Golgappa

Name: Golgappa
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2-3 servings
Ingredients: 1 cup semolina (sooji); 1/4 cup all-purpose flour (maida); 1/4 teaspoon baking soda; to taste salt; 1/2 cup water; 1 cup tamarind pulp; 2 tablespoons jaggery; 1 teaspoon roasted cumin powder; 1 teaspoon black salt; 1 teaspoon red chili powder; 1 cup boiled chickpeas; 1 cup boiled potatoes, diced; 1 cup mint leaves; 1 cup coriander leaves; 1 teaspoon chaat masala; as needed oil for deep frying

Veg Vegan

Hollow crisp shells filled with spiced water — small, perfectly spherical semolina-and-flour shells deep-fried until hollow and crisp, pierced at the top, filled with boiled potato and sprouted moong, then dunked in ice-cold imli-mint-jal jeera water just before eating. The water tingles with spice, black salt, and tamarind. Each golgappa must be eaten in one explosive bite before the water breaks the shell. The essential street food of Delhi, known as pani puri in Mumbai and gupchup in Odisha.

Cuisines

Haryanvi Awadhi Banarasi Bihari Punjabi Delhi Odia

Best for

Snacks

Recipe

Prep: 30 min Cook: 30 min Total: 60 min 2-3 servings

Ingredients

1 cup	semolina (sooji)
1/4 cup	all-purpose flour (maida)
1/4 teaspoon	baking soda
to taste	salt
1/2 cup	water
1 cup	tamarind pulp
2 tablespoons	jaggery
1 teaspoon	roasted cumin powder
1 teaspoon	black salt
1 teaspoon	red chili powder
1 cup	boiled chickpeas
1 cup	boiled potatoes, diced
1 cup	mint leaves
1 cup	coriander leaves
1 teaspoon	chaat masala
as needed	oil for deep frying

Instructions

1 In a bowl, mix semolina, all-purpose flour, baking soda, and salt.
2 Gradually add water and knead to form a firm dough. Cover and let it rest for 30 minutes.
3 Roll out the dough thinly and cut into small circles using a cookie cutter or a small lid.
4 Heat oil in a deep pan and fry the circles until they puff up and turn golden brown. Drain on paper towels.
5 To make the tamarind water, mix tamarind pulp, jaggery, roasted cumin powder, black salt, and red chili powder with water. Adjust seasoning as needed.
6 Blend mint leaves, coriander leaves, and green chili with a little water to make a smooth paste.
7 Mix the mint-coriander paste into the tamarind water. Chill in the refrigerator.
8 In a bowl, mix boiled chickpeas, boiled potatoes, and chaat masala.
9 To serve, gently crack the top of each golgappa, fill with the chickpea-potato mixture, and pour in the chilled tamarind-mint water.

Tips

Ensure the oil is hot enough for the golgappas to puff up properly, and serve immediately for the best crunch.