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Golgappe Recipe

Name: AMAYA Real Indian Foods Golgappe Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Indian
Ingredients: 0.75 cups semolina (fine sooji/rava); 0.25 cups all-purpose flour (maida); 0.125 tsp baking soda; 0.25 tsp salt; 0.4 cups warm water; 1 tsp oil (for dough); 2 cups oil (for deep frying); 2 pieces potatoes (medium, peeled and boiled); 0.5 cups canned chickpeas (garbanzo beans), drained; 0.25 cups onion (very finely chopped); 1 piece green chili (finely chopped); 2 tbsp fresh cilantro (chopped); 0.5 tsp chaat masala; 0.25 tsp ground roasted cumin (bhuna jeera) or jeera powder; 0.125 tsp red chili powder; 0.25 tsp salt; 1 tsp lemon juice; 0.5 cups fresh mint leaves; 0.5 cups fresh cilantro (stems trimmed); 2 pieces green chilies; 2 tbsp tamarind paste; 0.5 tsp black salt (kala namak) or regular salt; 0.5 tsp roasted cumin powder; 0.5 tsp sugar; 2 cups cold water; 2 tbsp sev or crushed papdi (optional); 1 piece extra lemon wedges

Inspired by AMAYA Real Indian Food

Time1h

Serves1

A hollow, crispy-fried puffed ball (5 pcs) that is filled with potato, chickpeas and spices served along with spicy water.

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Ingredients

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Puris (hollow shells)

3/4 cups semolina (fine sooji/rava)

1/4 cups all-purpose flour (maida)

1/8 tsp baking soda

1/4 tsp Celtic sea salt

3/8 cups warm water

1 tsp oil (for dough)

2 cups oil (for deep frying)

Filling

2 pieces potatoes (medium, peeled and boiled)

1/2 cups canned chickpeas (garbanzo beans), drained

1/4 cups onion (very finely chopped)

1 piece green chili (finely chopped)

2 tbsp fresh cilantro (chopped)

1/2 tsp chaat masala

1/4 tsp ground roasted cumin (bhuna jeera) or jeera powder

1/8 tsp red chili powder

1/4 tsp Celtic sea salt

1 tsp ReaLemon lemon juice

Spicy Tangy Water (Pani)

1/2 cups fresh mint leaves

1/2 cups fresh cilantro (stems trimmed)

2 pieces green chilies

2 tbsp tamarind paste

1/2 tsp black salt (kala namak) or regular salt

1/2 tsp roasted cumin powder

1/2 tsp sugar

2 cups cold water

Serving / Garnish

2 tbsp sev or crushed papdi (optional)

1 piece extra lemon wedges

Method

Puris (hollow shells)

Make dough

In a bowl combine semolina, all-purpose flour, baking soda and salt. Mix well. Add 1 tsp oil and gradually add warm water, kneading until a smooth, stiff but pliable dough forms (about 4–5 minutes). Cover with a damp cloth and rest 20 minutes.

Roll and cut

After resting, knead briefly. Divide dough into 10 equal portions (for 5 gulgappes you will make extra; you can store or freeze leftovers). Roll each portion into a thin sheet on a lightly floured surface, about 1–1.5 mm thick. Using a small round cutter (approx. 1.5–2 inch / 4–5 cm diameter), stamp out circles. Keep circles covered with a damp towel to prevent drying.

Fry puris

Heat oil in a deep pan to medium-high (about 180°C / 350°F). Test with a scrap circle: it should puff quickly. Working in small batches, gently slide rounds into hot oil; press lightly with a slotted spoon so they puff into hollow balls. Fry until golden and crisp on both sides, turning once (about 20–30 seconds each batch). Remove to paper towels to drain. Allow to cool completely so they remain crisp.

Filling

Prepare potatoes: mash the boiled potatoes coarsely in a bowl so there are some small chunks for texture.

Combine filling ingredients: add drained chickpeas (lightly crushed with a fork), finely chopped onion, green chili, chopped cilantro, chaat masala, roasted cumin, red chili powder, salt and lemon juice to the mashed potatoes. Mix gently to combine. Taste and adjust salt, lemon or chaat masala. Keep filling at room temperature.

Spicy Tangy Water (Pani)

Blend herbs and spices: in a blender, combine mint, cilantro, green chilies, tamarind paste, black salt, roasted cumin powder and sugar. Add 1/2 cup of the cold water and blend to a smooth paste.

Adjust and dilute: transfer paste to a bowl or pitcher. Stir in remaining cold water (1.5 cups), taste and adjust seasoning—add more salt/sugar/tamarind to balance heat and tang. Chill the pani for at least 15 minutes for flavors to meld. Keep refrigerated until serving.

Assembly & Serving

Prepare puris for filling: gently tap a small hole (thumb-size) in the top of each puri by using your thumb or a small spoon to create an opening without breaking the puri.

Fill and serve: spoon about 1 tablespoon of the potato-chickpea filling into each puri. Place filled puris on a serving plate. Optionally sprinkle a little sev or crushed papdi on top. Serve immediately with chilled spicy water in a small bowl—diners spoon or pour some pani into each puri and eat right away so the puris remain crisp.

Notes: for the classic experience, serve 5 puris per person as a snack. Leftover puris lose crispness if soaked—store unfried dough or cooled puris in an airtight container and re-fry or crisp in oven before serving.