Gluten-Free Golgappa (Pani Puri)

Experience the irresistible crunch of street food magic with this Gluten-Free Golgappa (Pani Puri) recipe! Crafted with a unique blend of brown rice flour, tapioca flour, and chickpea flour, these crisp and puffed puris are a celiac-friendly take on the beloved Indian snack. Each bite bursts with flavor, thanks to the spicy-tangy mint-tamarind water and a hearty filling of seasoned potatoes, chickpeas, and onions. Perfect for parties or indulgent evenings, this homemade golgappa offers all the joy of pani puri without the gluten, ensuring everyone can savor its vibrant taste. Ready in just over an hour, this wholesome recipe is a must-try for fans of Indian street food looking for a gluten-free alternative!

Nutriscore Rating: 62/100

Prep Time:45 mins

Cook Time:30 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1 cup Brown rice flour
• 0.5 cup Tapioca flour
• 0.25 cup Chickpea flour (besan)
• 0.5 teaspoon Xanthan gum
• 0.25 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.75 cup Warm water
• 2 cups Oil (for frying)
• 2 tablespoons Tamarind
• 1 teaspoon Cumin powder
• 1 teaspoon Chaat masala
• 0.5 teaspoon Black salt
• 0.5 cup Mint leaves
• 0.5 cup Coriander leaves
• 2 pieces Green chilies
• 1 tablespoon Jaggery (grated)
• 2 medium Boiled potatoes
• 0.5 cup Cooked chickpeas
• 1 small Onion

Directions

Step 1

In a mixing bowl, combine the brown rice flour, tapioca flour, chickpea flour, xanthan gum, baking soda, and salt.

Step 2

Gradually add warm water to the flour mixture, kneading it into a smooth, pliable dough. The dough should not be sticky. Cover and let it rest for 10 minutes.

Step 3

Divide the dough into small balls about the size of a marble.

Step 4

Roll each ball into a thin circle of approximately 2 inches in diameter.

Step 5

Heat the oil in a deep frying pan over medium heat.

Step 6

Fry the puris in batches, carefully sliding each one into the hot oil. Fry until they puff up and are golden brown. Remove and drain on paper towels.

Step 7

For the pani (spiced water), soak tamarind in 1 cup of warm water for 15 minutes, then strain to extract the juice.

Step 8

Blend the mint leaves, coriander leaves, green chilies, cumin powder, chaat masala, black salt, jaggery, and tamarind juice into a smooth paste.

Step 9

Mix the paste with 3 cups of cold water. Adjust seasoning if necessary and chill until ready to serve.

Step 10

To prepare the filling, mash the boiled potatoes and mix with cooked chickpeas.

Step 11

Finely chop the onion and add to the potato-chickpea mix. Add salt and chaat masala to taste.

Step 12

To serve, poke a small hole in the center of each puri, fill with the potato-chickpea mixture, and dip into the chilled spiced water before enjoying.

Nutrition Facts

Serving size	1808 grams (1808.0g)

Amount per serving	% Daily Value*
Calories	6358

Total Fat 485.70g	623%
Saturated Fat 68.60g	343%
Polyunsaturated Fat 0.20g
Cholesterol 0mg	0%
Sodium 2893mg	126%
Total Carbohydrate 500.00g	182%
Dietary Fiber 46.70g	167%
Total Sugars 177.50g
Protein 44.50g	89%

Vitamin D 0IU	0%
Calcium 686mg	53%
Iron 23mg	128%
Potassium 4842mg	103%

*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: 66.7%

Protein: 2.7%

Carbs: 30.5%