Golgappe (8 Pcs) Recipe

Make dough

In a bowl combine semolina, all-purpose flour and salt. Add 1 tablespoon oil and mix until crumbly. Gradually add warm water and knead to a smooth, stiff dough (slightly firmer than chapati dough). Cover with a damp cloth and rest 15–20 minutes.

Shape puris

Divide dough into 8 equal portions (about ping-pong ball size). Roll each portion into a smooth ball, then roll very thinly (2–3 mm) into 2.5–3 inch rounds. Use a cookie cutter or small cup to make uniform rounds. Keep rounds covered with a damp cloth to prevent drying.

Fry puris

Heat deep-frying oil in a heavy-bottomed pot over medium-high heat to 180°C (350°F) or until a small piece of dough sizzles and rises immediately. Slide one round into hot oil; it should puff up quickly. Press gently with a slotted spoon so it puffs fully into a hollow ball. Fry until golden and crisp, about 30–45 seconds per side. Remove and drain on paper towels. Continue with remaining rounds. Let cool completely; puris will crisp further and remain hollow if rolled thinly.

Prepare potatoes

Boil the potatoes until tender (20–25 minutes) or pressure-cook for 8–10 minutes. Drain, cool slightly and mash coarsely with a fork so there are small lumps for texture.

Mix filling

In a bowl combine mashed potatoes, drained chickpeas (lightly smash a few chickpeas for binding), chopped onion, cilantro, green chili (if using), chat masala, roasted cumin powder, red chili powder, salt and lemon juice. Taste and adjust seasoning. The filling should be moist but not wet so it holds shape inside puri.

Blend paste

In a blender combine mint leaves, cilantro, green chilies, tamarind paste, black salt, regular salt, roasted cumin powder and sugar with 1/2 cup of the cold water. Blend to a smooth paste.

Make pani

Transfer the paste to a pitcher, add remaining cold water and stir to combine. Taste and adjust heat, salt or tamarind sweetness. Add ice cubes if serving immediately to chill. Chill in refrigerator if preparing ahead.

Arrange the cooled puris in a shallow bowl or plate. Using a small spoon, gently make a small hole in the top center of each puri without breaking it completely.

Spoon about 1 to 1.5 tablespoons of the potato-chickpea filling into each puri. If using sev or crushed papri, add a small pinch on top of the filling for crunch.

To eat: hold a filled puri, dip or pour about 2–3 tablespoons of the spicy pani into the puri until it is nearly full, then pop whole into mouth. Alternatively, serve puris and pani separately and fill just before eating. Serve all 8 immediately so puris stay crisp.