (if using), mustard, cumin, and fenugreek seeds, and the curry leaves. Cook, stirring frequently, for a few seconds, until the seeds begin to splutter. Remove from heat and cool to room temperature.
  • 6. Pour the buttermilk into a blender. Add the spice mixture, the garlic, turmeric, and salt.
  • 7. Blend until the mixture is fairly smooth. There will be a few tiny pieces of curry leaves—this is fine.
  • 8. Cover and refrigerate for at least 30 minutes or until cold.
  • 9. Pour 2 tablespoons of the soup into each shot glass. Fill each golgappa with about 2 teaspoons of the filling. Place a golgappa on top of a shot glass and serve.
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