Follow these steps for perfect results
Mint Leaves (Pudina)
chopped
Boondi
Coriander (Dhania) Leaves
chopped
Sweet Chutney (Date & Tamarind)
to taste
Potato (Aloo)
boiled and peeled
Curd (Dahi / Yogurt)
Sugar
to taste
Green Chutney (Coriander & Mint)
to taste
Cumin powder (Jeera)
roasted
Sunflower Oil
for making dough and deep frying
All Purpose Flour (Maida)
Kala Chana (Brown Chickpeas)
sprouted and boiled (optional)
Sooji (Semolina/ Rava)
Red Chilli powder
Mix maida, suji, and oil in a utensil.
Knead a hard puri dough with water.
Cover the dough and let it rest for 15-20 mins.
Roll a piece of dough into a circle.
Cut out small puris with a lid.
Roll each puri thinly.
Heat oil on medium-high heat.
Fry puris until golden-brown, pressing lightly.
Place fried puris on a paper towel to absorb excess oil.
Peel and cube the boiled potato.
Add salt to the potato cubes and mix.
Make a hole in each gol gappa and stuff with potato cubes, sprouts and kala chana
Whisk yogurt with sugar and salt to taste.
Place gol gappas on a plate and cover with yogurt.
Drizzle mint chutney and tamarind chutney.
Sprinkle red chili powder, boondi, and cumin powder.
Garnish with coriander/mint leaves and chaat masala.
Serve immediately.
Expert advice for the best results
Adjust the amount of spices and chutneys to your liking.
Make sure the oil is hot enough before frying the puris.
Serve the golgappa chaat immediately to prevent the puris from becoming soggy.
Everything you need to know before you start
20 mins
Chutneys and yogurt mixture can be prepared in advance.
Arrange the golgappas on a plate, topped with yogurt, chutneys, and spices. Garnish with fresh coriander and mint leaves.
Serve as an appetizer or snack.
Serve with a side of refreshing drink like Jaljeera.
A refreshing and tangy drink.
Discover the story behind this recipe
Popular street food enjoyed across India.
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