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Golgappe (5 Pcs) Recipe

Name: AMAYA Real Indian Foods Golgappe (5 Pcs) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Indian
Ingredients: 0.5 cups semolina (fine sooji); 0.5 cups all-purpose flour (maida); 0.25 tsp salt; 1 tbs oil (for dough); 0.25 cups water (to knead); 1 cups oil (for deep frying); 1 medium boiled Yukon/white potatoes, peeled; 0.25 cups canned or cooked chickpeas (garbanzo beans), drained; 2 tbsp onion, finely chopped; 1 tbsp fresh cilantro (coriander), finely chopped; 0.5 tsp green chili, finely chopped; 0.25 tsp chat masala; 0.125 tsp red chili powder; 0.125 tsp roasted cumin powder; 0.25 tsp salt; 0.5 tsp lemon juice; 0.25 cups fresh mint leaves; 0.25 cups fresh cilantro (coriander) leaves; 1 small green chilies; 0.5 tsp ginger (peeled, chopped); 1 tsp tamarind paste; 0.25 tsp black salt; 0.25 tsp chat masala; 0.25 tsp roasted cumin powder; 0.5 tsp sugar; 1 cups cold water; 1 tbsp sev or crushed papdi (optional)

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 (crispy hollow shells) - makes ~20 puris (you will use 5 per serving)

1/2 cups semolina (fine sooji)

1/2 cups all-purpose flour (maida)

1/4 tsp Celtic sea salt

1 tbs oil (for dough)

1/4 cups water (to knead)

1 cups oil (for deep frying)

Filling (for 5 golgappe)

1 medium boiled Yukon/white potatoes, peeled

1/4 cups canned or cooked chickpeas (garbanzo beans), drained

2 tbsp Onion, finely chopped

1 tbsp fresh cilantro (coriander), finely chopped

1/2 tsp green chili, finely chopped

1/4 tsp chat masala

1/8 tsp red chili powder

1/8 tsp roasted cumin powder

1/4 tsp Celtic sea salt

1/2 tsp ReaLemon lemon juice

Spicy Tangy Water (Pani) - makes about 1 cup

1/4 cups fresh mint leaves

1/4 cups fresh cilantro (coriander) leaves

1 small green chilies

1/2 tsp ginger (peeled, chopped)

1 tsp tamarind paste

1/4 tsp black salt

1/4 tsp chat masala

1/4 tsp roasted cumin powder

1/2 tsp sugar

1 cups cold water

Garnish and serving

1 tbsp sev or crushed papdi (optional)

Method

Puris (make ahead or buy ready-made)

Combine 0.5 cup fine semolina, 0.5 cup all-purpose flour and 0.25 tsp salt in a bowl. Rub in 1 tbsp oil until mixture looks crumbly.

Gradually add ~1/4 cup water and knead to a stiff, smooth dough (about 3–4 minutes). Cover with a damp cloth and rest 20–30 minutes.

Divide dough into 18–20 equal small balls (you only need 5 puris for one serving, but making extra is easier). Roll each ball very thin (1.5–2 mm) into a 3–3.5 inch diameter circle. Keep circles covered to prevent drying.

Heat 1 cup oil in a deep pan over medium-high heat until a small piece of dough sizzles and puffs (about 180°C/350°F). Fry the rolled discs in batches: gently slide one into hot oil and press lightly with a slotted spoon—if they puff and become hollow and golden, remove and drain on paper towels. Adjust heat to maintain steady frying. Cool completely before storing in an airtight container.

Filling

Mash 1 medium boiled potato in a bowl until mostly smooth with some small chunks for texture.

Roughly crush or lightly mash 1/4 cup boiled/drained chickpeas and add to the potato.

Add 2 tbsp finely chopped onion, 1 tbsp chopped cilantro, 1/2 tsp chopped green chili, 1/4 tsp chat masala, 1/8 tsp red chili powder, 1/8 tsp roasted cumin powder, 1/4 tsp salt and 1/2 tsp lemon juice. Mix thoroughly and taste-adjust seasoning. Keep filling slightly dry so it does not soak puris.

Spicy Tangy Water (Pani)

In a blender, combine 1/4 cup fresh mint, 1/4 cup fresh cilantro leaves, 1 small green chili (adjust to heat preference), 1/2 tsp chopped ginger, 1 tsp tamarind paste, 1/4 tsp black salt, 1/4 tsp chat masala, 1/4 tsp roasted cumin powder and 1/2 tsp sugar. Add 1/4 cup of the cold water and blend to a smooth paste.

Transfer paste to a bowl, add remaining 3/4 cup cold water, whisk to combine and strain through a fine sieve into a serving bowl if you prefer a smooth liquid. Taste and adjust salt, tamarind or chili as needed. Chill until ready to serve.

Assembly and Serving (per plate: 5 golgappe)

Carefully make a small hole on top of each puri by tapping with the back of a spoon or your thumb—do not break through the bottom.

Using a small spoon, fill each puri with about 1–1.5 tbsp of the potato–chickpea filling. For 5 puris you will use roughly 5–7 tbsp filling total.

Place filled puris on a serving plate. Pour or ladle about 2–3 tbsp (30–45 ml) of the chilled spicy water into each puri just before serving so they remain crisp until eaten. Alternatively, serve the spicy water on the side in a bowl for dipping.

Garnish with a little sev or crushed papdi on top of each puri if using. Serve immediately: golgappe are best eaten fresh while the puri is still crisp and the water is chilled and tangy.