Gluten-Free Gol Gappe
Delight your taste buds with this creative twist on a beloved Indian street food—Gluten-Free Gol Gappe! These crispy, golden puris are made with a blend of gluten-free atta flour and rice flour, ensuring everyone can enjoy this iconic snack. Stuffed with a flavorful mixture of boiled potatoes and chickpeas, and paired with a refreshing, tangy tamarind-mint water spiced with roasted cumin and chaat masala, this recipe delivers all the crunch and zest you crave without compromising on dietary needs. Perfect for family gatherings, parties, or simply indulging at home, this gluten-free version of gol gappe is healthier and just as satisfying. Ready in under an hour, these bite-sized delights are a must-try for anyone seeking a gluten-free snack packed with authentic Indian flavors!
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Recipe Information
Ingredients
- 1 cup Gluten-free atta flour
- 2 tablespoons Rice flour
- 0.25 teaspoon Salt
- 0.5 cup Water
- 2 tablespoons Oil
- 2 cups Oil for frying
- 2 tablespoons Tamarind pulp
- 1 teaspoon Roasted cumin powder
- 1 teaspoon Chaat masala
- 0.5 teaspoon Black salt
- 2 tablespoons Coriander leaves, finely chopped
- 1 unit Green chili, chopped
- 1 cup Boiled potatoes, diced
- 1 cup Chickpeas, boiled
- 0.5 cup Mint leaves
- 3 cups Ice-cold water
Instructions
In a large mixing bowl, combine gluten-free atta flour, rice flour, and salt.
Gradually add water to form a stiff dough. Knead well for about 5 minutes.
Cover the dough with a damp cloth and set aside for 15 minutes.
Divide the dough into small balls. Roll each ball into a thin disc using a rolling pin.
Heat oil for frying in a deep pan. Once hot, fry the discs one at a time, pressing them lightly until they puff up.
Fry until the gol gappe are golden brown and crispy. Drain on paper towels.
For the spicy tangy water, blend together tamarind pulp, roasted cumin powder, chaat masala, black salt, coriander leaves, mint leaves, green chili, and ice-cold water to a smooth consistency.
Strain the spicy water and chill it in the refrigerator.
For the filling, mix diced boiled potatoes and boiled chickpeas in a bowl.
Crack open the top of each gol gappa gently without breaking the whole puri.
Fill each gol gappa with the potato and chickpea mixture.
Just before serving, pour the chilled spicy water into each gol gappa or serve it on the side for dipping.
Nutrition Facts
Calories |
5436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.2 g | 655% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 232.9 g | 85% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 27.9 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 495 mg | 38% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2276 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
