Golgappa (Pani Puri)

Indulge in the irresistible crunch and tangy-sweet flavors of Golgappa, also known as Pani Puri, a beloved street food sensation from India. This recipe guides you through crafting perfectly crispy puris from scratch, stuffed with a zesty potato-chickpea filling and finished with a tangy tamarind chutney. The highlight is the chilled spicy mint water, brimming with bold flavors of cumin, black salt, and jaggery, which takes every bite to a whole new level. With a balance of textures and tastes—crunchy, spicy, tangy, and sweet—this Golgappa recipe promises an authentic street food experience right in your kitchen. Perfect for parties, family gatherings, or just an adventurous snack, it’s a sensory delight that will leave everyone coming back for more!

Nutriscore Rating: 59/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 cup Semolina (Sooji/Rava)
• 2 tablespoons All-purpose flour (Maida)
• 1 pinch Baking soda
• 1 teaspoon Salt
• 0.5 cup Water
• 2 cups Oil for deep frying
• 2 medium Boiled potatoes
• 0.5 cup Boiled chickpeas
• 0.5 cup Tamarind pulp
• 1 teaspoon Cumin powder
• 1 teaspoon Chaat masala
• 0.5 teaspoon Chili powder
• 0.25 cup Fresh coriander leaves
• 1 teaspoon Cumin seeds
• 1 teaspoon Black salt
• 0.5 cup Mint leaves
• 2 small Green chilies
• 2 tablespoons Jaggery (or sugar)
• 2 tablespoons Lemon juice

Directions

Step 1

In a mixing bowl, combine semolina, all-purpose flour, salt, and a pinch of baking soda. Gradually add water and knead into a firm dough. Cover and let it rest for 30 minutes.

Step 2

Meanwhile, prepare the filling by mashing boiled potatoes and mixing in boiled chickpeas, cumin powder, chaat masala, chili powder, and fresh coriander leaves.

Step 3

For the spicy water, blend mint leaves, cumin seeds, green chilies, jaggery (or sugar), and a bit of water into a paste. Add this paste to 1 liter of water with salt, lemon juice, and black salt. Adjust seasoning to taste and chill.

Step 4

For tamarind chutney, combine tamarind pulp with cumin powder, chaat masala, chili powder, and jaggery. Add water to reach a saucy consistency and cook on low heat until jaggery melts and the mixture thickens slightly.

Step 5

After the dough has rested, knead it again briefly and then divide it into small balls. Roll each ball into a thin disc approximately 4-5 cm in diameter.

Step 6

Heat oil in a deep pan over medium-high heat. Fry the discs, pressing gently with a slotted spoon until they puff up and turn golden brown. Drain on paper towels and let them cool.

Step 7

To serve, gently crack a small hole in the top of each puri. Fill with a spoonful of the potato-chickpea mixture and a dash of tamarind chutney. Serve immediately with chilled spicy water.

Nutrition Facts

Serving size	1537.3 grams (1537.3g)

Amount per serving	% Daily Value*
Calories	5860

Total Fat 481.70g	618%
Saturated Fat 67.50g	338%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 4750mg	207%
Total Carbohydrate 361.50g	131%
Dietary Fiber 36.80g	131%
Total Sugars 93.20g
Protein 49.70g	99%

Vitamin D 0IU	0%
Calcium 602mg	46%
Iron 19mg	105%
Potassium 3479mg	74%

*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: 72.5%

Protein: 3.3%

Carbs: 24.2%