Authentic Indian Golgappa: A Step-by-Step Recipe Guide

Ingredients

  • 1 cup Semolina (Rava/Sooji)
  • 3 tbsp All-purpose flour (Maida)
  • 1/4 tsp Baking soda
  • Salt to taste
  • Water as required
  • 3 cups Water for boiling
  • 1 cup Tamarind pulp
  • 1/2 cup Sugar
  • 1/2 tsp Black salt
  • 1/2 tsp Roasted cumin powder
  • 1/2 tsp Red chili powder
  • 1/2 cup Mint leaves
  • 1/2 cup Coriander leaves
  • 2 Green chilies
  • 1 inch Ginger
  • Salt to taste
  • 1/2 cup Boiled chickpeas
  • 1/2 cup Boiled potato, chopped
  • 1/2 cup Chopped onions
  • 1/2 cup Sev
  • 1/2 cup Yogurt, beaten
  • 1/2 cup Tamarind chutney
  • Coriander leaves for garnishing

Steps and instructions

  1. In a large bowl, combine semolina, all-purpose flour, baking soda, and salt. Gradually add water to form a stiff dough.
  2. Cover the dough with a damp cloth and let it rest for 30 minutes.
  3. After 30 minutes, divide the dough into small portions and roll each portion into a thin circle. Cut small circles using a cookie cutter or a small bowl.
  4. Heat oil in a deep frying pan. Once the oil is hot, drop the dough circles into the oil and fry until they puff up and become crisp.
  5. Drain the fried golgappas on a paper towel and let them cool completely.
  6. To make the sweet tamarind chutney, combine tamarind pulp, sugar, black salt, roasted cumin powder, and red chili powder in a pan and bring it to a boil. Cook on low heat until the chutney thickens. Let it cool.
  7. To prepare the green chutney, blend mint leaves, coriander leaves, green chilies, ginger, and salt in a blender with a little water until smooth.
  8. Boil 3 cups of water and add some green chutney to it. This will be the pani for the golgappas.
  9. To assemble the golgappas, make a small hole in the center of each golgappa, fill it with chickpeas, potatoes, and onions. Then, add some sweet tamarind chutney, yogurt, and sev.
  10. Fill the golgappa with the prepared pani and serve immediately. Garnish with coriander leaves.

Tools for making

Recipe variations

  • Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Add finely chopped onions, tomatoes, and cucumber as additional fillings.
  • Replace the traditional semolina crust with a gluten-free alternative like rice flour or buckwheat flour.
  • Create a tangy twist by adding a few drops of lemon juice in the pani.
  • For a spicy kick, add finely chopped green chilies or a dash of hot sauce to the pani.
  • Make it vegan by skipping the yogurt and using vegan-friendly toppings.
  • Add a spoonful of cooked lentils or sprouts along with other fillings for added nutrition.
  • Create a fusion version by substituting the traditional pani with a spicy salsa or a tangy mango salsa.
  • Experiment with different types of chutneys like coriander-mint chutney, pineapple chutney, or mango chutney.
  • For a protein-packed variation, replace the boiled chickpeas with cooked black beans or paneer (Indian cottage cheese).

Recipe overview

Enjoy a taste of Indian street food right at home with this delicious and tangy Golgappa recipe. Also known as Pani Puri, this popular snack is a favorite for its burst of flavors - crisp puri shells filled with savory ingredients, dunked in a spicy, tangy water. Our recipe will guide you through making everything from scratch, including the puri, sweet tamarind chutney, and the 'pani' or spicy water. Expect a fun, hands-on cooking experience, and a delightful snack that will entice your taste buds with its combination of sweet, tangy, spicy, and crispy flavors. Perfect for a party, or just to satisfy your street food cravings, this Golgappa recipe is sure to be a hit!

Common questions

  1. How long does it take to make golgappa?
    The total time required to make golgappa is approximately 1 hour, including preparation and cooking time.
  2. Can I use wheat flour instead of all-purpose flour?
    Yes, you can substitute all-purpose flour with wheat flour to make healthier golgappas. However, the texture and taste may differ slightly.
  3. Can I make the golgappa dough in advance?
    Yes, you can prepare the golgappa dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to cover it with a damp cloth to prevent it from drying out.
  4. Can I store the fried golgappas?
    It is not recommended to store the fried golgappas as they tend to lose their crispness over time. It is best to consume them immediately after frying.
  5. Can I adjust the spiciness of the pani?
    Yes, you can adjust the spiciness of the pani by adding more or fewer green chilies to the green chutney. You can also adjust the amount of red chili powder in the sweet tamarind chutney according to your taste preferences.
  6. Can I add different fillings to the golgappas?
    Absolutely! The fillings mentioned in the recipe are common, but you can get creative and add other ingredients like sprouts, grated carrots, or even different types of chutneys to enhance the flavors.
  7. Can I make the tamarind chutney in advance?
    Yes, you can prepare the tamarind chutney in advance and store it in an airtight container in the refrigerator for up to a week.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the dough ingredients.
  • Rolling Pin - Used to roll out the dough into thin circles.
  • Cookie Cutter/Bowl - Used to cut small circles out of the rolled dough.
  • Deep Frying Pan - A pan with high sides for frying the golgappas.
  • Paper Towel - For draining the fried golgappas and removing excess oil.
  • Pan - Used to cook the sweet tamarind chutney.
  • Blender - Used to blend the ingredients for the green chutney.
  • Serving Plate - A plate for assembling and serving the golgappas.

Origin stories

Golgappa, a beloved street food, is known by various names across the regions of India, reflecting the rich cultural diversity of the country. In North India, it's popularly known as 'Golgappa', named after the sound it makes when one takes a bite. However, in West Bengal, it's called 'Puchka', inspired by the word 'Puchk', which symbolizes a small-sized object. In Maharashtra, it's known as 'Pani Puri', meaning water bread, illustrating its main components. Despite its numerous names and slight regional variations, the essence of this delicious snack remains the same - a burst of flavours that is both refreshing and satisfying. The origins of this humble street food are unclear, with different regions claiming its invention. Some believe it originated in Uttar Pradesh, while others argue for Bihar or even Gujarat. Regardless of its origin, Golgappa continues to be a favourite snack for millions, embodying the spirit of Indian street food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.