Golgappe

Golgappe Recipe
  • Snacks
  • Servings
  • 4Spicy
  • 1 HourCook Time
  • Cuisine : North Indian
Rate this recipe :

Golgappe is small puris that carry spicy and tangy pani with flavoursome spices that leave an enrapturing and lingering taste behind making you crave for more. These Golgappe make friends get into exciting and fun filled competitions with each other to see who can eat the most. Let’s see how to make this popular Delhi street chaat.


Ingredients

Ingredients for the Puris or Golgappas

  • 1 cup semolina
  • ½ cup All-purpose flour
  • 2 tablespoons of Oil
  • Lukewarm Water to knead the dough.

Ingredients for the Pani

  • 1 bunch of fresh Mint Leaves
  • ½ bunch of fresh Coriander Leaves
  • 2 Green Chillies
  • 1 fresh Lime
  • Salt to taste
  • Rock Salt to taste
  • 2 tablespoons of roasted Cumin Seeds
  • ¾ tablespoons of Black Pepper
  • ¾ inch of chopped Ginger
  • 2 tablespoons of Tamarind Pulp

Ingredients for the Sweet Tamarind Chutney

  • 7-8 tablespoons of Jaggery
  • ½ cup of seedless Tamarind soaked for 2 hours
  • ½ teaspoon of Ginger Powder
  • ½ teaspoon of Red Chilli Powder
  • ½ teaspoon of Cumin Seeds
  • Pinch of Asafoetida
  • 1 cup of Water
  • Rock Salt as per taste
  • 1 teaspoon of Oil
 

Cookwares

Bowl, Kadai,  Spoon

Step By Step Method

  • Step 1

    Procedure for making the Golgappas

    • Combine the semolina, all purpose flour , oil with sufficient lukewarm water to make a soft dough.
    • Keep it covered with a wet cloth and set aside for 15-20 minutes.
    • After 20 minutes, uncover the dough, make 3 large balls out of the dough.
    • Roll out one ball into a wide circle using the rolling pin.
    • Take a small bottle cap and press it onto the rolled out dough circle with as many indentations as you can.
    • Meanwhile continue to keep the remaining 2 balls of dough covered.
    • Separate the small circles from the rolled out dough and collect them on a plate.
    • Now roll out these individual small circles into a thinner consistency and continue to keep them covered too under a wet cloth.
    • Now deep fry these in a kadai on a low flame till all of them turn crispy and puffed up.
    • Deep fry these on both the sides till they turn golden brown.
    • Drain them on absorbent kitchen towels. Leave them open for 4-5 hours before storing in an airtight container.

    Step 2

    Procedure to prepare the Pani

    • Grind all the ingredients to a fine paste adding enough water with the juice of one lime in a mixer grinder.
    • Add 1 litre of water to the above paste and stir it up well. Your Pani is ready.

    Step 3

    Procedure to prepare the Sweet Tamarind Chutney

    • Mash the soaked tamarind with your hands in the water and strain out the pulp.
    • Take a fry pan, heat oil, crackle the cumin seeds, add the asafoetida, red chilli powder and the ginger powder.
    • Now add the tamarind pulp, water and cook for a few minutes.
    • To this add the jaggery, and stir it up, cook for further 4-5 minutes.
    • Once it thickens, take it off the heat source, mix in the rock salt and let it cool.
    • Store this sweet and sour chutney in an airtight container.

    Step 4

    The Final Pani Puri Preparation

    • 1 cup of boiled and chopped potatoes are kept ready.
    • 1 cup of soaked salted boondi is kept ready.
    • Sweet Tamarind Chutney is served.
    • Pani is served.
    • Puris or Golgappas are served.
    • A hole is gently made in the golgappa by tapping with firm strokes in the centre . A small filling of potatoes and boondi is introduced within. Sweet Tamarind chutney is added according to taste and of course the golgappa is filled to the brim with the pani and had in one bite.
    • This treat is enjoyed with ample golgappas to your satisfaction.

About Chef