Golgappa platter Recipe

Golgappa platter is a popular street food in India, consisting of crispy hollow puris filled with a tangy and spicy mixture of mashed potatoes, chickpeas, and tamarind chutney. The puris are then topped with a yogurt-based mint and coriander sauce, and garnished with sev (crispy chickpea flour noodles) and chopped onions. This platter offers a burst of flavors and textures, making it a favorite among food lovers.

3.6
11 Rating -
Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
Golgappa platter
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ingredients serve

Ingredients for Golgappa platter Recipe

  • 1/4 cup Semolina
  • 1/4 cup All Purpose Flour
  • as required Water
  • as needed Oil For Deep Frying
  • 1/4 cup Mashed Potatoes
  • 0.13 cup Boiled Chickpeas
  • 1/2 tablespoon Tamarind Chutney
  • 0.13 teaspoon Chaat Masala
  • 0.13 teaspoon Roasted Cumin Powder
  • 0.06 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/4 cup Yogurt
  • 0.06 cup Mint Coriander Sauce
  • as needed Sev For Garnish
  • as needed Chopped Onions For Garnish

Directions: Golgappa Platter Recipe

Cooking Directions

  • STEP 1.Prepare the golgappa puris by mixing semolina, all-purpose flour, and water to make a stiff dough.
  • STEP 2.Roll out small puris and deep fry them until they puff up and turn golden brown.
  • STEP 3.In a bowl, mix mashed potatoes, boiled chickpeas, tamarind chutney, and spices to make the filling.
  • STEP 4.Make a hole in each puri and fill it with the potato-chickpea mixture.
  • STEP 5.Top the filled puris with yogurt, mint-coriander sauce, sev, and chopped onions.
  • STEP 6.Serve the golgappa platter immediately for the best taste.

Cooking Tips

  • Make sure the puris are rolled out thin to ensure they puff up properly when fried.
  • You can adjust the spice level of the filling and sauces according to your preference.
  • To make the mint-coriander sauce, blend together mint leaves, coriander leaves, green chilies, yogurt, and salt.

Storage and Serving

  • Golgappa puris can be stored in an airtight container for up to a week.
  • Store the filling and sauces separately in the refrigerator for up to 2 days.
  • Assemble the golgappa platter just before serving to maintain the crispiness of the puris.
Nutrition
value
337
calories per serving
4 g Fat17 g Protein55 g Carbs12 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    17g
  • Carbs
    55g
  • Fiber
    12g

MacroNutrients

  • Carbs
    55g
  • Protein
    17g
  • Fiber
    12g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    95mg
  • Iron
    5mg
  • Vitamin A
    305mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    140mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    41mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    126mg
  • Manganese
    1mg
  • Phosphorus
    280mg
  • Selenium
    38mcg
  • Zinc
    3mg
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