Gol Gappay
Dive into the world of bold flavors and irresistible crunch with Gol Gappay, a beloved South Asian street food classic that promises a symphony of textures and tastes in every bite. These airy, golden puris are made from fine semolina and quickly fried to perfection, creating a delightful shell that’s ready to burst with flavor. Stuffed with a zesty mixture of mashed potatoes and chickpeas seasoned with chaat masala, then topped with tangy tamarind chutney and refreshing mint-coriander water, each puri delivers a perfect blend of spicy, sweet, and tangy notes. Ideal for serving at gatherings or as a fun snack, Gol Gappay is a hands-on experience that brings the vibrant spirit of street food right into your kitchen. Whether you call them Pani Puri or Phuchka, this recipe is your ticket to a mouthwatering culinary adventure.
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Recipe Information
Ingredients
- 1 cup Fine semolina (sooji)
- 2 tablespoons All-purpose flour
- 0.25 teaspoons Salt
- 0.33 cups Water
- 3 cups Oil for frying
- 1 cup Boiled potatoes (mashed)
- 0.5 cup Cooked chickpeas
- 1 teaspoons Chaat masala
- 0.5 cup Tamarind pulp
- 2 tablespoons Jaggery (grated)
- 0.5 teaspoons Black salt
- 2 Green chilies (finely chopped)
- 0.5 cups Mint leaves
- 0.5 cups Coriander leaves
- 1 teaspoons Cumin powder
- 2 cups Cold water (for spicy water)
Instructions
In a mixing bowl, combine fine semolina, all-purpose flour, and salt. Gradually add water and knead into a firm dough. Cover with a damp cloth and let it rest for 20 minutes.
Divide the dough into small portions and roll each portion into a thin sheet. Use a small round cutter to cut out 2-inch diameter circles.
Heat oil in a deep frying pan over medium heat. Once hot, fry the puris in batches until they puff up and turn golden. Remove and drain on paper towels. Set aside to cool.
For the filling, mix boiled potatoes, cooked chickpeas, and chaat masala in a bowl. Adjust seasoning to taste.
To make tamarind chutney, mix tamarind pulp with jaggery, black salt, and a little water in a saucepan. Cook on low heat until it thickens slightly. Let it cool.
For the spicy water, blend mint leaves, coriander leaves, green chilies, and cumin powder into a paste. Dilute with cold water and adjust salt to taste. Strain for a smooth consistency if desired.
To assemble, use your thumb to gently crack a hole in the top of each puri. Fill each puri with the potato-chickpea mixture, a teaspoon of tamarind chutney, and then dip or pour spicy water into the puri.
Serve immediately and enjoy this delightful burst of flavors!
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 285 mg | 12% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 18.3 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 4.8 mg | 26% | |
| Potassium | 561 mg | 12% | |
*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.
