Gluten-Free Gol Gappe

Experience the delightful crunch and tang of Gluten-Free Gol Gappe, a reimagined take on the classic Indian street food, now perfect for those with gluten sensitivities. These golden, crispy hollow puris are made with a blend of gluten-free atta and rice flour, offering an irresistibly light texture. Filled with a spiced mixture of tender boiled potatoes and protein-packed chickpeas, and paired with a refreshing spicy tamarind-mint water, this recipe captures the authentic flavors of gol gappe while catering to dietary needs. Whether you’re hosting a party or craving a zesty snack, this gluten-free version ensures everyone can savor the joy of this iconic Indian treat. Serve chilled for the ultimate burst of flavor in every bite!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

In a large mixing bowl, combine gluten-free atta flour, rice flour, and salt.

Step 2

Gradually add water to form a stiff dough. Knead well for about 5 minutes.

Step 3

Cover the dough with a damp cloth and set aside for 15 minutes.

Step 4

Divide the dough into small balls. Roll each ball into a thin disc using a rolling pin.

Step 5

Heat oil for frying in a deep pan. Once hot, fry the discs one at a time, pressing them lightly until they puff up.

Step 6

Fry until the gol gappe are golden brown and crispy. Drain on paper towels.

Step 7

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.

Step 8

Strain the spicy water and chill it in the refrigerator.

Step 9

For the filling, mix diced boiled potatoes and boiled chickpeas in a bowl.

Step 10

Crack open the top of each gol gappa gently without breaking the whole puri.

Step 11

Fill each gol gappa with the potato and chickpea mixture.

Step 12

Just before serving, pour the chilled spicy water into each gol gappa or serve it on the side for dipping.

Nutrition Facts

Serving size	2026.2 grams (2026.2g)

Amount per serving	% Daily Value*
Calories	5436

Total Fat 511.20g	655%
Saturated Fat 70.90g	355%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 1870mg	81%
Total Carbohydrate 232.90g	85%
Dietary Fiber 37.00g	132%
Total Sugars 27.90g
Protein 35.40g	71%

Vitamin D 0IU	0%
Calcium 495mg	38%
Iron 15mg	84%
Potassium 2276mg	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.

Source of Calories

Fat: 81.1%

Protein: 2.5%

Carbs: 16.4%