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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.
For 4 servings
Prepare the Puri Dough
Make the Pani (Spicy Water)
This recipe goes great with these complete meals
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.
This indian recipe takes 70 minutes to prepare and yields 4 servings. At 533.79 calories per serving with 14.31g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Prepare the Filling
Roll and Fry the Puris
Assemble and Serve
Enjoy!
For a healthier filling, use boiled moong sprouts instead of or in addition to the potatoes and chickpeas.
Create a sweet and tangy pani (Meetha Pani) by increasing the tamarind and jaggery, and omitting the green chillies and mint.
For extra crispy puris, you can substitute a few tablespoons of the warm water with club soda when kneading the dough.
Serve with finely chopped onions, sev (crispy chickpea flour noodles), and a sweet tamarind chutney on the side for guests to customize their Golgappe.
The 'pani' is rich in ingredients like mint, ginger, tamarind, and kala namak, which are known to aid digestion, prevent acidity, and act as a mild appetizer.
Fresh coriander and mint leaves are excellent sources of antioxidants, which help combat oxidative stress and inflammation in the body.
The use of kala chana (black chickpeas) in the filling provides a good amount of plant-based protein and fiber, contributing to satiety and muscle health.
The spicy water, or 'pani', is primarily water-based, helping to replenish fluids and keep you hydrated, especially in warm weather.
The most common reasons are: the dough is too soft, the puris are not rolled thinly or evenly, or the oil is not hot enough. Ensure the dough is very stiff and the oil is smoking hot before you start frying.
Baking will not work for this recipe. The instant exposure to very hot oil is what causes the moisture in the dough to turn to steam and rapidly inflate the puri, creating the hollow sphere. Baking will result in hard, flat crackers.
Golgappe can be a mixed bag. The pani is quite healthy, packed with herbs and spices. The filling is also decent with potatoes and chickpeas. However, the puris are deep-fried, which adds significant calories and fat. It's best enjoyed as an occasional treat.
One serving of approximately 12 Golgappe pieces contains around 300-350 calories, depending on the size of the puris and the amount of oil absorbed during frying.
They are regional names for the same beloved snack. 'Golgappe' is common in Northern India, 'Pani Puri' in Western India (like Mumbai), and 'Puchka' in Eastern India (like Kolkata). There are slight regional variations in the filling and the flavor of the pani.
Yes, absolutely! The puris can be made up to a week in advance. Make sure they are completely cool before storing them in a large, airtight container at room temperature to maintain their crispness.
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