Golgappa(pani puri) Recipe

Golgappa, also known as pani puri, is a popular Indian street food. It consists of crispy hollow puris filled with a mixture of spicy, tangy, and sweet flavored water, along with a filling of mashed potatoes, chickpeas, and tamarind chutney. This refreshing and flavorful snack is loved for its burst of flavors and textures. It is perfect for parties, gatherings, or as a quick snack option.

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1hr 15minstotal
50minsPrep
25minsCook
1hr 15m.total
50m.Prep
25m.Cook
Golgappa(pani puri)
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ingredients serve

Ingredients for Golgappa(pani puri) Recipe

  • as per your need For Puri
  • 0.13 cup Semolina
  • 0.06 cup All Purpose Flour
  • As required Salt To Taste
  • As required Water As Required
  • as needed Oil For Deep Frying
  • as needed For Pani
  • 0.13 cup Mint Leaves
  • 0.13 cup Coriander Leaves
  • 0.31 En Chilies
  • 0.13 inch Ginger
  • 1/4 tablespoon Tamarind Pulp
  • 0.13 teaspoon Roasted Cumin Powder
  • 0.13 teaspoon Black Salt
  • As required Salt To Taste
  • As required Water As Required
  • as per your need For Filling
  • 1/4 Boiled Potatoes, Mashed
  • 0.06 cup Boiled Chickpeas
  • 0.03 cup Chopped Onions
  • 0.13 teaspoon Chaat Masala
  • As required Salt To Taste

Directions: Golgappa(pani Puri) Recipe

Cooking Directions

  • STEP 1.Prepare the pani puri 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 by blending mint leaves, coriander leaves, green chilies, ginger, tamarind pulp, and spices with water. Strain the mixture and refrigerate it.
  • STEP 4.Prepare the filling by mashing boiled potatoes and mixing them with boiled chickpeas, chopped onions, and spices.
  • STEP 5.To serve, make a small hole in each puri, fill it with the potato-chickpea mixture, and dip it in the chilled pani. Enjoy the burst of flavors!

Cooking Tips

  • Make sure the puris are rolled out thin to ensure they turn crispy when fried.
  • Adjust the spiciness and tanginess of the pani according to your taste preferences.
  • You can also add sweet tamarind chutney to the filling for an extra burst of flavor.
  • Serve the golgappas immediately after assembling to maintain their crispiness.

Storage and Serving

  • Store the puris in an airtight container to maintain their crispiness for a few days.
  • The pani can be refrigerated for up to 2 days.
  • Serve the golgappas as a snack or appetizer at parties or enjoy them as a quick street food snack.
Nutrition
value
188
calories per serving
< 1 g Fat5 g Protein38 g Carbs6 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    5g
  • Carbs
    38g
  • Fiber
    6g

MacroNutrients

  • Carbs
    38g
  • Protein
    5g
  • Fiber
    6g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    3mg
  • Vitamin A
    515mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    37mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    35mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    71mg
  • Manganese
    < 1mg
  • Phosphorus
    92mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp