Gol Gappe

Get ready to tantalize your taste buds with Gol Gappe, a beloved Indian street food that bursts with bold flavors and irresistible textures. This iconic recipe features crispy, golden puris made from a semolina and flour dough, fried to perfection for a delightful crunch. They're paired with a tangy, spicy tamarind and mint water, infused with roasted cumin, black salt, and jaggery for a perfectly balanced zing. The filling—a savory mix of mashed potatoes, chickpeas, and finely chopped onions—completes each bite with a hearty, satisfying kick. Easy to make at home, this vibrant dish is perfect for parties, gatherings, or simply indulging in a crowd-favorite snack. Impress your guests with this authentic recipe and experience the joy of Gol Gappe, also known as Pani Puri, in your own kitchen!

Nutriscore Rating: 66/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 cup Semolina (Sooji)
• 2 tablespoons All-purpose flour
• 0.25 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.75 cup Warm water
• 2 cups Oil
• 50 grams Tamarind
• 1 cup Mint leaves
• 0.5 cup Coriander leaves
• 2 Green chilies
• 1 teaspoon Black salt
• 1 teaspoon Roasted cumin powder
• 2 tablespoons Jaggery
• 2 medium Boiled potatoes
• 0.5 cup Chickpeas, boiled
• 1 small Onion, chopped finely

Directions

Step 1

In a mixing bowl, combine semolina, all-purpose flour, salt, and baking soda. Gradually add warm water and knead to form a dough. The dough should be firm and smooth. Cover it with a damp cloth and let it rest for at least 30 minutes.

Step 2

Divide the dough into small balls, about 1-inch in diameter. Roll each ball into thin circles of about 2-inch diameter.

Step 3

Heat oil in a deep frying pan on medium heat. To test the oil, drop a small piece of dough; it should sizzle and rise to the surface immediately.

Step 4

Gently slide 4-5 rolled puris into the hot oil. Use a slotted spoon to lightly press each puri. Fry until they puff up and turn golden brown. Remove from oil and drain on paper towels. Repeat with remaining dough.

Step 5

For the spiced water, soak tamarind in a cup of hot water for 15 minutes. Extract the pulp and discard the seeds and fiber.

Step 6

In a blender, combine tamarind pulp, mint leaves, coriander leaves, green chilies, black salt, roasted cumin powder, jaggery, and 4 cups of cold water. Blend until smooth. Adjust salt and spices as needed. Refrigerate until ready to serve.

Step 7

Mash the boiled potatoes and mix in the boiled chickpeas and chopped onion to prepare the filling.

Step 8

To serve, gently crack the top of each puri. Add a spoonful of the potato-chickpea filling and pour in the chilled spiced water. Serve immediately.

Nutrition Facts

Serving size	1592.2 grams (1592.2g)

Amount per serving	% Daily Value*
Calories	5502

Total Fat 455.70g	584%
Saturated Fat 30.50g	153%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 3444mg	150%
Total Carbohydrate 327.50g	119%
Dietary Fiber 37.10g	133%
Total Sugars 63.60g
Protein 50.00g	100%

Vitamin D 0IU	0%
Calcium 811mg	62%
Iron 18mg	101%
Potassium 3599mg	77%

*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: 73.1%

Protein: 3.6%

Carbs: 23.3%