Golgappa Recipe

Cooking Directions

• STEP 1.Prepare the golgappa dough by mixing semolina, all-purpose flour, salt, and water. Knead it into a smooth dough and let it rest for 30 minutes.
• STEP 2.Roll out small puris from the dough and deep fry them until they turn crispy and golden brown.
• STEP 3.Prepare the pani (spicy water) by blending mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, and spices. Strain the mixture and add water, lemon juice, and salt to taste.
• STEP 4.To assemble the golgappa, make a small hole in each puri and fill it with mashed potatoes, chickpeas, and tamarind chutney. Dip the filled puri into the pani and enjoy it in one bite.
• STEP 5.Serve golgappa immediately for the best taste and experience.

Cooking Tips

• Make sure the puris are rolled out thin to ensure they become crispy when fried.
• Adjust the spiciness and tanginess of the pani according to your preference.
• You can also add sweet chutney or yogurt to the golgappa for additional flavors.
• To save time, you can prepare the puris and pani in advance and assemble them just before serving.

Storage and Serving

• Golgappa is best enjoyed immediately after preparation to maintain its crispiness.
• If you have leftover puris, store them in an airtight container at room temperature for up to 2-3 days.
• The pani can be stored in the refrigerator for up to 2 days.
• When serving, arrange the puris, pani, and fillings separately and let everyone assemble their own golgappa for a fun and interactive experience.