Low Sodium Gol Gappe
Indulge in the iconic street food experience with a healthier twist through our "Low Sodium Gol Gappe" recipe! These crispy, golden whole wheat puris are filled with a zesty mix of tender boiled chickpeas and potatoes, complemented by a refreshing mint-cilantro chutney and tangy tamarind paste. Perfect for those seeking a guilt-free treat, this recipe uses reduced amounts of black salt and chaat masala to keep sodium levels in check without sacrificing flavor. Crafted with wholesome ingredients like semolina and fresh herbs, and fried to perfection, these gol gappe are a delightful balance of crunch, spice, and tang. Ready in just over an hour, they make for an irresistible appetizer or snack that’s sure to impress. Treat your taste buds to this low-sodium variation of a classic Indian favorite!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 tablespoon Semolina (suji)
- 0.25 teaspoon Baking soda
- 0.5 cup Water
- 2 cups Oil
- 0.5 cup Boiled chickpeas
- 1 cup Boiled potatoes, diced
- 2 tablespoons Tamarind paste
- 0.5 cup Mint leaves
- 0.5 cup Coriander leaves
- 2 Green chilies
- 1 teaspoon Cumin seeds
- 1 pinch Black salt (optional, reduced)
- 1 pinch Chaat masala (optional, reduced)
Instructions
In a mixing bowl, combine whole wheat flour, semolina, and baking soda.
Gradually add water and knead into a firm dough. Cover and let it rest for 15 minutes.
Divide the dough into small marble-sized balls and roll them out into thin circles.
Heat oil in a deep pan over medium heat. Add one rolled circle at a time, allowing it to puff up and turn golden brown. Remove and drain on paper towels.
In a blender, combine mint leaves, coriander leaves, green chilies, and cumin seeds with a bit of water to make a smooth chutney.
In a separate bowl, mix boiled chickpeas, diced potatoes, and a tablespoon of the prepared chutney. Add tamarind paste and mix well.
Taste the mixture. If desired, season with a pinch of black salt and chaat masala for a low sodium option.
To assemble, gently crack the top of each puri, fill with the chickpea and potato mixture, and finally, drizzle a bit more chutney over the top.
Serve immediately to enjoy the crisp texture of the puris.
Nutrition Facts
Calories |
4887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.9 g | 583% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 518 mg | 23% | |
| Total Carbohydrate | 195.9 g | 71% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 30.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 472 mg | 36% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2594 mg | 55% | |
*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.
