Crispy, hollow puris filled with a savory mix of potatoes and chickpeas, then dunked in a tangy, spicy mint-cilantro water. An iconic Indian street food that's an explosion of flavor in every bite.
Prep45 min
Cook25 min
Servings4
Serving size: 12 pieces
533cal
14gprotein
82gcarbs
18g
Ingredients
1 cup Rava (Fine semolina (sooji))
2 tbsp All-Purpose Flour
0.25 tsp Baking Soda
0.75 tsp Salt (0.5 tsp for dough, 0.25 tsp for filling)
Crispy, tangy Golgappe with refreshing spiced water – a burst of flavor that's pure joy!
This north_indian and punjabi dish is perfect for snack. With 532.72 calories and 14.33g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 inch Ginger
3 tbsp Tamarind Pulp (Seedless)
1 tbsp Jaggery (Powdered)
1.5 tsp Kala Namak (Indian black salt)
1.5 tsp Roasted Cumin Powder
1.5 tsp Chaat Masala (1 tsp for pani, 0.5 tsp for filling)
4 cup Chilled Water (For the pani)
0.25 cup Boondi (For garnish)
2 pcs Potatoes (Medium, boiled and mashed)
0.5 cup Kala Chana (Boiled black chickpeas)
1 pcs Onion (Small, finely chopped)
0.25 tsp Red Chilli Powder
Instructions
1
Prepare the Puri Dough
In a large bowl, combine the rava, all-purpose flour, baking soda, and 0.5 tsp of salt.
Gradually add warm water, a little at a time, and knead for 7-8 minutes to form a very stiff and tight dough. It should not be soft or pliable like chapati dough.
Cover the dough with a damp cloth and let it rest for 30 minutes. This allows the rava to absorb the water and swell.
2
Make the Pani (Spicy Water)
While the dough rests, prepare the pani. In a blender, combine coriander leaves, mint leaves, green chillies, and ginger.
Add about 1/4 cup of water and blend to a very smooth, fine paste.
In a large jug, add 4 cups of chilled water. Strain the green paste through a fine-mesh sieve into the jug, pressing the pulp to extract all the juice.
To the strained water, add the tamarind pulp, jaggery, kala namak, roasted cumin powder, and 1 tsp of chaat masala. Stir vigorously until everything is dissolved.
Taste and adjust the seasonings. It should be a perfect balance of tangy, spicy, and salty. Refrigerate until ready to serve.
3
Prepare the Filling
In a mixing bowl, combine the boiled and mashed potatoes, boiled kala chana, and finely chopped onion.
Add 0.5 tsp chaat masala, red chilli powder, and 0.25 tsp salt. Mix everything gently until well combined.
Set the filling aside.
4
Roll and Fry the Puris
After 30 minutes, knead the rested dough again for 1-2 minutes until smooth.
Divide the dough into two parts. Roll one part into a large, very thin circle (about 1-2 mm thick) on a lightly floured surface.
Use a small round cookie cutter (about 1.5 inches in diameter) to cut out small discs. Place the cut discs on a plate and keep them covered with a damp cloth to prevent drying.
Heat oil in a kadai or deep pan over high heat. The oil must be very hot. To test, drop a tiny piece of dough; it should sizzle and rise to the surface immediately.
Carefully slide 4-5 puris into the hot oil. Gently nudge them with the back of a slotted spoon, which helps them puff up instantly.
Fry for 20-30 seconds, then flip and fry the other side until they are golden brown and crisp. They cook very quickly.
Remove with a slotted spoon and drain on a plate lined with paper towels. Let them cool completely to become fully crisp.
5
Assemble and Serve
Just before serving, add the boondi to the chilled pani.
Arrange the cooled puris, filling, and chilled pani for everyone to assemble their own.
To eat, gently tap the center of a puri with your thumb or a spoon to create a hole.
Spoon about a teaspoon of the potato-chickpea filling inside the puri.
Dip the filled puri into the pani, ensuring it fills up, and eat it immediately in one whole bite for the ultimate flavor explosion.
6
Enjoy!
Repeat the process and enjoy the fresh, homemade Golgappe.
